Advantages of Cast Iron Cookware

                         Advantages of cast Iron Cookware

 The advantages of cast iron cookware is many,  and most people don't even realise
what they have in the back shed or in the garage sitting on the back room collecting
dust.  Them old pots and pans are about the best cookware set you will ever own. As you know they have already been around forever, Just look at them,
Will your teflon pan you bought  back years ago,  do you even know where it is ?
If treated right you will never ruin or wear out your cast iron cookware'
and its easy to take care of.   If you do happen to scorch it,  no problem
 Take that old cast iron kettle and  wire brush,  reseason it and your old
pots and pans are  as good as new.

Another advantage is the iron in your diet, Iron is essential to produce red blood cells. in North America, we are more likely to lack iron than
have too much. Iron cookware provides less than 20 per cent of total
daily iron intake - well within safe levels.
and its an old fashioned way to cook fat free.
 I think the best advantage I have ever come across though is that I have
never had to buy another cast iron cookware set. 
I have bopught new because i like them and wanted to.  but my old cast iron
pans have never worn out.
 one big advantage is the cleaining and seasoning steps.
 I have detailed information that my suppliers have gave me to use and pass on.
here is the information.


Cleaning: After cooking in your Old Mountain Cast iron cookware, it can be cleaned by putting in hot water and bringing to a boil. Never use detergent to clean seasoned cookware sets, as it will remove the seasoning: Also, avoid putting hot  pots and pans into cold water. This can cause it to warp or crack.

 After pouring out boiling water, wipe your cast iron pan  dry with a paper towel. If something sticks to the surface, dislodge it by simply using a spoon. Do not use any abrasive item to scrub your pots and pans. Again, this can cut into seasoned surface. While pan is still warm from washing, apply a fine coating of oil or spray on all surfaces of the cast-iron.
If metallic taste or signs of rust are noticed on your cookware sets, simply wash with hot, soapy water. Scour off the rust, and then re season your cookware

  Store your cast iron cookware in a cool dry location. If storing with lid, place a paper towel between the lid and base of your kettle, or any other pots and pans to allow circulation of air for all your cookware sets.



Seasoning: This is a simple process of oil absorbing into into the pores of your cast iron cookware leaving a black, nonstick surface. Follow instructions below if your Old Mountain cast iron cookware ever requires reseasoning.

1. Preheat oven to 350 degrees.
2. Wash  pots and pans with hot, soapy water, and a stiff brush. Rinse and dry.
3. Completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat).
4. Place cast iron cookware on middle rack for 30 minutes. Remove cookware sets and wipe them almost dry to prevent pooling of shortening or oil. Place back in oven for another 30 minutes

  Essential for any kitchen, Old Mountain cast iron cookware heats evenly, retains the heat, and is more versatile than any other type of cookware available. Cast-iron will fry, saute, grill, roast, stew, bake, as well as the guarantee of an Old Mountain  skillet to keep the orneriest of husbands in line!

 I hope this information is helpful to all that read this.
If there is anything I can answer or if you have comments,
Please log onto my web sight  and go to my forum to post.
 http://www.ironcooker.com