Cast iron is used for cookware because it is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold. Cast iron cookware is either bare or enameled.
Bare cast-iron vessels have been used for cooking for hundreds of years.[1] Cast iron's ability to withstand and maintain very high temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews like gumbo or Chili con carne. Because cast iron skillets can develop an extremely "non-stick" surface, they are also a good choice for egg dishes, particularly scrambled eggs. Other uses of cast iron pans include making cornbread and pineapple upside-down cake.
Types of bare cast iron cookware include dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, flattop grills and griddles.
