Victor
Benefits of cooking in cast iron
Cast iron has many benefits that you will love as a cook. Let’s list them and then discuss each one in more detail.
- Even heat distribution
- Superior heat retention
- Non-Stick (if seasoned properly)
- Versatility – from the stovetop to the oven then to the table
- Lasts virtually forever becoming an heirloom piece
- Can be reconditioned
- You can use any type of utensil
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Even Heat Distribution
Cast iron provides an even distribution of heat that makes cooking more predictable. It can still have hotspots based on your heat source, but once it heats up it is reliably hot all over.
One word of caution. Because it does such a great job at heat distribution, it also distributes heat to the handle. The handle can get quite hot, so you should handle it with the kitchen a dry towel, oven mitts, or a handle cover made of silicone or leather.
Superior heat retention
Because cast iron has such a great ability to retain heat, there are two main attributes that will benefit you. As it heats up, you will not need as much of the heat source to keep it hot. So once you get it hot, you can turn the flame down and maintain the same temperature.
And, because of its superior heat retention, your food will stay warm in it for a long time. Cast Iron makes a great serving vessel for this reason. You can start it on the stove, finish it in the oven, and serve it on the table.
Non-Stick (if seasoned properly)
This is probably the most widely discussed issue with cast iron. Is cast iron non-stick? The raw cast iron is not. But the seasoning is. What is cast iron seasoning? Cast iron seasoning is the finish on the surface of the cast iron. In other words, it is the coating that you create on the metal to cook your food.
Seasoning cast iron is a process that can be achieved in several different ways. The most common way is to wipe the cast iron piece with a high smoke point oil or fat and bake in the oven at about 450 degrees for an hour; repeating this process 4-5 times with the piece cooling off between each heating.
This process allows the oils to penetrate the porous surface and polymerize creating a nonstick coat. This can also be done on the stovetop using the same principle, but it is much more risky as you handle the hot pan and oil. Heat to very hot, apply the fat evenly, and let cool, repeating several times. Learn more about how to properly season cast iron cookware.
Versatility – from the stovetop to the oven then to the table
As mentioned above, cast iron is quite versatile. You can cook in it and serve in it. You can start the recipe on the stove, finish in the oven, then move the pan to the table to serve. Serving in cast iron helps keep the food warm while you eat it.
In addition to the traditional cast iron, there is also enamel-coated cast iron which extends the versatility and uses of cast iron. With enamel-coated cast iron cookware, you can cook acidic and watery foods without harm to the cast iron. However, avoid using metal utensils to help keep the enamel finish nice and smooth.
Acidic ingredients can eat away at the seasoning you worked so hard to create. Enamel-coated cast iron lets you get all the benefits without the problem of a diminished season coating from acidic foods. Find out more about enamel-coated cast iron.
Durability – Lasts virtually forever, becoming an heirloom piece
Thanks to its durability, it is hard to destroy a cast iron pan. The biggest threat to your cast iron pans is neglect. And you’re not going to let that happen, are you? I didn’t think so.
Generations to come can benefit from the cast iron you buy. In fact, the seasoning on the cast iron should be phenomenal by the time you pass it on. With repeated use, the seasoning on the surface gets better if properly maintained.
Cast Iron Cookware Can be reconditioned
Fear not. Because the seasoning is organic, it can be removed and reapplied. It does require some care and work to do so, but you can get your piece back to new. Even after decades of carbon build-up. Find out how to recondition a vintage piece or one that needs a better finish.
You can use any type of utensil with cast iron.
Certain types of cookware require that you use silicone, plastic, or wood utensils when cooking in them. Not cast iron. You can use metal utensils as well without worrying about harming the finish.
What is the secret to cooking with cast iron?
The secret to cooking with cast iron is how you treat it before, during, and after the cooking process. Like any tool, if you don’t maintain it or neglect it, it will not perform well.
Maintenance
If the cast iron is maintained properly after cooking, the seasoning will make your job so much easier. It will provide that non-stick surface you want, even heat distribution and heat retention give you the best of all worlds in a pan or pot.
How you cook with it will also enhance the coating on the metal. The foods you cook in it can affect the integrity of the coating. Frying in the pan is the best way to develop a superior seasoning finish.
The repetition of heating the pan with oil in it accomplishes the same thing as seasoning it in the oven or on the stovetop. With the added benefit of having food ready when you’re done “seasoning” it. The advice I give all the time when someone asks me how to season a cast iron pan is to fry in it often. Make your new piece your “frying” pan and you will be amazed at how established your seasoning will become.
Avoid Certain Foods
On the contrary, acidic foods can deteriorate or eliminate the finish you’ve created if the finish is not strong enough are the acidic food doesn’t have a buffer such as fat in the pan. In other words, tomato juice, vinegar, and other acidic foods combined with the heat will eat away at your desired finish.
This doesn’t mean that you can’t cook those types of foods in cast iron, but you must have a superior finish on it. Learn more about how to get the best seasoning to finish on your cast iron.
Enamel Coated Cast Iron
If you do cook those types of food often, then you may want to consider enamel-coated cast iron. The enamel can withstand the acidic ingredients while still providing the benefits of cast iron.
I almost always cook my tomato sauce in a stainless steel pan or enamel-coated cast iron. I will not experience the off-metallic taste that can happen with acidic foods in cast iron. And I won’t risk my seasoning for a sauce. Though I have reheated my marinara in cast iron. The time in the pan is not long, and the seasoning on the pans is very established so I don’t really worry about that.
Conclusion
Cast iron cookware will make a great addition to your kitchen. If you don’t own a pan, start with one economical pan. Learn to use it, then find out which brand you think you’d like to invest in and start building your collection.
