Unraveling The Mystery: Identifying Your Pan's True Nature

Is your pan cast iron? If you're unsure, there are a few tell-tale signs to look out for. Firstly, cast iron pans are heavy, with a thick bottom and sides. The weight of a cast iron pan is usually around 3 pounds or more. Secondly, check the brand and markings on the pan. Manufacturers typically display their brand name, size, or range name on their cast iron pieces. Thirdly, examine the surface of the pan. Cast iron pans are usually black to dark grey in colour and have a smooth, shiny surface when in good condition. New cast iron pans often have a light protective coating of seasoning, which gives them a non-stick surface. Finally, look at the handle of the pan. As cast iron pieces are typically manufactured in a one-piece mould, the handle is included in the mould rather than being screwed on.

How to identify cast iron

There are several ways to identify cast iron. Here is a detailed and direct guide on how to do so:

Composition

Cast iron is a ferrous material that contains more than 2% carbon. This is the key compositional difference between cast iron and cast steel, which contains less than 2% carbon. Other elements may be present in cast iron in negligible amounts.

Visual Inspection

Cast iron skillets often have distinctive features, such as bright, vibrant colours, or unique trademarks and detail work cast into the piece. For example, Cuisinart and Le Creuset cast iron pans are known for their bright, vibrant colours.

Brand and Logo

Reviewing common cast iron brands and their characteristics can be helpful in identifying unmarked pieces. For instance, brands from the late 1800s and early 1900s include Griswold/Erie, Wagner, and Lodge, while Le Creuset started in the 1920s and Krampouz started in the mid-1900s. Some manufacturers also change their logos over time, so researching vintage logos can help identify older pieces.

Bottom of the Pan

The bottom of the pan often provides important clues. After 1960, American-made pans were required to be stamped with 'Made in USA' in clear letters. Older pans may also have letters or numbers embossed, recessed, or carved onto the pan, which may indicate the skillet size (e.g. SK for skillet, G for griddle, or DO for Dutch oven), model numbers, or diameter in inches.

Handle

Handles on cast iron pans can also provide identifying information. Older cast iron skillets typically have integrated handles that are part of the bowl with no screws or rivets and a smooth finish. Modern cast iron handles, on the other hand, may be riveted onto the bowl, made of stainless steel, and grooved for silicone grips.

Spark Test

A spark test can be performed by grinding the specimen with an abrasive wheel and observing the spark pattern and colour. Cast iron typically produces red or orange sparks, whereas cast steel gives off bright yellow sparks.

Drilling Test

Drilling cast iron and cast steel produces different results. Cast iron generates short chips that resemble graphite flakes, while cast steel forms wire-like chips.

Grain Structure

Examining the grain structure of broken parts can also help differentiate between cast iron and cast steel. An experienced engineer should be able to easily identify the distinct grain structures of each material.

How to clean cast iron

Cast iron pans are a durable and versatile option for any home cook. They can handle heavy-duty cooking and, with the right care, can last for many years. Here is a step-by-step guide on how to clean and care for your cast iron cookware:

Step 1: Cleaning the Pan

It is best to clean your cast iron pan while it is still hot or warm, as stuck-on food hardens as it cools. Use hot water to help loosen any food that is stuck to the pan. You can scrub the pan with a cast-iron scrubber, a nylon scrubbing brush, or a pan scraper.

It is recommended to avoid using soap, as it can strip the seasoning from the pan. However, a small amount of mild dish soap can be used if necessary, especially if you plan to re-season the pan afterward. Avoid using steel wool or metal scrubbers, as these can damage the pan.

For stuck-on food, you can use coarse kosher salt and a dry towel to create an abrasive surface to lift the food away. You can also try boiling a little water in the pan to loosen the residue, and then use a spatula to scrape it off.

Step 2: Drying the Pan

Thoroughly dry the pan with a lint-free cloth, paper towel, or kitchen towel. Make sure to remove all water droplets, as they can lead to rusting. You can also place the pan on the stove and gently heat it until all the water evaporates.

Step 3: Oil the Pan

Once the pan is dry, use a cloth or paper towel to apply a light coat of cooking oil, such as vegetable oil, canola oil, or flaxseed oil, to the inside of the skillet. You can also oil the outside of the pan. Buff to remove any excess oil, ensuring there is no thick slick of oil, as this can result in a sticky, gummy mess.

Step 4: Storing the Pan

Store the skillet in a dry place. You can hang it on a strong hook or stack it with paper towels in between pans to protect the finish.

Additional Tips:

• Do not soak your cast iron pan in water, as this can promote rusting and eat away at the seasoning.
• If your pan develops rust, don't panic! You can remove the rust by scrubbing it with steel wool and warm, soapy water. Then, rinse and dry the pan thoroughly before re-seasoning it.
• To season your pan, heat it on the stove until it is very hot. Apply a thin layer of oil using a paper towel, and then wipe away any excess oil with a clean paper towel. Place the pan in the oven, upside down, and bake at a high temperature (around 450-500 degrees F for about an hour).
• If your pan has a pre-seasoned coating, it is still a good idea to season it before the first use and after each subsequent use.

By following these steps, you can keep your cast iron cookware clean, rust-free, and well-seasoned for years to come.

How to season cast iron

Seasoning a cast-iron pan is a simple process that will ensure your cookware lasts for generations. Seasoning is a protective coating formed by heating thin layers of fat (like oil) on the cast iron. This coating is non-stick, prevents rusting, and makes cleaning easier. Here is a step-by-step guide to seasoning your cast-iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some moisture may remain, so place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Apply a Thin Layer of Oil

Using a paper towel or dishcloth, rub the pan all over, inside and out—including the handle—with a thin layer of cooking oil. Neutral oils with a high smoke point, such as vegetable, canola, grapeseed, or corn oil, work best. Make sure to buff the oil so that the pan no longer feels greasy. Excess oil can pool during seasoning, forming hardened droplets or sticky spots.

