Why Michelin-Star Chefs Swear by Cast Iron: Top Reasons to Buy Cast Iron Cookware for Your Kitchen

For cooking appliances, it is cast iron cookware which has survived the passage of time. It has been in use for generations by homes and even high-end restaurants with almost every cooking utensil made of cast iron, from pans to pots. But there must really be something special to this cookware that has made it stand through all that time. What is it about cast iron that makes a professional chef-the same ones who earn their stars-hold on to cast iron for their kitchens? Well, let us find out what makes this iron cookware go on and what it can mean for adding some pieces to your kitchen arsenal.

Why They Use Cast Iron: The Professional Chef's View

Versatility Cast iron cookware is extremely versatile-from the stovetop to the oven and even over an open campfire. It allows moving from stovetop to oven without changing pans to start cooking. I find this incredibly useful for searing meat and finishing in the oven to the desired temperature.

Heat Retention and Distribution This property is one of the key values of cast iron; it retains heat well and distributes it evenly. This is especially necessary when cooking a dish that needs to be prepared at a very specific temperature to get the same results consistently. In my experience, it is great for things like searing meat, or holding a slow simmer for sauces.

Durability The cast iron cookware has been known for its durability. If used the correct way, the pans become a great investment for the kitchen as they can last for hundreds of years, in fact even a lifetime. Such longevity is why professional chefs go into cast iron; these pans are reliable and thus will be able to hold up in a busy kitchen. I have an iron skillet that my grandmother passed down to me, and it's just as good as it was 50 years ago!

Benefits for Home Cooks Non-Stick Surface A cast iron surface barely requires a seasoning when it becomes developed with time as a natural non-stick surface. This means cooking with less oil, thus making meals healthier. In fact, the more you use your cast iron, the better the non-stick quality becomes. I find that with just a little butter, eggs slide right off my well-seasoned pan.

Contributes Iron in Food Cooking with cast iron adds small quantities of iron to the food. Particularly a boon for people who have potential risks of developing an iron deficiency, it passively helps to increase iron intake without actually changing the diet. 

Cheap Compared to several other high-end cookware, cast iron cookware is still of relatively inexpensive. Almost always, a decent cast iron skillet would be available at just one-tenth of the cost of premium pans. Thus, this is a pretty enticing option for home cooks intending to invest in quality cookware without excessive spending. 

Care of Cast Iron Seasoning Proper seasoning maintains cast iron cookware. This is covering the pan with oil and heating it to develop a protective layer. Though feeling hard at first, I've found out that it becomes second nature in practice. 

Cleaning Most things understood about cast iron belong to care. An occasion usually falls to hot water followed by a little scrubbing. Take care to use soap because it strips off the seasoning. After washing, I always dry my pans well and put a very thin layer of oil on them to prevent rust.

Storage Proper storage is another important aspect to cover from rust. I store my cast iron cookware in a dry place and sometimes put a paper towel between stacked pans to absorb excess moisture. 

Conclusion Cast iron cookware has made its place among professionals and home users. Versatile, durable, and unique in cooking.