Cast iron will react to acids in foods. Normally this won't be a problem if the cookware is properly seasoned and oiled. That applies to when you are actually cooking. But never store food -- especially with any acid content at all long-term in cast iron as the food will absorb the seasoned layer, and if highly acidic with then taste metallic.
Cast iron cookware has many advantages. Cast Iron, if properly "seasoned" offers the best in non-stick cooking. This type of cookware also cooks more evenly and thoroughly. Additionally, Cast iron cookware lasts longer than most other cookware.
All-clad or really any stainless steel cookware is non-reactive. Aluminum, copper, and cast iron are the only common reactive cookware metals. And it's rare to find aluminum or copper cookware that isn't clad with other metals or anodized (in the case of aluminum cookware) to make it non reactive.
Yes, cast iron enamel cookware is dishwasher safe! Cast Iron is extremely tough andd very durable!
You can buy cast iron cookware at any major department store. You can also buy them at some bigger chain grocery stores. There are also some websites that carry cast iron cookware.
Magnalite was a line of cookware made by WagnerWare who produced fine cast iron cookware. It is currently available from World Kitchen, LLC
Cast Iron cookware is the most durable cookware available.
Cast Iron cookware is better for camping. The reason being is that cast iron are of a higher quality of stainless steal and are more durable. They will last longer in camping conditions then non stick cookware.
Some products that have cast iron in them are:cast iron cookwarewrought iron fencingsteel products
The danger in using cast iron cookware on a smooth, glass top electric stove is that the cast iron may cause the glass surface to crack. However, plenty of people have reported that they've used their cast iron cookware on glass top stoves with no issues.
Outdoorcooking.com has a large selection of outdoor equipment for cooking. It has Lodge Cast Iron cookware and accessories available. There are also Cast iron cookware items available at other websites.
Cast iron cookware sets may vary in price. You can get a nice set for as low as $40.00 or a really good set for over $100.00. Here is a website that offers free standard shipping: http://www.herbergers.com/shop/home/kitchen/cookware/cast-iron-cookware/.
Lodge seasoned cast iron cookware can be purchased from a few places on the internet. The first is directly from the manufacturer while the second is on Amazon.
Cookware can be chosen for size such as for a single person or a large family. Or it can be chosen for type of cookware: nonstick, copper, cast iron, etc.
LeCreuset is a fantastic brand of iron cookware. It is well worth the investment if you have the money. It is very easy to clean as well.
yes but only traces
The "nonreactive cookware" is cookware that does not react with acidic foods. Acidic foods such as tomatoes or wine can react with uncoated cookware made of copper, aluminum, or cast iron. For example, if you put a tomato sauce in an aluminum pot the color of the sauce can change and the sauce will have a slightly metallic taste. When you are cooking with acidic foods you should use pans that are stainless steel, hard anodized aluminum, glass, or that have a coating of tin or enamel. The sale of unlined copper cookware is illegal in many countries, because -- although trace amounts of copper are necessary for good health -- highly acidic foods can dissolve toxic amounts of copper.
Yes, OK to use cast iron as long as it does not have any plastic on handdles.
Professional cooks and chefs choose to use cast iron cookware because it is the most durable form of cookware available. It is heavy and will stand up to the test of time over any other cookwares metal.
Cast iron cookware is wonderful. You can use it on the stove, in the oven for broil and bake. It can also be used on the grill. When it is treated correctly it does not stick and lasts forever.
Cast iron cookware
It is all about personal preference. Cast iron cookware heats up slowly but retains it's heat longer whereas stainless steel heats up quickly but also cools quickly. Stainless steel does not leech into your food whereas cast iron will. For men or women in menopause this additional iron may be detremental to health. Therefore from this standpoint, the stainless steel is the better cookware.
No, standard aluminum is reactive. You should avoid standard aluminum cookware when preparing recipes that are highly acidic. Anodized aluminum is nonreactive.
Food cooked in properly seasoned cast iron cookware cooks better because the heat is more even and tastes better when the pan is seasoned properly.