If you’re planning on cooking up a delicious meal full of mouthwatering organic meat you may wonder which type of pan is best.
Non-stick pans have been given a lot of flak in the past few years because they release toxic fumes when they are put on high temperatures.
Here are a few pros and cons to using old fashioned cast iron cookware as an alternative to non-stick skillets and frypans.
Benefits of cast-iron
This type of cookware is incredibly durable and can handle high heat. It also retains this heat well and distributes it evenly.
Plus, it can impart some additional iron to foods, which may not be needed if you have a diet already full of iron-rich grass fed beef but isn’t likely to be of harm either.
According to an article by nutritionist Kerri-Ann Jennings on eatingwell.com, these pans can increase the iron content of acidic foods such as tomato sauce by around 20 per cent.
This kind of cookware is perfect for slow simmering over a low heat or for browning. These pans can even be put straight into the oven, without risk of melting.
If they are seasoned properly, they become non-stick. This means you can reduce the amount of oil used to cook your meals.
The downside
This kind of cookware does require a degree of care at the start, but can last decades if it is looked after.
If you are purchasing cast iron pans, you will need to first season them. You do this by washing them, drying them and then coating them in vegetable oil. The final step is to pop them in your oven to bake for around an hour and then let cool.
This kind of cookware is then easy to clean, as food should simply lift off its surface. However, something to be aware of when you’ve finished cooking that organic lamb is that you cannot use soaps or detergents to clean them. Instead, simply wash with hot water while the pan is still hot.
