Saturday, February 14, 2015
In Praise of Woodstoves
Over the years I've developed a thing for cast iron cookware, especially the well seasoned vintage pots and frying pans I find in thrift stores and antique markets. Of course the enamelled ones are fancy and usually good to go as is - it's the bare, untreated old iron that will need a little TLC when you bring it home. A good scrubbing (no soap), oiling and heating make the best non-stick surfaces for cooking and my tastes buds tell me that food cooked this way is just all around better. The only warning I have about cooking with untreated cast iron is to never, never, never use any acidic ingredients (tomatoes, wine, etc) in your cooking as that will draw out the iron into the food and you will taste it. It's harsh and bitter and unsalvageable as I found out years ago when I added some wine to a nice sizzling pan of chicken. It was horrible. Otherwise, though, for fun and flavour and old-timey flair, cast iron is amazing.