The Art Of Grading Cast Iron Pans: A Comprehensive Guide

Grading cast iron pans is a process that involves assessing the quality and characteristics of the cast iron used in their manufacturing. While there are different types of cast iron, the most common type is grey cast iron, which is identified by its tensile strength and the presence of graphite. The tensile strength of grey cast iron can vary, with common grades being 20, 30, 40, and 60, indicating the respective psi levels of 20,000, 30,000, 40,000, and 60,000. Grey cast iron contains a significant amount of carbon, typically between 3.0% to 4.2%, and its fracture appears in shades of light to dark grey.

Other types of cast iron include white or chilled cast iron, which is used in applications requiring extreme hardness, such as rock crushers and steel mill rollers. White cast iron lacks the distinctive grey colour and is challenging to weld due to its high carbon content. Additionally, there is ductile iron, which can be identified by its resonance during a ring test.

How to season a new cast iron pan

A cast-iron pan is a versatile and durable kitchen tool that can be used for various cooking techniques such as searing, frying, baking, and roasting. While most cast-iron skillets come pre-seasoned, the seasoning can erode over time, and you may need to re-season your pan to maintain its non-stick properties and protect it from rust. Here is a step-by-step guide on how to season a new cast-iron pan:

Step 1: Wash and Dry Your Pan

Start by giving your new cast-iron pan a good scrub with warm, soapy water to remove any dirt, dust, or residue. This is especially important if your pan is not pre-seasoned or if you want to strip the existing seasoning and start fresh. After washing, dry the pan thoroughly with a clean towel. You can also place the pan on a stovetop flame for a minute or two to ensure all moisture is gone.

Step 2: Coat the Pan with Oil

Once your pan is clean and dry, it's time to apply a thin layer of oil. Use a neutral oil with a high smoke point, such as canola, vegetable, or corn oil. Coat the entire pan, including the bottom and handle, and all surfaces inside and out. You can use a paper towel, a silicone pastry brush, or a lint-free cloth for this step. Make sure to wipe off any excess oil so that the pan feels practically dry to the touch.

Step 3: Bake the Pan in the Oven

Place the oiled pan upside down in a preheated oven. Set the temperature to between 350°F and 500°F (some sources recommend 450°F). Place a large baking sheet or aluminium foil on the rack below to catch any oil drips. Leave the pan in the oven for about an hour. This process allows the oil to polymerize and form a hard, protective coating.

Step 4: Cool the Pan in the Oven

After an hour, turn off the oven and let the pan cool down completely inside. This helps prevent any thermal shock that could damage the pan.

Step 5: Repeat the Process (Optional)

If your pan didn't come pre-seasoned or if you stripped the original seasoning, you may need to repeat the above steps three to four times to build up a good initial layer. Each time you repeat the process, you will be adding another layer of seasoning, enhancing the non-stick properties and protection of your cast-iron pan.

Maintenance Tips:

• To maintain the seasoning, simply use your cast-iron pan for cooking. Each time you cook with oil or fat, you will be adding to the seasoning.
• Avoid cooking acidic foods in your cast-iron pan, as they can break down the seasoning. If you do cook acidic foods, be sure to clean and season the pan afterward.
• Avoid using excessive heat, as it can also remove the seasoning.
• When cleaning your cast-iron pan, avoid using abrasive utensils or scouring pads, as they can damage the seasoning.
• To clean your pan, simply wash it with hot water and wipe it out with a towel or paper towel. You can also heat it over medium-low heat until it's completely dry.
• If your pan starts to stick or develop a metallic taste, it's time to re-season it.

How to refurbish a rusty cast iron pan

Cast iron pans are a great investment as they can last for generations. However, they do need to be properly cared for to avoid rust. If you've stumbled upon a rusty cast iron pan at a thrift store or in your own kitchen, don't fret! With a little time and effort, you can refurbish it and have it looking as good as new. Here's how:

Step 1: Remove the Rust

Use steel wool or a scouring pad to scrub away the rust from the surface of the pan. You can also try using a Lodge Rust Eraser or sprinkling baking soda onto the pan. For minor surface rust, you can rub about 1/3 cup of kosher salt onto the pan with a kitchen towel or scouring pad. If the rust is more severe, you may need to soak the pan in a mixture of equal parts water and distilled white vinegar for up to eight hours. Keep an eye on the pan and remove it from the vinegar solution once the rust easily flakes away.

Step 2: Wash the Pan

Once the rust is removed, wash the pan with warm water and a mild dish soap. You can use a scrub brush, soft sponge, or scrubbing brush to remove any remaining residue. This step will also help to remove any leftover seasoning on the pan.

Step 3: Dry the Pan

Thoroughly dry the pan with a dish towel or paper towel. You can also place it on the stovetop on low heat for a few minutes to ensure it is completely dry. It is important to make sure the pan is completely dry before moving on to the next step.

