Cast iron cookware has been with us for centuries. It has acquired traditions of use, but does it have a chance to survive in the modern world? Generations of our ancestors praised her, but is this a sufficient argument in favor of her superiority, or did they simply have no choice? We will analyze the negative and positive properties of cast iron cookware, and leave the problem of the non-stick layer on.
Negative properties of cast iron cookware
Everything has downsides. And if they don’t exist, then you don’t know about them yet 😜 In the end, our annoyance from these inconveniences is the basis for the launches of new products, including those that subsequently do not pass security checks.
1. Weight of cast iron cookware
She has a lot of weight. Manufacturers are trying to reduce this shortcoming. So, a number of cast-iron pans have short handles. But you can't get away from it completely.
And if this is not so noticeable on small pots, then you have to suffer with large specimens. This is especially frustrating considering point two and three.
2. Not all dishwashing detergents are suitable
Properly prepared cast iron cookware has a non-stick layer. Actually, it is formed even if it is not done quite correctly. But then he is not so strong and stress-resistant.
For the first case, aggressive dishwashing detergents are dangerous, that is, very alkaline options. As a rule, we do not use these.
In the second case - if the non-stick layer is not hard enough - there is a possibility of damage to it and less aggressive means. So try to reduce your concentration.
3. Do not wash in the dishwasher
Actually, if you have this same machine. But since the statistics say that this is not uncommon, we have to mark it as a separate item.
4. Cast iron cookware rusts
And makes it very easy. Therefore, it requires constant care - checking for rust, thorough drying, smearing with a thin layer of oil. A good non-stick layer also helps to deal with this problem.
Due to the tendency of cast iron cookware to rust, it should not be soaked for long periods of time.
Manufacturers are trying to solve this problem with enamel. Cast iron cookware can be covered with it both inside and outside. Enamel compositions are complex, secret and patented. But you have to make sure that there are no chips.
As long as you have enamel, you are spared a lot of the hassle of caring for your cast iron. But in the presence of damage - alas - you deprive yourself and the benefits of dishes. You will not be able to properly monitor the absence of rust, you will not be able to bake and oil it.
5. Storage challenges
Somewhere in the bowels of your kitchen, you need to find a place where something greasy and black will stand 🤣 Yes, and don't forget about the heavy one.
It all seems like a small thing as long as you have one frying pan. But our furniture manufacturers do not always calculate the total load on the kitchen shelves 🤣
On Pinterest, you can see the option of storing cast-iron pans - you can hang them.
6. You can not store food in cast iron cookware
Her taste and smell are so-so.
7. Restrictions on the preparation of foods containing acids
Advantages of cast iron cookware
1. Uniform heating
This means that your food is in the same state at all its points 😋 It will cook at the same time.
2. Ability to keep temperature
Cast iron has low thermal conductivity and high heat capacity. This means that you need to heat it up for a long, long time, but it will also give off heat for a long, long time. And although the first point can be written down as a minus due to energy consumption, the second one is a definite plus.
So, you can simultaneously place a large portion of food in such dishes without losing temperature, as is the case with an aluminum frying pan.
3. Food tastes much better
Taste is subjective. But still, still.
4. Strength and durability
In the 1990s, when Teflon pans flooded our kitchens, many people abandoned cast iron cookware. However, the average service life of non-stick pans is 2 years, and this is subject to numerous restrictions.
Cast iron lives for a long time. If its non-stick coating is damaged, it can simply be removed and reapplied.
Uncertain properties of cast iron cookware
1. Iron in food
Cast iron is made up mostly of iron. And it can be released into our food. Whether this is good or bad depends on whether there is a lack of this element in your body.
And you can check this only by passing the appropriate analysis.
Usually, an excess of iron does not threaten children and women of childbearing age, but the analysis is more reliable.
More about dishes:
Cast iron scares many people with its weight and whims; there are already many myths about it that do not always correspond to reality.
