The iron-cast kitchenware avoids the toxic gases that other materials discharge. Furthermore, it transfers iron to the food, which will enrich your food and seasonings with nutrients.
Its surface is non-stick
While it might sound surprising, a pan or pot made of preheated cast iron can be as non-stick as a Teflon cooking utensil, as long as it is properly preserved, which we will teach you how to do.
It isn’t toxic
All the materials used to manufacture aluminum pans and pots, Teflon, ceramics and other materials start to wear out as time passes, losing its properties. Thus, in the end of its lifespan, these materials start becoming toxic when used to cook. On the other hand, cast iron utensils will improve its non-stick proprieties, only requiring some simple preserving acts, and will allow you to cook using less olive oil or butter. Cast iron doesn’t need Teflon or other non-stick materials. Furthermore, it doesn’t have any toxic materials, such as PFOA and PFTE, which contaminate your food and meals, and can be harmful for your health.
Withstands high temperatures
Cast iron withstands high temperatures. Since it is a heavy material, it allows the preserving heat for longer periods, without making the material lose its properties. This also makes it possible to use such utensils with an oven, a grill or directly with fire.
Can be used with an oven
Besides allowing the use of kitchenware with direct heat while cooking (gas, induction, electrical ceramic hobs, glass-ceramic), cast iron pans and pots can be used with an oven, despite the temperature. This is quite practical to cook cakes, corn bread, frittatas and tortillas, loaves such as pita bread and Mexican tortillas.
Your cast iron utensils lifespan can be as long as 100 years or more, as long as they are preserved according some simple cares.