The Secret Weapon: Small Cast Iron Pans

Small cast iron pans are a versatile and durable kitchen essential. They can be used on the stovetop, in the oven, on the grill, and even over a campfire. They are compatible with all types of heat sources, including induction cooktops and glass-top stoves. Small cast iron pans are perfect for cooking eggs, bacon, meats, cornbread, pies, and skillet cookies. They are easy to clean and require minimal maintenance, making them a worthwhile investment for any cook.

Cooking with cast iron

Cast iron pans are constructed from an alloy of steel and carbon, making them ultra-durable and able to withstand nicks, dents, and scratches. They are also versatile and can be used for a variety of cooking methods, including searing, frying, grilling, and even baking.

How to Cook with Cast Iron

Before using a cast iron pan for the first time, it is important to season it. This involves coating the pan with a thin layer of oil and heating it in the oven, which creates a natural, easy-release cooking surface. Here are some steps to follow when cooking with cast iron:

• Preheat your cast iron skillet gradually on a burner similar in size to the pan. Cast iron holds heat well, so it is not necessary to use a heat setting above medium.
• Once the pan is preheated, add a small amount of oil or fat. If using butter, start with oil, then add butter just before adding your food.
• Add your food to the pan. Cast iron can be used for searing, frying, grilling, and even baking.
• After cooking, clean the pan while it is still warm. Scrape off any food residue with plastic or nylon utensils, being careful not to use metal utensils that could scratch the pan.
• Wash the pan with water, and a small amount of mild dish soap if needed.
• Dry the pan thoroughly, either with a towel or by placing it back on the stove over low heat.
• Apply a thin layer of oil to the pan for storage.

Tips for Cooking with Cast Iron

• Always preheat your cast iron pan before adding oil or food. This helps to prevent sticking and ensures even cooking.
• Cast iron pans are ideal for searing steaks, as they can withstand high heat and produce a nice crust.
• Cast iron is perfect for open-air cooking due to its durability and heat retention.
• Avoid cooking acidic foods such as tomato sauce or wine for extended periods, as they can affect the pan's seasoning and impart a metallic taste to your food.
• Avoid cooking delicate foods like crepes or sticky foods like scrambled eggs until your pan is well-seasoned.
• Cast iron pans are versatile and can be used on gas, electric, induction stovetops, grills, and even campfires.

Common Myths About Cast Iron

• Myth: Cast Iron is Hard to Maintain – Cast iron is actually very durable and challenging to ruin. Most new pans come pre-seasoned, and with proper care, they can last for generations.
• Myth: Cast Iron Heats Evenly – Cast iron actually has poor thermal conductivity, meaning it forms hot spots over the flame. However, it has excellent heat retention, making it ideal for searing meat.
• Myth: Cast Iron is Non-Stick – While a well-seasoned cast iron pan can be quite non-stick, it is not as non-stick as Teflon.
• Myth: Don't Scrub with Soap – Seasoning is a layer of polymerized oil, not just oil, so a small amount of mild dish soap will not damage the seasoning.
• Myth: No Metal Utensils – The seasoning on cast iron is chemically bonded to the metal and is quite resilient. Metal utensils are safe to use and will not easily damage the pan.

Cleaning and maintaining cast iron

Small cast iron pans are versatile and can be used for searing steaks, frying eggs, and baking cornbread, among other things. Here are some tips for cleaning and maintaining cast iron cookware:

Cleaning Cast Iron Cookware:

• Allow the cookware to cool down enough to handle comfortably.
• Scrape off any stuck-on food with a flat metal spatula or a pan scraper.
• Run the pan under hot water and use a soft washcloth or sponge to wipe it down. Avoid using dish soap, scouring pads, or steel wool, as these can damage the seasoning.
• Dry the pan thoroughly with a lint-free cloth or paper towel.
• Apply a light layer of cooking oil or seasoning spray to the surface. Use a paper towel to wipe off any excess oil.
• Never soak cast iron cookware in water, put it in the dishwasher, or use abrasive cleaning materials, as these can ruin the seasoning and cause rust.

Maintaining Cast Iron Cookware:

• Always dry the cookware completely before storing to prevent rusting.
• Re-season the cookware occasionally by rubbing a small amount of oil all over the surface and placing it in a preheated oven for about an hour.
• Build up the seasoning by regularly cooking fatty foods such as bacon in the pan.
• Avoid cooking acidic foods like tomatoes or citrus in a new pan, as they can react with the metal and affect the taste of your food.

The best cast iron pans to buy

Small cast iron pans are versatile and durable, making them a great addition to your kitchen. They can be used for anything from searing a steak to roasting a chicken, and they will become naturally non-stick over time.

