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Cast iron cookware is a versatile way to bake, roast or fry your favorite foods. Stew simmering in an iron pot hung over the fire. Seared pork chops with a side of sweet yellow cornbread. Savory meat and vegetables roasted in a Dutch oven. Deep Fry Pan Set

Cast iron cookery was king of the early 1800s kitchen. By the late 1800s enameled cast iron became available. Porcelain enamel made cast iron pots and pans more attractive and easier to take care of. Unlike bare cast iron, enameled cast iron does not rust or retain flavors from food cooked in it.

Bare cast iron requires seasoning. Adequately seasoned cast iron cookware is stick-free.

To season bare cast iron, rub oil into the pan and heat it to 400-500 degrees F. Heating breaks down the oil. Multiple seasoning applications create a desirable dark-black, well-seasoned sheen.

Restore neglected cast iron with re-seasoning. First remove residue by running cookware in your oven self-clean cycle. Finish with fresh seasonings according to directions above.

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