Cast Iron Pans: What's The Difference?

Cast iron pans are a popular kitchen item, but there are many misconceptions about their use and maintenance. For example, it is often thought that cast iron pans are delicate, that they cannot be washed with soap, and that they heat evenly. However, these pans are actually very durable and can withstand soap—though they should not be soaked or left to air dry. They also heat slowly and unevenly, which can be a problem for certain types of cooking.

Enameled vs. Regular Cast Iron

Enameled cast iron and regular cast iron are two types of cookware that can be daunting to newcomers in the culinary world. They have some similarities, but there are also some key differences to be aware of when deciding which type of cookware to use.

Regular Cast Iron

Regular cast iron is made from a single piece of metal, including the handle. It can withstand and maintain high temperatures, making it an excellent choice for open flames and frying and searing meat. Regular cast iron is naturally non-stick when maintained with seasoning. It is also very durable and can last for hundreds of years with the right care. Regular cast iron is generally more affordable than enameled options and can be used on a grill or stovetop. However, it should not be used to cook overly acidic foods as this can strip the seasoning, and it requires more maintenance to prevent rusting.

Enameled Cast Iron

Enameled cast iron has a vitreous enamel paint coating that prevents rust and eliminates the need for seasoning the metal. It is ideal for slow cooking as it helps draw flavors from foods, and it is more comfortable to clean than regular cast iron. Enameled cast iron comes in a variety of colors and can be used in a microwave, whereas regular cast iron cannot. However, enameled cast iron is not non-stick and requires liberal amounts of oil when cooking to prevent food from sticking. It is also prone to chipping and cracking if not cared for properly, and it cannot tolerate high temperatures like regular cast iron.

Both types of cast iron have their advantages and disadvantages, and most cooks prefer to use both depending on the situation. Enameled cast iron is a good choice for cooking acidic foods or when an easy cleanup is desired, while regular cast iron is better for outdoor use and searing meat.

Vintage vs. New

Vintage cast iron pans are defined as those made pre-1950, and they differ from newer pans in several ways. Firstly, vintage pans were made in sand-based moulds and then polished to create a smooth, mirror-like surface, while modern pans tend to have a slight grain as the polishing step was skipped. This means that vintage pans are slightly lighter and thinner, which can make them easier to handle. However, newer pans are stronger and less fragile, as they are constructed with heavier material to avoid damage during automated production.

Vintage pans also tend to be more expensive due to their brand names, lighter weight, smoother finish, and scarcity. They were handmade and have often survived through historical events like WWII scrap metal drives. On the other hand, newer pans are more affordable and widely available.

In terms of performance, both vintage and modern cast iron pans cook equally well. However, the smoother surface of vintage pans is said to provide a better non-stick experience, especially with delicate foods like eggs or fish. The bumpy, pebbly surface of modern pans takes longer to develop a good non-stick surface but is better at retaining stuck food particles.

Overall, vintage cast iron pans have a dedicated following due to their superior durability, heat conduction, and aesthetics. However, modern pans are more accessible and still offer excellent cooking capabilities, especially with proper seasoning and maintenance. The choice between vintage and new ultimately depends on personal preferences, intended use, and budget.

Soap Use

There are many conflicting opinions on whether or not to use soap on cast iron pans. Some people believe that soap will strip the seasoning from the pan, while others claim that a small amount of soap is perfectly fine. So, what's the verdict?

Well, it turns out that both sides are correct to some extent. The key distinction here is the type and amount of soap used. Using a large amount of soap, especially a strong detergent, can indeed strip the seasoning from your cast iron pan. However, a small amount of mild soap or detergent will not harm the seasoning and is an effective way to clean your pan. This is because the seasoning on a well-seasoned cast iron pan is not just a thin layer of oil, but a polymerized oil that has bonded to the surface of the metal, giving it non-stick properties. So, unless you're using excessive amounts of strong soap, you don't have to worry about damaging the seasoning.

That being said, there are a few things to keep in mind when using soap on your cast iron pan:

• Avoid soaking the pan in water for an extended period, as this can lead to rust.
• After washing with soap, make sure to dry the pan promptly and thoroughly with a lint-free cloth or paper towel.
• Re-season the pan after washing by rubbing a light layer of cooking oil or seasoning spray onto the surface and wiping away any excess oil residue.
• Avoid using steel wool or metal scrubbers as these can damage the seasoning and the pan itself. Instead, opt for a pan scraper, nylon scrubbing brush, or a cast-iron scrubber.
• If your pan does develop rust, don't panic! You can remove the rust and re-season the pan. Scour the rusty pan with warm, soapy water and steel wool, rinse, dry, and then apply a thin layer of cooking oil before baking it in the oven.

In summary, while soap can be used on cast iron pans, it's important to use it sparingly and to follow the proper care and maintenance steps to ensure your pan remains seasoned and rust-free.

Rust

Cast iron pans are susceptible to rusting. Rust occurs when cast iron reacts with oxygen and water. Therefore, it is important to dry cast iron pans thoroughly after use and to store them in a dry area.

If rust does occur, it is important to note that you shouldn't use your skillet until the rust is removed. To remove rust, use something lightly abrasive, such as steel wool, a stiff brush, or a scouring pad, to scrub away the rust under cold water. Dry the skillet with a paper towel, then heat it on the stovetop to evaporate any remaining moisture. Apply a thin layer of seasoning oil to the entire surface of the pan, including the bottom and handle. Place the pan upside down on the top rack of an oven preheated to 350-500°F for about an hour. Allow the pan to cool before using it again.

If the rust is severe and covers most of the cookware surface, it may be necessary to take the piece to a machine shop to have it sandblasted and restored to raw cast iron before re-seasoning it.

Cooking Acidic Foods

While it is a common misconception that cooking acidic foods in cast iron pans should be avoided, it is perfectly safe to do so, provided you follow a few guidelines.

Firstly, it is important to choose a well-seasoned pan for recipes that call for acidic ingredients such as tomatoes, citrus juices, or wine. A well-seasoned pan will have a nice foundation of seasoning that can handle these ingredients without stripping away the coating. Foods like cornbread and sautéed vegetables are great for building up your pan's seasoning.

Secondly, cooking time and volume are crucial factors to consider when cooking acidic foods in cast iron. It is best to keep the cooking time below 30 to 45 minutes to prevent a metallic taste from developing in your food or affecting the pan's seasoning. Deglazing your pan with wine or adding a small amount of lemon juice is generally safe, but long-simmered acidic dishes are better suited for enameled cast iron or stainless-steel pans.

Lastly, it is important to clean your cast iron pan promptly after cooking acidic foods. Minimize the length of time your cast iron and acidic ingredients are in contact, and be sure to dry your pan and add a thin layer of seasoning spray or oil after washing to prevent rust and maintain a well-seasoned pan.

By following these simple tips, you can safely cook acidic foods in your cast iron pan without worrying about off-flavors or damaging your cookware.

Frequently asked questions