1. The best cast-iron skillet is the one left by my grandmother. They don't do those.
It is not true. The reputation of modern cast iron has been somewhat spoiled by manufacturers who are fond of high-tech "non-stick coatings", which in the case of cast iron is simply redundant. But there are also those manufacturers who make cast-iron cookware "the old fashioned way" - without enamel and other frills.
2. Cast iron cookware requires preparation for use.
This is true. First, before use, the dishes must be thoroughly washed, heated on the stove to a temperature above 100 ° C and a thin layer of vegetable oil is applied. This contributes to the fastest increase in the thickness of the necessary oil film on the surface of the cast iron, which is thus the “natural non-stick coating”.
3. Cast iron cookware can be washed with any detergent.
Not true. Do not use modern soap products, which will just destroy the necessary oil film. It is better to use abrasives, cast iron is a porous material, small scratches (even if they occur) will cause less damage to it than caustic alkalis, which kill everything fatty and living at once. For the same reason, cast iron should not be washed in dishwashers.
4. Cast iron is an eternal material, nothing can spoil it.
It looks like the truth. Indeed, cast iron cookware has no shelf life, and the more often you use it, the better it serves you. However, cast iron can also be “killed”. If you store food in it, or soak it for a long time before washing, or do not wipe it dry, the cast iron may not only rust (which is not a disadvantage and is easily eliminated), but it may pick up some kind of fungus. Cast iron does not like moisture. He loves heat.
5. Enamelled cast iron is easier to handle.
There is probably something to it though. In any case, the enamel coating definitely has three undeniable advantages:
- it does not absorb odors,
- allows you to save food without damaging it,
– does not require preliminary preparation for operation.
6. Cast iron is only suitable for slow simmering.
This is absolutely not true. Cast iron is the record holder for homemade "fast food". Yes, it heats up for a long time, but it can withstand very high temperatures and keeps heat better than any other cookware. There is no other material that would be ideal for a minute-long steak frying, when the flame walks around the pan. You just have to wait a little while this pan heats up, and then start the process. In a large cast-iron cauldron, ordinary potatoes are fried in a couple of minutes, even if they are not cut into small strips, but laid in halves.
Cast iron is a pot from a fairy tale that cooks itself, as if by magic. It requires minimal care, but it saves you time and effort in the cooking process itself. Cast iron is used for frying, baking, simmering, steaming and deep-frying.
Cast iron cookware is popular at all times. There was a certain period in the history of the kitchen economy, when, in the wake of the popularity of the non-stick coating, grandmother's frying pans faded into the background, but now it's hard not to appreciate the quality of cast iron cookware, because it has been tested for many decades. Today we will tell you which cast iron cookware is better.
Features of cast iron cookware
There are many opinions about cast iron cookware, but they all boil down to the fact that it is one of the best for cooking delicious and healthy food.
Cast iron cookware meets almost all the needs of hostesses. It has a long service life, is unpretentious in use, food does not stick to it.
An important fact is that the products cooked in such dishes have a good taste and can be stored in the refrigerator for a long time if there is an internal enamel coating. It is not recommended to leave cooked food in cast iron cookware without any factory protective layer, food can cause corrosion on the surface of the cookware.
What is cast iron cookware?
Cast iron cookware is in good demand in the kitchen utensils market, because it has established itself as durable and convenient. The range of such dishes is expanding, many varieties appear, adding additional properties to cast iron. We will analyze what it happens and which cast iron cookware is better.
Cast iron cookware for induction cookers
Many owners of induction cookers may be concerned about the question of whether cast iron cookware is suitable for use on such stoves.
A feature of the dishes should be that they are susceptible to magnetic attraction. This is the main indicator. Cast iron alloy has the ability to attract magnets, so it is great for induction cookers.
Another criterion is the evenness of the bottom, but as a rule, cast-iron cookware has no problems with this.
Enameled cast iron cookware is also suitable for use on an induction hob because the enamel layer is not so thick as to block the magnetizing properties.
