Cast iron


We find 2 types of cast iron on the market: Enameled and glazed cast iron.

The first one offers the same advantages in terms of food neutrality as steel. The two main drawbacks are:

– It oxidizes, which requires precautions for maintenance and storage.

– Without prior preparation of the utensil (seasoning), the food sticks, therefore most cast-iron utensils today are glazed.

It is important to specify that the enameling of a cast iron utensil is not really a non-stick coating but rather a protective finish. The enamel is either colored and smooth (with an alkaline bath pigmented with coloring oxides metal) or transparent (black cast iron slightly granular).

Despite its heavy weight, cooking in a cast iron utensil, is a real pleasure.

The even and gentle distribution of heat makes the ideal cookware for long hours simmering. Always gradually heat a cast iron utensil and never place it hot on a cold surface and vice versa.