The Weighty Advantage: Why Heavier Cast Iron Pans Reign Supreme

Heavier cast iron pans are better than their lightweight counterparts for several reasons. Firstly, they have a very high heat tolerance capacity. While they may take longer to heat up initially, they retain heat for longer and distribute it more evenly, resulting in better-cooked food. This makes them ideal for searing. Additionally, their heavier build means they are more durable and less prone to cracking or breaking over time. They also have better food retention qualities, ensuring your food stays warm for longer.

Durability and longevity

Cast iron is an incredibly durable material that, if treated correctly, can last a lifetime, and sometimes even longer. In some families, cast iron cookware is passed down from generation to generation as a functional family heirloom. The reason cast iron lasts so long is that iron is a very tough material, and cast iron is one of the few types of cookware that improves over time. Instead of wearing down, cast iron builds up a seasoning over the years that make your cooking experience easier.

Cast iron pans are also versatile and reliable. They can be used for searing, sautéing, braising, or baking. They can handle high temperatures without warping and will maintain a steady temperature for a long time, so they require less energy to keep the cookware at a certain temperature. This makes them ideal for searing food.

Cast iron is also easy to maintain. Contrary to popular belief, cast iron maintenance is quite simple. A well-seasoned cast iron pan doesn't need to be seasoned with every use. Just a hand wash with mild soap, a soft scrubber, and water is sufficient, followed by a thin coat of any edible oil. While rust is not possible in a seasoned cast iron, if some rust does appear, it will be on the outside only. In that case, simply dip the pan in hot soapy water for an hour and rub it with any hard scrubber. Cast iron never gets rusted on the inside. Dry the pan in the oven or on the stovetop, and while it's warm, carefully coat it with any edible oil and leave it on the stovetop over a medium to low flame for an hour.

Cast iron pans are also inexpensive. It's refreshing to be able to buy a solid cast iron pan for less than thirty bucks, and since cast iron gets better with age, bonus points if you score a deal on an old second-hand pan.

Ease of maintenance

Maintaining cast iron pans is a relatively simple process. Cast iron is a very strong and durable material, so it is difficult to damage the pan. The main thing to remember is that cast iron can rust if left wet, so it is important to always dry the pan thoroughly after washing. It is also recommended to rub the pan with a small amount of cooking oil after drying to prevent rust and build up the pan's seasoning.

To wash a cast iron pan, use warm soapy water and a sponge or brush. Contrary to popular belief, a small amount of soap will not damage the pan's seasoning. For stuck-on food, simmer a little water in the pan for 3-5 minutes and then use a scraper to remove the food once the pan has cooled. After washing and drying the pan, apply a light layer of cooking oil to the surface and rub it in with a paper towel. Then, place the pan on a burner set to high heat until it starts to smoke. This process helps to build up the pan's seasoning, which gives it non-stick properties and protects it from rust.

Cast iron pans are very versatile and can be used for a variety of cooking tasks, such as searing steak, frying eggs, and baking cornbread. They are also very durable and can last for many years with proper care. While they may seem delicate, cast iron pans are actually tough and can withstand regular use and washing.

High heat tolerance capacity

Heavier cast iron pans have a very high heat tolerance capacity. While they take some time to heat up, once they're hot, they stay hot for longer and give equal heat to the food in every corner of the pan. This makes them ideal for searing food. The heavy cast iron can withstand higher heats without warping and will maintain a steady temperature for a longer period, requiring less energy to keep the cookware at a certain temperature.

On the other hand, lightweight cast iron pans have thinner walls, making them more prone to cracking or breaking after a few years. They are also more likely to result in uneven cooking, with some areas of the pan being cooler than others, leading to food that may be burnt around the edges.

The high heat tolerance of heavier cast iron pans is due to the thickness of the cast iron used. Thicker cast iron has better heat retention properties, allowing it to stay hot for longer periods. This makes it ideal for searing, as it provides a consistent temperature across the entire cooking surface.

Additionally, the high volumetric heat capacity of cast iron means that once it's hot, it stays hot. This is crucial when searing meat, as it helps create a nice golden brown sear. Cast iron also has a high emissivity rating, which means it expels a lot of heat energy from its surface in the form of radiation, cooking not just the surface in contact with the metal but also a good deal of food above it.

To ensure even heating of cast iron pans, it is recommended to preheat them for at least 10 minutes, rotating them occasionally. Alternatively, heating them in a hot oven for 20 to 30 minutes can also help achieve even heating.

Even heat distribution

Cast iron is not great at distributing heat. It is better than stainless steel or carbon steel, but not as effective as aluminium or copper. Cast iron is a relatively poor heat conductor compared to materials like aluminium and copper. When placed on a gas burner, a cast iron skillet will develop distinct hot spots where the flame touches the pan. The heat will travel slowly from the centre of the pan to its edge, with a significant temperature gradient between the two.

However, cast iron has a high volumetric heat capacity, which means that once it's hot, it stays hot. This is vital when searing meat. To heat cast iron evenly, place it over a burner and let it preheat for at least 10 minutes, rotating it occasionally. Alternatively, heat it in a hot oven for 20 to 30 minutes.

Cast iron pans are usually constructed in one piece, with no joints or seams. They are generally thicker and heavier than other cookware options, which contributes to their heat retention properties.

Poor heat conduction

The advantage of cast iron is that it has a high volumetric heat capacity, which means that once it is hot, it stays hot. This is vital when searing meat. To heat cast iron evenly, it is best to place it over a burner and let it preheat for at least 10 minutes, rotating it occasionally. Alternatively, heat it in a hot oven for 20 to 30 minutes.

Frequently asked questions