Did your grandmother advise you to chuck those stylish non-stick kadais and cook in cast iron vessels? Well, she had a reason for telling you that!

Cooking Vegetables In Iron Vessels

Copper, earthen pots are finding their place back in the cookware section of Indian kitchens and cast iron too is not far behind.

With more and more people realising that it’s not what we eat but how and where it is cooked is more important derive health benefits, let’s look at those amazing secrets behind cooking in those heavy, cast iron vessels.

1. Non-Stick: If you thought only Teflon coated utensils are non-stick, think again. Cast iron vessels are naturally non-stick and are easy to cook. On the other hand, modern non-stick cookware releases perflourinated compounds into the food during cooking, especially if the food is scrapped from the bottom causing several health issues.

A properly treated cast iron utensil is non-stick in nature and you don’t have to worry about cooked items remaining at the bottom.

2. Releases Iron Into Food: Doctors strongly recommend patients suffering from low iron levels to eat food cooked in cast iron cookware. This is because a cast iron vessel fortifies your food with iron and this no old wives tale! Several studies have proven beyond doubt that foods cooked in cast iron skillets, deep bottomed pans are rich in iron. However, ensure your cast iron cookware is properly seasoned or curated to handle acidic foods like tomatoes, citric juices.

3. Clean To Easy: Iron vessels are easy to clean and all you need is some mild soap water to get rid of that grease. If they are any leftover food items sticking to the bottom, just scrape it off with metal spatula and run it under hot water. Wipe it with a kitchen tissue dipped in oil to avoid rusting.

4. Works Better With Age: Do you have an old cast iron utensil at home that has not been used for long? Bring it back on to the stove. Cast iron vessels improve with the age and the surface becomes smoother allowing oils to seep evenly for better cooking. Cast iron vessels are also tough and durable.

5. Even Temperature: One of the finest merits of cooking in cast iron cookware is its temperature. These hefty metal utensils ensure even temperature across the bottom even if is on high or low. What’s more? The food remains hotter for long time and also saves fuel.

 Consumes Less Oil

One wonderful thing about healthy cooking is using less oil. Cast iron vessels are a perfect choice as it can help cut down oil used in cooking when compared to aluminium and stainless-steel vessels. The cooking method involves heating the cast iron pan and spreading oil throughout the inner layer by moving it around, a thin layer of oil coated in the vessel is what it is required for even cooking of the food. 

How To Care For Cast Iron Vessels:

Caring for cast iron vessels is not as tough as you imagined. If you just brought home a new vessel, pour that water in which you have washed your rice. Keep changing the water every day and do it for 3 to 4 days.

Deep fry papads, pooris, vadas for the vessel to properly seasoned before making stir fries.