The Evolution Of Cast Iron: How Aging Enhances Performance

There are many myths surrounding cast iron pans, including the idea that they improve with age. While it is true that cast iron pans can last for decades and even centuries, the notion that they improve is subjective and depends on what one values in a pan. For example, cast iron pans can become more non-stick with age as the seasoning, a thin layer of polymerised oil, builds up over time. However, cast iron pans do not heat evenly and are not as non-stick as materials like Teflon.

Cast iron pans can last forever

Cast iron pans are built to last and are very difficult to ruin. In fact, they can last forever with proper care. They are made of tough material and are very resilient. Vintage cast iron pans are often passed down through generations, and even rusty pans can be cleaned and re-seasoned for use.

The key to maintaining cast iron pans is to season them properly. Seasoning involves coating the pan with oil and heating it repeatedly, which forms a thin layer of polymerized oil that gives the pan non-stick properties. A well-seasoned cast iron pan will be almost non-stick, and the seasoning will be chemically bonded to the metal, making it very durable.

To season a cast iron pan, heat it up on the stovetop until it is smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times, and your pan is ready to use. It is important to maintain the seasoning by regularly cleaning the pan with soap and water and scrubbing out any gunk or debris.

In addition to their durability, cast iron pans have several other advantages. They are relatively inexpensive, retain heat well, and are great for searing and frying. They can also increase the iron content of food cooked in them, which can be beneficial for people with iron deficiency. However, this can also be a disadvantage for people at risk for iron overload or toxicity.

Overall, cast iron pans are a great investment and can last a lifetime with proper care.

They become more non-stick with age

Cast iron pans are often called the original non-stick pan. Fats form a natural coating when heated to a certain point, causing them to reorganise into something resembling a plastic coating and bond to the metal. The more you use a cast iron pan, the better the non-stick coating becomes.

The coating is formed through a process called seasoning. Seasoning is a thin layer of polymerized oil, formed when oil is rubbed into the pan and heated repeatedly. This layer gives well-seasoned cast iron its non-stick properties. The more you use the pan, the more seasoned it becomes, and the better its non-stick coating.

The seasoning process is crucial to maintaining a cast iron pan. It is recommended to season a cast iron pan when you first get it, even if it is pre-seasoned. To season a pan, heat it on a stovetop until it is smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times, and your pan is ready to go.

To maintain the non-stick coating, it is important to clean the pan after each use. Wash the pan with soap and water, scrubbing out any gunk or debris from the bottom. Re-season the pan after cleaning by heating it on 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 with oil and let it cool.

By properly maintaining your cast iron pan and re-seasoning it with natural oil, it will last a lifetime. The more you use it, the better the non-stick coating becomes, and the longer the pan will last.

They can leach iron, which is beneficial for those with iron deficiency

Cast iron pans are a great way to boost your iron intake, and can be especially beneficial for those with iron deficiency. When food is cooked in cast iron cookware, the iron content of the meal can increase by up to 16% compared to using non-stick pans. This is a simple and natural way to increase your iron intake, and can be particularly helpful for those with iron-deficiency anaemia.

Iron deficiency anaemia is a common condition, affecting over 1.2 billion people globally, and is caused by a lack of healthy red blood cells in the blood. Symptoms of iron deficiency include constant tiredness, irritability, feeling cold, dizziness, headaches, and brittle nails and hair. If you think you may be iron deficient, it is important to speak to your doctor, who can order a blood test to check your iron levels.

Using cast iron cookware is a great way to boost your iron levels, and there are a few things to keep in mind to maximise the benefits. The amount of iron leached into food depends on a few factors, including the size and age of the cookware, as well as the cooking time and type of food. Simmering moist foods, such as spaghetti sauce, in a cast iron pot can provide more iron than frying meat in a cast iron pan. Additionally, while cast iron cookware is generally safe, it is important to note that cooking acidic foods, such as tomatoes or vinegar, for long periods may weaken the seasoned coating and cause metallic flavours to leach into your food. However, this can be mitigated by diluting acidic ingredients, adding them towards the end of cooking, or reducing their cooking time.

Overall, using cast iron cookware is a great way to boost your iron intake, especially for those with iron deficiency. With proper care and maintenance, your cast iron pans can last for decades, providing both nutritional and culinary benefits for years to come.

They are easy to clean and re-season

Cast iron pans are easy to clean and re-season. While they require more maintenance than other pans, they are not as difficult to maintain as some people think. Here are the steps to clean and re-season your cast iron pan:

Cleaning

• Wash your cast iron cookware by hand with a small amount of mild dish soap and warm water. If there is stuck-on food, use a pan scraper or a nylon scrubbing brush. For stubborn, stuck-on food, simmer a little water for 3-5 minutes and then use the scraper after the pan has cooled.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. It is important to get your pan bone dry before storing it, otherwise, it may rust.

Re-seasoning

• Coat the pan with a very thin layer of cooking oil or seasoning spray. Use a paper towel to wipe the surface until no oil residue remains.
• Place the oiled pan in a preheated oven at 450-500°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated.
• Repeat the oiling and heating process three to four times to set down a good initial layer of seasoning.
• Once you're done, let the pan cool down. It is now ready for cooking.

Tips

• It is a myth that you cannot use soap to clean cast iron. A small amount of soap will not strip the seasoning off your pan, and you can easily re-season it if needed.
• Do not soak your cast iron pan in water or put it in the dishwasher, as this will cause it to rust.
• Do not put a hot cast iron pan under cold water, as the drastic temperature change could cause it to warp or crack.
• To remove stuck-on food, add 1/4 cup of kosher salt and a few drops of warm water to the pan while it is warm (not hot) and use a non-abrasive sponge or scrub brush to gently remove the gunk.
• To remove rust, use the rough side of a dry Scotch-Brite sponge to gently rub it off. Then, wash, dry, and re-season the pan.

They are great for searing

Cast iron pans are great for searing. Their premium heat retention and non-stick properties make them perfect for searing steaks, frying eggs, and baking cornbread. They can do this on virtually any cooktop.

Cast iron pans are made from a durable alloy of steel and carbon, which allows them to heat and cook evenly. They are also able to withstand the nicks, dents, and scratches that other types of pans may not. Their ability to heat and cook evenly is what makes them great for searing.

When searing meat, it is important to have a pan that can heat up to a high temperature and retain that heat. This is what creates a good sear or crust on the meat. Cast iron pans are able to do this because of their heat retention and their ability to withstand high temperatures.

Another important factor when searing is the non-stick property of the pan. If the pan is not non-stick, the meat will stick to the surface and create a mess. Cast iron pans are naturally non-stick due to their seasoning, which is a hard, protective coating that forms when thin layers of fat (like oil) are heated on the cast iron. This coating not only protects the pan but also makes it non-stick, allowing for the perfect sear on meats.

In addition to their heat retention and non-stick properties, cast iron pans are also versatile. They can be used on various cooktops, including gas, electric, and induction. They can also be used in the oven, on a grill, or even over a campfire. This makes them a great choice for searing, as you can easily sear your meat on the stovetop and then finish cooking it in the oven.

Overall, cast iron pans are a great choice for searing due to their heat retention, non-stick properties, and versatility. They can help create a perfect sear on steaks and other meats, making them a valuable tool in the kitchen.

Frequently asked questions