Lodge Cast Iron Skillet

This no-frills skillet has been a longtime favourite for many. It's affordable, durable, and non-stick. It beautifully sears steak, bakes golden cornbread, and fries eggs that slide right off the surface. It does, however, weigh about 5 pounds, which may be heavy for some.

Lancaster No. 8 Cast Iron Skillet

This skillet is a joy to use. Weighing just over 4 pounds, it's easy to manoeuvre and heats up quickly. It has a slick surface that is non-stick and turns out perfect, golden-brown cornbread. The only downside is that it wobbles a little when heated on a glass-top stove due to its thin design.

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's dishwasher-safe, never requires seasoning, and can be used to cook anything, including acidic foods. It has excellent searing capabilities and is spacious, with flared sides. However, it is a bit heavy and shallower than other pans, which can cause some oil splatter.

Stargazer Cast Iron Skillet

This super-smooth, made-in-the-USA pan is attractive, reliable, and built to last. It has excellent heat retention, leading to even browning in almost everything cooked in it. It's also relatively lightweight and has a long handle that doesn't get too hot, making it easy to move on and off the stovetop or in and out of the oven. It's a star that's worthy of its price tag.

Lodge Reversible Grill/Griddle

This multi-use griddle has a smooth side for pancakes and a ribbed side for grilling steaks. It's large enough to serve a family but less than an inch thick, so it's easy to store. It takes a while to heat up but has terrific heat retention. It's also preseasoned for easy cooking and cleanup and is wonderfully affordable.

The advantages of cast iron

Small cast iron pans can be used for a variety of cooking purposes, including searing steak, frying eggs, baking cornbread, and more. Here are some advantages of cast iron cookware:

Durability

Cast iron is known for its durability and longevity. It is made to last a lifetime and can withstand high temperatures and various cooking methods, including stovetop cooking, grilling, and even open campfires. Cast iron is a tough material that is virtually indestructible and can be passed down through generations.

Heat Retention

Cast iron has excellent heat retention properties. Once heated, it stays hot, making it ideal for high-heat cooking techniques like searing steak. Its high volumetric heat capacity ensures that food cooks evenly and effectively. Cast iron's high emissivity also means that it expels a lot of heat energy, cooking the food above it as well.

Non-Stick Coating

Cast iron can develop a natural non-stick coating over time. This coating, known as seasoning, is created by polymerized oil bonding to the surface of the pan. A well-seasoned cast-iron pan can become just as non-stick as an aluminium or stainless-steel pan. This makes cooking and cleaning easier and helps create a smooth, crispy texture on foods like fried chicken or roasted vegetables.

Versatility

Cast iron cookware is incredibly versatile and can be used for a wide range of cooking techniques and recipes. It can be used to sear, grill, sauté, fry, bake, and more. Cast iron skillets, in particular, are excellent for achieving a perfect sear on steaks or creating a crunchy, caramelized edge on cornbread.

Ease of Use and Maintenance

Despite its intimidating reputation, cast iron is straightforward to use and maintain. Modern cast iron cookware often comes pre-seasoned, so you can start cooking right away. Cast iron is also typically easy to clean—a simple wash with mild soap and hot water, followed by thorough drying and a light coating of oil, is usually sufficient.

The different types of cast iron pans

Cast iron pans are valued for their heat retention, durability, and ability to maintain high temperatures for longer. They are also naturally non-stick when properly seasoned.

There are several types of cast iron pans, including:

• Frying pans/skillets: These are the most common and versatile cast iron pans. They can be used for frying, sautéing, and cooking omelets, among other things.
• Dutch ovens: These are heavy cooking pots with tight-domed lids, often made of cast iron. They are ideal for braising meats, simmering stews, and deep frying. Dutch ovens can also be used for baking and are safe to use in the oven or on the stovetop.
• Woks: Cast iron woks are perfect for stir-frying, deep frying, steaming, stewing, and making soups. They have a unique, round-bottomed shape.
• Griddles: Cast iron griddles provide a flat and even cooking surface, making them great for cooking pancakes, eggs, hamburgers, and more.
• Bakeware: Cast iron bakeware is perfect for baking muffins, cornbread, biscuits, and other treats. Cast iron heats evenly, reducing the chance of burnt or undercooked food.
• Camp pots: Similar to Dutch ovens, camp pots are also versatile. They come in various styles, including three-legged designs similar to traditional Chinese cast iron cookware.
• Fryers: Cast iron fryers are ideal for deep frying as the oils used further season the pan. They are also easy to clean.

Frequently asked questions