When cooking in cast iron, you should add a little oil to the pan before adding your food. This helps ensure the food doesn't stick, and it helps build layers of seasoning. You can generally use whatever oil you prefer, as long as the cooking temperature is below the smoke point of the oil. Olive oil, vegetable oil, sunflower oil, and grapeseed oil are all great multipurpose cooking oils—you can use them for everything from sautéing to baking.

From sweet to savory and everything in-between, cast iron skillets can be truly become a powerhouse in the kitchen. Inexpensive, long-lasting, and versatile, cast iron cookware can provide the best results in cooking—foods don’t stick, and dishes tend to take on crunchy, caramelized, sautéed, and braised qualities. When properly maintained, cast iron cookware is extremely durable and versatile, making them a great investment for generations to come. In fact, my mother still has the same cast iron skillet she got as a wedding present over 60 years ago! This legendary skillet has taken on a life of its own, and I always like to think about all of the meals that skillet has seen over the years—fried zucchini, fried green tomatoes, stewed lentils, flapjacks, hashed browns, and sautéed greens, to name just a few. 

Cast iron cookware has been used since the 5th century B.C. The oldest known pots were found in the Jiangsu province, which makes sense considering the Chinese invented cast iron smelting in the 8th century B.C. Considering the material has been a favorite among homecooks and professionals for centuries now, it’s obvious that it provides some superior qualities compared to its counterparts, so let’s find out what makes cooking with cast iron so much better.

So, it's a little contradictory. From a culinary standpoint, you want a more seasoned cast-iron pan—but from a health perspective, you might get more iron from a new and/or unseasoned pan.The bottom line, says Jennings? You'll end up consuming some extra iron when you cook with cast iron in general. Just don't depend on your pan to fulfill all your nutritional needs."You're still going to need to eat leafy greens and beans and meat," says Jennings.

There’s just something about cooking food in cast iron that feels so wholesome and old-timey; Like grandma (or maybe even great grandma) used to cook.A well-seasoned cast iron skillet is a must in any homestead kitchen. Bonus points if you’ve got more than one skillet, or if you have a cast iron dutch oven! But the benefits of cast iron don’t end with the old-fashioned feeling you get when you cook with it.

By the end of the 20th century, nonstick skillets had become more common than cast iron in most homes. However, as worrying reports about the effects of chemical nonstick coatings on the environment and our health came to light, more and more cooks returned to the original “green” pan, the cast-iron skillet, as an alternative and rediscovered all the advantages it has to offer. This began a new era in the history of this unique pan.Now, cast iron is experiencing a renaissance centuries in the making. And there are a host of practical and culinary reasons why cast iron is experiencing a comeback. 

Cooking with cast iron pots and pans can be incredibly beneficial for your health. Cast iron cookware is a great way to increase your intake of essential minerals like iron, magnesium, and zinc. It's also a healthy way to cook your food, as it retains heat and moisture more effectively than other materials. So if you're looking for a way to improve your cooking skills and boost your health at the same time, consider investing in a cast iron pot or pan!

One memorable lesson I learned about the benefits of cast iron involved a plate of truly delicious blueberry pancakes that my sister Becky made one morning while I was visiting. She explained that the only “secret” behind her fabulous pancakes was that she cooked them in a cast iron skillet, which I had never tried or even considered a possibility before that transformative experience.

Sometimes we can get so focused on what food we should or should not be eating that we lose sight of the bigger picture. It’s not just the food that matters, it’s how we prepare it.And the pots and pans we cook with are just as important as the food that goes in them.If you’re spending your hard earned cash on quality local and organic foods, I sure hope you’re using cookware that enhances the health benefits.

Dating as far back as 2,400 years BT (before Thermomix®), cast iron cookware is still one of the most valuable, versatile and durable items of cookware any cook can own. Back in the days of the Han Dynasty in China, it was the original multi-cooker. Nannas still swear by it. And renowned chefs the world over still rely on it to turn even the most basic ingredients into the richest of flavours. This legend makes the ideal heavy-weight cooking partner for your Thermomix® that’ll turn you into the god (or goddess) of the kitchen.Let’s take a look at the tonne of benefits you get with this heavy weight champion that is our Firra Cast Iron Cookware collection.

Cast iron cooking is an age-old tradition, never short on benefits or versatility. If you made a lifestyle commitment to a new year and a healthier you – an old-fashioned classic like this can help set you in the right direction!Your grandma used one. Noted country-cooking chefs use it. Maybe your next-door neighbor does, too. And your local sporting goods store probably carries one for about $20 in the camping department. It’s a heavy-duty hero, and it makes an excellent complement to Kenmore’s quality cookware lineup, available at more of your favorite retailers.(We should also point out that Kenmore’s awesome 14-inch cast-iron pizza pan is perfect for baking home-style pizzas indoors, and doubles as a flat griddle during outdoor grilling season, too!)

looking for maximum iron intake, acidic ingredients (which have a lower pH) will boost the amount of mineral transfer because of their gentle surface-stripping qualities.Use them to cook foods already high in iron. So this is a little bit of a cheat. But it’s a smart idea to use your skillet to sear, sauté, and roast foods that have already-high levels of iron. Animal protein, especially red meat, is an obvious choice, but there are many great vegetarian sources of iron as well. Tofu, lentils, and chickpeas all have generous amounts of iron, and can easily be added to a stir-fry.

Discovering ways to cook with the durable and versatile cast iron can be very conducive to healthy eating. If it’s been a while since you’ve whipped out your skillet from the cooking cupboard or if you’re a cast-iron cooking connoisseur, here’s a great recipe to put its unique benefits back to good use

Cooking with cast iron can enhance the flavors of your dishes. The even heat distribution and the natural seasoning impart a unique, smoky, and rustic flavor to your food, making every meal a culinary delight.Cooking with cast iron is a timeless tradition that continues to thrive in modern kitchens. The benefits of cooking with cast iron make it a must-have tool for any cook. Whether you’re a seasoned chef or just starting in the kitchen, investing in cast iron cookware will be a decision you won’t regret. Embrace this age-old practice, and enjoy the delicious, wholesome meals it helps you create.

The homesteader's tool: cast iron cookware. Several things come to mind when thinking of homesteader must-haves. The item at the top of the list is cast iron cookware. It is easy to see why so many love to use their cast iron skillet as the farm-to-table vessel. Here are just seven benefits of cooking with cast iron.

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