Cook With Cast Iron + Cast Iron Giveaway!
I admit that I wasn’t always a fan of cast iron. For years I had a single 10-inch cast iron pan gracing my stove top…unused. Cast iron is heavy, sometimes a pain in the butt to clean, and it’s not fool-proof non-stick like Teflon. I still have trouble frying an egg in cast iron. But I’m passionate about health and the environment, and my durable cast iron cookware helps me live my purpose to preserve both.
Why cook with cast iron?
It fortifies your food with Iron! Foods cooked in cast iron show up to a four-fold increase in iron content. This may be advantageous for people who need more iron: women who are menstruating or pregnant, people who suffer from anemia, and endurance and strength athletes.
No harmful toxins or chemicals leaching into your food. One of the best ways to reduce toxins in your life is to get rid of your non-stick Teflon and aluminum pans. These pans, when heated, can leach chemicals into food that are known hormone disruptors and carcinogens!
Have you seen the prices on high end pots and pans? Yeah, I’m talking about you, Le Creuset. Cast iron is cheap. ‘Nuff said.
There’s a reason cast iron gets handed down from generation to generation: when cared for properly, it lasts forever. That’s better for your wallet and the environment.
You are less likely to burn food. A properly oiled and pre-heated cast iron pan has a non-stick surface and cooks food evenly. Un-burnt dinner is a winner!
You’ll get your weight training workout while you cook. Cast iron is heavy. While some may see this as a disadvantage, I tend to look on the bright side: my cast iron pans double as dumbbells.
Do’s and Don’ts of cast iron
Do use cast iron cookware often. Unused pots and pans tend to rust and lose their non-stick patina, and if you don’t cook in them they never attain the “seasoning” for which cast iron is famous.
Do oil and wipe the pan clean after each use. This is simple: use a paper towel and smear some cooking oil or bacon grease around the pan (I save bacon grease specifically for this purpose).
Do soak in hot water and use coarse sea salt to scrub off stuck-on food, but only occasionally and when absolutely necessary. I know we Americans are obsessed with cleanliness, but part of the “seasoning” and flavor that cast iron lends comes from the residues that are left on it over years of use! This is why smart grandkids will fight over grandma’s well-used wok or cast iron pans…food just tastes better out of an old, but loved and well-cared-for cast iron pan!
Please, please, pleeeaaase don’t ever put cast iron in the dishwasher or use harsh detergents on them. It takes time to build up a non-stick finish and a good seasoning on a cast iron pan. Using harsh detergents will strip it all away in an instant.
Don’t put cast iron away wet. Make sure your pans are bone-dry before storing them or they will rust!
Don’t cook from cold. Add food to a pre-heated and oiled pan for more even heating and a better non-stick surface.
Do buy pre-seasoned pans, but don’t cook in them straight out of the box. Rinse new cast iron and give it a quick seasoning before first use. This is simple: after rinsing with water and wiping it out, add some oil or bacon grease and heat the pan on the stove on low-med heat. Wipe the oil around with a paper towel. Remove from the heat and allow the pan to cool. Once cool, wipe up any excess grease with a paper towel. Now it’s ready!
Easy Oven Roasted Veggies
Cook with cast iron because it’s delicious!
I try to fill at least half of my plate with veggies at every meal, but I admit that I quickly tire of salads and raw veggies. I absolutely love grill- or oven-roasted veggies. It’s simple, delicious, and you can do both in your cast iron cookware!
Mixed veggies: broccoli, cauliflower, carrots, onions, garlic, bell peppers, snow peas, and beets all work well
1/4 cup extra virgin olive oil
Salt, pepper, garlic powder to taste
Lemon juice to taste
Pre-heat oven to 400 degrees F (my oven is convection, so when I set it to 400 F, it shows 375 F). Oil and wipe your pan and put it in the oven to pre-heat. Cut veggies coarsely into large chunks and put into a large bowl. Drizzle olive oil over the veggies and add seasonings. Use a spoon to mix the veggies so they are evenly coated with oil and seasonings. Carefully remove hot pan from the oven and dump veggie and oil mixture into the hot pan. Squeeze a bit of lemon juice onto the veggies. Put pan and veggies into the oven and roast until veggies are cooked to desired texture. I like my veggies to retain a little crunch, so I usually cook them for no longer than 15 or 20 minutes. Enjoy!
Cast Iron Giveaway
I love to cook with cast iron! I have skillets in 4 sizes (the one I’m holding here is the 14-inch skillet).
This contest has ENDED. I will definitely be doing more giveaways! Please check the blog frequently or sign up to receive email updates!
Now for the FUN part! I’m giving away a brand new 10-inch cast iron pan to one lucky winner! Here’s how to enter:
Like my business page on Facebook by clicking here and then clicking the “Like” button.
Let me know if you’ve ever used cast iron and what you do or don’t like about it in the comment section below.
Scroll down to the end of this page and enter your email list under “Subscribe” and then click “Sign up”. I promise I will not inundate your mailbox with daily emails and program advertisements, nor will I share your email with third parties!
One winner will be chosen on October 5th, 2018. In order to win you must complete all three steps! Giveaway applies to those in the USA only.
This contest has ENDED. I will definitely be doing more giveaways! Please check the blog frequently or sign up to receive email updates!