Cast iron pots and pans are about the best cookware you'll ever use. It heats evenly, quickly, and consistently. "Hot Spots are non-existent. Professional chefs swear by it. If you season cast iron cookware properly, they will last a lifetime, perhaps several lifetimes. Proper seasoning will allow the user to cook fat-free. No oil required for cooking. Cast Iron is naturally a non-stick surface. If food sticks to your cast iron, it probably isn't seasoned properly. Teflon coated cookware can't touch cast iron's performance in non-stick, fat free cooking. Cast iron cookware will not warp, and goes from stove-top to oven. It's time people realize the culinary wonder that a cast-iron pan can be!
Acidic items like tomato sauces will be darker from iron leaching out, but many people with iron deficiencies do this for extra iron in their diet.
Never store acidic products in cast iron. In fact, never ever use your cast iron pots for storing any foods.
It is not recommended that you use your cast iron as a pot for boiling water. Some people say that the hot water will remove small bits of oil from the surface which will then be found floating around. Water breaks down the seasoning and can cause your cast iron to rust.
Above, You can see that I used one of my cast iron pans to bake a German Apple Pie, aka Kuchen.
