Step 4Cooking with cast iron
Remember that cast iron distributes heat fairly evenly - even to the handle! Don't grab a bare handle if you are cooking with the piece as it will be just as hot as the pan itself. Use a towel, a potholder, a mitten or a glove - anything to protect yourself from a nasty burn.
Metal cooking tools suck as a fork or spatula should not be used often on cast iron as it will scrape away the seasoning or expose the bare metal which could lead to rust. Instead, try to use wooden tools as much as possible. Plastic should be avoided as well, since it can melt easily. But, if using metal cannot be avoided, just remember that is has the ability to scrape and remove the seasoning.
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I do believe that us mortals here on the a** end of Africa (read South Africa - which is a country if you didnt know) also use cast iron pots, yet with a devious twist that might just save you from whipping on a glove like a paediatric nurse every time you want to cook some pasta.
The trick is (i believe) to get/make a wooden handle. Usually I would not suggest this to just anybody, but as you seem so passionate about your cast iron cookware, I would suggest: "A wooden handle, in two halves, that fit over the handle created by the cast iron. When riveted together, the half moon cylinders of wood provide a sturdy and comfortable handle, easily replaced when burnt or otherwise damaged."
Have a good day...
JW.