Enameled cast iron cookware
Enameled cast iron cookware has a number of indisputable advantages over uncoated cookware.
Let's start with the fact that the dishes are enameled both inside and out. On the outside, the enamel gives the cast-iron cookware a beautiful, aesthetic appearance, it can be matched in style to the interior of the kitchen.
Inside, cast iron utensils can be coated with glass enamel. This substance is approved for use in kitchen utensils because it is inert: it does not affect the products it comes into contact with, and food cooked in enameled dishes does not interact with the protective layer of enamel.
Products in such dishes do not deteriorate for a long time, and it does not need to be prepared for use for a long time, it is enough to ignite and cool once in natural conditions, lubricated with oil.
Enamel coating lasts a long time, but not forever. To keep it as long as possible, do not cool the dishes under cold water, let it cool naturally.
The same is true with dishes from the refrigerator: do not heat food immediately, either transfer it to another dish and heat it in it, or leave it for a while at room temperature to prevent damage to the enamel due to a strong temperature difference.
Abrasives, hard sponges, metal spatulas, spoons and other devices that can damage enamel should be put aside if you do not want good cast iron cookware to become unusable. After all, chips and scratches on the enamel lead to the development of rust at the site of damage. In this case, it is best to stop using this utensil for cooking and storing food.
Teflon coated cast iron cookware
Teflon coating is a cheaper and less durable analogue of enamel.
Firstly, it is applied only from the inside, and on the outside you still have a black uniform surface.
Secondly, after the expiration of the service life, as a rule, no more than 3-4 years of active use, or even less, the Teflon coating begins to move away from the walls of cast-iron, and not only, dishes, which makes it impossible to use it for cooking.
Also, this protective layer is quite easy to damage, so you need to take care of Teflon-coated cast iron cookware with special care.
However, the Teflon coating is 100% non-stick, so you don't have to worry about the quality of your cooking.
cast iron cookware comes with enamel and teflon coatingCaring for cast iron cookware
If the cast-iron cookware you purchased does not have any kind of coating, then before using it for the first time, a number of measures must be taken so that it serves for a long time, and the food in it does not burn and has an excellent taste.
Don't treat preparing dishes for use as a chore. This is rather a ritual from which your cooking creativity begins together with the purchased kitchen utensils.
After you have thoroughly washed your brand new cast-iron cookware with detergent, it needs to be ignited several times over the fire. The first time - just ignite and cool. Then ignite again, pouring salt into it. It will take a lot of salt, about a kilogram or a little less, depending on the type of container. Cool down again. The last time you need to ignite an empty container, and immediately after that, generously grease with oil and leave. And leave it in a preheated oven for several hours. And only after that the new dishes are ready to work.
So cast iron cookware will acquire the non-stick qualities you need, be less prone to oxidation and serve you for many years. And you can rightfully call it yours, because you have contributed to its creation, invested labor, strength and soul.
Subsequently, after each use of cast-iron cookware, certain simple rules of care must be observed. After washing with detergent, pour over the dishes with hot boiling water and grease with oil. It is not necessary to wash off the oil, it creates a protective barrier against corrosion.
Damage to cast iron cookware
The harm of cast iron cookware has not yet been proven and has not been noticed.
The only thing that can cause concern for the buyer is the oil coating from the factory, which must be removed before the first use, as described above.
Enameled cast iron cookware can also be harmful if chips appear and the rusting process begins.
Under normal use, cast iron cookware is quite environmentally friendly, and even prolonged use does not pose a health hazard.
What to cook in cast iron cookware?
Cast iron cookware has such remarkable properties as thick walls and relatively low thermal conductivity. Due to this, the dishes are heated evenly as a whole and act on the products put into it during the cooking process from all sides.
This feature, coupled with the non-stick properties of cast iron cookware, makes long-term simmering and stewing possible without compromising taste and without fear of burning the dish.
It turns out that cast iron cookware is ideal for people who adhere to a healthy diet for any reason. If you have a desire to lose weight - cast iron cookware will help you. It will provide you with healthy vegetable-based meals without a drop of oil.
