You might just want to buy yourself a cast iron pan too
I love cast iron pans and have several of these pans in my cupboard. They are gorgeous and super tough, which makes sure that they will make perfect heirlooms. But what makes them so great actually?
For some time now, cast iron pans have been making a comeback. People started wondering if the non-stick coated pans might not be so perfect as they once thought. So they have been looking for alternatives and found cast iron, which ticks every box. Since it is durable and therefore a more sustainable choice over standard non-stick pans. But it is also toxin-free, unlike the standard non-stick pans that contain PTFE. And it creates delicious food, which is arguably the most important job for a pan.
Wondering if cast iron can be as non-stick as standard non-stick pans? I’ve found that they most definitely are, as non-stick as standard non-stick pans. I can make anything in my cast iron pan that I was able to make in a standard non-stick pan. Even better yet, I can use metal cooking utensils without harming my cast iron pan. And I can chuck them in the oven, which ensures that I can make more recipes than I would be able otherwise.
What is a cast iron pan?
Most of the time when people talk about cast iron pans or skillets, they mean a frying pan made out of cast iron. It works the same as any other frying pan in that it can fry your food with a bit of oil or fat. But it’s not quite the same since they heat up and retain heat differently than most standard non-stick pans. A lot of people also find that they need a bit more oil or fat to cook in than with a non-stick. I can’t remember personally how much fat I used to use. Since it is more than a few years ago that I last fried an egg in a non-stick pan. I’ve also always been very generous with the amount of fat that I use to cook since it is important for flavour and your health.
An important difference with your cast iron pans is that they are seasoned. Which means they have a natural non-stick coating that you have to build up yourself. Now don’t worry because it’s not difficult at all to do this, and you only have to do it properly once. And unlike in standard non-stick pans, you can’t really damage this non-stick coating, I often use a metal spatula, and my pans are still as good as before.
What is cast iron actually?
Cast iron pans or skillets as well as cast iron casserole dishes or Dutch ovens are made with iron that is cast or poured into a mould. Which means that your entire pan is made out of one single piece of iron. Which is also the reason why your casserole dish can go into the oven without any trouble. Since, unlike most pots and pans, the handles are not made of some plastic material but are just as tough as the rest of the pan.
Cast iron pans are made from grey iron, which is named grey iron because the graphite it contains gives it a grey colour. It is also that graphite in combination with the iron which makes it so good at absorbing and holding onto heat. The combination of the strength and durability, together with the excellent heat retention and the relatively low production cost, is the secret to the success of these amazing pans.
Because they really are amazing! Or is it just me?
How is cooking on cast iron different?
The first thing you might notice if you were to come over to my kitchen and cook with my pans. Is that they are quite a bit heavier than your average frying pan. Which has upsides and downsides to it. Firstly I’ve never managed to flip a pancake with my cast iron pan, even though I was always able to do so before. But on the other hand, I can get a workout just from being in the kitchen cooking, not that I have ever gone to a gym. And at least if anyone ever bothers you in your kitchen, you can take a page out of Rapunzel’s book and whack them on the head. Just kidding, cause you might crack their head.
The heat that a cast iron pan can hold chances the way you cook with it. For example, I turn my stove off when my egg is almost done because the residual heat from the pan will continue cooking it for a while. But it also is best if you heat up your pan first with a bit of oil or fat in there. Because starting to cook in a cold pan might lead to a sticky mess. Apart from those two main things to consider, there isn’t much difference, after all, a pan is a pan. Right.
Common worries while cooking
If you’re worried that you might not be able to cook with it on your stove because you have an electric cooktop. Don’t worry about it. I’ve been cooking with mine on several different cooktops. Electric as well as gas, and have never had a problem. Although, I do try to be a bit more careful since electric stoves have glass tops, so as to not inadvertently damage the glass top. However, even when I’m being careful I’m not the gentlest of people and I’ve not broken anything yet. Fingers crossed, I haven’t just jinxed myself.
