Common types of cast iron cookware

Skillet: Usually designed with a flat bottom and low sloped sides, this shape facilitates flipping food and even heat distribution, making it suitable for cooking methods such as frying, stir-frying, and pan-frying, like frying eggs, stir-frying vegetables, and making pancakes.

Cast Iron Skillet

Dutch Oven: A deep pot with thick walls and a lid, it has good sealing properties, which can effectively retain heat and moisture. It is suitable for stewing, braising, boiling, and baking, such as making stews, soups, and bread.

Cast Iron Dutch Oven

Roasting Pan: Generally oval or rectangular with a moderate depth and thick bottom and side walls, it can withstand high temperatures. It is often used in ovens to roast meats, vegetables, and other foods, allowing the surface of the food to form a golden and crispy crust while keeping the inside tender and juicy.

Cast Iron Roasting Pan

Griddle: With a smooth or grooved surface, it provides a large flat cooking area, allowing for cooking multiple foods at the same time. It is suitable for frying pancakes, eggs, bacon, etc. The grooved griddle can also leave grill marks on the food, enhancing its appearance and flavor.

Cast Iron Griddle

Maintenance Methods

Cleaning: Clean promptly after use to avoid residual food debris. Try to use hot water and a soft cloth or soft brush for cleaning; avoid using sharp tools like steel wool that may scratch the surface of the cookware. For stubborn stains, soak the pot for a period of time before cleaning.

Drying: Thoroughly dry or bake dry after cleaning to prevent rusting. The cookware can be dried over low heat on the stove or in the oven at a low temperature.

Seasoning: Regularly season cast iron cookware. Apply a thin layer of cooking oil on the surface of the cookware, then bake it in the oven at a low temperature for a period of time. This allows the oil to penetrate into the cast iron, forming a protective film, which enhances non-stick performance and rust resistance.