Cast Iron Cookware Atlanta GA

Despite being as old as sin, Cast Iron still has a place in every man's kitchen. Heavy and metal, oft requiring two hands to heft, these relics continue to prove their use, and their value, to this day.

Le Cordon Bleu College of Culinary Arts - Atlanta
(770) 938-4711
1927 Lakeside Parkway
Tucker, GA
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Georgia Grille
(404) 352-3517
2290 Peachtree Road
Atlanta, GA
Ursula COOKS
(404) 876-7463
1764 Cheshire Bridge Rd
Atlanta, GA
Georgia State University (School of Hospitality Administration)
(404) 651-3512
35 Broad Street
Atlanta, GA
Mud Pie Cooking School
(404) 892-2244
1815 Ponce de Leon Ave
Atlanta, NE
Miller Grove High School
(678) 875-1212
2645 DeKalb Medical Parkway
Lithonia, GA
Viking Cooking School - Atlanta
(404) 745-9065
1745 Peachtree Road, NE
Atlanta, GA
The Cooks Warehouse
(404) 815-4993
549-I Amsterdam Ave. N.E
Atlanta, GA
Morris Brown College (Business and Hospitality Administration Department)
(404) 220-0270
643 Martin Luther King Jr. Dr
Atlanta, GA
Atlanta Technical College (Culinary Arts Program)
(404) 225-4400
1560 Metropolitan Parkway
Atlanta, GA
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Cast Iron Header

By Robert Fure

Despite being as old as sin, Cast Iron still has a place in every man's kitchen. Heavy and metal, oft requiring two hands to heft, these relics continue to prove their use, and their value, to this day.

What & Why?

Cast iron cookware is about as simple as it comes - iron that has been cast to skillet shape. The cooking properties of cast iron make it unlike anything else in the modern kitchen. The heavy metal has a high melting point and will hold its shape even when subjected to the most damning infernos. Many recipes even make allowance for the iron to be put directly onto a bed of hot coals or sat on a campfire.

Iron also heats, and more importantly, retains heat, evenly. No matter where the flame, or electric stove top, touches the pan, when it has been preheated, the entire surface is the same temperature. There are no cold or hot spots, making for perfectly even cooking. The heat is also well retained - tossing on a steak won't drop the temperature like a rock, it will instead remain hot for a perfect sear.

Cast iron is very versatile and is perfect for a wide range of food:

  • Steak

  • Chicken

  • Burgers

  • Pizza

  • Pie

  • Eggs


All is not perfect in the iron age. Unless you buy it pre-seasoned, each cast iron item must be seasoned. This seals in a layer of fat that acts as a lubricant and a protective agent. Further, if you let it sit in water, rust will set in quite quickly. Treat your pan like it deserves, though, and it will serve you to no end.

Because of the high heat retention, often times it is best to cook at a lower temperature setting than you're used to. These skillets get hot and stay hot. Good time to mention - a good oven mit, or a welder's glove, should be used to handle the hot iron. With low heat, stews can simmer all day long. On medium heat, chicken strips for fajitas cook up in a flash. Turn to medium-high and after six minutes on each side, the most delicious burger is at your fingertips. Set to high, cast iron skillets and dutch ovens are excellent at traditional deep oil frying. The high heat is most often used to sear meat, some say sealing in its juices. After the sear is completed, the entire skillet can be transferred to the oven to finish cooking. This method is a staple of steak and tuna creations.

Welder's Mit

Lest it not be forgotten, cast iron is famous for its cornbread. The outsides get a delicious crisp to them, while the soft inside remains moist. When you first pick up your cast iron, get a good recipe book as well - you're going to love working with iron.


  • Use a lower heat than what you would normally select.

  • Use an ample amount of lubricant (butter, grease, cooking spray, oil).

  • Do not use soap to clean, as it will eat away at the seasoning.

  • Hot water and a stiff bristled brush will chip away any stuckons, and the heat of cooking will keep it sanitary.


The Perfect Burger

  1. Gather your meat, 1/3lb per burger. Season lightly with...

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