Cast Iron

My family has many old timey pots and pan, most of which are cast iron. Some are hand-me-downs while others where purchased at estate sales and garage sales. While not as easy to cook in, the flavor of the food cannot be beat. Plus my family has chemical sensitivity and cooking in iron is better for you and aluminum and Teflon make us itch internally and very crabby.  While we are not into antiques, some of our pots and pans could very well be from the 1920's or 1880's.

My mother makes Spanish rice, a staple of New Mexican food. My mothers Spanish rice taste so much better because of the cast iron...plus its my mothers cooking and nothing beats that! She uses canned tomato paste, water and brown or white rice. But the cast iron adds a tinge of that iron taste.

We also make quesadillas in the cast iron with lots of butter and mozzarella cheese. Yum-Yum!

I can only say that cooking cast iron is the best way (material culture or not) to cook! I recommend that everyone use cast iron....even with our death, cast iron is a wonderful thing to leave behind for our surviving family.

- BOOK