Cast Iron Revolution: The Ultimate Hot Pot Experience

You can use a cast iron pot for hot pot, but it's important to note that there are different types of cast iron pots. Enameled cast iron pots are more durable and can withstand extended cooking sessions without damaging the enamel. On the other hand, unenameled cast iron pots are more susceptible to damage from acidic foods cooked for long periods. However, hot pot should not cause any issues with the seasoning. When choosing a cast iron pot for hot pot, consider the size, as a larger pot will be able to accommodate more ingredients and guests. Additionally, ensure that the pot has a flat base to sit securely on your stovetop.

Enameled cast iron vs. unenameled cast iron

Cast iron cookware is a popular choice for home cooks. But what type of cast iron is best? Enameled or unenameled?

Heat Conduction and Retention

Compared to stainless steel or non-stick, both types of cast iron pans are heavy and durable, with excellent heat retention. However, they are slower to heat and are inferior conductors of heat. The presence or absence of an enamel coating won't affect these qualities. Instead, the efficiency of the pan depends on the type of metal used and its thickness. Thinner, lighter pans heat up faster but are more prone to temperature fluctuations.

Searing and Browning

Both types of pans are great at searing. However, the enamel coating on enameled cast iron may slightly hinder browning. Unenameled cast iron, on the other hand, develops a non-stick coating over time, making it a better option for searing.

Maintenance

Unenameled cast iron requires more meticulous care and maintenance than enameled cast iron. While you can use a small amount of soap and water to clean an unenameled cast iron pan, it should not be left to soak or drip dry as water can damage the seasoning. Enameled cast iron, on the other hand, can be washed with soap and water without any issues. However, it's important to avoid using metal utensils on the enamel surface as they can cause chipping and scratching.

Versatility

Enameled cast iron is more versatile when it comes to the types of food you can cook. It can be used for acidic foods, unlike unenameled cast iron, which can react with acidic ingredients if not properly seasoned. Enameled cast iron is also better for braising and stewing, while unenameled cast iron is preferable for searing and high-heat applications.

Durability

Unenameled cast iron is extraordinarily durable and can last for generations. It is very difficult to completely ruin and can even be revived if it becomes rusted. Enameled cast iron, on the other hand, is prone to chipping, cracking, and scratching over time or with misuse.

Cost

Enameled cast iron is generally more expensive than unenameled cast iron. High-quality enamel Dutch ovens can cost a few hundred dollars, while a good-quality unenameled cast iron Dutch oven can be found for under $100.

Aesthetics

Enameled cast iron comes in a variety of stylish colors and designs, making it a beautiful and practical addition to any kitchen. Unenameled cast iron, while classic, does not offer the same range of aesthetic options.

Both types of cast iron cookware have their advantages and disadvantages. Enameled cast iron is more versatile, easier to maintain, and aesthetically pleasing, but it is more expensive and prone to chipping and cracking. Unenameled cast iron, meanwhile, is more durable, affordable, and better for searing, but it requires more maintenance and care. Ultimately, the best choice depends on your specific needs and preferences in the kitchen.

As for hot pot, both types of cast iron pots can be used. Enameled cast iron can withstand extended braises and long cooking sessions without damaging the enamel, as long as it is not heated while empty. Unenameled cast iron can also be used for hot pot, but acidic foods cooked for extended periods may damage the seasoning.

Pros and cons of using cast iron for hot pot

Using cast iron for hot pot has its pros and cons. Here is a detailed breakdown:

Pros:

• Durability: Cast iron is incredibly durable and long-lasting. It is tough to completely ruin, and with proper care, it can last for decades.
• Inexpensive: Cast iron pans are often very affordable, with some solid options costing less than $50.
• Heat retention: Cast iron excels at retaining heat. Once heated, it maintains a consistent temperature, even when adding colder items. This is ideal for creating a crisp, brown crust on food.
• Non-stick properties: When properly seasoned and cared for, cast iron develops a coating that prevents most foods from sticking. This makes it a great alternative to chemical-laden non-stick finishes.
• Versatility: Cast iron is a versatile cookware option, suitable for searing, sautéing, braising, and even baking.

Cons:

• Poor heat conductor: While cast iron retains heat well, it is a poor conductor of heat. It can heat unevenly, especially if the burner is significantly smaller than the pan.
• Weight: Cast iron pans are heavy and awkward to maneuver. Their weight and size can make cleaning more challenging.
• Hot handles: The handles of cast iron pans can get very hot, especially if heated in the oven. This can lead to burns if not handled with oven mitts or pot holders.
• Requires seasoning: Cast iron requires seasoning to build up a non-stick coating. Early on, the pan is more susceptible to rusting and interacting with acidic foods.

