Emilie Meyer
Cooking with cast iron is a great way to create delicious, high-quality meals. Cast iron pots and pans are versatile and durable, allowing you to experiment with various cooking techniques, from searing to braising. With their high heat retention and even heat distribution, cast iron cookware is a favourite among home cooks and professional chefs alike. On YouTube, channels like Cast Iron Cooking by Michael Stokes offer a wealth of recipes and tips for cast iron cooking enthusiasts. Before you begin cooking with your cast iron pot, remember to season it first if it's a new pan, and always heat the pan before adding oil and food to prevent sticking.
How to cook in a cast iron pot:
| Characteristics | Values |
|---|---|
| Heating | Heat the pan on high, then cook on medium-low. |
| Oil | Always add some oil to the pan. |
| Cleaning | Clean with water, no soap. Soaking in soapy water is fine but not necessary. |
| Durability | Cast iron is resilient to high heat and has a high thermal mass. |
| Seasoning | Lodge cast iron comes pre-seasoned but you can also season it yourself. |
| Recipes | There are many recipes available online, including peach cake, sourdough, and pot roast. |
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What You'll Learn
Cleaning cast iron pots
Cast iron cookware requires a little extra care when cleaning to maintain the non-stick coating, known as the "seasoning", and also to prevent rusting. However, if you take good care of your cast iron, it will last long enough to pass on to the next generation.
Firstly, cast iron cookware should always be washed by hand. A dishwasher will remove the seasoning and likely cause rust. Use a small amount of soap and a soft sponge, nylon scrubbing brush, or a pan scraper to remove any stuck-on food residue. Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan as needed. If there is stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled. You can also use coarse salt to clean your pan without soap.
After washing, promptly and thoroughly dry your cast iron cookware with a lint-free cloth or paper towel. If you notice a little black residue on your towel, it is just the seasoning and is perfectly normal.
If your cast iron cookware develops rust, don't panic. Scour the rusty pan with warm, soapy water and steel wool. Rinse and hand dry thoroughly. Apply a very thin, even layer of cooking oil to the cookware (inside and out). If you use too much oil, your cookware may become sticky. Place the cookware in the oven upside down on the top rack. Place a large baking sheet or aluminium 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.
It is important to note that you should never soak cast iron in water as this will cause rust.
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Heating and oiling
Firstly, it is important to clean the cast iron pot thoroughly. Use steel wool and soap to scrub the pot, exposing the bare metal surface. This step is especially important if your pot has a layer of industrial grease from the factory.
The next step is to heat the pot. Ovens are recommended as they provide even heat, but you can also use a stovetop. Place the clean, dry pot in the oven and heat it to around 350-400 degrees Fahrenheit for about an hour. If using a stovetop, preheat the pot on low to medium heat until hot but not smoking.
Once the pot is heated, it's time to oil it. Remove the hot pot from the oven or stovetop using heat-resistant gloves and pour in a small amount of oil. Use a dishcloth to quickly distribute the oil evenly across the cooking surface, ensuring only a thin layer is applied. Avoid the urge to slather on too much oil, as this will result in a sticky coating.
Return the oiled pot to the oven or stovetop and heat it again. For the oven, some sources recommend baking at 350-400 degrees Fahrenheit for another hour. Others suggest turning off the oven and letting the pot cool inside for at least two hours or overnight. If using a stovetop, heat the oiled pot until the oil is smoking. Be cautious, as this step will involve searingly hot temperatures.
Repeat the oiling and heating process three to four times to create a good initial layer of seasoning. With proper care and frequent use, your cast iron pot will develop a durable, non-stick surface that is easy to maintain.
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Braising with cast iron
There are a few things to keep in mind when braising with cast iron. Firstly, it is important to preheat your pan. Cast iron pans should be heated and then oil added before cooking. This is because the oil can withstand very high temperatures without burning, which is ideal for braising. Secondly, cast iron is a durable material, so you can use metal utensils without worrying about scratching the surface. This means you can use a metal spoon to deglaze your pan, adding flavour to your braise.
When braising with cast iron, it is important to use a pan with a tight-fitting lid to lock in moisture. Cast iron braisers are excellent at retaining heat and are perfect for soups, stews, and slow-cooked meals. They are also great for browning meat before braising, as they have wide surfaces.
There are a variety of cast iron braisers available on the market, including enameled cast iron options, which are great for heat distribution and resisting wear and chipping. Some popular brands include Le Creuset and Lodge, which offer durable and well-designed products at various price points.
