Iron ware has been used for cooking since the 5th century B.C., and has been a preferred method of cooking for some because cast iron absorbs, conducts, and retains heat efficiently. It may take cast iron a little longer to heat up than other cookware, but once it?s heated it stays hot a lot longer […]

Iron ware has been used for cooking since the 5th century B.C., and has been a preferred method of cooking for some because cast iron absorbs, conducts, and retains heat efficiently. It may take cast iron a little longer to heat up than other cookware, but once it?s heated it stays hot a lot longer than other cook ware. Cast iron appears in many forms, with the skillet being one of the more popular choices for the home kitchen.
I was always curious about the differences between the two basic kinds of cast iron. There?s the regular dark version and the generally bright and colorful enameled version. I?ve underestimated the heat of both kinds in my kitchen and have been left with plenty to scrub. The first tip for those indoctrinated in the rules of engagement with regular cast iron is that your cookware requires seasoning. This creates a natural nonstick finish and makes sure that the pan or pot doesn?t take on the flavor of foods cooked in it. Also important is that regular cast iron that hasn’t been seasoned, or is in need of a re-seasoning, can react with the ingredients you use. I learned this firsthand when my meatballs I had simmered in tomato sauce had a dis...