If there’s one thing your grandma has in common with a restaurant cook, it’s that they both probably use a cast iron skillet or Dutch oven on a daily basis. These nearly indestructible pieces are some of the most versatile and forgiving types of cookware you can have in your arsenal, and are ideal for cooking everything from crispy latkes to sizzling bibimbap.
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For those just starting their culinary journey or for seasoned cooks looking to upgrade their kitchen, this guide is designed to simplify the cast iron purchasing process. You'll gain insights into the benefits and functionalities of both enameled and unfinished cast iron, when to use cast iron over other options, and the best practices for the usage and maintenance of your cookware. This information is crucial in selecting the ideal cast iron piece that meets your cooking requirements.
What Is Cast Iron Cookware?
The mass production of cast iron cookware is a relatively modern development, but the art of crafting cast iron has ancient roots, dating back thousands of years to China around the 6th century BCE. The crafting of cast iron involves pouring a blend of iron and other metals into a sand mold.
Upon cooling, the mold is broken away to reveal an entire pan, handle and all, formed from a single solid piece. This traditional method results in pans that are not only heavy and long-lasting but also have exceptional heat retention. When properly seasoned, they also provide a natural non-stick surface.
Enameled vs. Unfinished Cast Iron
The distinction between the radiant, cream interior of an enameled Dutch oven and the textured, dark surface of an unfinished cast iron skillet might be stark at first glance. However, both cookware types derive their outstanding heat retention from the cast iron core hidden beneath the surface of the enamel.
Despite their shared qualities, they differ in specific ways. Enameled cast iron boasts a coating of glass powder that has been fused to the pan, creating a smoother cooking surface. This makes maintenance easier and protects the cookware from rust, unlike its unfinished counterpart. For a deeper understanding, check out our detailed guide comparing finished and unfinished cast iron.
Types of Cast Iron Cookware
The versatility of cast iron is one of its remarkable features, allowing it to be sculpted into various shapes. Besides skillets and Dutch ovens, you can find cast iron griddles, comals, waffle irons, woks, and even bakeware. This benefits all types of culinary endeavors from stir-fries to baked goods.
How to Maintain Cast Iron Cookware
Renowned for its durability and resilience, cast iron cookware can last for generations when maintained properly. The maintenance, especially for unfinished cast iron, requires some attention, yet it is straightforward. Here, we cover essential tips for cleaning and caring for your cast iron cookware from seasoning to storage.
Seasoning Cast Iron Cookware
The enameled option requires no seasoning due to its inherently non-stick glaze. In contrast, unfinished cast iron often necessitates multiple layers of seasoning—achieved by baking oil onto the surface to establish a non-stick coating. Some brands conveniently offer pre-seasoned cast iron to eliminate initial seasoning hassles.
Follow this simple guide to season your cast iron:
Step 1: Preheat the Oven
Set your oven to 450°F and place a sheet pan lined with aluminum foil on the bottom rack to catch any oil drips.
Step 2: Preheat Your Pan
Before placing your fully cleaned and dry pan in the oven, heat it on medium on the stove for about two minutes, moving it to ensure even heating.
Step 3: Oil Your Pan
After the pan is hot, apply a small amount of neutral oil (like canola) using a paper towel, rubbing a thin layer inside and outside the pan, including the handle. Wipe off any excess to avoid uneven seasoning.
Step 4: Place Your Pan in the Oven
Put your oiled pan upside down in the oven above the sheet pan and bake for about an hour while ensuring proper ventilation in the kitchen.
Step 5: Cool and Repeat
After baking for an hour, turn off the oven, letting the pan cool inside. You can repeat the seasoning process a couple of times to enhance the non-stick surface, and as you use it, the non-stick qualities will continue to improve.
Cleaning Cast Iron Cookware
When it comes to cleaning both types of cast iron, employing non-abrasive cleaning tools is crucial. Avoid metal or steel wool, and exercise caution with dish soap on unfinished cast iron, as it may necessitate re-seasoning afterward. For burnt or discolored enameled cast iron, specific cleaners or natural solutions like vinegar and baking soda can be effective.
