Cast iron skillets and cast iron pots (dutch ovens) can be used for frying and baking foods to perfection. When properly seasoned they are terrific for non-stick cooking on top of the stove as well as baking in the oven. Cast iron pots are heavy but it is worth the extra muscle power it takes to use them. Besides most of us could use the exercise and build our arm muscles.
Here are some facts about using cast iron pots:
Cast iron is tough. There's a reason why there are old cast iron skillets at yard sales and antique shops. It is very difficult to completely ruin them.
Once cast iron is hot, it stays hot. So cast iron skillets, fry pan are great for searing meat.
Cast iron is great for keeping food warm since it holds heat for a considerable length of time. Michigan State University Extension suggests that you check to make sure that the food that you are keeping in your pan or dutch oven does not get below 135 degrees Fahrenheit for more than two hours.
Every time you cook in your cast iron pots or skillets you are making them better by seasoning them.
During the cooking process a small amount of iron is absorbed into the foods.
Cast iron pots or dutch ovens display your food beautifully. This is especially true when they are used for breads or pies.