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How do I cook in my cast iron cookware?

Cooking in your cast iron cookware, whether it's a skillet, dutch oven, or a baking pan, is essentially the same as cooking in the same type of pan made of other material - only it's much healthier and you will probably find it's easier.

Of course there are many opinions on how best to use your cast iron cookware, but some of the basics tips are:

  •  Pre-heat the pan before putting the food to be cooked in the pan. 

  • To check the cooking surface to see if it's at the correct temperature, simply put a few water droplets into the pan.  They should sizzle and roll around before evaporating.  If they evaporate immediately, the cooking surface is too hot.  If the water just sits there, it's not hot enough.  You'll get the hang of it after using your cast iron cookware several times.
  • Be very careful when cooking with cast iron cookware on an electric stove.  Electric heat sources provide a very concentrated, focused heat that can create hot spots on the cast iron and cause it to warp or crack.  It's best to slowly heat the cookware and keep the burner temperature set on medium or medium-low.
  • Although properly seasoned cookware essentially has a non-stick surface, if you let something burn in it, it may stick a bit, and you may have to re-season it. 

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