Cast Iron Pan: Worth The Investment?

Cast iron pans have been a popular choice for cookware for centuries. They are known for their durability, affordability, and versatility. Cast iron pans can be used on various heat sources, including stovetops, ovens, grills, and even open campfires. They are ideal for searing meat, frying, baking, and more. One of the unique features of cast iron is its ability to develop a natural non-stick coating over time, making it easier to cook with less oil. Cast iron pans also have a long lifespan and can be passed down through generations. They are a healthy alternative to non-stick pans as they are chemical-free and can add iron to your food. With proper care and seasoning, cast iron pans can be a valuable addition to any kitchen.

Pros and cons of cast iron pans

Cast iron pans are a popular kitchen item, but are they worth the hype? Here are some pros and cons to help you decide if you should get one.

Pros

• Longevity: Cast iron pans are built to last and can be passed down through generations. With proper care, they can be a lifelong kitchen partner.
• Versatility: These pans are incredibly versatile and can be used for various cooking methods such as sautéing, searing, roasting, braising, baking, and even deep-frying.
• Natural non-stick qualities: When properly seasoned, cast iron pans can become naturally non-stick over time, making them a great alternative to traditional non-stick cookware.
• Even heat distribution: Despite being slow to heat up, cast iron distributes heat evenly, making it easier to cook food perfectly.
• Health benefits: Cooking with cast iron can increase your iron intake, as trace amounts of iron can leach into your food.
• Inexpensive: Compared to other types of pans, cast iron skillets are often less expensive and offer similar performance.

Cons

• Weight: Cast iron skillets are heavy, which can make them difficult to manoeuvre, especially for those with wrist, elbow, or shoulder injuries.
• Slow to heat up: Due to their thickness and poor heat conductivity, cast iron pans take a long time to heat up, which can be inconvenient if you're in a hurry.
• High maintenance: Cast iron pans require special care, including regular seasoning and specific cleaning methods, which can be time-consuming.
• Not suitable for acidic foods: Cooking acidic foods like tomatoes or citrus in cast iron pans can loosen metal molecules, affecting the taste of your food and damaging the pan's seasoning.
• Not suitable for glass stovetops: The weight and abrasiveness of cast iron can damage fragile glass stovetops, so they may not be a good choice for those with glass stoves.

How to care for a cast iron pan

Cast iron pans are a versatile and durable addition to your kitchen. They can be used for virtually any cooking method, including sautéing, searing, roasting, braising, baking, and even deep-frying. Here are some tips on how to care for your cast iron pan to ensure it lasts for years to come:

Cleaning

• Wash your cast iron pan by hand with warm water and a small amount of soap. Use a non-scratch sponge or a nylon scrubbing brush to remove any stuck-on food. Avoid using steel wool or metal scrubbers, as these can damage the pan's seasoning.
• For stubborn, stuck-on food, simmer a little water in the pan for 3-5 minutes, then use a pan scraper to remove the residue once the pan has cooled.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. Make sure the pan is completely dry before moving on to the next step.
• Rub a very light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains.
• Avoid soaking your cast iron pan in water, as this can lead to rust. If your pan does develop rust, scour it with warm, soapy water and steel wool, then rinse and dry thoroughly before re-seasoning.

Seasoning

• Seasoning your cast iron pan is essential to creating a non-stick and rust-resistant surface. To season your pan, heat it up on the stovetop until it's smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times.
• After each use, clean your pan thoroughly and re-season it if necessary. Rinse out any excess soap with water, then place the skillet over a burner set to high heat.
• When most of the water has dried out, add a small amount of neutral oil, such as vegetable, canola, or flaxseed oil. Rub it around with a paper towel, then continue heating the pan until it just starts to smoke. Let it cool before storing.
• Use your pan frequently, especially for cooking with fat or oil. With each use, you'll build up successive layers of seasoning that will improve the pan's performance.

Storage

• Always make sure your cast iron pan is bone dry before storing it. Rust is the enemy of your well-earned seasoning!
• Consider using a single paper towel slipped into the skillet for storage, especially if you're stacking it with other pots and pans. The paper towel will wick away any moisture and protect the pan's surface.

Cast iron pans vs stainless steel pans

Cast iron and stainless steel are both great options for long-term durability and high-heat cooking. However, there are some key differences to consider when choosing between the two.