How to season cast iron

Cast iron is a versatile and durable material that can be used for a variety of cooking techniques, such as searing, frying, baking, and roasting. While cast iron skillets are often sold pre-seasoned, the seasoning can erode over time and you may need to re-apply it. Here is a step-by-step guide on how to season cast iron cookware:

• Wash and Dry Your Pan: Start by giving your cast iron pan a good scrub with warm, soapy water. Even after towel-drying, some moisture may remain, so it is recommended to place the pan on a stovetop flame for a minute to drive off any lingering water.
• Rub with Oil: Using a paper towel or your hands, coat the pan with a thin layer of neutral oil, such as canola, vegetable, or corn oil. Be sure to cover the entire pan, including the bottom and handle. Wipe away any excess oil so that the pan feels dry to the touch.
• Bake the Pan: Place the oiled pan upside down in an oven preheated to 350-500°F (176-260°C) for about an hour. This process, known as polymerization, will cause the oil to bond to the metal, creating a hard, practically non-stick surface. Using the oven ensures more even heating compared to a stovetop burner.
• Cool the Pan: Turn off the oven and let the pan cool down completely before handling it.
• Repeat as Needed: If you are seasoning an unseasoned or stripped pan, repeat steps 1 to 4 multiple times until a smooth finish develops. Remember, good seasoning is built from multiple thin layers, so avoid slathering on too much oil at once.

With proper care and regular seasoning, your cast iron cookware will last for generations, providing a natural, easy-release finish that improves over time.

How to clean cast iron

Yes, you can use a cast-iron pot for hot pot. Here is how to clean it afterward:

• Clean the pan while it’s still hot.
• Clean the pan with hot water and no soap. Hot water will help loosen food that is stuck to the pan.
• For stuck-on messes, use some salt and a dry towel. The abrasion of the salt helps lift the food away, and working it with a dry towel amplifies the effect.
• If the food still won’t come off, try boiling a little water in the pan and then use a pan scraper.
• Dry your pan thoroughly with a lint-free cloth or paper towel.
• Rub a very light layer of cooking oil or seasoning spray onto the surface of your cookware. Use a paper towel to wipe the surface until no oil residue remains.

How to Remove Rust from Cast Iron:

• Scour the rusty pan with warm, soapy water and steel wool.
• Rinse and hand dry thoroughly.
• Apply a thin layer of cooking oil to the cookware (inside and out).
• Place the cookware in the oven upside down on the top rack. Place a large baking sheet or aluminum foil on the bottom rack to catch any excess oil that may drip off the cookware.
• Bake at 450-500 degrees Fahrenheit for one hour. Allow to cool and repeat as necessary to achieve the classic black patina.

What Not to Do When Cleaning Cast Iron:

• Do not soak your cast iron in water, as this will cause rust.
• Do not put your cast iron in the dishwasher.
• Do not use steel wool or a metal scrubber to clean your cast iron unless you are removing rust.

How to store cast iron

Cast iron is known for its durability, but improper storage can cause damage to your cookware. Here are some tips on how to store cast iron:

• Dryness is key: Keep cast iron in a dry place. Excess moisture can quickly cause rust on highly reactive cast iron. Make sure to thoroughly dry your cast iron after rinsing and before storing. Avoid storing in humid areas.
• Stash in a cabinet: A typical kitchen cabinet is a great place to store cast iron, as long as it's dry.
• Keep on the stovetop: You can also store cast iron on the countertop or stovetop, as long as it's moisture-free and far from the sink.
• Stow in the oven: Ovens can be a good storage space, but only if your pans are free of wooden parts, and remember to remove them before heating the oven.
• Hang them up: You can hang cast iron on the wall, using hooks mounted securely to studs that can bear the weight. This makes the pans decorative as well as functional, and the free airflow will help prevent rust.
• Use paper towels or padding: Whether hanging or stacking, prevent scratching and rusting by placing paper towels or padding such as cloth, cork mats, or silicone trivets between pans.
• Lodge Cookware Organizer: For a simple and versatile storage solution, Lodge offers a strong rack that can be used vertically or horizontally, on the countertop or in a cabinet.
• Get creative: If you have a large collection, limited space, or want to showcase your cast iron, consider a custom storage solution. For example, you could create a functional decor piece by screwing thick pieces of old barn wood to the wall and using plain screws as hooks.

Frequently asked questions