From pancakes, pilafs, quick and easy stir fries, fresh baked pastries, simmered sauces, roasted veggies and even fried eggs, I love using cast iron cookware. It is the ideal surface for cooking any food with a variety of healthy fats. Griddles, skillets, woks, loaf pans, dutch ovens, cast iron cookware comes in big and small sizes. They are the original non stick cookware. Forget about the synthetic non stick pans. In fact, when my private coaching clients and workshop participants ask what to do with their petroleum coated pots and pans, I recommend they throw them away.
Eco-cleaning tip: cast iron pots and pans are quick to clean. Just rinse them with hot water immediately after using and put them back on the burner or in the oven to dry with the residual heat. If the stove has cooled, turn the heat back on for a moment.
Sometimes simmering dries out your seasoned cast iron pot. Simply brush a little coconut oil or olive oil on it before putting it away.
Vegetarian, Vegan and Gluten-Free dishes taste great cooked in cast iron.
photos by Tracey Eller