Chasseur Enameled Cast Iron Cookware can be an investment which will last you for as long as you cook, if you treat and maintain your cookware properly. By observing a few guidelines, your cast iron cookware will become a well-seasoned and much-loved heirloom to pass on to future generations of fine cooks!

To begin with, a new enameled cast iron pan needs to be washed with warm soapy water, and towel dried. Although the pan is very durable, take care not to drop or knock the pan against a hard surface, such as the sink. This could cause damage to the enameled surface, and lead to possible corrosion of the iron.

Never heat a dry pan over a cook surface. Your cooking oil of choice should completely cover the base of the pan before heating the pan. Using medium and low heats will give you the best cooking results. This includes frying and searing as well. By allowing the pan to heat up slowly and gradually, you will achieve the most thorough and even cooking results possible. Once you have reached the optimum heat for the pan, you can reduce the heat and almost all cooking can be done at a lower temperature. Remember that the line of Chasseur enameled cast iron cookware has an easy lift knob on the lid which is designed for use in ovens up to 400 degrees Fahrenheit.

Using your cast iron cookware on high heat should be avoided except for boiling water for pasta, rice, etc. Never pre-heat the pan on high heat. Cast iron tends to hold the heat so well that if you overheat the pan, you may be disappointed in the cooking results. Food will tend to stick to the surface and could cause some discoloration or burning.

Always be sure the pan base matches the size of the heating zone. This prevents loss of energy, overheating of the pan handles or sides. Do not allow a pan to boil dry as this could cause damage to the enamel. Never cut food directly on the surface of the pan, or use an electric hand-held mixer or beater in the pan as you may cause permanent damage to the surface.

After use, be sure to allow the cast iron cookware to cool for a few minutes before you immerse it in hot water with a little mild detergent. Never fill a hot pan with cold water, or plunge the pan into a sink of cold water, as the abrupt temperature change could damage the enamel. If there is any burnt or stuck-on residue, allow the pan to soak about fifteen to twenty minutes in the warm water. Wash and then dry your cast iron cookware completely before you store it away. While you are cleaning the pan, this is a good time to check the knob on the lid to be sure it remains tightened.

High quality cast iron cookware should last a lifetime. There is an extensive extensive range of products available specifically designed for flexibility and ease of use. By following the suggestions above, you will enjoy using your Chasseur enameled cast iron cookware for all the styles of cooking you prefer and on any type of cooking appliance.

Not all good things come with a hefty price tag! It’s very apt when we talk about the cast iron skillets. You can buy expensive modern cookware made of lighter metals and alloys, but the advantages of iron are unique as compared to other cookware. Be it price, durability, heat distribution or heat retention, cast iron cookware is definitely the best choice for some applications.

Although it sounds old fashioned, cast iron skillets and Dutch ovens are important kitchen tools. Some of the advantages of using cast iron are as follows:

• Even Distribution of Heat
One of the advantages of using a cast iron is that, while it may take a bit longer to get up to temperature, when it reached the desired temperature the heat is evenly distributed throughout the entire utensil. Also, once heated, it retains heat for some time unlike aluminum and other cookware metals. Cooking in a cast iron skillet or pans would great choices for braising or browning, would provide constant temperature for soups, stews or thick sauces and would be superb for recipes that mix vegetables with roasts for slower cooking. The results would also be tastier meals.

• Durable and long lasting
The durability of cast iron skillets and cookware is yet another advantage. Cast iron cookware has been known to be passed down from generation to generation. With proper care, it will continue to perform well for many more decades. Newer versions include enamel coated cast iron which has the same durability but adds fashion colors along with different shapes and sizes.

• Easy maintenance.
In contrast to general belief, cast iron skillet is fairly easy to maintain. Reconditioning can be done in your oven. After heating to a high temperature for several hours followed by cleaning with baking powder or other biodegradable scrubbing powder, rinse thoroughly and then apply a coating of fat or oil on the surface and allow the oil to fill in the porous surface of the pan. After each use, apply a thin coat of oil to the clean surface. This will create a barrier for protecting the surface.

• Non-stick properties
While aged and conditioned cast iron is not truly non-stick, traditional cast iron does obtain a sheen and finish that has characteristics similar to non-stick.

• Wide variety
Cast iron skillets are available in many types. You can find different sizes of frying pan, griddles, Dutch ovens and roasting pans. The enamel alternatives add an array of colors as well. The versatility of this cookware is unmatched by any other style. Roasting, stewing, grilling and baking are just some to the options possible. Since cast iron can go from stove to oven to table to refrigerator with no special handling needed, you are limited only by imagination

• Health Benefits.
Cooking in cast iron adds marginal amounts of iron into the food. For most people this is a positive result. When compared to some other alternatives, according to many reports, cast iron is a safer alternative.

• Cheap and affordable price.
While it may be possible to find traditional cast iron cookware that is pretty inexpensive, newer versions are no longer really cheap option. Enamel cookware can be expensive as demonstrated by Le Creseut and Lodge. There are other quality brands that are not quite as expensive such as Chasseur a French manufacture or Color Cast a US producer.

Even though there are multiple benefits of using cast iron skillets, there is one common myth, which needs to be resolved. The myth that says do not use soap to clean your cast iron cookware at it can damage or corrode it, but this is not the case. A mild antibacterial soap and baking soda can be used to clean your cast iron cookware easily.

The effectiveness of cast iron cookware is surely going to continue far into the future. New metals and engineering will continue evolve and cookware will change but cast iron will remain a mainstay in kitchens well into the future no matter what new alternatives are developed.