Taiwanese Cast Iron: Safe Cookware?

There are concerns about the safety of cast iron pans from Taiwan, with some people claiming that they contain harmful substances like lead and mercury. However, others refute these claims, stating that these substances would not survive the casting process and that there is no evidence to support these concerns. Some people choose to support American-made products and trust brands like Lodge more than non-USA brands. Nevertheless, many people use cast iron pans from Taiwan and other Asian countries without any issues, and some even find them to be great users and competitively priced.

Lead and mercury content in cast iron pans

While cast iron pans are generally safe, there are a few things to keep in mind regarding lead and mercury content. Firstly, it is important to understand that cast iron has a much higher melting point than lead. Therefore, undecorated, simple cast iron pots and pans rarely contain lead because it is highly unlikely that the metal substrate of the pan would contain lead. However, there are two exceptions to this rule.

The first exception is when newer cast iron cookware is decorated with a high-temperature enamel finish, often in bright colours. This glass-like coating on the exterior surface of the cast iron pot or pan can contain high levels of lead, cadmium, and other toxicants used to enhance or create the colours. Similarly, a "ceramic" coating used as a non-stick surface on the insides of pans can also contain lead. To avoid this, it is recommended to stick with traditional, unadorned cast iron, clear glass, or stainless steel.

The second exception is when vintage or antique cast iron may have lead residue on the surface, not from the original manufacturing process but from subsequent use. Due to the unique qualities of cast iron, including its high melting point and ability to maintain high temperatures, some people have historically used cast iron pots to melt lead for activities like making bullets and toy soldiers. This could leave a lead residue behind in the rough, micro-pitted surface characteristic of cast iron. Therefore, if you do not know the origin of your vintage cast iron pan, it is advisable to test it for lead.

It is worth noting that the likelihood of lead contamination in cast iron pans is relatively low, and some people consider it to be a non-issue. However, if you are concerned, you can purchase lead test kits from hardware stores to test your cookware. Additionally, some people suggest that smaller pans are more likely to have been used for melting lead, so testing or avoiding these may be a precaution you can take.

In summary, while cast iron pans typically do not contain lead or mercury, it is important to be aware of potential exceptions, especially when it comes to decorated or vintage cookware. Testing your cookware for lead can provide peace of mind, and it is always better to be safe than sorry when it comes to the safety of the cookware you use.

Cast iron pan coating

While there are concerns about the safety of cast iron pans made in Asian countries, such as Taiwan, due to the possible presence of heavy metals like lead and mercury, these concerns are largely unfounded. Lead has a much lower melting point than iron, and it is highly unlikely that it would survive the casting process.

Now, let's talk about the coating of cast iron pans.

Cast iron pans, when properly seasoned, can be a fantastic addition to your kitchen. Seasoning a cast iron pan creates a protective coating that not only prevents rusting but also gives it non-stick properties. This protective coating is created by heating thin layers of fat, such as cooking oil, on the pan's surface. Here's a step-by-step guide to seasoning your cast iron pan:

Step 1: Wash and Dry Your Pan

Start by giving your pan a good scrub with warm, soapy water. This ensures that any residue from the manufacturing process or storage is removed. Dry the pan thoroughly with a towel, and then place it on a stovetop flame for a couple of minutes to eliminate any remaining moisture.

Step 2: Oil Application and Buffing

Choose a cooking oil with a high smoke point, such as vegetable, canola, or corn oil. Rub the oil all over the pan, inside and out, including the handle. Make sure to buff the pan thoroughly afterward so that it no longer looks greasy. Excess oil can pool during the seasoning process, creating hardened droplets or becoming sticky if left unused.

Step 3: Heat the Pan in the Oven

Preheat your oven to 450°F (230°C). Place the oiled pan upside down on a rack with a baking sheet or foil underneath to catch any potential drips. Leave the pan in the oven for about 30 minutes. During this time, the oil will undergo polymerization, forming a hard, plastic-like coating. You may notice some smoke, so make sure your kitchen is well-ventilated.

Step 4: Repeat the Process

Repeat the oil application, buffing, and heating process three to four times to build up a good initial layer of seasoning. Once you're done, let the pan cool down, and it's ready for cooking!

Future Seasoning Sessions:

After the initial seasoning, you don't need to repeat the entire process every time. Simply using the pan will help build up the seasoning over time. Each time you cook with some type of fat, you'll be adding to the protective coating. You can also use your cast iron pan for acidic foods without worry, as long as you have a good layer of seasoning.

Maintenance and Cleaning:

To maintain your cast iron pan's seasoning, avoid soaking it or leaving it in water, as this can cause rust. Do not put your pan in the dishwasher. Clean your pan immediately after use, when it is still warm, with a stiff brush or plastic scrubber under running water. Kosher salt can be used as a scrubbing agent for stubborn stains.

It is safe to use modern dish soap on your cast iron pan, as they no longer contain lye and vinegar, which could strip the seasoning. Always dry your pan thoroughly after washing, either with a towel or by placing it over low heat to evaporate any remaining water. Before storing, lightly coat the pan's surface with vegetable oil using a paper towel.

Cast iron pan weight

While there are no safety concerns specific to cast iron pans from Taiwan, some people have expressed concerns about the presence of heavy metals in cast iron pans from Asia. However, others have refuted these claims, stating that the casting process would remove any undesirable substances.

