Posted on by SWELL - Sophrosyne Wellness

10 Cast Iron Commandments

New cast iron this season?! Yayy!! So exciting!

But first, FOR THE LOVE OF CAST IRON, what is IT? And why is it so popular in the cooking world?!

Well, it’s good to know that not all cast iron is the same. Like everything, there is high quality product and lower quality products. When purchasing big-ticket, long-lasting items, ensure you are choosing a high-quality product so that it lasts- ideally forever! Cast iron specifically is a group of iron–carbon alloys with a carbon content more than 2%. Iron alloys with lower carbon content are known as steel. Compared to pure metals, alloys have better corrosion resistance, lower costs, higher strength and better workability.

This is why cast iron lasts forever, but can rust easily! Meaning you need to take care of it in order for it to take care of you. It’s also important to note that not all cast iron is made the same. A lot of newer companies are creating cast iron that is not 100% but mixed with of other materials. This is why some older cast iron can last longer than newer products as they have higher quality and integrity.

Before buying, ask the retailer more about the company to ensure high quality and integrity! And see the resource section below for a list of quality items.

Now let’s keep them lasting in top condition- hopefully forever! while getting the most benefits from your cookware with my:

Top 10 Commandments for Cast Iron:
    1. SAVE THIS POST
      To never forget & have on hand for future use – check out my Instagram for more quick tips & tricks.

      2.  

    2. RESPECT IT
      If you take care of cast iron, it will take care of you! Like mentioned earlier, caring for your cast iron is key in order for it to last forever. But even if you didn’t know how to care for them before, they’re still usually salvageable as long as they were originally a high quality product! The gift of cast iron will keep on giving when there is mutual respect.

      3.  

    3. USE IT
      It is a tool that is meant to be used! The more you play with it, the more you’ll use it, the more you’ll learn, the more benefit you’ll get and the better seasoned it will be (meaning not as much sticking!). 👩🏼‍🍳

      4.  

    4. CLEAN IT, DON’T SOAK
      Ideally after each use; simply wiping it out with a paper towel or rinsing it under warm water will work just fine but never let it soak! Water left on cast iron will cause it to rust, deteriorate faster and cause a lot more sticking. Keep it clean, dry & oiled.

      5.  

    5. BUT NEVER WITH SOAP!
      PERIOD. I know it’s debated but please, never use soap in cast iron if you want it to last a long time. Soap is the perfect way to tarnish your cast iron and eventually degrade it. It can also harbour and absorb the soap which doesn’t taste good and really isn’t that good for you! Simply use warm water to rinse and salt, baking soda or oil to clean & season.

      6.  

    6. SCRUB & SCOUR
      With warm water- as vigorously as you’d like until clean. It is also suggested not to use metals to cook/clean as you can chip away at the seasoning/iron, which I tend to agree (I like using wooden utensils to cook with) but it isn’t the “worst thing in the world” if you really need a little extra help to get something off the pan. Add a mix of salt and baking soda for really stuck items.

      7.  

    7. DRY IT
      ALWAYS after use. Ideally with paper towel or a more natural material. Simply pat to dry and store with a few sheets in between the pans. As mentioned earlier, WATER and RUST are the main thing that can harm your cast iron pan.

      8.  

    8. SEASON IT
      Add oil back to the pan after cleaning (usually olive oil but flaxseed and coconut oil can also work) and bake at 375 for at least 1hr. This helps to remove any trapped water particles and add back the “protection” to the pan. This is also what helps to keep it in quality shape, keep the iron moisturized and helps prevent sticking.

      9.  

    9. STORE IT
      Store in a dry warm place; I like to rub a bit of oil on it with paper towel after cleaning and then store it in my oven- bonus is when the oven is still a bit warm after being used!

      10.  

    10. RE-HEAT & RE-SEASON
      As often as necessary! This will help keep the pan in quality shape, increase quality, prevent sticking and definitely makes food taste better 😉

 

🍅 Some will argue that acidic foods are not good to cook in cast iron. The reason being that it can cause materials to leech from the pan which I do agree if it’s not the best quality pan however if it’s a high quality pan it may not be the “worst” thing in the world as that is why we choose quality cookware! Cooking with items such as cast iron/ceramic often contain other minerals (such as Iron) that could add benefit to your meals but could also do the opposite.. remember, moderation with everything and be mindful of what you are using on a daily basis. Generally, most people lean more toward being deficient in iron so that is not a concern but if you have excess iron then perhaps cast iron is not a good cooking option for you.

Remember, it is important to note that ALL cookware can leech materials which is why I suggest cooking with certain types of materials and avoiding others.. see the Good-Better-Best mentality below.

✨ BONUS ✨
Quality cast iron (and cookware in general) is KING 👑 but specifically for the added benefits of minerals when buying, using & taking care of quality cookware. I like to opt for quality cast iron, ceramic, stainless steel, glass or wood materials when choosing cookware.

GOOD-BETTER-BEST FOR COOKWARE
    • BEST – these are generally the safest & easiest to cook with
      • Carbon steel
      • Ceramic
      • Lava rock
      • Porcelain enamel
      • Tempered glass
    • BETTER– these are just as good as the best items only they are a bit more fussy to clean & take care of. They also can have high mineral content which can be great for some and not great for others. Always to be mindful and aware of what you are cooking/using on a daily basis.
      • Cast iron
      • Clay
      • Stainless steel
      • Titanium
    • GOOD – I say “good” but really these are the “avoid” section. I avoid almost all of these in the kitchen when possible. They generally only have cons with not many pros. We also have a lot of copper and harmful materials already in our daily environment so it’s best not to add more if possible!
      • Aluminum
      • Copper
      • Non-stick/Teflon
      • Plastic

 

🥘 That’s all folks! Let me know if this post helped at all and be sure to read the resources for more info. But more importantly, enjoy all of the delicious meals you’ll be making in your new cookware!! See my Recipe Book for alllll the delicious healthy meal inspirations.

 

RESOURCES

 

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