Cast iron is an alloy of iron and carbon, just like steel. Steel generally has a carbon content of less than 2%, whereas cast iron generally has 3% or more carbon. To make cast iron, iron alloy is heated to over 1200°C, molten metal is poured into molds, and cooled. The molds are broken and the cast iron emerges and goes through various processes to prepare it for your kitchen. Cast iron has been used in kitchens in India and other parts of Asia for over two thousand years, and has spread to other parts of the world because of its wonderful cooking properties and health benefits. • Cast iron retains heat better than most other cookware. It is slow to heat up, but once it is hot, it stays hot for long, and retains heat well. Foods that need higher temperatures will brown better, cook faster and crisper, and cook more evenly inside and out. • Cast iron gets better with use. As you cook in it, it builds a natural nonstick surface over time, called 'seasoning', which is a smooth and tough cooking surface. So, the more you use it, the better it gets! • Iron is widely regarded as beneficial when used for cooking. This is probably based on its acceptance in kitchens across the world for thousands of years. During cooking, some small amounts of iron may get mixed into or absorbed by the food, which is generally considered beneficial for health. • Cast iron cookware, properly made, is virtually indestructible. It has the strength of iron forged at very high temperature. It withstands high heat, metal ladles and rough handling well. • Cast iron cookware is versatile. It may be used on gas stoves, in the oven, on a grill, a chulha or on certain induction cooktops.