Butter, Iron, And The Perfect Pan: A Match Made In Culinary Heaven?

Do You Need to Butter a Cast Iron Pan?

Cast iron pans are versatile and robust, perfect for various cooking tasks, from searing steak to baking cornbread. Their ability to retain and transfer heat makes them a popular choice for home cooks. When it comes to using butter in a cast iron pan, the answer is yes, but with some important considerations. Firstly, butter is suitable for cooking but not for the initial seasoning of the pan. Secondly, due to its low smoke point, butter is more suitable for low-heat cooking methods and should be avoided for high-heat techniques like searing meat. To use butter successfully in a cast iron pan, it's essential to control the heat and keep it at a low to medium level. Additionally, mixing butter with a cooking oil with a higher smoke point or opting for clarified butter can make it suitable for higher-heat cooking.

Using butter for cooking in a cast iron pan

Butter can be used for cooking in a cast iron pan, but it is not ideal for all cooking methods. The key to successfully cooking with butter in a cast iron skillet is to use low to medium heat. Butter has a low smoke point, so it can burn easily. When cooked at high temperatures, the milk solids in butter can burn, resulting in black specks on your food and a bitter flavour. Therefore, it is important to control the heat to medium-low when cooking with butter in a cast iron pan.

When cooking with butter in a cast iron pan, it is recommended to preheat the pan gradually on low to medium-low heat for 5 to 10 minutes. Even then, depending on your stove, the pan might get too hot. A good indication of whether the pan is at the right temperature is when the butter starts to foam. If the butter turns brown, it is too hot and will burn.

To raise the smoke point of butter, you can mix it with cooking oils that have a higher smoke point, such as avocado oil, extra virgin olive oil, or rice bran oil. Another option is to use clarified butter, also known as ghee, which has a higher smoke point than regular butter and will not burn as easily.

While butter can be used for cooking in a cast iron pan, it is not suitable for seasoning the pan. Seasoning a cast iron pan involves applying a thin layer of oil to the pan, both inside and out, and then baking it at a high temperature. This creates a protective layer that prevents the pan from rusting and sticking. Butter is not ideal for seasoning because its milk solids and water content can lead to uneven coating and poor coverage. Instead, use flavourless cooking oils that stay liquid at room temperature, such as canola, flaxseed, or grapeseed oil.

Using butter for seasoning a cast iron pan

Seasoning a cast iron pan is essential to give it a non-stick surface and prevent rusting. While butter can be used for seasoning, it is generally not recommended for the first seasoning as it has a high smoke point and can burn too quickly, especially if your pan is too hot. Butter consists of proteins and fats, and the proteins will burn and be incorporated into the polymer mesh.

If you do want to use butter for seasoning, it is best to mix it with some oil and lower the temperature. You can also use clarified butter (ghee), which has a higher smoke point than regular butter. When using butter for seasoning, it is important to be mindful of the temperature and not let it burn.

To season a cast iron pan with butter, start by scrubbing the pan with a commercial product like Cast Iron Scrub to remove any rust and clean it with warm soapy water. Dry the pan with a dish towel and heat it on a stove or in an oven to ensure it is completely dry. Rub the pan vigorously with vegetable oil or butter, both inside and outside, and puff off any excess oil as it will harden during the heating process.

Preheat your oven to 350 degrees Fahrenheit for butter seasoning. Place the oiled pan in the oven and leave it for one hour, turning the pan upside down and placing aluminum foil or a baking sheet underneath to catch any excess drippings. Remove the pan from the oven and repeat the oiling process after thirty minutes. Repeat this 2-3 times, then leave the pan in the oven to cool down.

While butter may not be the best choice for the initial seasoning of a cast iron pan, it can be used successfully for subsequent seasoning layers. It adds a rich, natural flavour to your cooking and helps maintain a non-stick surface.

The smoke point of butter

Smoke point is an important consideration when choosing a cooking fat, as it indicates the temperature at which the fat starts to break down, releasing free radicals and acrolein. Acrolein gives burnt food its acrid flavour and aroma, and can make your eyes water.

When cooking with butter, it's important to stay below its smoke point to avoid degrading its flavour and aroma. However, some cooking methods, such as stir-frying, require high heat, and butter can be used for this purpose if the temperature is carefully monitored.

To increase the smoke point of butter, it can be mixed with a higher smoke point oil, such as coconut or avocado oil. Another option is to use clarified butter or ghee, which have a smoke point of about 450°F. These products are made by heating butter to remove its water and milk solids, which are more heat-sensitive.