Step 4: Apply Oil to the Pan

Add a thin layer of cooking oil, such as vegetable oil or canola oil, to the entire surface of the pan, including the bottom and handle. Go easy on the oil, as you want just a thin layer that won't drip or run.

Step 5: Place the Pan in the Oven

Preheat your oven to between 350-500 degrees Fahrenheit. Place a sheet of aluminum foil or a foil-lined baking sheet on the bottom rack of the oven to catch any oil drips. Place the pan upside down on the center or top rack of the oven and bake for one hour.

Step 6: Let the Pan Cool

After an hour, turn off the heat and let the pan cool down in the oven. This allows the seasoning to cure and adhere to the iron, creating a protective layer.

And that's it! Your rusty cast iron pan should now be refurbished and ready to use. Just be sure to properly care for and season your pan regularly to prevent rust from building up in the future.

How to clean a cast iron pan

Cast iron pans are durable and versatile, but they do require some maintenance to keep them in good condition. Here's a step-by-step guide to cleaning your cast iron pan:

• Wash the pan with hot water and a mild soap or detergent. You can use a sponge or a brush to gently scrub away any food residue. Avoid using abrasive pads or steel wool, as these can damage the pan's surface.
• Dry the pan thoroughly. It's important to remove all moisture from the pan to prevent rusting. You can use a towel to dry the pan, and then place it on a stovetop flame for a few minutes to ensure it's completely dry.
• Apply a thin layer of oil to the pan. This step is crucial for seasoning the pan and maintaining its non-stick properties. Use a paper towel or a cloth to rub a small amount of oil onto the pan's surface, including the bottom and handle. You can use a neutral oil like canola, vegetable, or corn oil.
• Heat the pan in the oven. Place the oiled pan upside down in the oven and bake at 450-500 degrees Fahrenheit for about an hour. This process helps to polymerize the oil, creating a protective coating that prevents rust and improves the pan's non-stick qualities.
• Allow the pan to cool. After baking, turn off the oven and let the pan cool down completely before handling it.
• Repeat the process as needed. If your pan is new or has lost its seasoning, you may need to repeat the oiling and heating process multiple times to build up a strong layer of seasoning.

By following these steps, you can effectively clean and maintain your cast iron pan, ensuring it remains in good condition for years to come.

How to dry a cast iron pan

Drying a cast iron pan is an important step in the seasoning process, which is essential to maintaining your cookware. Seasoning creates a protective coating that prevents rusting and gives your pan a natural non-stick finish.

• After washing your cast iron pan with warm or hot soapy water, dry it thoroughly with a towel. It is important to remove as much surface moisture as possible at this stage.
• Place the pan on a stovetop flame for a few minutes. This step ensures that any remaining water is evaporated and driven off. It is crucial to eliminate all moisture before proceeding to the next steps of the seasoning process.
• Preheat your oven to a temperature between 350°F and 500°F (175°C to 260°C). The oven temperature will depend on the specific seasoning method you are using, but this temperature range is generally suitable for drying and seasoning cast iron.
• Place the cast iron pan upside down on the middle rack of the preheated oven. This position allows any excess oil or moisture to drip off the pan.
• Leave the pan in the oven for several minutes to completely dry. The drying time may vary depending on the oven temperature and the initial moisture level of the pan. Ensure the pan is completely dry before proceeding with the next steps of the seasoning process.

By following these steps, you will effectively dry your cast iron pan, preparing it for the application of oil and further seasoning. Remember that proper drying is crucial to prevent rusting and ensure the success of the seasoning process.

How to cook with a cast iron pan

Seasoning your pan

Cast iron pans are durable, affordable, and perfect for a variety of cooking techniques. However, they require a little more maintenance than some other materials. Before you start cooking with your cast iron pan, you need to season it. Seasoning your pan will give it a natural non-stick finish and protect it from rust.

Most cast iron pans come pre-seasoned, but if you need to re-season or refurbish a rusty pan, here's what to do:

• Wash the pan with hot, soapy water.
• Dry the pan thoroughly.
• Place the pan in the oven for several minutes to completely dry it out.
• Coat the pan with a thin layer of vegetable oil, canola oil, or vegetable shortening. Ensure there is no excess oil, as this will cause your pan to become sticky.
• Place the pan in the oven at 350-500°F (175-230°C) for one hour.
• Turn off the oven and let the pan cool inside.

Repeat this process 3-4 times to build up a strong layer of seasoning.

Cooking with your pan

Now that your pan is seasoned, you're ready to start cooking! Cast iron skillets are perfect for searing, frying, baking, roasting, and braising. You can use your cast iron pan on any heat source, such as induction, electric, gas, and grills. Always preheat your pan for a few minutes before adding any food, and use a small amount of oil or fat.

Cleaning your pan

After each use, clean your pan thoroughly with soap and water, scrubbing out any gunk or debris from the bottom. Try to minimise the time your pan spends in the sink, and dry and re-season it as soon as possible. Water is the natural enemy of iron, so be sure to dry your pan with a paper towel and coat it with a thin layer of oil before storing it.

Frequently asked questions