Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand up in the fireplace.
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However, the durability and reliability of cast iron as a cooking tool has ensured its survival, and cast-iron cookware is still recommended by most cooks and chefs as an essential part of any kitchen.
Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes.
Enamel-coated cast-iron pans do not need seasoning, as the enamel coating prevents rust in most instances.
It is recommended to maintain the seasoning frequently to keep the food from sticking to the iron.
Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle.
This allows them to be used on both the stovetop and in the oven.Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or on an undersized burner; however, it has excellent heat retention properties, and the entire pan will eventually become extremely hot, including the iron handle or handles.An American Dietetic Association study found that cast-iron cookware can leach significant amounts of dietary iron into food.Because cast-iron skillets can develop a "non-stick" surface, they are also a good choice for egg dishes.Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware is.