Go old school with cast iron

Cook it up old school with a good, non-stick cast iron skillet.

A review of cast iron, as part of a series on Teflon alternatives for non-stick cookware by Saul Brown

Cast iron cookware is old-school, non-stick cookware from back in the day; a rootsy technology that’s been used for hundreds of years.

Because cast iron can withstand and maintain hot temperatures, it’s a great choice for searing and frying.

It does however leach iron into your food; for anemics and people with low iron in their blood, Health Canada contends it may be beneficial, whereas people with excess iron may feel negative effects.

Non-stick cookware reviews

Read more in this series of reviews by Saul Brown on the Teflon alternatives for non-stick cookware.

By “seasoning” your cast iron pans—heating and applying animal fat or vegetable oil—you can seal in some of the iron, prevent rust and create a non-stick surface. This is important for maintaining the integrity of the pan for years to come.

(See Only-Cookware’s guide to seasoning your cast iron cookware.)

Years back, I used to cook with cast iron on the campfire, covering the Dutch oven in hot coals and baking apple crisps. It was super durable and worked great.

A variety of cast iron products are available locally at Cookshop at 555 W. 12th Ave., Vancouver.