Step 3: Bake the Pan

Place the oiled pan upside down in a preheated oven at 450-500°F (230°C) for about an hour. The oven temperature may cause some smoke, so ensure your kitchen is well-ventilated. Placing the pan upside down prevents oil from pooling and dripping. You can also place a baking sheet or aluminium foil on the rack below to catch any potential drips.

Step 4: Cool the Pan

After an hour, turn off the oven and let the pan cool down completely inside. This step is crucial, as the pan will be extremely hot.

Step 5: Repeat as Needed

For a new cast-iron pan, it is recommended to repeat the oiling and heating process one to four more times to build up a good initial layer of seasoning. You may also want to re-season your pan one to two times a year or after cooking something that requires heavy-duty cleaning.

Maintaining Your Seasoning

The best way to maintain the seasoning on your cast-iron pan is to use it frequently. Each time you cook with oil or fat, you add another layer of seasoning. Cooking greasy foods like bacon or preparing a roux will also help reinforce the seasoning. Avoid using abrasive cleaning tools and cooking acidic foods, as these can strip away the seasoning.

With proper care and regular use, your cast-iron pan will develop a smooth, glossy, black finish and become a well-loved kitchen workhorse.

How to remove rust from cast iron

Cast iron is susceptible to rust when it's exposed to moisture for too long. Luckily, even with rust buildup, cast iron can be salvaged. Here is a step-by-step guide on how to remove rust from cast iron:

Step 1: Soak in Vinegar (or Don't)

If you're dealing with minor surface rust, you can opt to skip this step and use a scouring pad or kitchen towel to rub about 1/3 cup of kosher salt into the surface of the pan until the spots of rust are removed. For more serious cases, start with a vinegar soak. Mix equal parts water and distilled white vinegar and submerge your rusty cast-iron skillet entirely in the mixture, including the handle. Check the pan every 15 minutes and remove it from the solution once the rust easily flakes away. This process can take anywhere from one hour to up to eight hours, so frequent check-ins are important to ensure your skillet doesn't soak for longer than necessary. The vinegar solution will dissolve the rust, but once that's gone, it can start eating away at the original cast surface of the pan.

Step 2: Scrub and Wash

After removing the pan from the vinegar solution, wash it with a drop of mild dish soap and warm water. Clean away any lingering rust with a mildly abrasive sponge. It may take some elbow grease, depending on the severity of the cast iron rust. Always use warm water to clean your cast iron after cooking, so it doesn’t warp or crack from the shock of cold, and to speed up the drying process. Dry the pan immediately and thoroughly with a kitchen or paper towel. Set it on the stovetop over low heat for a few minutes to dry it further.

Step 3: Re-season the Cast Iron

Now, you'll need to re-season your clean cast-iron pan to restore the protective layer of fat molecules that bind to the pan, creating the cast iron's non-stick surface and signature dark matte finish. Preheat the oven to 450-500°F. Wipe a thin layer of neutral cooking oil with a high smoke point, like vegetable oil, all over the entire pan—inside and out. Then, buff any excess oil and set the pan upside down in the oven, with aluminum foil or a baking sheet on the bottom rack to catch any drips. Turn off the heat after an hour and let the pan cool in the oven overnight, or remove the pan and set it aside for at least 45 minutes before using.

Maintenance Tips:

• Every time you use your seasoned pan, wipe it clean or give it a gentle scrub with warm soapy water, then dry thoroughly and coat it lightly with another layer of oil.
• Repeat the complete seasoning process once or twice a year for regular upkeep.
• Always ensure your skillet is completely dry before putting it away, and store it in a low-humidity spot.
• If you're stacking multiple cast-iron pans on top of one another, line each one with a few layers of paper or kitchen towel, or invest in breathable pan separators that won't trap moisture.

With these steps and tips, you can effectively remove rust from your cast iron and maintain its seasoning to prevent future rusting.

How to store cast iron

Storing cast iron cookware can be challenging, especially if you have a lot of it or limited kitchen space. Here are some tips to help you store your cast iron properly:

Choose a Dry Location:

Keep your cast iron in a dry place, such as a dry kitchen cabinet or a moisture-free area on the countertop or stovetop. Avoid storing it in damp areas like the basement or garage. Make sure to dry your cast iron thoroughly after rinsing to prevent rusting.

Hang Them Up:

If you have wall space, consider hanging your cast iron on the wall. Securely mount hooks to wall studs to support the weight of the pans. Hanging your cast iron makes it easily accessible and adds a decorative touch to your kitchen. The free air flow will also help prevent rust.

Use Protective Layers:

When stacking cast iron pans, use protective layers between them to prevent scratches and rust. Paper towels, newspaper, cork trivets, or silicone trivets can be placed between pans to absorb moisture and protect the seasoning. If your pans have lids, consider purchasing lid protectors to cushion and promote air circulation.

Coat with Oil:

Coating your cast iron with a thin layer of vegetable or grapeseed oil before storing can help protect it from rust. Rub the oil with a paper towel and wipe away any excess, similar to the process of seasoning the pan.

Utilize Racks or Organizers:

If you have limited cabinet space, consider investing in a cookware rack or organizer. These can be placed on countertops, in cabinets, or even hung on walls. Some racks offer vertical or horizontal placement options and can be a great way to showcase your cast iron collection.

Regular Use and Maintenance:

The best way to care for your cast iron is to use it regularly. Each time you cook with it, you build up the seasoning, making it more non-stick and rust-resistant. Remember to clean and dry your cast iron properly after each use and reapply oil if necessary.

Frequently asked questions