Cast Iron

<div class="rellink relarticle mainarticle" >Main article:<a href="http://en.wikipedia.org/wiki/Cast_iron_cookware" title="Cast iron cookware" class="mw-redirect" >Cast iron cookware</a></div>

<p >Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for <a href="http://en.wikipedia.org/wiki/Searing" title="Searing" >searing</a>. Being a reactive material, cast iron can have<a href="http://en.wikipedia.org/wiki/Chemical_reaction" title="Chemical reaction" >chemical reactions</a> with high acid foods such as <a href="http://en.wikipedia.org/wiki/Wine" title="Wine" >wine</a> or<a href="http://en.wikipedia.org/wiki/Tomato" title="Tomato" >tomatoes</a>. In addition, some foods (such as <a href="http://en.wikipedia.org/wiki/Spinach" title="Spinach" >spinach</a>) cooked on bare cast iron will turn black.

<a href="http://en.wikipedia.org/wiki/Cast_iron" title="Cast iron" >Cast iron</a> is a porous material that rusts easily. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of oxidized <a href="http://en.wikipedia.org/wiki/Fat" title="Fat" >fat</a> over the iron that coats and protects the surface, and prevents sticking.

Enameled cast iron cookware was developed by <a href="http://en.wikipedia.org/wiki/Le_Creuset" title="Le Creuset" >Le Creuset</a>. In 1934, Le Creuset also solved the problem of excessive evaporation and scorching when using the cast iron Dutch ovens during cooking, by creating the enameled cast iron doufeu.</p>