Cast Iron Cookware

Cast iron cookware has been around for many years.  It heats up very hot, but you can also simmer things at low temps.  The super heavy lids keep in steam and moisture as you cook, ensuring your meal turns out moist and full of flavor. Most of the time, cast iron is used for dishes that cook slowly (a few hours). They go from stove top --> to the oven --> to the table.

I am a fan of cast iron enameled cook ware.  This cookware has a durable coating on the inside and out.  This allows for easy clean up and you do not have to worry about seasoning it.

The pieces of cast iron I use the most would be a 5-7qt dutch oven with Lid, a 3-5qt braiser with a heavy lid, and a large skillet.

There are two brands that I recommend. Le Creuset and Staub. These are the pricer pots.  I recommend buying a few pieces, you do not need many. However, I bought a enameled cast iron dutch oven from SAM's Club for $39.00.  I believe it cooks the same as my high-end items, but I don't find the enamel to be as strong. That being said that even at that price, you can replace it several times vs the $290.00 of a Le Creuset dutch oven. However, you do get a lifetime warranty with Le Creuset.

Le Crueset, Comes in many colors.

Although I have no experience with light-weight cast iron, from my research, people say to avoid it.