Cast iron cookware

Cookware cast by pouring molten iron into molds, valued for durability and heat retention. Its cooking surface is often seasoned with polymerized oil to resist rust and sticking.

Seasoning (cookware): A layer of polymerized cooking oil bonded to cookware that protects iron and helps create a less-sticky surface. Repeated heating of thin oil layers builds the protective surface on bare cast iron.
Skillet: A shallow, flat-bottomed pan with a long handle, used for frying and searing. The skillet is the best-known cast iron form for stovetop searing and frying.
Carbon steel cookware: Cookware made from thin sheets of iron alloyed with carbon, shaped by pressing or spinning. Carbon steel seasons like cast iron but is generally lighter and responds to heat more quickly.
Cast iron: A group of iron-carbon alloys containing enough carbon to melt and be poured into molds. Cast iron is the material from which this cookware is cast.
Maillard reaction: A set of chemical reactions between amino acids and reducing sugars that browns food during heating. A well-preheated cast iron pan supports the high surface temperatures used for browning.
Heat capacity: The amount of heat energy a material absorbs per unit of mass for a given temperature increase. Cast iron’s substantial heat capacity helps it stay hot when food is added.
Dutch oven: A heavy pot with a tight-fitting lid, designed for slow cooking and braising. Cast iron retains heat well in the covered, steady cooking used for braises.
Stainless steel cookware: Cookware made from corrosion-resistant steel alloys, often with an aluminum or copper core. Stainless steel resists rust and acidic foods without relying on a seasoned iron surface.
Iron: A chemical element with symbol Fe and atomic number 26, widely used in alloys. Iron is the principal metal in cast iron cookware.
Iron deficiency: A condition in which the body lacks enough iron to produce adequate healthy red blood cells. Cooking acidic or moist foods in bare cast iron can increase the food’s iron content.

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