Cast-iron cookware are second to none when it comes to durability, safety and ease of use. Don't be so quick to trade in your cast-iron pots and pans.
Three hidden facts that are overlooked when using cast-iron cookware are:
❶ Cast-iron cookware do not heat evenly
In fact, the part of the pot/pan that is directly above flame or heating element develops a hot spot. Depending on what you are cooking, this may not be an issue. For stocks and stews, the prolonged cooking-time provides enough time for the hot spot to even out and thus not hinder the final product.
See for yourself the hot spots: Cooking Issues
To prevent this place the cast-iron cookware evenly over a burner with moderately-low flame and allow to heat up for 5 minutes, rotate pan/pot and heat for another 5 minutes, before starting the cooking process.
❷ Cast-iron cookware are excellent at retaining heat
By nature, cast-iron cookware may be slow to heat up but once heated, it remains hot without a heating element for a good while. This feature is beneficial when searing meats, simmering stocks or stews, braising vegetables and baking
❸ Cooking in cast-iron cookware increases the iron content of food