If you are forced to follow a special diet for health reasons, then stew is just what the doctor ordered.
From the foregoing, it follows that all kinds of stews, stewed vegetables with meat, fish with stewed garnish, julienne, pilaf and other dishes that require a long cooking time are perfectly obtained in cast-iron dishes.
Cast iron pans can be used to cook cake or other baked goods that are made in the oven, because many models have molded oven-friendly handles.
Pancakes in a cast-iron pan turn out to be especially thin and “lacey”, but if you wish, you can make thick pancakes with that de success, they will also be evenly fried and will have a ruddy, appetizing look.
The best manufacturers of cast iron cookware
When choosing cast iron cookware, the manufacturer plays an important role. What is its reputation, production and supply conditions, product range, focus on which market - all these and many other questions need to be covered for yourself.
We will present you a brief description of the best manufacturers of cast iron cookware both in Russia and abroad.
Seaton
The Ukrainian company Seaton has a wide range of cast iron cookware and occupies a stable position in the market.
Seaton's product range includes both uncoated and enameled dishes. Please note that the enameled coating of Seaton cast iron cookware has several colors, which is quite an interesting style decision and diversifies the market offer.
Biol
Another Ukrainian firm for the manufacture of cast-iron utensils is Biol. It produces cast utensils, the so-called "workhorse", which will serve you faithfully for many years.
At the factory, each unit of production is treated with oil, which prevents corrosion and has a non-stick effect.
Lodge
Lodge has been in America for over 100 years. Here they produce cast-iron cookware without a special coating.
When choosing dishes of this brand, you can rely on their many years of experience and the desire to meet modern realities. Lodge are constantly modernizing their production, tuning it to the modern wave.
Their main trump card in the market is adherence to traditions.
Kama dishes
A few years ago, Kamskaya Posuda LLC entered the Russian market. This company, one might say, is still on the threshold of development and is focused on the Russian consumer.
It produces products made of cast iron without coating, the range is quite consistent with the needs of customers.
Kamskaya Posuda LLC follows the principle that demand creates supply and does not deviate from it, especially since we get quite good quality at an affordable price.
Le Creuset
If you are looking for something stylish and functional for your kitchen, look no further than Le creuset cast iron cookware.
This company has its own large-scale production in France and focuses on design and durability of enamel.
Le creuset juggles all sorts of colors and finishes, so there's a stylish solution for every kitchen.
Internal glass enamel does not create restrictions on the use of abrasive surfaces and detergents, it is resistant to temperature changes and wear.
Ecolite
A very young company Ecolit has Ukrainian roots and entered the market only in 2016.
Despite such a young production, Ecolit already has an impressive assortment. According to them, all products undergo mandatory quality control and meet all standards adopted for cast iron cookware.
Staub
The French manufacturer of cast iron cookware Staub is known throughout the world for its excellent quality and the widest range. Staub cast iron cookware is prepared at the factory, so there are no special rituals that need to be performed before you start cooking on it.
The resistant enamel coating is chip-resistant - this is also one of the "pluses" for which Staub is so appreciated by both ordinary consumers and owners of expensive restaurants.
Staub has a large production base, strict quality control, and a development center that consistently develops various innovations for cast iron cookware.
Where to buy cast iron cookware?
It will be difficult for you to find cast iron cookware in hypermarkets. If you suddenly stumble upon it, carefully study the manufacturer and reviews, since not all products from the mass market series can be trusted. You should also not take cast iron cookware under the hypermarket's own brand in hypermarkets, it is better to spend money and purchase a quality product with a good reputation.
Good cast iron cookware can be found at specialty cookware stores that stock the major brands, and a sales assistant will help you choose if you're having a hard time deciding.
Also, one of the options to have high-quality cast iron cookware in your kitchen is to order directly from the manufacturer. Now in the age of the Internet, almost every consumer-oriented manufacturing company has its own online store where you can purchase branded products with quality assurance.
