Even Heating – Cast iron does not conduct heat well or heat as evenly as other materials like aluminum or copper. Therefore, cast iron should be heated differently (more gradually) than these other materials.
• Heat capacity – Cast iron may not conduct heat well, but its heat capacity and density help it store heat better than other materials. This means that cast iron is slow to heat up, but stays hot longer. This is the “even cooking”
that most people refer to regarding cast iron.
• Do not place cast iron on an undersized element or burner.
• Pre-heat a piece of cast iron slowly, over medium heat – not high. After preheating, the temperature may need to be turned down to prevent burning.
• Cast iron can cook at lower temperatures. Cooking at lower heat can help prevent food from sticking or burning to your piece. Cast iron will retain its heat and is less likely to produce temperature spikes.
• Cast iron will heat more evenly in an oven.
• Cast iron is excellent for searing meat.
• Always use a thermometer when cooking with oil or grease.
• Always have a BC or ABC type fire extinguisher readily accessible when frying.
• You may want to avoid simmering acidic foods in your well-seasoned cast iron for long periods of time. The acid in the food can damage the seasoning.