The Many Faces Of Cast Iron: Understanding The Qualities And Craftsmanship

There are many different types of cast iron pans, and they come in a variety of styles, sizes, and qualities. From skillets to grill pans, griddles, Dutch ovens, and woks, cast iron cookware is known for its durability, heat retention, and versatility. While all cast iron pans share these benefits, there are differences in quality depending on the brand, manufacturing process, and surface finish.

Some popular brands that offer cast iron pans include Lodge, Le Creuset, Stargazer, and Butter Pat Industries. Lodge, for example, offers a range of affordable cast iron pans that are great for searing and braising. On the other hand, Butter Pat Industries' pans are known for their smooth surfaces, making them ideal for delicate proteins. The manufacturing processes and materials used can also impact the quality, with antique pans often considered superior due to their thinner, lighter, and smoother construction.

When choosing a cast iron pan, it's important to consider factors such as heat conduction, searing capabilities, heat distribution, non-stick capabilities, design, and comfort. Additionally, proper care and maintenance, such as seasoning and regular cleaning, are crucial to maintaining the quality of cast iron cookware.

Cast iron pans are not non-stick

While cast iron pans are often referred to as the original non-stick pan, they are not as non-stick as commercially manufactured non-stick skillets. Cast iron pans have a naturally formed coating that is created when fats are heated to a certain point, causing them to reorganise into something resembling a plastic coating and bond to the metal. However, this coating is not as non-stick as Teflon, for example, where you can pour cold eggs into the pan, slowly heat them up with no oil, and then slide them out without leaving a spot behind.

That being said, a well-seasoned cast iron pan can be non-stick enough to make an omelette or fry an egg without any problems. As long as your cast iron pan is well-seasoned and pre-heated before adding food, you should have no issues with sticking.

It's worth noting that cast iron pans are not as non-stick when they are new. It takes years of use and proper seasoning for cast iron to become reasonably non-stick. Even then, cooking sticky foods like eggs may still cause some sticking. It is recommended to start with cooking less sticky foods and work your way up to cooking eggs in a cast iron pan.

The type of oil used for seasoning can also affect the non-stick properties of a cast iron pan. Oils with a lower iodine number will result in a harder, more durable surface. Coconut oil and palm kernel oil are recommended for creating a harder, less sticky polymer finish.

Additionally, the smoothness of the pan's surface can impact its non-stick abilities. Older cast iron pans tend to have a smoother finish, while modern cast iron pans have a bumpy, pebbly surface. However, with continued use and proper seasoning, modern cast iron pans can also develop a smooth, non-stick surface over time.

Vintage cast iron is better than new

Vintage cast iron pans are superior to modern ones. Vintage pans are defined as those made before 1950, and many cast-iron enthusiasts swear by their durability, even heat distribution, and resilience in challenging conditions.

Production Methods

While cast iron pans are made from the same material, production methods have evolved over time. Vintage cast-iron pans were crafted in sand-based moulds and then polished to achieve a smooth, mirror-like finish. In contrast, modern manufacturers tend to skip the polishing step, resulting in a bumpy, pebbly surface.

Weight and Thickness

Vintage cast iron pans are slightly lighter and thinner than their modern counterparts, making them easier to handle during cooking.

Heat Distribution

The smoother surfaces of vintage cast iron pans are believed to contribute to more even heat distribution. The thinner walls of vintage pans also heat up faster, resulting in better searing capabilities.

Non-Stick Properties

The smoother surfaces of vintage pans, when properly seasoned, can provide a superior non-stick cooking experience. However, modern pans can also achieve a non-stick surface with proper seasoning.

Durability

Vintage cast iron pans are renowned for their durability, with some pans lasting for decades. The production methods and polishing process of vintage pans may contribute to their perceived durability.

In summary, while modern cast iron pans are perfectly capable of producing excellent culinary results, vintage cast iron pans hold a certain allure for cooks seeking superior performance, durability, and a connection to the past.