Now, onto the weight of cast iron pans.

Cast iron pans are known for their weight, which can make them challenging to handle for some people. A typical cast iron skillet or pan weighs between 3.5 and 4 pounds on average, but the weight can range from 4 to 12 pounds depending on the size. For example, a 10-inch cast iron pan generally weighs at least 5 pounds, and a 12-inch pan can weigh around 7 pounds or more. This weight can make cast iron pans difficult to lift and manoeuvre with one hand, especially for smaller or less physically strong individuals. The weight also creates challenges for cleaning and storing the pans. Additionally, the handles of cast iron pans tend to get very hot, requiring the use of oven mitts or a separate handle cover.

However, there are some lighter cast iron pan options available. For instance, the Japanese-made Vermicular cast iron frying pan weighs just 2.4 pounds, although it cannot be placed in the oven. Another option is blue carbon steel, which is often considered a hybrid of cast iron and stainless steel. It is considerably lighter than cast iron, with a 10-inch blue carbon steel pan weighing in at 69 pounds. Additionally, its handle stays cool, making it more comfortable to handle.

Some people prefer vintage cast iron skillets, as they tend to be lighter than newer ones. For example, a Griswold #8 skillet is noted for being very light, and a Wagner skillet is also mentioned as being lighter than newer options. When purchasing a cast iron pan, it is important to consider not only the weight but also the length and shape of the handle, as these factors can affect the balance of the pan and how comfortable it is to hold.

Cast iron pan safety concerns

There are several safety concerns regarding cast iron pans, specifically those manufactured in Taiwan. Here are some key considerations:

Heavy Metal Contamination

One of the primary safety concerns associated with cast iron pans, particularly those from Asian countries like Taiwan, is the potential presence of heavy metals such as lead and mercury. Some people worry that these metals may leach into food during cooking, posing health risks. However, many users argue that the casting process involves extremely high temperatures, which would cause lead to boil and vaporize before iron melts, making it unlikely for lead to be present in the final product.

Rust

Rust is a common issue with cast iron cookware, and it can be a concern for consumers. While most culinary authorities consider a small amount of rust on cookware to be relatively harmless, it is still essential to maintain and care for your cast iron pans properly to prevent excessive rust buildup.

Food Interactions

Certain types of food are not recommended for cooking in cast iron pans. For example, smelly foods like garlic, peppers, and some fish can leave strong odours and flavours in the pan that may transfer to other dishes cooked in it. Additionally, eggs and other sticky foods may present challenges until the pan is well-seasoned. Acidic foods may also interact with the cast iron, potentially affecting the taste and appearance of the food.

Quality and Durability

Cast iron pans from Taiwan may vary in quality and durability. While some users report positive experiences with these pans, others express concerns about their longevity and performance compared to American-made cast iron cookware.

Testing and Verification

If you are concerned about the safety of your cast iron pan, you may consider using a home lead paint test kit to check for the presence of lead. This can provide peace of mind and help verify the safety of your cookware.

In conclusion, while there are some safety concerns associated with cast iron pans from Taiwan, many of these worries may be unfounded or based on uninformed fears. Proper care, seasoning, and common-sense usage can go a long way toward ensuring the safety and longevity of your cast iron cookware.

Cast iron pan care and restoration

While there are some concerns about the safety of cast iron pans made in Asia, many people use them without issue. If you're concerned about harmful substances, you can use a home lead paint test kit to check for lead.

Cast iron pans are susceptible to rust if they are exposed to moisture for extended periods of time. To prevent rust, avoid leaving your cast iron pan in the sink to soak, putting it in the dishwasher, or letting it air dry. Also, be sure to store it in a dry place.

If your cast iron pan does end up getting rusty, don't panic! You can restore it to its former glory with a few simple steps:

• Scrub and wash your pan: Use steel wool or a Lodge Rust Eraser to scour the rusty sections, then wash the pan with warm, soapy water. This may remove portions of the seasoning, but that's okay because you're going to re-season the pan.
• Dry your pan: Completely dry your cast iron skillet with a paper towel or lint-free cloth. You can also place it on the stovetop on low heat for a few minutes to ensure it's completely dry.
• Add a thin layer of cooking oil: Use a cloth or lint-free paper towel to apply a very thin layer of cooking oil to the entire surface of your cast iron. Be sure to use just enough oil to create a thin layer, not enough to drip or run when you tilt the pan. Thin layers are important for baking seasoning into the pan.
• Preheat your oven and prepare a baking sheet: Preheat your oven to 450-500 degrees F. Line a baking sheet with aluminum foil and place it on the bottom rack of the oven to catch any excess oil.
• Bake your pan: Place your cookware upside down on the center rack of the oven. Bake for 1 hour.
• Allow the pan to cool: Turn off the heat and let the cast iron skillet cool down in the oven. This allows the seasoning to further cure and adhere to the iron.

If your pan is sticky, this is a sign of excess oil build-up. To fix this, place the pan upside down on the top rack of the oven and bake at 450-500 degrees F for 1 hour. Allow it to cool, then repeat if necessary.

If your pan has a lingering odour, you can eliminate it by baking your cast iron pan in the oven at 400 degrees F for 15 minutes. Alternatively, you can sprinkle a layer of regular table salt on the cooking surface, leave it overnight, and rinse it off in the morning.

Frequently asked questions