Cody Casey
Cast iron pots and pans are incredibly versatile and can be used for a variety of cooking techniques. They are durable, efficient, and useful, and can be used on the stovetop, in the oven, or on the grill. Despite their heft, cast iron cookware is surprisingly easy to season and maintain. In this discussion, we will explore the various ways to use and care for cast iron pots and pans, including the process of seasoning, the types of dishes that can be cooked, and the unique benefits and challenges of using cast iron.
What can I do with cast iron pots and pans?
| Characteristics | Values |
|---|---|
| Seasoning | Required for cast iron cookware, this is a process that involves coating the pan with a neutral oil, wiping away the excess, and baking it upside down in an oven. |
| Cleaning | While some sources advise against using detergent, others claim that a little bit of soap won't cause any major damage. Cast iron cookware should be dried thoroughly after washing. |
| Uses | Frying, searing, baking, roasting, braising, sautéing, making stews, grilling, and more. |
| Food | Steak, chicken, potato hash, cornbread, pizza, chocolate chip cookies, bread, fish, vegetables, tomato-based sauces, and more. |
| Advantages | Durable, efficient, affordable, versatile, good heat retention, high emissivity (cooks food above the surface as well), and good for high-heat cooking. |
| Disadvantages | Slow to heat up, heavy, tricky to season, prone to rusting, and can be affected by acidic foods. |
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What You'll Learn
How to season cast iron pots and pans
Cast iron pots and pans are incredibly versatile and durable. They can be used for frying, searing, baking bread, braising, stewing, and even making desserts like chocolate chip cookies. They are also perfect for cooking large or heavy foods that might splatter when added to the oil, such as frying chicken. You can also use them to make skillet breads like cornbread, which will help season the pan.
However, cast iron does have some limitations. It is one of the slowest conductors of heat among cookware materials, so it takes a long time to change temperatures. This slow heat response can make it challenging to cook certain foods, like pancakes, that require even heating. Additionally, cast iron is very porous and can absorb flavours, so it may not be suitable for cooking delicate dishes or switching between savoury and sweet recipes without thorough cleaning and re-seasoning.
Now, here is a step-by-step guide on how to season cast iron pots and pans:
- When you get a new cast iron pan, it likely comes with some degree of pre-seasoning. However, it is recommended to add a few more layers of seasoning to ensure optimal performance.
- Before seasoning, give the pan a good scrub with warm, soapy water, and then dry it thoroughly.
- The seasoning process involves creating a hard, protective coating by heating thin layers of fat (such as oil, lard, or flaxseed oil) on the cast iron. This process is called polymerization, where the fat converts into a form of plastic, creating a non-stick surface.
- Coat the pan with oil and place it in an oven preheated to 250°F (some sources recommend temperatures between 350°F and 450°F). Leave it for 20 to 30 minutes.
- Remove the pan from the oven (be careful, it's hot!) and rub it all over with oil again, buffing it out.
- Put the pan back in the oven for another 30 minutes. Repeat this oiling-and-heating process three to five times to set a good initial layer of seasoning.
- Once you're done, let the pan cool down, and it's ready for cooking!
- After the initial seasoning, maintenance is simple. Each time you cook with some type of fat, you'll be adding more seasoning. With continued use, you'll build up a good layer of seasoning that will protect the pan from acidic foods like tomatoes and pan sauces.
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How to clean cast iron pots and pans
Cast iron cookware is durable, efficient, and endlessly useful. However, it is notoriously tricky to clean and maintain. Here is a step-by-step guide on how to clean cast iron pots and pans:
Step 1: Wash by Hand
Firstly, it is important to note that cast iron cookware should always be washed by hand. Do not put it in the dishwasher, as this will remove the seasoning and cause rust. Use warm or hot water and a small amount of soap. While some sources suggest that soap is not necessary, others claim that a little bit of soap won't do any harm. If you do use soap, ensure that you rinse the cookware thoroughly afterward.
Step 2: Remove Stuck-On Food
If there is stuck-on food, you can use a pan scraper or nylon scrubbing brush to remove it. For stubborn residue, simmer a small amount of water in the pan for 3-5 minutes, then use the scraper after the pan has cooled. Alternatively, fill the pan with water and boil for 10 minutes to loosen the residue.
Step 3: Dry Thoroughly
Once your cast iron cookware is clean, dry it promptly and thoroughly with a lint-free cloth or paper towel. It is important to ensure that the cookware is completely dry to prevent rusting. If you notice any black residue on your towel, don't worry; this is just the seasoning and is perfectly normal.
Step 4: Re-Season the Cookware
After cleaning and drying your cast iron cookware, it is essential to re-season it. Apply a thin layer of cooking oil or seasoning spray to the surface, ensuring that there is no excess oil. Use a paper towel to wipe the surface until no oil residue remains. Place the cookware in the oven upside down on the top rack, with a baking sheet or aluminum foil on the bottom rack to catch any drips. Bake at 450-500 degrees Fahrenheit for one hour, then allow it to cool.
Additional Tips:
- If your cast iron cookware develops rust, don't panic. You can remove the rust by scouring it with steel wool and warm, soapy water. Rinse and dry thoroughly, then rub with a small amount of vegetable oil.
