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Cast Iron Dutch Ovens

Cast Iron Fry Pans

Cast Iron Grill Pans

Cast Iron Cookware Sets

Cast Iron Saucepans

Cast Iron Specialty Cookware

Cast-iron Cookware

Cast-iron cookware is one of the most durable types of cookware and has been around for ages. It can go from a stovetop to an oven to the table, so it is incredibly versatile. Now it comes in various colors too, so it can match dishes or kitchen and dining room color schemes. Season the pots and pans after washing them with hot water only. Pour some oil in the base of the pans you are seasoning and place in a preheated oven at 350 degrees Fahrenheit. After an hour, turn off the oven and let the pans cool before removing them. This will not only season the pans, but also prevent rust over time.

Cast-iron fry pans are ideal for a variety of foods. The frying pans are perfect for cooking hamburger patties, vegetables or loaded grilled cheese sandwiches. Make some thin lace cornbread in the pans with molasses on the side for a classic country serving of bread. The sauté pans with lids we offer at Williams Sonoma can cook a batch of sautéed mushrooms, onions, and bell peppers or it can heat a hearty soup to warm you up on a cold day.

Cast-iron grill pans have ridges that serve two purposes. The ridges allow any fat or grease to drain away from the food into the little troughs, which makes a leaner meal. The ridges can also leave grill marks, which makes for a good table presentation. Use the grill pans and griddles to make a big breakfast of bacon and sausage with pancakes and eggs cooked in cast-iron frying pans. Lunch might be a veggie and cheese panini grilled on a griddle with some soup on the side. Dinner could be seared pork chops cooked on a griddle, freshly sautéed apples with squash cooked on a grill pan.

Cast-iron pans come in round and rectangular sizes with some having convenient handles for gripping and they’re built to last. A cast-iron grill pan is a fabulous gift wrapped up with a cookbook featuring dishes made using cast-iron cookware. The more times the pan is used, the more flavors it naturally adds to the food being prepared. Some cooks believe the iron in the pans even adds nutrients to the food as well .

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