Storing Cast Iron Cookware
When it's time to store your cast iron cookware, consider hanging them or stacking them with a dish towel between layers to prevent scratches. It's advisable to apply a light coat of oil to unseasoned cast iron beforehand to sidestep rust formation. Ensure all cookware is thoroughly cleaned and dried prior to storage.
How Does Cast Iron Cookware Compare to Other Cookware?
Cast iron can often substitute for various cookware types but may not always be the best choice. Below is a comparison against carbon steel, stainless steel, and non-stick cookware.
Cast Iron vs. Carbon Steel
Similar to cast iron, carbon steel provides excellent heat retention and develops a non-stick surface post-seasoning. However, carbon steel heats up faster and is lighter, making it easier to maneuver than cast iron, which tends to be more brittle.
Cast Iron vs. Stainless Steel
While cast iron excels in heat retention, stainless steel outshines it in terms of heat responsiveness. Cast iron's solid construction contributes to slower heating and cooling, whereas stainless steel responds swiftly to heat adjustments and is non-reactive, allowing for the addition of acidic ingredients without altering flavors.
Cast Iron vs. Non Stick
Enameled cast iron and non-stick pans serve different cooking purposes. Cast iron is built for durability under high temperatures, while non-stick pans require careful handling due to their fragile coatings. Despite both offering non-stick surfaces, cast iron is preferable for searing and frying, particularly with delicate ingredients.
How to Cook with Cast Iron
Using cast iron cookware might initially be daunting, but with practice, it becomes second nature. A crucial factor to remember is the slow heating, which also affects cooling, resulting in potential food burning if not watched carefully. Conversely, it provides an unmatched opportunity for achieving deep-seared dishes due to its heft.
What are the Advantages of Cooking with Cast Iron Cookware?
Cast iron cookware possesses numerous advantages that make it beloved among both amateur and professional cooks.
Versatility
From sautéing vegetables to baking treats, cast iron can handle a variety of cooking tasks. Whether on the stovetop, grill, or in over, its heat retention and even cooking make it ideal for virtually any cooking method.
Ages Beautifully
With appropriate care, cast iron cookware only improves over time. Routine use essentially enhances its non-stick characteristic, leading to superior cooking results.
Affordability
Enameled cast iron may require a larger investment, but unfinished cast iron pieces are generally budget-friendly, providing excellent performance without breaking the bank.
Tips for Cooking with Cast Iron Cookware
Doing more than routine cleaning and seasoning can help enhance your cooking outcomes.
Be Patient
Understanding that cast iron takes time to heat will enable you to achieve desirable cooking results. A good preheating can result in a perfectly cooked meal.
Avoid Acidic Foods in Unfinished Cast Iron
Due to its reactive nature, it's advisable to steer clear of acidic ingredients in untreated cast iron to avoid foil flavors and loss of seasoning.
Use It Often
Frequent cooking with your cast iron not only strengthens the seasoning but also enhances its non-stick properties.
Best Recipes for Cast Iron Cookware
Cast iron excels in a range of cooking scenarios. A Dutch oven is ideal for hearty stews, while a skillet performs well for searing meats or sizzling vegetables. Discover recipes that suit your cookware here.
How to Choose the Right Cast Iron Cookware
When selecting suitable cast iron cookware, one should assess the intended use.
Size
If cooking for large gatherings or big families, opt for a 10” or 12” skillet or a Dutch oven with a capacity of at least 5QT or more. For smaller dishes, consider smaller skillets.
Weight
Pick cookware that strikes a balance between weight and sturdiness to ensure durability while being liftable.
Oven Safety
Confirm whether your chosen cookware can handle high oven temperatures safely, especially checking materials in handles that may not withstand heat.
The Best Cast Iron
In summary, cast iron cookware is long-lasting, versatile, and comes in various styles, making it a worthy addition to any kitchen. Should you choose unfinished cast iron, it can be economical too. If you're considering investing in heirloom quality, we recommend Made In's Enameled Cast Iron Collection, known for their craftsmanship and performance standards.
For more information, please visit Cast Iron Cookware Supplier.
Contact us to discuss your requirements of Easy Cleaning Enamel Cast Iron Pots And Pans. Our experienced sales team can help you identify the options that best suit your needs.
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