- To maintain the seasoning, use your cast iron cookware frequently. Each time you cook with some type of fat, you will be adding to the seasoning.
- Cast iron cookware is versatile and can be used for frying, searing, baking, and more. However, it may not be the best choice for delicate dishes like fish or acidic foods like tomato sauce due to its tendency to take on the flavors of whatever is cooked in it.
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What to cook in cast iron pots and pans
Cast iron pans are incredibly versatile and can be used on the stovetop, in the oven, or on the grill. They are perfect for high-heat cooking, such as searing steaks, frying chicken, or charring vegetables. You can also use them to sauté, bake bread, or make desserts.
If you're looking for some specific meal ideas, here are some suggestions:
- One-pan chicken, sausage, and Brussels sprouts: This dish combines chicken thighs, Italian sausage, Brussels sprouts, and shallots in a savory mustard, honey, and rosemary paste.
- Greek-style gratin: This dish features thinly sliced potatoes, lemon juice and zest, olive oil, and halloumi cheese, all broiled to a golden brown.
- Cornbread: Preheat your cast-iron pan in the oven, then add the cornbread batter and bake until golden brown.
- Skillet pizza: Make a thick, puffy crust that can stand up to lots of toppings, then load it up with sauce, cheese, pepperoni, fresh or pickled vegetables, and more.
- Shredded hash browns: Shredded potatoes are microwaved and then fried in a cast-iron pan to create a crispy, crackly exterior and a light, airy interior.
- Dutch baby pancakes: These small, fluffy pancakes can be made in a smaller cast-iron skillet and topped with fresh blueberries and powdered sugar.
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What not to cook in cast iron pots and pans
Cast iron cookware is durable, efficient, endlessly useful, and great for presentation. However, there are certain things you should avoid cooking in a cast-iron pan.
Firstly, delicate pieces of fish are not the best option for a cast-iron pan, especially if it hasn't been carefully seasoned. Fish has a high potential for cleaving apart and flaking into pieces when lifted with a spatula. If you do intend to cook fish, opt for thicker, meatier pieces and cook them skin-side down. Cast iron also takes on the flavours of whatever it's cooking, so it's best to avoid cooking fish before making a dessert unless you have two dedicated pans.
Secondly, acidic foods like tomato sauce, vinegar, wine, and lemon juice can react with the metal in your cast-iron pan, causing damage and imparting an unpleasant metallic taste to your food. However, some sources suggest that a well-seasoned pan can handle acidic foods without any issues.
Thirdly, cast iron is one of the slowest conductors of heat among cookware materials, so it's not ideal for cooking techniques that require quick temperature changes. It's also easy to generate hot spots in a cast-iron pan, which can lead to uneven cooking.
Lastly, cast iron tends to retain the aromas of strongly scented ingredients like garlic, peppers, and stinky cheeses. These lingering aromas can turn up in the next few things you cook in the pan, potentially ruining dishes that don't pair well with those scents.
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Myths about cast iron pots and pans
Myth: Cast iron is hard to maintain
This is a common myth about cast iron cookware. While it can seem daunting at first, cast iron is an invaluable addition to your kitchen that gets better with time and use. With proper care and maintenance, cast iron cookware can last a lifetime.
Myth: You can't use soap to clean cast iron
This notion stems from a time when soaps contained harsh ingredients like lye, which could damage the pan's seasoning. However, with modern soaps, it is safe to wash your cast iron with warm water and mild dish soap. Avoid harsh scrubbing, soaking the pan in soapy water, or putting it in the dishwasher, as these can damage the seasoning.
Myth: You can't cook acidic foods in cast iron
While it is true that acidic foods can react with the metal and impact the flavour, a properly seasoned pan can be used with acidic ingredients. However, it is best to avoid long simmering times with highly acidic foods like tomato sauce, as this can break down the seasoning.
Myth: Metal utensils will damage cast iron
Contrary to popular belief, cast iron is the most durable metal cookware, and it can withstand any utensil, including metal ones. The seasoning on cast iron is resilient and will not chip easily.
Myth: Cast iron is unbreakable
While cast iron is incredibly durable, it is not indestructible. It can break if not handled with care. Cast iron has high thermal mass, so it is important to allow it to preheat and cool down properly to avoid thermal shock, which can cause cracking or warping.
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Frequently asked questions
Cast iron cookware is great for high-heat cooking, like searing steaks, frying chicken, charring vegetables, and baking bread. They can be used on the stovetop, in the oven, or on the grill.
Seasoning a cast iron pan means creating a hard, nonstick surface. Most cast iron skillets come pre-seasoned, but the seasoning can erode over time. To season your pan, coat it with a thin layer of neutral oil, like canola or vegetable oil, and wipe away any excess. Then, bake the pan upside down in the oven at 350 degrees Fahrenheit for 1 hour. Repeat this process multiple times to build up a smooth, even layer of seasoning.
Delicate dishes, such as thin fillets of fish, are not the best choice for cast iron as they can easily fall apart. In addition, acidic foods like tomato sauce can react with the metal and impart a metallic taste to your food. It's best to avoid deglazing your cast iron pan with vinegar or wine for the same reason.
Conventional wisdom says that you shouldn't wash cast iron pans with detergent, but a little bit of soap on a sponge is generally fine. Make sure to dry your pan thoroughly after washing.
