July 12, 2009

Cooking with Cast Iron

As much as I love to cook, I have mostly preferred to use non-stick cookware. My ideal ware of choice would be Indalium - an aluminum alloy, which my mother uses. Since it is hard to find in the US, I have been happy with non-stick pans, like Calphalon. However, giving in to peer pressure, I picked up a cast iron skillet at a local thrift store yesterday for 15 bucks. This pan was made in Korea, had been well used and seasoned. I sauteed yellow beans from the farmer's market with my usual spices last night. Though I did not pick up any unique differences in using cast-iron, the heating may be faster. Anyways, we had the yellow beans with Chapathi, pickle and a creamy cauliflower-tofu curry.

1 comment:

  1. I would guess the difference with cast iron cooking would be the nature of cast iron to retain heat for a longer period. Dunnow if that industrial property continues into cast iron cookware too and if it helps in the cooking part...but am sure it does in the serving part!!


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