I'm no expert at cast iron pans. There are people who have used this type of cookware for decades, all their lives even, but ever since I tossed my non-stick teflon, I have learned a thing or two about proper care for them.
And between my Lamb and Kale Skillet Dinner and these convenient breakfast Pizza Eggs, one could probably tell that that I love, love, love using my cast-iron pans. I've received them as gifts, I've searched for them at thrift shops. I've haggled over them at garage sales and I enjoy. every. single. piece. of. food. coming out of them!
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Below, I lay out the pros and cons of cast-iron cookware based on my experience.
Pros:
- Cast iron can be used in any heat source: stove top, oven (at any temperature), camp fire, stone oven (thank you Ma Ingalls!). Take care around glass stovetops though so as not to scratch the surface.
- Cast iron is more favorable to non-stick skillet because you would avoid toxic fumes when heating the pan. It's also a great substitution to aluminum.
- When seasoned properly, cast iron can be just as non-stick as the Teflon counterparts.
- You can actually boost your iron level when consistently using cast-iron though I wouldn't solely rely on this method if your anemic.
- Cast iron does a beautiful job at browning meats and fish.
- Cast iron is incredibly hardy and it gets better with age. I know people who have their late grandmother's cast iron. Also, no need to worry about using metal utensils as it doesn't get scratched.
- Cast irons have superior heat retention which in turn allow for even cooking.
- Cast iron pans are exceptionally affordable compared to the high-end non-stick pans. This 5-quart dutch oven is under $35 and this 10-inch skillet is a mere $15.
Cons:
- Cast iron is heavy. But one can build serious arm muscle without putting forth much effort. So really this should be a pro.
As you can see the benefits far outweigh the negative aspects of using cast iron pans.
But when I brag about my cast irons to my friends, sadly I'm getting the vibe that the feeling isn't mutual. Yes, I am totally crushin' on a piece of metal and yes, I realize my friendships are at stake. But if they only knew how easy it really is to care for those precious cast-iron pans.
I purchased these above-pictured pans for $10. Ten bucks! At a garage sale of course. And I, having already 4 of these at home, had every intention to donate them to family as soon as I got them appropriately seasoned. But then for whatever reason (greed?!) I never did give them away. I kept them. All of them.
This beautiful-satiny-smooth-finished dutch oven happens to be a Vintage Griswold Mountain Cast Iron Chicken Pan.
It's perfect for just that...roasting chicken.
And this single-serve griddle is perfect for those productive mornings for breakfast of one.
Whatever the size, there is proper care to be taken with these cast-iron pans.
Quick note: most store bought cast irons already come pre-seasoned. That's great, except the oils they use are not. Most manufacturers use a blend of vegetable oil (corn, canola, etc..) and contains massive amount of toxic trans fats. Never mind the GMO presence in most of these oils. With my pre-seasoned cast iron pans, I wasn't aware of this small tidbit and didn't take extra TLC to strip the seasoning and re-apply it the correct way. And honestly, I'm okay with that because the benefits of using a pre-seasoned-with-vegetable-oil pan is still better than using a hazardous non-stick skillet, in my opinion. So, if you don't care to do this extra step, no worries. I would at the very least, wash it with hot soapy water before first use (just as you should with all kitchenware) and season it properly.
A better (and much cheaper) option would be to snag a cast iron at a thrift store or better yet at a garage sale.
How to Restore Rusty or Poorly Seasoned Cast Iron
STEP 1: Scrub the pan using salt and a scrubbing pad. Wash with soap under hot water.
STEP 2: Dry well. I placed it on low-medium heat so it is thoroughly dried.
STEP 3: Oil it well using an old rag, both inside and outside, lid, edges, spouts, handle: every square inch of the pan should be oiled. You may use another rag (or paper towel) to wipe excess oil so you just get a light sheen.
STEP 4: Line the bottom of oven rack with foil and place the pan upside down on the top rack. Bake at 350⁰ F (175⁰ C) for 1-2 hour(s) to bake the oil into the pan. Turn off the oven and allow to completely cool.
How to Care for Seasoned Cast Iron
After each use, I wash it under hot water with a sponge (use soap if needed). Place it on the stove top, and allow to dry well on low heat. Add ¼ teaspoon of oil and using my designated brush, I spread the oil around the insides of the pan making sure to cover all sides and bottom. Keep it on low heat for about a minute for the oil to absorb. It's ready to be stored and used for next time. I generally season after each use, or at the very least every other use and this way, it continues to provide that lovely finish.
What Oils are Best for Seasoning Cast Iron
I prefer the ease and comfort of using something I already have. Some sources recommend flax oil or palm oil. Neither of which I have so I most often use either coconut oil, lard, or butter. You want to use an oil that has a high smoke point.
Taking care of cast iron pans will become second nature after a few uses of properly seasoned pans.
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