Cast iron is known for its superior heat retention and natural non-stick properties that develop over time, making it ideal for searing, browning, and slow cooking. It is a classic piece of cookware that, when cared for properly, can last a lifetime. However, cast iron requires more maintenance, including regular seasoning to protect against rust and improve its non-stick performance. It is also prone to rusting if left in water and is reactive to acidic foods, which can impart a metallic taste to dishes.

On the other hand, stainless steel is praised for its durability, resistance to rust, and ease of maintenance. It is a non-reactive metal, which means it won't introduce a "tinny" flavour profile to highly acidic dishes. Stainless steel is also much lighter and can be used with almost any ingredient, making it perfect for searing, sautéing, poaching, caramelising, and frying. Additionally, stainless steel cookware often features an aluminium or copper core to enhance heat distribution.

In terms of cost, cast iron skillets are generally cheaper than stainless steel pans, and with proper care, they can last forever. Stainless steel pans, on the other hand, are initially more expensive but require less maintenance and are more versatile in the kitchen.

So, which pan should you choose? If you're looking for a pan that requires minimal maintenance and can be used for a wide range of dishes, stainless steel is a better option. Cast iron, on the other hand, is ideal if you're specifically looking for a natural non-stick surface and superior heat retention. It adds a unique flavour to food and is perfect for searing and slow cooking, but it requires more care and attention to maintain its performance.

The best cast iron pans to buy

If you're looking for a cast iron pan to add to your cookware, there are several great options to choose from. Here are some of the best cast iron pans on the market:

• Lodge 10.25-Inch Cast Iron Pre-Seasoned Skillet: This is a durable and no-frills skillet that has been a longtime favourite among chefs and home cooks. It sears superbly and typically costs around $20, making it an excellent choice for those new to cast iron. However, it is on the heavier side.
• Lancaster No. 8 Cast Iron Skillet: This 10-inch skillet is lightweight, weighing just over four pounds, making it easy on the wrists. It heated up quickly and seared steak superbly, producing evenly golden cornbread and perfect pan-fried eggs. It is a gorgeous piece of metal that will impress both seasoned and new cast iron skillet users. However, it does not have a helper handle, which can make it difficult to manoeuvre when full of food.
• Field Company No. 8 Cast Iron Skillet: This dark grey skillet is elegant and lightweight yet sturdy. It doesn't have pour spouts, but its flared sides make it easy to pour out liquids. It has a smooth, silky surface that releases food easily, but it is prone to spinning and wobbling when heated empty on a glass-top stove.
• Victoria Cast Iron Skillet - 10" Diameter: This skillet is similar to the Lodge skillet but has a curved handle, making it easier to move. The surface heated up quickly and steadily, and it performed well in all tests. However, it is one of the heavier skillets and emitted a potent asphalt-like smell when heated for the first few times.
• Le Creuset Signature Enameled Cast Iron Skillet: If you want the benefits of cast iron without the maintenance, this enameled cast iron skillet is a good option. It has excellent heat retention and is more non-stick than uncoated cast iron. It heated up very quickly and seared like a dream. However, it is a bit heavy, and there were some issues with cornbread sticking to the inside during testing.

The history of cast iron pans

Cast iron pans have a long history that dates back to ancient China. The first known use of cast iron cookware was during the Han Dynasty in China, around 220 A.D. The Chinese invented casting iron by pouring molten iron into a mould and mixing it with other materials to make it sturdier. The manufacturing process for cast iron has barely changed since and remains the same today.

The use of cast iron for cookware then spread to Europe, where it became popular in the 16th century. The Dutch oven, with its legs that could be placed on coals and flanged lid to hold coals, was highly valued in Europe during this time. In 1707, Englishman Abraham Darby patented a method for casting iron into relatively thin pots and kettles, which made them cheaper to produce and led to a boom in cast iron cookware in the 18th and 19th centuries.

In the Americas, cast iron cookware became widespread following colonisation. In the US, the introduction of the kitchen stove in the mid-19th century led to the development of flat-bottomed cast iron skillets, which became essential pieces of cookware. By the beginning of the 20th century, the cast iron skillet was a common household item, renowned for frying and searing. Cast iron cookware was especially popular among homemakers during the first half of the 20th century due to its affordability and durability.

However, in the 1960s and 1970s, cast iron fell out of favour as Teflon-coated aluminium non-stick cookware was introduced. The emergence of new materials such as plastics, stainless steel, and aluminium contributed to the decline of cast iron. Nevertheless, cast iron has seen a resurgence in recent years as cooks have returned to traditional cooking methods and sought out more sustainable alternatives to non-stick coatings.

Frequently asked questions