If a defective batch is delivered to you, for example, with chips, you can exchange it by sending it back, because each manufacturer cares about its image. Although it will not be superfluous to clarify the conditions of return and delivery.
For more than 2,000 years, iron and steel have been used by mankind as a reliable cooking surface. Zozhnik translated the text with a scientific analysis - how dangerous / beneficial iron (and its kitchen variations: steel, cast iron) is for our health.
The price of iron: lack and excess in the body
Let's turn to what science knows.
In itself, the fact of the millennium of the use of iron utensils indirectly confirms the absence of an acutely negative impact on health. True, this does not yet speak of absolute security.
We cannot take and dig iron out of the ground. Pure 100% iron (Ferrum element) can only be obtained from fallen meteorites, it is quite soft and ... it cannot be used in its pure form to create frying pans. But anyway, approximately 97-98% of a cast iron pan is pure iron, which makes it the most interesting in matters of health.
Cast iron is a mixture of iron with carbon and other elements. Cast iron contains at least 2% carbon, which makes iron harder and less ductile. If the carbon content in an alloy with iron is less than 2%, then this is already classified as steel. But one way or another, both cast iron and steel are approximately 97-98% iron.
Cast iron or carbon steel are quite similar in manufacture and use, making them quite similar, while the potential health hazards are quite similar between cast iron and steel coatings.
In addition to building skyscrapers, iron makes excellent frying pans and particles of this mineral from the pan end up in your food.
Yes, iron is also a mineral that our body needs. And considering that in the world about 1.6 billion people (or about 1/5 of the entire population of the Earth) lack iron in the body, is the fact that iron from dishes enters our bodies a good thing or a bad thing?
In civilized countries, for example, in the USA, the proportion of people experiencing anemia due to iron deficiency is less than the world average - about 5 million people (about 1.5% of the population).
The main symptoms of low iron in the body:
- dizziness
- Headache
- Pallor
- Weakness
- Constant feeling of tiredness
- Tachycardia
Excess iron in the body is also a problem
Excess iron is also a problem for the body and is associated by scientists with a huge number of diseases, including Alzheimer's syndrome, heart failure, colorectal cancer, to name but a few.
For the more than 1 million Americans with a genetic predisposition to hemochromatosis (a disease of adults who consume too much so-called dietary iron), the risk is elevated, and children are also at risk. In this way, in 1980, this led to the deliberate removal of iron from multivitamins for children.
And as strange as it may sound, there are some groups of people who should not worry about excess iron inside at all: girls during the menstrual period and vegans / vegetarians - they are more likely to be deficient in this element. For everyone else, especially red meat lovers, it would be useful to know how to get rid of excess iron.
People prone to excessive iron content in the body:
Red (dangerous level) - people with congenital hemochromatosis, green (most likely excessive level) - meat consumers, men, women during menopause. Blue (danger reduced) - women during menstruation, vegans, vegetarians.
Both amateurs and professionals in their field call iron a “useful” element. However, if an excess of this element can lead to disease. Some vitamins and foods contribute to the accumulation of iron, which can later develop the disease.
For example, one of the best-known multivitamins on drugstore shelves contains 100% of the recommended daily intake of iron in one tablet. In addition to this pill, you eat iron-rich cereals out of the box (a serving can contain 50% of the daily iron requirement), plus iron-rich red meat, iron-containing energy bars, and so on every day. As a result, the limit of iron in the body is exceeded.
How to maintain optimal iron content in the body
Before reducing or increasing iron intake in the body, you can donate blood for iron analysis in any medical laboratory. In the same "Invitro" it costs 430 rubles.
If you are at risk for excess iron accumulation, there are 3 main strategies to optimize it:
1. The first is simply to eat less iron-rich foods and opt for an iron-free multivitamin.
2. Secondly, you can use inhibitors like coffee or certain phytochemical plants.
3. The third strategy is the most radical and is to become a blood donor on a fairly frequent basis, thus freeing yourself from iron in red blood cells. What are the benefits of choosing to donate? This does not entail changes in the diet, and in addition, you are also helping someone who needs this very blood.
