Cast iron is an iron-carbon alloy with a high carbon content
This material is perfect for grilling and for cooking soups and stews because by accumulating heat, it allows food to slow-cook over a low heat. Today, many cast iron utensils are sold coated with a non-stick material, which makes them easier to clean. In fact, washing is the main disadvantage of cast iron cookware: it is necessary to wait for it to cool down before cleaning to prevent it from breaking. In order to prevent rusting, cast iron cookware without a protective coating should be periodically heated and rubbed with oil.
It is one of the materials that best retains heat, slowly diffuses and distributes it in a perfectly homogeneous manner, regardless of the type of hob.
Enamelled cast iron is just as effective at staying cold, so it can be used for storing food in the refrigerator.
Cast iron has a high specific weight, therefore cast iron utensils are extremely heavy and difficult to manoeuvre.
If the enamel is of superior quality, it is highly resistant to thermal shock, high temperatures and even scratching, making it ideal for cooking over a high heat to roast, grill and caramelize foods.
All the materials mentioned in this guide are regulated by the following laws, directives and guidelines that can be downloaded from the following links of the EFSA (European Food Safety Authority) and the COE (Council of Europe): downloadable at the following link:EFSA COE Download the pdf guide