Real Men Cook with Cast Iron - A Real Man's Guide to Cooking with Cast
Real Cast Iron
Cast Iron is threaded throughout the entirehuman tapestry since the very first piece of iron was cast. Originated as a comparatively easily conjured hardware, cast iron began it's lifestyle serving as a food prep and heating vessel in the mid 19th century. Its heat tranfser qualities allowed it to be the first of the effective pieces of cookware inserted directly into a fire.
These qualities exploit equally one of the most excellent advantages and one the greatest downfalls of Cast Iron. The forged metal natural heats perfectly even through the piece. This introduces the significant HEAT transfered to the handle making it difficult to move once heated. Combined with the extreme weight of the vessel, Cast has significant obstacles. None, of course, that can't be overcome with the forarms and scap muscles of a Renegade. 
However, this vessel has been vibrantly used for well over a century and although many have tried, nobody has been able to come up with anything that compares to the culinary advantages of the Cast Iron Skillet.
Cast iron is absorbant, so all of the lovely flavors that you cook in the vessel will be gently transfered to each meal. This provides a gentle sloping waterfall transition for the pallet. This absorbancy makes it indefinitely important to take good care of each vessel to maintain its qualities. Learn about this more in RMCCI episode on Cast Iron Maintenance. CARE FOR YOUR CAST!
Cast Iron is the orginal non-stick pan and to this day retains the title of King of all non-stick cooking surfaces. If you take care of your cast and it is of high quality, your food will literally never stick. Jams, sticky sauces, nothing will stick.
Learn more about Cast Iron on the set of Real Men Cook with Cast Iron with Marc Hordon, Owner of HordoN HEALTH and Certified Master Cast Iron Slinger!
 Biceps, Forearms, Posture, and Broclli Rabe. Bring It.
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