Some people seem to be worried about iron leaching into their food while cooking with their cast iron pan. But personally, I’ve never been too worried, but then again I’ve always been a bit on the anaemic side. Luckily, there have been several studies done on the amount of iron that leached out of a pan while cooking. And while it depends on whether you cook liquids especially acidic liquids in your pan, since the iron leaching out is higher then. The scientists and their studies are very positive with regards to the positive health benefits of cast iron being used for cooking.
Buying your own cast iron pan
If you’ve ever taken a look at buying a cast iron pan, you might’ve noticed that they are a bit steeper in price than most of the standard non-stick pans. But don’t let that deter you because they will last a lifetime. Unlike with the flimsier and lighter non-stick pans which tend to need to be replaced after a couple years. Cast iron pans will last your entire life and are then still good enough to be inherited by your children. Now that is a proper buy it for life product if ever I saw one.
Most cast iron pans you will find in stores and online will come pre-seasoned. And if you want to buy an unseasoned one, you might need to search a bit more or find a second-hand one. Personally, if I were to buy my pans again, I would opt for unseasoned since it was a pain to get the old seasoning off. In case you’re wondering why I would ever want to take the seasoning off in the first place. It’s because it started coming off, and I didn’t really feel like having black flakes in my food. As I’m sure you can imagine.
Tips for buying your pan
An easy and quick way to check if a pan is likely preseasoned is that most often it will appear black and shiny. Whereas an unseasoned pan tends to be grey and duller. Although they are sometimes coated in something to prevent rust from forming while they are still on the shelves. I bought a cast iron grill pan that had this coating. But some hot soapy water got that off without any trouble.
If you come across a cast iron pan in a second-hand or charity shop, then don’t be put off by any rust. You can easily take the rust off with a good scrubby and some elbow grease. Cast iron pans are incredibly sturdy and durable so once you’ve cleaned and seasoned them, they will last for ages again. And by picking one up second hand, you can get really good deals. Which will help if you’re on a strict budget.
How to season your pan
You can season a pan either on the stovetop or in an oven. But I really find that the oven is the easiest and least likely to result in accidental burns.
Simply cover your entire pan in a little bit of oil and wipe off any excess. Do make sure you use a high smoke point oil, like coconut or sunflower. If you prefer, you can use lard or tallow, which also works like a charm.
Then pop your pan upside down in a hot oven at 220 C for about 30 minutes. Then leave them to cool in the oven and repeat until you find they are nice and shiny and black. At this point, they should be nice and non-stick.
Basics of caring for a cast iron pan
Caring for your cast iron pan is actually really easy. The main two things to remember are keeping it properly seasoned and keeping it dry. After using your pan, you can simply wipe out the inside of your pan. And then put it back in your cupboard or keep it on your stovetop.
If it has gotten really dirty, you can hold it under some hot water while it’s still hot. Then scrub it with either a cloth a good scrubby, depending on how tough the dirt is. After which, you put it back on the stove for a minute or so to ensure that it is completely dry. Since even having a little bit of moisture on there will make your pan rust.
I also like to give it a little extra love after cleaning it like this by re-seasoning it a bit. I do this really simply by wiping a little bit of oil on the pan and heating it up on the stove. Then I leave it to cool and store it in the cupboard until the next day.
One tip though, if like me, you store your pans in the cupboard. And you ever notice your pans getting a bit rusty even though you always ensure that they’ve been properly dried. Then it might be because your cupboard is on the damp side. I store mine next to my spices and dried grains. Since any moisture that might be in the cupboard will be absorbed by these instead of making my pans rusty. And let’s be real, we are in Ireland, and the humidity in the air here is just permanently on the rather high side. No matter where you might go or what season it is.
Some good recipes for cooking in your cast iron
If after all this reading about cooking in cast iron pans, you have gotten a bit hungry. Then not to worry, I’ve got you covered. Why not try some super easy tortilla wraps that I cook in my cast iron pan. If you don’t feel like some nice wraps for lunch or dinner. Then why not try a simple fried egg. Now I don’t have a recipe for making a simple sunny side up fried egg. But don’t let that stop you from frying up a delicious egg.
If you already have a cast iron pan or have just bought yourself a brand new one. Then I would love it if you would tag me on Instagram. That way, I can see all your lovely cast iron.
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