Heating A Cast Iron Pan: Mastering The Art Of Even Heat Distribution

Heating a cast-iron pan is a gradual process. Cast iron needs to be brought up to temperature slowly, as placing a cold pan on high heat can cause thermal shock. It is best to start by heating the pan in a cold oven or on low heat on the stovetop, gradually increasing the temperature. Once the pan is preheated, add a little oil or fat, and you're ready to start cooking.

How to Heat a Cast Iron Pan

Preheat your cast iron pan gradually

Preheating your cast iron pan gradually is an important step in ensuring your food doesn't stick to the pan. Cast iron pans are terrible at heating evenly, so it's important to be mindful of how you're heating them. To ensure even heating, preheat your cast iron pan gradually on a similar-sized burner. As cast iron holds heat, it's not necessary to use a heat setting above medium.

To really heat cast iron evenly, place it over a burner and let it preheat for at least 10 minutes, rotating it occasionally. Alternatively, heat it up in a hot oven for 20 to 30 minutes. Cast iron pans are prone to thermal shock, so it's important to avoid blasting a cold pan with high heat. Instead, start by heating it in a cold oven or on low heat on the stovetop, gradually increasing to high heat.

Cast iron pans are excellent at retaining heat. Once hot, they stay hot. This is ideal for searing meat, as it allows you to achieve a deep brown colour and crust without burning. The high heat retention of cast iron also makes it perfect for stir-fries, as it can maintain the high temperatures needed to crisp the rice and/or meat while keeping the vegetables crunchy.

Cast iron pans are also great for roasting vegetables, as direct contact with a super-hot surface imparts a crunchy, golden exterior. If you're frying eggs, a well-seasoned cast iron pan can be used, but for scrambled eggs or frittatas, a non-stick pan is better suited, as these can stick to a poorly-seasoned pan.

Don't use high heat

Cast iron pans are incredibly versatile and durable, but they do require some care when it comes to heating. While cast iron can withstand high temperatures of up to 650˚ F, it is not necessary to use a heat setting above medium when heating your pan. Here are some reasons why you shouldn't use high heat on your cast iron pan:

• Cast iron has poor thermal conductivity, which means it is terrible at heating evenly. When placed on a burner, cast iron forms very clear hot spots directly above the flames, while the rest of the pan remains relatively cool. This can lead to uneven cooking and food sticking to the pan.
• Cast iron has excellent heat retention. Once it's hot, it stays hot. This is especially important when searing meat, as you want a consistent temperature to achieve a good sear without burning. By starting at a medium heat setting and preheating your pan gradually, you can better control the temperature and avoid overheating.
• High-temperature cooking can lead to burnt, stuck-on food. Cast iron gets screaming hot and stays hot, so there's no need to crank up the heat. A medium-high setting will provide the best results for most cooking needs. Starting at a lower temperature and increasing the heat as needed will help you find the right temperature for your cooktop.
• Using high heat can also be dangerous. Cast iron is heavy and retains heat, so if it gets too hot, you'll need to remove it from the burner and let it cool down. This can be inconvenient and disrupt your cooking process.
• Cast iron pans are prone to hot spots, especially on electric and induction cooktops. Starting with a lower temperature and gradually increasing the heat will help you find the right temperature and prevent hot spots from forming.

In summary, cast iron pans perform best when heated gradually and evenly. By avoiding high heat and giving your cast iron pan time to preheat, you'll achieve better cooking results and prolong the life of your pan.

Don't put cold food in the pan

When cooking with a cast iron pan, it is important to remember not to put cold food in a hot pan. Here are some reasons why:

Firstly, adding cold food to a hot pan can cause the food to stick to the pan. This is because the cold food lowers the temperature of the pan, preventing it from being hot enough to form the necessary sear or crust on the food. This is especially true when cooking meat, as the cold meat will cool the pan, causing it to release juices, leading to an overcooked or undercooked meal. Instead, it is recommended to bring meat to room temperature before cooking. This will help ensure that your meat is cooked evenly and properly.

