Cast-iron cookware has been around for thousands of years and there are many reasons as to why it’s still used even today:
1. Cast-iron is a chemical-free alternative to nonstick pans. Avoid toxic fumes that accompany most non-stick cookware.
2. Cast-iron leaches small amounts of iron into food. Boost your iron intake from eating food cooked in cast-iron cookware.
3. Cast-iron cookware distributes heat evenly and requires less oil for cooking. Cut down on the unnecessary fat by cooking with cast-iron.
Regular maintainence of cast-iron utensils:
It is best to let the cast-iron cookware to cool down to room temperature after use. Wash the utensil thoroughly with hot water and dry it with a soft cloth or paper towel. To make sure it is completely dry, you can put it back on the cooktop for a few minutes. Once it is completely dry, immediately apply a thin coating of coconut oil or ghee before storing it away in a cool, dry place with good air circulation.
Cast-iron seasoning is an ongoing process to create a natural non-stick cooking surface and to prevent it from rusting. If your utensil came with a lid, you must season the lid also. The more you use your cast-iron, the smoother it gets!
Remember not to put cast-iron utensils in dishwasher or in the microwave. Avoid using metal utensils on cast-iron and never use it as food storage.
Our recommended cast-iron cookware:
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