Choosing The Best Cast Iron Pan: A Guide To Selecting Your Kitchen's Next Workhorse

Cast iron pans are a kitchen essential for many home cooks. They're durable, versatile, and can be used for a variety of cooking tasks, from searing steaks to baking cornbread. But with so many options available on the market, how do you know which cast iron pan is the best?

To find the top cast iron pans, experts and chefs have put numerous products to the test, evaluating various factors such as heat conduction, searing capabilities, heat distribution and retention, non-stick capabilities, design, comfort, and value. The best cast iron pans offer even heating, excellent searing, and non-stick properties, and are easy to maintain.

Some of the top-performing cast iron pans across various tests include the Lodge Cast Iron Skillet, Stargazer Cast Iron Skillet, Le Creuset Enameled Cast Iron Skillet, and the Field Company No. 8 Cast Iron Skillet. These pans impressed testers with their ability to heat up quickly, retain heat, and develop a non-stick coating, resulting in perfectly seared proteins and golden-brown cornbread.

When choosing a cast iron skillet, consider your budget, the pan's weight and maneuverability, the smoothness or roughness of the surface, the presence of features like pour spouts and helper handles, and whether it comes pre-seasoned. Cast iron skillets are a worthwhile investment for your kitchen, and with the right care, they can last a lifetime.

How to tell if a cast iron pan is pre-seasoned

Most new cast iron pans come pre-seasoned, which means the hard part is already done for you and you're ready to start cooking right away. However, you can check if your cast iron pan is pre-seasoned by looking for the following signs:

Firstly, a pre-seasoned cast iron pan will have a glossy black nonstick coating. This coating is the result of polymerization, where the fat molecules bond to the pan and transform into a hard surface. This process gives the pan its classic black patina and non-stick properties.

Secondly, you can also check for the presence of a small spot or mark that looks unfinished or rusty. This is a natural part of the seasoning process, as it is done on a hanging conveyor, which can cause a small drip to form. This spot is not rust but simply oil that has not fully carbonized, and it will disappear with regular use and care.

To maintain the seasoning on your cast iron pan, it is recommended to cook with it often. Each time you cook with oil, you add another layer to the seasoning. You can also season your pan by heating it on the stovetop and then rubbing a small amount of oil into it, allowing it to cool, and repeating this process a few times.

Additionally, it is important to clean and dry your cast iron pan thoroughly after each use. While some sources recommend using mild soapy water and a stiff brush, others suggest avoiding soap and simply using a kitchen towel to wipe down the pan.

How to clean a cast iron pan

Step 1: Clean the Pan While It's Still Hot

Stuck-on food hardens as it cools, so it's best to clean your cast iron pan immediately after cooking.

Step 2: Wash the Pan

• Use a small amount of soap: While some sources advise against using soap, others claim that a small amount of mild dish soap is perfectly fine and will ensure that all grease is removed from the pan.
• Scrub the pan: Use a stiff-bristled brush, sponge, or scouring pad to scrub the pan. If there is stuck-on food, use a pan scraper or a nylon scrubbing brush to remove it.
• Rinse the pan: Rinse the pan with hot water.
• Dry the pan: Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. If you notice any black residue on the towel, don't worry—this is just seasoning and is perfectly normal.

Step 3: Season the Pan

• Apply a thin layer of oil: Use a paper towel to rub a very light layer of cooking oil or seasoning spray onto the surface of the pan.
• Wipe the pan: Use a paper towel to wipe the surface of the pan until no oil residue remains.

Tips:

• Do not soak the pan: Soaking a cast iron pan in water can cause rust. If you need to remove stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse the pan under warm water, then dry it thoroughly.
• Do not put the pan in the dishwasher: Doing so will remove the seasoning and likely cause rust.
• Remove rust as soon as possible: If your pan does develop rust, scrub it with warm, soapy water and steel wool. Rinse and dry the pan thoroughly, then apply a thin layer of cooking oil to the pan and bake it in the oven for an hour at 450-500 degrees Fahrenheit.

How to season a cast iron pan

Seasoning a cast iron pan is a straightforward process that will ensure your cookware is protected and has a non-stick finish.

First, wash and dry your pan. It is best to give the pan a good scrub with warm, soapy water, then dry it thoroughly. You may need to place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Next, rub the pan all over with cooking oil, including the handle. Oils such as vegetable, canola, and corn oil are recommended. Be sure to rub the oil all over and then buff the pan well so that it no longer looks greasy. Excess oil may cause the pan to become sticky.

