BIO BIFL: Cookware in the kitchen


Pots and pans in the kitchen are probably the biggest pain in the neck for me. They can often be difficult to clean, or often allow the food to burn easily. This also may also be operator error. Pots and pans, cookware also take up LOTS of space in my kitchen.

So for me choosing the correct size and style of pan is important, especially if a single cookware item can take the place of 2 or 3 others pots or pans. This article delves into your best choices in the kitchen for cookware.

If there was ever an item that should be/could be a “buy me once” products then certainly kitchen pots and pans should be on this list. In today’s eco-minded shoppers, a buy it for life mindset is front and centre of purchases both for their wallet and the environment.

Cast iron cookware can absolutely be a once in a lifetime purchase. Our Buy it once, Buy it for life motto will be a safe bet with cast iron cookware.

Cast iron cookware

Cast iron cookware is an all-time favourite with many mums, dads and professionals. These items can be either bare cast iron or enamelled. What is enamel coated cast iron? Well, the most aesthetically pleasing to look at on the stove or hanging on the wall is the enamelled version. The cast iron is enamelled, just like old bathtubs once were, with a very durable finish and come in some beautiful, often vivid colours. These enamelled cookware items can go from the stove or oven directly onto the dining table for serving. Obviously, use a really good trivet.

Last update was on: April 14, 2024 10:34 am

Bare cast iron might not look so nice in your kitchen or on the dining table, but it is lighter than its enamelled brother, has no finish to chip (think bathtubs) and often food tends to stick less to a well seasoned bare cast iron that the enamelled version.

Seasoning cast iron cookware

The “seasoning” of cast iron cookware is a word used to describe the preparation you need as the buyer, of a brand new cast iron cookware product. Seasoning will also benefit cast iron products that you might have bought secondhand at a garage sale or simply you just haven’t used that huge, heavy cast iron skillet that your family handed down to you until now.

The seasoning process will form a hard, protective coating on the otherwise bare cast iron cookware product. This protection is achieved by heating a very thin layer of fat onto the metal cast surface. When the seasoning process is done correctly and a number of times, the non-stick protective qualities is often far superior with respect to ability and safety

Last update was on: April 14, 2024 10:34 am

How to season a cast iron cookware item:

  • Step 1: Wash and Dry Your Cast iron product

Give the pan or pot a good scrub with warm, soapy water, then dry it thoroughly. Wait a few minutes for it to air dry and use a paper towel again to ensure the cookware is completely dry.

  • Step 2: Add the fatty layer

  • Step 3: Heat it in the Oven

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  • Step 4: Repeat 3 to 4 Times

Repeat: rub the cast iron pot or pan all over just like you did it the first time and then, as before, buff the cast iron surface with an old towel. Then return to the oven for another 30 minutes.

Repeating this process and adding 3 or 4 layers of fatty oil to the surface will ensure a long lasting durable non-stick surface.

Last update was on: April 14, 2024 10:34 am