Choosing The Right Cast Iron Pan For Perfect Browning

When it comes to choosing a quality cast iron pan for browning, there are several factors to consider. Firstly, cast iron pans are known for their durability and heat retention properties, making them ideal for searing steaks, frying eggs, and baking. It's worth investing in a pan with a smooth cooking surface, as this will provide a more non-stick experience. Look for a pan with a long, medium-length handle that is comfortable to grip and manoeuvre, especially when wearing oven mitts. Additionally, a helper handle on the opposite side of the pan can be useful for added support when lifting and pouring. While not essential, pour spouts can be convenient for removing excess liquid or grease.

When it comes to brands, Lodge is a popular and trusted option, offering a range of cast iron pans at affordable prices. Their classic cast-iron skillet is a durable workhorse that performs well in various tests, including searing, frying, and baking. For those seeking a lightweight option, the Lodge Blacklock pan is a good choice, though some users have found its handle design uncomfortable. If you're willing to invest in a premium pan, the Field Company No. 8 Cast-Iron Skillet is an excellent choice, offering a lightweight, smooth surface, and even heat distribution. For a colourful addition to your kitchen, consider the Le Creuset Signature Skillet, which comes in a range of signature colours while offering similar performance to the Lodge skillet.

Weight and manoeuvrability

A cast iron pan's weight will affect its manoeuvrability, so it's important to choose a pan that's comfortable for you to lift and move. If you have wrist mobility issues, for example, a heavier pan may be more difficult to manage. A longer, ergonomic handle will make it easier to transport the pan, and a functional helper handle can also be helpful when moving a full pan.

Some cast iron pans have a slightly curved lip, which makes it easy to pour liquids over the side without making a mess. Pour spouts are another feature that can aid in manoeuvrability, but they are not necessary if you plan to bake in your cast iron pan, as they can interfere with the shape of your baked goods.

If you're looking for a lightweight cast iron pan, the Lancaster No. 8 Cast Iron Skillet is a good option. Weighing in at 4.5 pounds, it's significantly lighter than comparable pans without sacrificing even heat distribution. The Stargazer Cast Iron Skillet is another lightweight option, with excellent heat retention that leads to even browning. The Lodge Blacklock Cast Iron Skillet is also lighter weight and heats up twice as fast as a classic Lodge pan.

If you're looking for a heavier pan with excellent heat retention, the Smithey No. 10 Skillet weighs 6.7 pounds and is perfect for searing steaks and other substantial cuts of meat. The Lodge 10.25-Inch Cast-Iron Skillet is another durable, heavyweight option that aced nearly every test in one review, producing tender steak with a flavourful crust and perfect fried eggs.

Helper handles

The weight of a cast iron pan can also play a role in how easy it is to handle. Lighter pans are generally easier to manoeuvre, but thicker pans tend to have better heat retention. The Victoria 12-inch cast iron skillet, for example, has curved and longer handles for a better grip. The Stargazer cast iron skillet, on the other hand, has a long handle with a wide opening, making it easy to lift even with oven mitts.

When choosing a cast iron pan, it's also worth considering the overall size and weight. While bigger pans can be useful for cooking larger portions, they can also be heavier and more difficult to handle. Additionally, the design of the pour spouts can impact how easily liquids can be poured out of the pan. Wider spouts generally work better than smaller, narrower ones.

Pour spouts

When selecting a cast iron pan, the design of the pour spout is an important feature to consider. Pour spouts are useful for transferring liquids from the pan into another container. However, not all pour spouts are created equal. Some pour spouts are too small, which can cause dripping and spills. For example, the pour spouts on the Lodge Blacklock Cast Iron Skillet are not the best, as they can result in a messy countertop when pouring out hot oil. On the other hand, the wide spouts on the Le Creuset Enameled Cast Iron Skillet make pouring off grease and scraping out food bits effortless. The pour spout on the Lodge 10.25-Inch Seasoned Cast Iron Skillet is also quite small, which can lead to dripping.

In addition to the size of the pour spout, the curvature of the pan's handle is another factor that affects the ease of pouring. A handle with a higher arch, like the one on the Lodge Blacklock Cast Iron Skillet, provides a more ergonomic design and stays cooler, making it easier to pour liquids without burning your hand.

When choosing a cast iron pan with a pour spout, it is important to consider the size and design of the spout, as well as the handle curvature, to ensure that you can pour liquids safely and effectively.

Pre-seasoning

Most cast iron pans come pre-seasoned and ready to use, but it is beneficial to add a few more layers of seasoning to ensure the pan is non-stick and protected. To do this, follow these steps:

• Wash and dry your pan: Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so place the pan on a stovetop flame for a minute or two to drive off any lingering water.
• Rub with oil: Using a paper towel, coat the pan with a thin layer of neutral oil, such as canola or vegetable oil, inside and out, including the handle. Ensure you wipe away all excess oil, so no pooling occurs. The pan should feel practically dry to the touch.
• Heat in the oven: Place the oiled pan upside down in a preheated oven at 350-500°F for about an hour. It may get smoky, so ensure your kitchen is well-ventilated. This process allows the oil to polymerize and form a hard, plastic-like coating. Using the oven provides even heat, preventing hot and cool spots that can lead to uneven seasoning.
• Cool the pan: Turn off the oven and let the pan cool down inside before handling it.
• Repeat: For a new or stripped pan, repeat these steps multiple times until a smooth finish develops. A well-seasoned pan will have a smooth, blackened skin that is slightly shiny.

Once you have a good layer of seasoning, you can use your cast iron pan for acidic foods like tomatoes without worry. However, highly acidic foods can break down the seasoning over time, so it is good to re-season your pan occasionally.

Additionally, each time you cook with oil or fat, you will naturally enhance the seasoning. So, the more you use your cast iron pan, the better the seasoning will become.

Maintenance

Cast iron skillets are tough and long-lasting, but they do require some maintenance to keep them in good condition. Here are some tips to help you care for your cast iron pan:

• Seasoning: Seasoning your cast iron pan is essential to creating a non-stick surface and protecting it from rust. Most new pans come pre-seasoned, but it is recommended to season your pan before the first use. To season, heat the pan on the stovetop until smoking hot, rub a little oil into it, and let it cool. Repeat this process a few times.
• Cleaning: Clean your cast iron pan after each use with warm water and a non-abrasive sponge or scrubber. Contrary to popular belief, it is okay to use mild dish soap. Just be sure to dry the pan thoroughly after washing to prevent rust.
• Re-seasoning: If your seasoning starts to flake off or rust develops, you will need to re-season your pan. Wash the pan thoroughly, heat it until completely dry, and then rub it with oil. Place the pan upside down in an oven preheated to 450 degrees Fahrenheit for about an hour.
• Drying and oiling: After cleaning, dry your cast iron pan completely and then rub a thin layer of neutral cooking oil or cast iron seasoning oil all over the pan, including the handle and the bottom. This will help prevent rust and maintain the seasoning.
• Storage: Cast iron pans are tough and can be nested directly inside each other for storage. Just make sure they are completely dry before storing to prevent rust.
• Metal utensils: It is a myth that you cannot use metal utensils with cast iron pans. The seasoning is chemically bonded to the metal and is quite resilient. You can use metal utensils without worrying about damaging the seasoning.
• Acidic foods: While it is generally recommended to avoid long-simmering acidic foods in cast iron pans, a little acid is not a problem. Deglazing your pan with wine after pan-roasting chicken or using a squeeze of lemon juice to finish a dish is perfectly fine.

Frequently asked questions