The Beauty Of A Well-Loved Cast Iron Pan

A well-seasoned cast iron pan will have a hard, blackened skin that protects the metal. This protective coating is formed by heating thin layers of fat (like oil) on the cast iron, which then bonds to the metal and to itself in a process called polymerization. The more you use your cast iron pan, the better the seasoning will become.

How to identify a well-seasoned cast iron pan

A well-seasoned cast iron pan is easy to identify. Seasoning is a layer of carbonized oil that has been baked onto the cast iron through a process called polymerization. This gives the pan a classic black patina. A well-seasoned pan will have a hard, blackened skin that protects the metal.

The easiest way to identify a well-seasoned cast iron pan is to look at its surface. A well-seasoned pan will have a glossy, black, non-stick coating. This coating will be hard and smooth to the touch, with no greasy residue. The pan should also be free of any rust or flaking. If you notice any rust or flaking, this is a sign that the pan needs to be re-seasoned.

Another way to identify a well-seasoned cast iron pan is to feel its surface. A well-seasoned pan will have a smooth, glossy finish that is easy to glide your hand over. If the pan feels rough or bumpy, it may need to be re-seasoned.

Additionally, a well-seasoned cast iron pan will have a glassy finish. This finish will be smooth and shiny, with no dull spots. If the pan looks dry or dull, it may need to be re-seasoned.

Finally, a well-seasoned cast iron pan will be relatively easy to clean. If you find that food is sticking to the pan or that it is difficult to remove residue, this may be a sign that the pan needs to be re-seasoned.

How to season a cast iron pan

A cast-iron pan is a durable, affordable, and versatile piece of cookware. With a little care, it will provide a lifetime of delicious meals. Seasoning a cast-iron pan is much simpler than you might imagine. Here is a step-by-step guide on how to season a 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 surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Rub the pan all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended. Make sure to rub the oil all over and then buff it so thoroughly that the pan no longer looks greasy. Excess oil can pool during seasoning, forming hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize and form a hard, plastic-like coating. Using the oven provides an even heat that will set the oil all over the pan, resulting in more even seasoning. Placing the pan upside down and putting a baking sheet or foil underneath can catch any excess oil.

Step 4: Repeat the Process

When the first round of seasoning is complete, take the pan out of the oven and rub it once more all over with oil, buffing it out as before. Then, put it back in the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to set a good initial layer of seasoning.

Maintenance:

To maintain the seasoning on your cast-iron pan, simply use it! Each time you cook with oil, you'll be adding to the seasoning. Cooking with fatty foods, such as frying chicken or bacon, will also help build and preserve the seasoned coating.

How to clean a cast iron pan

A cast iron pan is a versatile and durable piece of cookware that can last a lifetime if properly maintained. Here are some detailed instructions on how to clean and care for your cast iron pan:

Cleaning Your Cast Iron Pan:

• Soon after using your cast iron pan, clean it with warm or hot water and a mild soap. Contrary to popular belief, soap will not damage the seasoning on your pan.
• For stubborn food residue, use a stiff-bristled brush, a scratch-proof nylon pan scraper, or even salt to scrub the pan gently. Avoid using abrasive tools or scouring pads, as they can remove the seasoning.
• After washing, thoroughly dry your cast iron pan with a towel or paper towel. Ensure that it is completely dry to prevent rusting.
• To protect your pan from moisture and add a layer of seasoning, apply a thin layer of neutral oil, such as vegetable, canola, or flaxseed oil, to the interior and exterior of the pan.

Re-Seasoning Your Cast Iron Pan:

• If your pan has lost its seasoning or you want to improve its non-stick properties, you can re-season it. Start by scrubbing the pan with warm, soapy water to remove any residue.
• Rinse and thoroughly dry the pan. Then, apply a thin, even layer of cooking oil to the entire pan, inside and out. Oils with a high smoke point, such as vegetable, canola, or soybean oil, are recommended.
• Place the oiled pan upside down on the top rack of your oven, with a baking sheet or aluminium foil on the bottom rack to catch any oil drips.
• Heat the pan in the oven at 450-500°F (230°C) for about an hour. This process, known as polymerization, will create a hard, blackened coating that protects the pan and enhances its non-stick properties.
• Allow the pan to cool completely before using it again.

Tips for Maintaining Your Cast Iron Pan:

• Clean your cast iron pan promptly after each use to prevent food or liquid from drying and sticking to the surface.
• Avoid using metal utensils or abrasive cleaning tools that can scratch or damage the seasoning. Nylon or silicone utensils are recommended.
• Dry your pan thoroughly after washing and apply a thin layer of oil to prevent rusting and maintain the seasoning.
• Avoid leaving your cast iron pan on a lit flame or in a hot oven for extended periods without food, as this can damage the pan.
• If using an antique or vintage cast iron pan, handle it with care as they are more prone to cracking and rusting.

What not to cook in a cast iron pan

Cast iron pans are incredibly versatile and durable. They can be used for everything from breakfast to dinner to dessert. However, there are a few things you should avoid cooking in a cast iron pan, especially if it's new or not properly seasoned.

Firstly, it's best to avoid cooking acidic foods such as tomato sauce or lemon juice in cast iron pans for extended periods. While it's a myth that acidic foods will react with the metal and cause it to leach into your food, they can break down the seasoning on the pan, giving it a metallic taste.

Secondly, delicate fish like tilapia or trout should be cooked in a non-stick pan instead. The high heat retention of cast iron pans will likely cause your fish to fall apart. However, salmon and other meaty fish that can withstand higher temperatures are fine to cook in cast iron.

Thirdly, sticky foods like eggs, especially in a new pan, are best avoided. They will likely stick to the pan and be difficult to clean, even if the pan is seasoned. Similarly, grains like rice are better cooked in a regular pot as cast iron skillets are relatively shallow and don't have a lid.

Lastly, it's important to note that cast iron pans retain flavours from previously cooked foods. Therefore, it's not ideal to cook desserts like brownies directly after frying chicken, for example. If you plan on making desserts in your cast iron skillet, consider buying a separate skillet to avoid any unwanted flavours.

In summary, while cast iron pans are versatile and can be used for a wide range of dishes, there are certain types of foods that are better suited for other types of cookware. By avoiding these common pitfalls, you can ensure that your cast iron pan remains in good condition and your food tastes delicious.

How to identify a good modern cast iron pan

A good modern cast iron pan should have a few key characteristics. Firstly, it should be made of durable material, such as an alloy of steel and carbon, which gives it the ability to withstand nicks, dents, and scratches. Cast iron is known for its heat retention properties, so look for a pan that can heat up quickly and evenly, distributing heat effectively without forming hot spots. This ensures consistent cooking results. The pan should also have a comfortable and ergonomic handle that stays cool during cooking, making it safe and easy to manoeuvre.

When it comes to the cooking surface, modern cast iron pans can have either a rough or smooth finish. Rough-surfaced pans, like those made by Lodge, are great for searing and braising due to their heat retention capabilities. However, food may be more prone to sticking, so these pans usually come pre-seasoned to enhance their release properties. On the other hand, modern smooth-surfaced pans, such as those from Finex and Butter Pat, are better suited for cooking delicate proteins as they have a smoother finish that reduces the likelihood of sticking. These pans also tend to be lighter in weight, making them a good choice for baking.

When purchasing a modern cast iron pan, consider your intended use. If you plan on searing or braising, go for a heavier pan with a rough surface. For more delicate cooking or baking, opt for a lighter pan with a smooth surface. Remember that cast iron pans require proper seasoning and care to maintain their performance and longevity.

Frequently asked questions