As cookware becomes increasingly more expensive and there are more types available, it’s clear to me, and many others, that the “old” types of cookware are preferable to the “new.” For most types of cooking, old-style cookware is best. So when asked for a  recommendation, I simply reply – “cast iron.”

Although I’ve been using cast iron cookware for many years, the warnings concerning known and potential health risks of modern cookware were a wake-up call, and now all I use is cast iron.    Some of the warnings were against preheating chemically treated pans and putting them in hot ovens, which could create potentially harmful fumes as well as causing flaking of coated materials (such as Teflon) into the food I was cooking.

So, cast iron is a logical choice because it offers so many benefits. Well seasoned, it is nearly as non-stick as any manufactured non-stick surface and far more so than stainless, aluminum or  copper pans. It distributes heat evenly, which you will instantly appreciate if switching from stainless steel or aluminum. It keeps the food warm until served, and you can move it from stove top to oven (or from the fire to the table), without a worry….just make sure you use thick oven mitts!

Cast iron pots and pans are ridiculously inexpensive when compared with other types of cookware.  You can purchase a skillet for $10-$20 or a large Dutch oven for $25-$40. Stainless, aluminum, and copper pots and pans are exorbitantly priced…the copper might look pretty but believe me it’s high maintenance and can warp easily if not watched! Cast iron lasts forever (many life times) and if cared for properly remains the optimum choice for preparing healthy meals.

Tags: cast iron cookware, cast iron dutch oven, cast iron skillet