When seasoning cast iron cookware, it is generally recommended to use oils with a high smoke point, such as vegetable oil, rather than butter. This is because seasoning requires the cookware to be heated for an extended period, which can cause butter to burn.

Clarified butter or ghee as alternatives

While butter is a great option for seasoning cast iron pans, some people prefer to use clarified butter or ghee. These alternatives offer several benefits and are worth considering if you're looking for something different.

Clarified butter is simply butter that has been cooked to remove any water and solids. It has a higher smoke point than regular butter, making it perfect for frying and sautéing. Ghee, on the other hand, is clarified butter that has been cooked further to a nutty golden perfection. It is an extreme version of clarified butter with an even higher smoke point and a longer shelf life.

Benefits of Using Clarified Butter or Ghee

Using clarified butter or ghee in cast iron pans can provide several advantages. Here are some of the key benefits:

• Higher Smoke Point: Both clarified butter and ghee have a higher smoke point than regular butter. This means you can cook at higher temperatures without burning the fat.
• Intense Butter Flavor: These alternatives have a more intense butter flavor due to the removal of water and milk solids. Ghee also has a slightly nutty flavor from the browned milk solids.
• Crispier Results: Using clarified butter or ghee can make your food much crispier than regular butter. This is because the water has been removed, allowing for ultra-crispy results.
• Lactose-Free: Clarified butter and ghee are lactose-free, making them suitable for individuals with lactose intolerance.
• Longer Shelf Life: These alternatives have a longer shelf life than regular butter. Clarified butter can be stored at room temperature for up to 3 months, while ghee can last for a year in the fridge.

How to Make Clarified Butter or Ghee

Making clarified butter or ghee at home is a simple process. Here's a basic overview of the steps:

• Place butter in a heat-proof jar or saucepan and heat it over low heat.
• As the butter melts, the water will boil out, and the milk solids will aggregate and sink to the bottom.
• When the liquid is clear, you've made clarified butter. For ghee, continue cooking until the butter begins to brown.
• Strain the liquid through a fine sieve to remove any remaining solids.
• Cool the clarified butter or ghee to room temperature and store it in an airtight container.

Tips for Using Clarified Butter or Ghee

When using clarified butter or ghee in your cast iron pan, keep the following tips in mind:

• Temperature Control: These alternatives have a higher smoke point, so you can cook at higher temperatures. However, be careful not to overheat them as they can still burn if the temperature is too high.
• Flavor Enhancement: Clarified butter and ghee have a more intense butter flavor, so they can enhance the taste of your dishes. Use them in place of regular butter or oil in recipes.
• Suitable for Lactose Intolerant Individuals: If you or someone you're cooking for is lactose intolerant, clarified butter or ghee are excellent alternatives to regular butter.
• Versatility: These alternatives can be used in a variety of cooking techniques, such as sautéing, roasting, and frying. They are also great for adding richness and depth of flavor to curries and sauces.

Using clarified butter or ghee in your cast iron pan can offer several benefits, including a higher smoke point, more intense flavor, crispier results, and lactose-free options. Making them at home is easy, and they can be used in a variety of cooking applications. So, if you're looking for an alternative to regular butter, give clarified butter or ghee a try!

Other fats and oils for seasoning cast iron

While avocado oil and Crisco are recommended fats and oils for seasoning cast iron, it ultimately comes down to personal preference. Here are some other options:

Vegetable and Canola Oil

Vegetable and canola oils are popular choices for seasoning cast iron due to their relatively low price and decent smoke points. However, some believe there are better options available. Lodge, a popular cast iron manufacturer, uses a thin layer of soy-based vegetable oil to season its cookware.

Flaxseed Oil

Flaxseed oil is considered a "drying oil", meaning it dries hard onto cast iron. However, it tends to be expensive and the unrefined version has a very low smoke point of 225 degrees Fahrenheit. Additionally, there are complaints about certain flaxseed oils flaking off after seasoning.

Olive Oil

Olive oil, specifically light or refined olive oil, is another option for seasoning cast iron. However, extra virgin olive oil has a low smoke point and is therefore not recommended for heating at high temperatures.

Bacon Fat and Lard

Bacon fat and lard have been traditionally used for seasoning cast iron for decades. However, they contain high levels of saturated fats, which do not create optimal conditions for polymerization.

Frequently asked questions