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Guide to Cast Iron Cookware [Make it last a lifetime!]

cast iron griddle pan on black background with vegetables

There are many benefits to cooking with a cast iron skillet or pan. They’re practical, easy to clean and a lot less destructible than normal pans. When seasoned properly, they are non-stick, and don't have chemicals such as PFTE or PFOA.

Since cast iron is a mix of iron and carbon, it can be used on induction cooktops, as well as on electric and gas stoves.

However, there is a lot to learn when it comes to cooking with cast iron. That’s why we have put together this short guide on everything you need to know about cooking with cast iron.

Why Should I Cook with Cast Iron?

The best thing about cooking with a cast iron is that it retains heat really well, so if you’re cooking something like a baked egg dish where the egg finishes cooking outside of the oven, it is ideal. Cast iron pans can also be used to make pan pizza, sear meat, fry eggs, and sauté vegetables.

The cast iron skillet or pan can be moved from the stovetop straight into the oven without having to worry about ruining it.

If you are concerned about the effects of coatings with chemicals such as PFTE, then cast iron is a good alternative for some recipes.  

What's Great About Cast Iron

  •  If it is well-seasoned then less oil will be needed to prepare your food.  
  • The surface isn’t chemical either (no PFOA or PFTE) which means you’re not putting any potentially harmful substances in your body just because of the pan.
  • They stay hot for a while so it’s ideal if you’re cooking something for a long time.
  • They can be used on top of the stove, in the oven or over a campfire.
  • They put iron into your food which is particularly useful for people with an iron deficiency. Some foods absorb more iron than others. This depends on the cooking time, the amount of the food was stirred and how many times the food was turned.

Drawbacks to Cast Iron

  • Heavy to lift
  • Seasoning is required 
cast iron frying pan with eggs in tomato, onion, garlic, pepper and green parsley sauce.

How to Cook with Cast Iron

Cooking with a cast iron is similar to frying, however, the pan can go in the oven afterward. You can cook sauces in a cast iron skillet or pan then add your other ingredients such as meat or cheese and stick it in the oven to cook furthermore. 

You can also serve your dishes on the cast iron (but be aware as the food item will keep cooking and the pan will remain hot for a while. This is a nice idea for restaurants if they want to serve their steaks or other meats on a hot plate, they can use a cast iron skillet, pan, or piece of cookware.

Cast iron waffle irons are terrific for making hot waffles. Although there is a wide range of waffle irons/makers from which to choose, some people prefer the old fashioned cast iron waffle iron.  If you are in the market for one, visit this site to see some of the best waffle makers and irons on the market. They also have a nice roundup of other innovative appliances that aren’t widely advertised.

What Not to Cook in Cast Iron Cookware

We recommend you stay away from cooking certain foods in cast iron skillets as it can not only ruin the way the food tastes (it will have a metallic taste), but it can often ruin the lining of the pan and cause the cookware to rust. These food items include acidic foods (tomato sauces or lemon-based ingredients), sticky foods (anything with a glaze on, as this, can cause the seasoning of the pan to get damaged), and delicate fish (as it can often overcook the fish and ruin the food for your meal). 

Some people have a cast iron skillet that is only used for preparing desserts.  Their theory is that if a skillet is used to cook spicy foods and then used to prepare an apple pie for example, the residual flavors from the spicy food can transfer to the apple pie. 

a new, clean and empty cast-iron pan for the grill.

How to Care for Cast Iron Cookware

There are a lot of myths that claim it is difficult to clean and season cast iron cookware. However, it isn’t that hard to take care of, and the more you take the necessary steps to keep it in good condition, the longer it will last.  

There is a lot of discussion about seasoning cast iron cookware. Seasoning just refers to the layer of polymerized oil that has bonded with the cast iron cooking surface. The purpose is to have a slick surface so that food does not stick. It is a lot easier to cook with cast iron if the seasoning is protected.  

We have outlined the process for cleaning cast iron purchased new or at an estate sale is different from routine cleaning.

Cleaning Newly Acquired Cast Iron

1. Line your sink with a towel so it doesn't get scratched.

2. Using a Brillo pad with soap or soap, water and a stiff bristle brush, scrub the inside, outside, and handle of pan. 

3. Rinse with hot water.

4. Coat the inside and outside with a solid shortening.

5. Place upside down in oven on a foil lined cookie sheet or place foil on the lower rack and the pan upside down on the upper rack.

6. Heat at 350ºC for one hour.

7. Turn oven off.  Take out when the oven has cooled.

Routine Cleaning Cast Iron

1. Scrub with a nylon bristle scrub brush.

2. Rinse with hot water. Dry with a towel or paper towel.

3. If there is food stuck on the pan follow these steps:

a. Sprinkle coarse kosher salt into the pan.

b.Rub the salt into the stuck on food into the pan with paper towels.  

c. Add more salt as needed.

d. Empty the salt and food out and wipe remnants away with paper towel.

4. Heat on low heat until dry (5-10 minutes) to remove remaining moisture.

5. Wipe pan when cool to remove remaining grease.

6. Store. Don't store pans with lid on them. The moisture in the air could become trapped resulting in rust.

Seasoning Cast Iron

If you purchase a new or used bare cast iron vessel the first thing to do is to wash it and then season it. The purpose of seasoning is to get a non-stick coating on the pan's cooking surface that is natural. Lodge uses soy vegetable oil to season their cast iron products. Shortening or canola oil are also acceptable seasoning products. The following is the seasoning process recommended by Lodge.[2]

1. Rub a small amount of cooking fat/oil into the pan. The purpose of this is to create a layer of fat that is bonded to the iron.

2. Place a piece of aluminum foil on the bottom rack of the oven.

3. Place the cast iron skillet face down on the upper oven rack.

4. Heat at 350ºC for one hour.

5. Turn off oven. Take out when oven is cooled.

Repeat the process again another 2 or 3 times.  



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