Can We Use Cast Iron Pans For General Cooking? Any Alternatives For Non Stick Pans?

since it appears we are on different geographies, am unable to come out with names of suitable brand comparable to Lodge. Yet I would like you to ponder as to where the disappeared coating eventually landed - in the guts of family members? Cast iron used by our grand mothers and great grand mothers without any side effect and believed minute quantities of iron would get added to the recipe and remain innocuous to digestive system. thanks. regards. God Bless us all.

 

"It's got a lotta iyennu
It's good fo' yo' daa'ter", sang the Jamaican crooner Harry Belafonte. While he was singing about coconut water, it is true for the cast iron cooking vessels as well. This link gives information on how much iron you can get from cast iron cooking pot/skillet. Using Cast Iron Cookware Helps Blood (Anemia) and Iron Deficiency

The problem with lodge is that they are too damn heavy, and the handles get hot. And occasionally we tend to forget to put on kitchen mitts and burn our fingers on the handle. I would discourage using the Lodge type of heavy things, unless you are happy with lifting that thing without causing any trouble for your wrist, or worse yet, your toes, or the kitchen floor.

You can get a light weight wok. That would give you the dietary iron, as well as be light weight. It would also come with a wooden handle that would not get hot. Some larger woks come with an additional handle as well.

As for making things non-stick, you can try the Ceramic Coated skillets, pots etc..There are several brand names -- and all them claim that you can fry an egg on them with hardly any oil, and the egg will simply come off like it was on teflon. An old trick for making cast iron somewhat non-stick is to have it "well seasoned", and rub a flat surface on a cut onion on the surface before starting to cook something on it.

Wok would be my number one suggestion.

 

What r Lodge pans

 

Lodge is leading cast iron utensils brand in the USA.

 

I have switched to cast iron, mostly. Dishes like potato fry, lady finger fry taste better when cooked in cast iron.
I avoid cast iron for dishes with tamarind, and tomatoes . I use WMF stainless steel wok for those, quite easy to wash.

Enamled Cast iron is also very useful - cook n serve in it. I have a pair of dutch ovens, love making bisibela bath/pongal and other mixed rice in those. I want two more but no money to buy

 

thanks sister. I got enlightened in those few lines about iron dietary. you had given robust advise to querist.

 

No nonstick pots and pans in my house . I use light weight iron tava which is easy to lift and move across for rotis. I have a the lodge cast iron pan for dosas. It's worth the quality and you can still make crispy dosas with very less oil. It's recommended to keep Dosa and chapathi pans separate .If you keep your iron pans seasoned well, they will last for generations .

I also have iron Kadai and stainless steel utensils which is used for cooking everything else .

 

Cast iron cooking pans made by Joseph Lodge.