Secondly, starting with a hot pan is crucial for achieving browning without overcooking. A heated pan with shimmering oil ensures that the outside of the food browns before the inside overcooks. For example, if you start cooking a steak in a cold pan, it will likely cook past well-done before achieving a nice sear on the outside. Browning adds flavour to your dish, so it is important to start with a hot pan when aiming for that delicious crust.

Thirdly, using a hot pan is essential when you want to cook food that easily burns or needs extra time to render its fats. For instance, garlic burns quickly, so starting it in a cold pan allows it to develop a subtle, sweet flavour instead of the acrid taste of half-burnt, half-raw garlic. Similarly, starting bacon in a cold pan and then heating it up allows the fat to render fully, resulting in bacon that cooks evenly in its own fat – a delicious outcome!

Lastly, cast iron pans are known for their heat retention properties. This means that once heated, they stay hot for a prolonged period. Therefore, it is not necessary to use a heat setting above medium when cooking with cast iron. Gradually pre-heating your cast iron pan on a similar-sized burner will ensure even heating and help prevent food from sticking.

Don't put a hot pan into cold water

Heating a cast iron pan is a simple process, but there are a few important steps to follow. First, you should always pre-heat your cast iron skillet gradually on a similar-sized burner to ensure even heating. Cast iron holds heat, so it's not necessary to use a heat setting above medium. You should also use a hot handle mitt to protect yourself from burns. Once the pan is pre-heated, add a little oil or fat, and you're ready to start cooking!

Now, here's why you should never put a hot cast iron pan into cold water:

When a hot pan is placed under cold water, it causes thermal shock, which can ruin your pan over time. Thermal shock occurs when the temperature of a pan is rapidly lowered, causing warping and cracking. This is because metals expand when heated and shrink when cooled. A sudden change in temperature, like putting a hot pan in cold water, causes the pan to cool too quickly, and it starts to pull against itself. The bigger the temperature difference, the greater the shock. Even a small amount of cold water can cause a pan to warp, shatter, crack, or chip. Warped pans are a major problem as they won't cook evenly and may not sit flat on an induction or electric cooktop. The finish can also come off, and the chipped enamel or nonstick coating may end up in your food.

To avoid thermal shock and potential damage to your cast iron pan, always let it cool down gradually on the stovetop or a heat-proof surface. If you need to speed up the cooling process, add small amounts of tepid water rather than cold water. Remember, a well-cared-for cast iron pan will last a lifetime!

Don't use harsh chemicals to clean the pan

Cast iron pans are a great, versatile option for cooking. They are durable, can last a lifetime, and are easy to maintain. However, it is important to avoid using harsh chemicals when cleaning them. Here are some reasons why:

Firstly, cast iron pans have a natural non-stick property that develops over time through a process called seasoning. Seasoning involves filling in the pores of the cast iron with oil, which creates a barrier between the iron and the food. This not only helps to prevent food from sticking but also protects the pan from rust. Using harsh chemicals or soap can strip away the seasoning, reducing the pan's non-stick properties and making it more susceptible to rust.

Secondly, cast iron is a porous material, and harsh chemicals can be too abrasive, damaging the pan's surface. This can lead to the pan becoming uneven, with some spots being more porous than others. This can affect the pan's heat distribution, creating hot spots and cold spots during cooking.

Thirdly, cast iron is susceptible to rust if not properly cared for. Harsh chemicals can accelerate the rusting process, especially if the pan is not thoroughly dried after cleaning. Leaving the pan to soak in the sink or using harsh chemicals can lead to the formation of rust spots, which will require scrubbing and re-seasoning to remove.

Finally, cast iron is a durable material, but using harsh chemicals can shorten its lifespan. The chemicals can break down the seasoning, making the pan more prone to sticking and rust. Proper care and maintenance, including regular seasoning and avoiding harsh chemicals, will ensure that your cast iron pan lasts for generations.

In summary, cast iron pans are a great addition to any kitchen, but they require proper care to maintain their performance and longevity. By avoiding harsh chemicals and following the recommended cleaning and seasoning techniques, you can ensure your cast iron pan remains in top condition for years to come.

Frequently asked questions