Now, place the oiled pan in a preheated oven at 450°F for 30 minutes. It may get smoky, so ensure your kitchen is well-ventilated. You can place the pan upside down on a baking sheet or piece of foil to catch any excess oil. This step will polymerize the oil, creating a hard, plastic-like coating.

After 30 minutes, remove the pan from the oven and rub it with oil again, buffing it out as before. Return the pan to the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to set a good initial layer of seasoning. Then, let the pan cool down before using it.

To maintain the seasoning, simply use your cast iron pan for cooking. Each time you cook with oil or fat, you will be adding more layers of seasoning. You can also repeat the oven seasoning process a few times a year to strengthen the bond of the seasoning to the iron.

How to tell if a cast iron pan is the right weight

When it comes to choosing the right weight for a cast-iron pan, there is no one-size-fits-all answer. The weight of a cast-iron pan depends on various factors, including size, thickness, and design. Here are some factors to consider when determining if a cast-iron pan is the right weight for your needs:

• Size and Weight Range: Cast-iron skillets typically weigh between 4 and 12 pounds, with the weight depending on the size. On average, 12-inch skillets weigh 8 pounds, while 10-inch skillets weigh around 5 pounds. Mini 8-inch or 9-inch skillets are also available and weigh approximately 4 pounds.
• Weight Comparison with Other Materials: Cast iron skillets are significantly heavier than stainless steel and aluminum skillets of the same size. For example, a 10-inch cast-iron skillet weighs 5 pounds, while a stainless steel skillet of the same size typically weighs only 3 pounds.
• Thickness and Heat Retention: Cast iron skillets with thicker walls tend to weigh more but offer better heat retention. Thicker skillets take longer to heat up but retain heat for longer, making them ideal for searing steaks and other meats. On the other hand, thinner skillets heat up faster and are lighter in weight, making them more maneuverable and easier to handle.
• Handle Design: The design of the handle also affects the overall weight of the pan. Longer handles provide better grip and leverage but add to the total weight. Some cast-iron pans also feature a helper handle on the opposite side, which can make the pan easier to maneuver, especially when it's full.
• Personal Preference: Ultimately, the ideal weight for a cast-iron pan depends on your personal preferences and cooking needs. If you want a pan that is easy to handle and maneuver, a lighter-weight option may be best. However, if you prioritize heat retention and even cooking, a heavier, thicker pan might be a better choice.

In conclusion, when choosing a cast-iron pan, consider the size, thickness, handle design, and your personal preferences to determine the right weight that suits your cooking needs and provides a comfortable cooking experience.

How to tell if a cast iron pan is the right size

When it comes to choosing the right size for a cast-iron pan, there are a few key considerations to keep in mind. Firstly, cast-iron pans are available in various sizes, typically ranging from 6 to 12 inches, or even up to 14.5 inches. The size you choose will depend on your specific needs and the number of people you're cooking for.

For example, an 8-inch skillet is ideal for a single person or a bachelor, as it can comfortably fit two chicken thighs, one eight-ounce steak, or enough space to fry three to four eggs. On the other hand, a 10-inch skillet is perfect for cooking meals for two people or preparing full sides for larger groups. This size is also the closest to a standard pie tin, so you won't need to adjust your recipes if you use it for baking.

If you're cooking for a family or a larger group, a 12-inch skillet might be the best option. While these larger pans can be quite heavy, they offer a spacious cooking surface that can accommodate two large steaks, whole chicken, or most pork tenderloins.

It's worth noting that cast-iron pans with a diameter larger than 12 inches may have issues with hot and cold spots, and their weight might make them difficult to handle for some people. Therefore, it's essential to consider your own strength and comfort when choosing a size.

Additionally, when selecting a cast-iron pan, it's crucial to ensure that the size matches your burner. If the skillet is too large for the burner, you may encounter uneven heating, and if it's too small, you'll be wasting energy.

In summary, when deciding on the right size for a cast-iron pan, consider the number of people you typically cook for, the types of dishes you prepare, and the amount of space you have on your stovetop. Remember that cast-iron pans are versatile and durable, but their weight can vary significantly depending on their size.

Frequently asked questions