While cast iron is a tough and versatile material, it is important to note that cooking highly acidic foods, such as tomatoes or wine, may affect the seasoning of the pan. It is recommended to use a well-seasoned pan for braising acidic dishes, and even then, it may require re-seasoning after use.
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Cast iron maintenance
Maintaining a cast-iron pot is not as difficult as some may think. Here are some detailed instructions on cast-iron maintenance:
Cleaning
It is recommended to clean cast iron with hot water and a nylon brush. If the pot is particularly dirty, you can soak it in soapy water overnight. Modern soaps are gentle and will not damage the seasoning of the pot. However, it is important to avoid using harsh cleaners like lye, as these can strip away the seasoning. After cleaning, make sure to dry the pot thoroughly with a cloth.
Seasoning
Seasoning is a crucial aspect of cast-iron maintenance. It involves creating a protective coating on the pot by rubbing it with oil and then heating it. This process helps to protect the pot from rusting and also gives it non-stick properties. To season your cast-iron pot, simply rub it with cooking oil, place it in the oven, and heat it. Repeat this process several times to build up a strong seasoning layer.
Cooking
When cooking with cast iron, it is important to always add oil to the pot before adding food. Cast iron performs well at high temperatures, so searing meats and frying foods are ideal for this type of cookware. The high heat creates a delicious flavour and also helps to build up the seasoning layer. However, be careful not to burn the food, as it can be difficult to clean. Braising and other similar techniques can also be used with cast iron.
Storage
After cleaning and drying your cast iron, it is recommended to apply a thin layer of oil to preserve the surface. Store your cast iron in a dry place, and make sure to use it frequently to maintain its seasoning.
Rehabilitation
If your cast iron has grown rusty or damaged, don't despair. Cast iron is very strong and can be rehabilitated. You can remove the rust by scouring it with steel wool or heating it at a very high temperature for an extended period without any fat. Once the rust is removed, simply re-season the pot, and it will be as good as new.
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Recipes for cast iron cooking
Cast iron cookware is perfect for high-heat cooking, like searing steaks or charring vegetables, but it can also be used to sauté, bake bread, or make desserts. Here are some recipes and tips for cooking with cast iron:
Steak
Cast iron is ideal for cooking steak because it can withstand super-high heat, forming a crust on the exterior without overcooking the centre. You can sear your steak with garlic and butter, top it with caramelised onions, or cut it into bites for tacos or fajitas. For the perfect sear, heat your pan to a high temperature, add oil, and flip your steak often to promote even cooking.
Lamb
Cast iron skillets are great for cooking lamb chops with lemon citrus, white wine, and spices, or seared with fresh rosemary and garlic.
Chicken
Cast iron is perfect for getting crispy chicken skin or smoky wings. Try a southwestern-style dish with green chile sauce, or a one-pan dish with Italian sausage, Brussels sprouts, and shallots, with a mustard, honey, and rosemary paste for flavour.
Breakfast
Cast iron skillets are great for a hearty breakfast. Try a Cowboy Breakfast, or a baked-egg dish with kale, chard, baby spinach, mushrooms, garlic, leeks, Dijon mustard, and spices.
Vegetables
Charring vegetables like Padrón peppers in a hot cast iron skillet is a simple and tasty way to use cast iron. You can also make dips like corn cheese or queso, balancing sweet corn with butter, salt, and Chinese mustard, or melting together chorizo, Oaxaca cheese, and pico de gallo.
Desserts
Cast iron skillets can be used to bake desserts like brownies or chocolate chip cookies, creating a crispy edge and a soft, fudgy centre. You can also try a skillet peach cake.
Care and Maintenance
Cast iron is durable and naturally non-stick, but proper care is needed for it to last. Heat the pan before adding oil, and always add some oil to prevent sticking and promote flavour. Clean cast iron with hot water, and if needed, a small amount of dish soap, which will not damage the pan's seasoning. Harsh cleaners like lye should be avoided.
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Frequently asked questions
Cast iron pots often come seasoned and ready to use. Give it a quick rinse, dry it by hand, and you're good to go.
Cast iron is resilient to high heat due to its high thermal mass. You can sear on a high heat setting and then turn it down to medium-low for the remainder of the cooking process.
You can clean cast iron with water and a nylon brush. Avoid using harsh cleaning products like lye as these can strip the seasoning from the pot.
