Cast y ur eyes on these

Cast-iron cookware is synonymous with South African culinary culture, so you’ll appreciate these must-haves to make the most of the summer weather.

South Africans are pretty fond of cooking and dining alfresco, and we mean more than just a simple chop or sausage on the grill. One such exercise is the phenomenon known as the potjie, where great minds come together to put together the ultimate stew. It’s not just a meal, but an event. We even turn these things into competitions.

But that’s just one example. There are plenty of other ways in which we cook outdoors, and the common denominator is the use of cast-iron cookware to prepare the dishes we enjoy. We’ve put together just a handful of these to make your next social gathering that little bit extra-special.

Take care

Cast-iron can last you a lifetime if you take care of it properly. The good news is that most of this kind of cookware already comes cured or seasoned from the store. This means that it’s specially coated in oil to prevent rust while it’s standing on a shelf waiting for you to buy it. Still, it doesn’t hurt to give your pot or pan a once-over for extra peace of mind. Here’s how to do it properly:

Wash the product with warm soapy water and rinse thoroughly. Before you dry, preheat your oven or stovetop to around 180 °C. You then need to make absolutely sure that you dry the pot and lid properly.

When the pot and lid are dry, use kitchen towel or a clean cloth to coat the surfaces of the pot with a layer of vegetable or canola oil (inside if you’re heating it on a stovetop and inside and out if you’re going to cure it inside your oven). You’ll know if you’ve used too much oil when you lift the pot or lid and oil runs and drips off quickly.

All that’s left to do is to “bake” your pot or pan for an hour, and perhaps the lid if you have space in the oven. If you’re just maintaining the inside of the pot, you’re going to leave it on the stovetop for about an hour. Let the pot cool down a bit and give it another rubdown with kitchen towel and you’re set.

Remember that leaving your cast-iron cookware in water for an extended period will end up damaging the metal. Rather wash and dry it out all in one go. Use a scourer to remove any burnt food around the bottom. Re-season it with oil (about a teaspoon is sufficient) and heat until the oil starts burning slightly. Then wipe it down with kitchen towel. Maintaining it like this should see your cookware last for decades.