Cookware Sets

We know that finding a best match pots and pans for your kitchen is sometimes not easy, hard to understand, and very opinionated by ads, then our goal is to provide you with unbiased, honest information, easy-to-browse guides with links directly to stores that carry them.

Stainless Steel
Non Stick
Cast Iron

Rachael Ray

Buying Guides

Why Cast Iron?

With all the types of cookware available today, some of us who are seeking for nonstick, reliable and sturdy cookware would probably never consider cast iron. Cast iron is old-fashioned; something that primitive ancestors and outdoorsmen use while simple cooking or campingĖ thatís what most people use to think. As the reason, cast iron is overlooked. However, after years of Teflon nervousness, it comes back with dignity. Cast iron is outstanding alternative of safe nonstick, instead of Teflon and other types of nonstick pans around here.

Cast iron cookware is heavy, thereís no doubt about that, but this is why itís extremely sturdy and lasts an incredibly long time. Also, the price is really appealing. Comparing with other types of cookware, itís so inexpensive. No need the lifetime guarantee from the manufacturer, a good cast iron pan carries such a long lifespan that you may end up willing it to your descendants. Another attractive reason, it distributes heat evenly and can be used on the stovetop or in the oven at high heat levels.

However, one thing to keep people away from cast iron is seasoning. As you may know, when you first purchase a cast iron pan, it has to be seasoned first. Yet, the more it is used, the more nonstick it becomes. A properly seasoned and well-used cast iron pan is very nonstick, however, and cleanup is a breeze. (Read more about how to season cast iron cookware here.)

Seasoning is an easy process that involves baking an oil-filled pan in the oven for about an hour. But if you really want to skip this step, the pre-seasoned pans are available. Cast iron pans donít need to be washed with soap or detergent, in fact the less soap the better, because too much can take off the seasoning. Be sure to use oil the first few times you cook in a newly seasoned pan, but after several uses youíll have a nonstick pan that rivals the most expensive newfangled cookware. Cast iron can rust, but it wonít if you always dry it right after washing. And a cast iron pan can always be re-seasoned to put it back in great condition.

It seems that health issue plays the biggest role for re-popularity of cast iron. With cast iron, you never have to worry about toxic fumes that may be present when using traditional nonstick cookware. Moreover, this cookware is allowed for acidic foods and metal utensils with loosing the nonstick surfaces. Up until now, it makes cast iron the choice cookware of many people, and has been for thousands of years.

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