Used for centuries, cast iron cookware was originally designed to withstand the high temperature of open flames and coals. Cast iron skillets, Dutch ovens and other cookware, still available and in use in the 21st century, are safe to use in the oven.
Season the Pan
Wipe the cast iron with vegetable oil and bake in the oven for one to two hours. This will help prevent foods from sticking to the pan.
Avoid Acidic Foods
You can cook any type of bread, casserole or meat in cast iron in the oven. Follow the recipe with the exception of sauces or dishes high in acid content. If a recipe calls for tomatoes or other acidic foods, add them during the last 15 minutes of cooking time.
Turn the Heat Down
Cast iron conducts heat very well and this can lead to shorter cooking times for many foods. Turn the oven heat down by 15 to 25 degrees and check the food for doneness approximately 10 minute before the time recommended in the recipe.
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