You shouldn't scrub cast iron with soap

While some cast iron pan enthusiasts advise against using soap to scrub your cast iron pan, this is simply a myth. The theory goes that since oil is used to season the pan and create a non-stick surface, soap will wash away the cure. However, this is not true. In a properly seasoned cast iron pan, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This polymerized oil is no longer vulnerable to the surfactants in dish soap. In fact, the best way to remove seasoning is to heat the pan to high temperatures in an oven or on a grill, not with soapy water.

That being said, if you would prefer not to use soap, there are alternatives. Many cast iron users simply wipe their pan clean after cooking, rather than exposing it to water and scrub brushes. For those who want a more thorough clean, oil and kosher salt are a more effective cleaning method than soap and a sponge. To use this method, pour a few tablespoons of oil and kosher salt into the still-warm skillet and scrub with a paper towel until the pan is shiny and the salt is black. Rinse out the salt and thoroughly dry the pan. You can then rub it with a touch more oil before storing, if desired.

If you do decide to use soap, there is one thing to keep in mind. You should avoid letting your cast iron pan soak in the sink. Instead, try to minimise the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, that's fine.

You can use metal utensils on cast iron

Using metal utensils on cast iron pans is perfectly fine. In fact, cast iron is remarkably resilient and can stand up to metal utensils without damage. The seasoning in cast iron pans is chemically bonded to the metal, so scraping away at it with a metal utensil won't do any harm.

When to Be Cautious

If you're using a brand-new, unseasoned cast iron pan, it's best to use gentle silicone or bamboo utensils. Once the pan has been used a few times and the seasoning has improved, it will have a non-stick finish that can withstand metal utensils.

It's also important to note that enameled cast iron, such as Le Creuset, is more delicate than regular cast iron. While it's still strong and marks left by metal utensils are likely just streaks of metallic residue, it's best to use silicone or wooden utensils with this type of pan.

Metal Utensils to Use

A slotted turner or fish spatula is ideal for flipping delicate foods like fried eggs or fish fillets, as they allow you to slide under the food without scratching the cooking surface. For heartier dishes, like smash burgers, a solid, non-slotted turner is a better choice. Metal tongs are also useful for larger proteins, such as steaks or chops, as they provide a strong grip and make it easy to flip or transfer food.

Metal Utensils to Avoid

While metal utensils are generally safe to use on cast iron, there are a few things to avoid. Don't use metal utensils to chop up food in the pan, and avoid using metal spoons to scoop food off the cooking surface or near the sides. Knives should also not be used to cut food in the pan, as they can scar the seasoning. Highly abrasive cleaning tools like steel wool should be avoided, as they can remove seasoning and damage the cast iron.

You shouldn't cook acidic foods in cast iron

While cast iron pans are incredibly versatile and durable, there are some foods that you should avoid cooking in them. Acidic foods such as tomato-based sauces, vinegar, and lemon juice can react with the metal of the pan, causing an off-flavor and potentially damaging the seasoning. Here are some reasons why you shouldn't cook acidic foods in cast iron pans:

Imparting a Metallic Flavor

When acidic foods are cooked in cast iron for an extended period, trace amounts of molecules from the metal can loosen and leach into the food. While these minute amounts are not harmful, they can give your food an unpleasant metallic taste. America's Test Kitchen found that this metallic flavor only became noticeable after tomato sauce was simmered in a cast-iron skillet for 30 minutes.

Breaking Down the Seasoning

The acid in these foods can also break down the seasoning on the pan. The seasoning is a layer of polymerized fat that gives the pan its non-stick properties. By cooking acidic foods for too long, you risk stripping the seasoning, which can be difficult to restore.

Alternative Options

If you're planning on cooking acidic foods for a prolonged period, it's best to use an alternative pan. Enameled cast iron pans, for example, have a coating that prevents food from coming into contact with the raw metal, so you can safely cook acidic foods without worrying about flavor or seasoning issues. Alternatively, you can use a stainless-steel or non-stick pan, especially for delicate foods like fish.

Precautions to Take

If you do decide to cook acidic foods in your cast iron pan, there are a few precautions you can take to minimize the risk of damage. Firstly, ensure that your pan is well-seasoned before use. Secondly, try to limit the cooking time of acidic foods to less than 45 minutes. Finally, remove the food from the pan after cooking and clean the pan promptly to prevent the acid from interacting with the metal for too long.

Frequently asked questions