The Handle Debate: Why Cast Iron Pans Sport Iron Handles

Do cast iron pans have to have iron handles? The answer is no. While most cast iron pans do have integrated cast iron handles, there are some alternatives. Some cast iron pans have wooden handles, which can protect the user from extreme heat. However, wooden handles have their drawbacks, as the wood can shrink due to the moisture from cooking. There are also cast iron pans with plastic handles, which don't conduct heat, but these cannot be put in the oven. Some people use handle covers made from materials such as leather or silicone to protect their hands from hot cast iron handles.

Cast iron pans can have wooden handles

However, cast iron pans with wooden handles are not oven-safe. In an oven, the wood loses its protection and can split, making the pan unsafe to handle. Additionally, at high temperatures, wood emits combustible gases, which can ignite and add unwanted flavours to food. Therefore, while wooden handles are great for stovetop use, they are not suitable for oven use.

Some examples of cast iron pans with wooden handles include vintage Le Creuset frying pans, the W.K.M. cast iron skillet from Taiwan, and the Skeppshult skillet with a walnut handle.

Cast iron pans can be washed with soap

Cast iron pans are a versatile workhorse and can be used for a variety of cooking methods, from searing steaks to baking garlic knots. While cast iron pans are known for their durability, there are some misconceptions about their care and maintenance. One common myth is that cast iron pans cannot be washed with soap. This belief is driven by the idea that oil is used to season the pan and create a non-stick surface, so using soap will remove the seasoning. However, this is not the case.

The reality is that cast iron pans can be washed with soap. The seasoning on a cast iron pan is not just a thin layer of oil, but a thin layer of polymerized oil, a key distinction. The oil has combined with the porous surface of the pan when heated, creating a plastic-like substance that has bonded to the metal. This polymerized oil is much harder and smoother than the pan itself, and it gives well-seasoned cast iron its non-stick properties. It would take a lot more than soap and water to remove the seasoning from a cast iron pan. In fact, the best way to remove seasoning is to bring the pan to high heat in an oven or grill.

While it is not necessary to avoid soap when washing a cast iron pan, there are some best practices to follow to ensure the pan remains in good condition. Firstly, avoid soaking the pan in water for an extended period, as this can lead to rust. Instead, wash the pan promptly by hand with a small amount of soap and dry it thoroughly with a lint-free cloth or paper towel. If there is stuck-on food, it is best to use a nylon scrubbing brush, a pan scraper, or a chainmail scrubber rather than steel wool or a metal scrubber, as these can damage the seasoning. After washing and drying, apply a light layer of cooking oil or seasoning spray to the surface of the pan and wipe away any excess oil with a paper towel.

By following these simple steps, you can keep your cast iron pans clean and well-maintained without worrying about damaging the seasoning. So, the next time you see that cast iron pan with an iron handle sitting in the sink, don't be afraid to give it a good wash with some soap and water!

Cast iron pans are not hard to maintain

Cast iron pans are a versatile workhorse in the kitchen, but they do require a little different care than other pans. However, they are not hard to maintain if you follow a few simple steps.

Firstly, it's important to season your cast iron pan. This involves heating the pan until it's smoking hot, then rubbing a little oil into it and letting it cool. Repeat this process a few times to create a rust-resistant and non-stick surface. Most new pans come pre-seasoned, but if you bought yours second-hand, it's worth creating a hardier seasoning by cleaning and re-seasoning it.

When it comes to cleaning, a little hot water and a scraper or brush will usually do the trick. You can also use a small amount of mild detergent or soap—despite what some people might say, this won't damage the pan's seasoning. Just be sure to dry the pan thoroughly after washing and apply a thin layer of oil before storing it.

To maintain the seasoning, it's a good idea to cook with your cast iron pan regularly. The more you use it, the better the seasoning will become. And don't be afraid to use metal utensils—the seasoning is resilient and chemically bonded to the metal.

Cast iron pans are tough and built to last. With proper care and maintenance, they can last for decades. So don't be daunted by the idea of maintenance—it's really not that hard, and the payoff is a durable, versatile pan that will serve you well for years to come.

Cast iron pans are not non-stick

While cast iron pans are often called the original non-stick pans, they are not as non-stick as commercially manufactured non-stick skillets. Well-seasoned cast-iron skillets 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 materials like Teflon, which require new technologies to bond to the bottom of a pan.

Cast iron pans can become reasonably non-stick with proper seasoning and years of use. However, it is important to have realistic expectations, as cast iron will never be as non-stick as Teflon. For example, you cannot dump a load of cold eggs into a cast iron pan, slowly heat them up with no oil, and then slide the cooked eggs out without leaving a spot behind, as you can with Teflon. That being said, as long as your cast iron pan is well-seasoned and pre-heated, you should have no problems with sticking.

To season your cast iron pan, heat it up on the stove until it is smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. Re-season the pan after cleaning by placing it over a burner set to high heat. When most of the water has dried out, add a small amount of neutral oil, such as vegetable, canola, flaxseed, or shortening, and rub it around with a paper towel. Continue heating the pan until it just starts to smoke, then give it one more rub and let it cool.

It is important to note that the type of oil you use for seasoning can impact the results. Oils with lower iodine numbers will result in a harder, more durable surface, while oils with higher iodine numbers will result in a softer, more sticky polymer. For example, coconut oil and palm kernel oil have low iodine numbers and are recommended for creating a harder polymer finish. On the other hand, flaxseed oil has a high iodine number and can result in a sticky or flaking surface.

In addition to proper seasoning, the texture of the pan can also affect its non-stick properties. Older cast iron pans tend to have a smoother finish, while modern cast iron pans have a bumpy, pebbly surface due to changes in production methods. The smoother finish of vintage cast iron can result in a more non-stick surface. However, using a modern cast iron pan continuously will build up more layers of seasoning, eventually creating a smooth and more non-stick surface.

Cast iron pans are not difficult to clean

• Wash your cast iron pan by hand using mild dish soap and a scouring pad or a cast iron pan cleaning brush. You can also use a small amount of soap, but avoid using large amounts as it can strip the seasoning from your pan.
• For stuck-on food, use a nylon scrubbing brush, a pan scraper, or a wooden spatula to remove it. You can also try simmering a little water in the pan for 3-5 minutes and then scraping after it has cooled.
• Dry your pan promptly and thoroughly with a lint-free cloth or paper towel. Make sure to dry it completely to prevent rust.
• Rub a light layer of cooking oil or seasoning spray onto the surface of your pan after drying. Use a paper towel to wipe away any excess oil.
• If your pan does develop rust, don't panic! You can remove the rust by scouring it with warm, soapy water and steel wool. Then, rinse and dry the pan thoroughly before re-seasoning.
• Avoid soaking your cast iron pan in water as it can lead to rust. Instead, use the methods mentioned above to remove stubborn, stuck-on food.
• Store your pan by hanging it on a strong hook or stack it with paper towels in between the pans to protect the finish.

By following these simple steps, you can keep your cast iron pan clean and well-maintained. Cast iron pans are versatile and durable, and with proper care, they can last for decades.

Frequently asked questions