Cast iron cookware

Cast iron makes perhaps the very best material for cookware.  What is simply amazing about this is it has been around for hundreds of years and it is non-stick, providing you know how to take care of it.  They also have an incredibly even heating surface.  All that thermal mass of the iron holds and distributes heat very well.  Cook on a gas range for the best effects.

Cast iron pots should be seasoned carefully and never washed with soap.  Seasoning involves developing a layer of oil that is bonded to the cooking surfaces of the pot or frying pan.  Cooking with oils does this naturally.  Wash your pots with hot water only and scrub them with a stiff brush.  Then dry them and lightly oil them and hang them up.  Occasionally you may need to re-season them by putting some oil on them and heating them up while letting the oil flow over cooking surfaces.  Then, let the pot cool to room temperature and wipe off any excess oil with a paper towel.

Some people have a different cast iron pot or pan for different types of food.  One may be very garlic/onions.  Another just for lamb, etc.  If you do this then the pot itself will help to flavor future meals.

Recipe: - Pan Baked Tenderloin

1-pork tenderloin (or similar meat)
3 chopped garlic cloves
2 finely chopped jalapeno peppers
about half a cup of chopped onions
4 tomatoes
10-12 brussles sprouts
Mix the garlic, peppers, and onions together.  Slice open the meat in 4-5 spots and fill the open slices with the mix.
Put oil in the frying pan and heat.  Put the meat in the pan.
Surround the meat with the tomatoes and brussles sprouts.
Put the top on the frying pan
Heat for about 5 minutes on high to get everything good and hot.
Then turn the heat to low and let everything simmer for about a half hour.
THen enjoy!