How much iron are we talking about?
Let's get back to our pans.
Men need and suffice with 8 mg of iron per day, while a serving of tomato paste cooked in a cast iron dish will carry as much as 5 mg of iron!
Yes, cast iron cooking has long been used to combat anemia. Many studies have shown(link to one of them is in the picture above) that cast iron pots and pans increase iron in the body, as well as increase its content in certain foods.
However, the iron from the pan is not the same form of iron found in the non-protein portion of hemoglobin and is not as well absorbed as iron from meat. However, vitamin C significantly increases absorption along with acidity. That is, foods like lemon or tomato paste increase the absorption of this element.
If you want to prevent excessive release of iron from cast iron pans, make sure the cast iron is well oiled. A new pot or pan with a tendency for food to stick leads to more iron being released into the food than an old pot.
3 other factors that contribute to excessive excretion of iron in food:
- fluid use,
- extended cooking time
- too much stirring during cooking.
Stainless steel: iron in food is not an acute problem
How about stainless steel? After all, steel is mostly iron.
10% of the surface of stainless steel pans is chrome. This thin layer of chromium oxide makes them more resistant to moisture and rust, while cast iron pans can oxidize fairly quickly.
And it's hard for moisture to get into stainless cookware, and it's hard for iron to find its way out of it into food. In this way, for steel cookware, iron leaching is not an acute problem.
But this does not mean that stainless steel is 100% safe, because some people are allergic to nickel and chromium, and both of these metals can theoretically be released from this cookware. We would advise such people to use enamelware.
Observant people note how easily a cast-iron pan gives off iron if you do not watch it closely.
How to oil cast iron cookware
It is advisable to do this for several years in a row: like wine and cheese, cast iron only gets better with time.
The chemistry of the process is quite simple. Take mostly unsaturated fats like flaxseed oil. When exposed to high temperature, which acts as a catalyst, the unsaturated fatty acids are oxidized, then polymerized into a pore-filling coating, and further heating chars/hardens the coating. Well-oiled cast iron is deep black and non-stick.
Pots (pans) are also impregnated with oil at the factories, but only to prevent the formation of rust, which is clearly not enough. Gradually do this procedure with thin layers of oil to avoid excessive fat content of the dishes.
Also, remember the importance of temperature. 260 degrees, for example, is too high a temperature and the entire layer of oil will burn out, but an insufficiently high temperature of 150 degrees will interfere with your plans, as it will not be able to ensure sufficient polymerization of fatty acids. Such enrichment of cast iron with oils is not only recommended, but necessary.
Different dishes in different dishes
Some of the downsides of cast iron cookware can be mitigated by using multiple types of pans, especially if you love to cook. Even Teflon-coated dishes, hated by many, are used by sophisticated cooks to cook scrambled eggs. Teflon does not emit harmful substances (unless cooked at extreme temperatures). However, if you use these pans for a long time, cooking at high temperatures, then we can talk about the dangers of toxic fumes emitted by them, in addition, the Teflon coating also loses its properties over time.
In general, it can be concluded that, based on a number of factors, Perfect pans don't exist. whether we're talking about 100% health safety, non-stick properties, heat retention, ease of use, or heating speed.
Everything you ever wanted to know about cast iron pans
The cast iron skillet is a versatile workhorse, but there are many mysterious myths surrounding it. Some people argue that getting a cast iron skillet is like having a puppy at home because it's hard to care for. Others say that it cannot be washed, but only wiped with a dry cloth ... Too many unfounded claims have gathered in the world of cast iron, it's time to dispel the myths and find out the truth.
Myth 1: Cast iron pans are difficult to care for.
Cast iron is a material that can rust, crumble and crack. You need to be gentle and careful, otherwise it will break into pieces.
Reality: Cast iron is as strong as nails! In almost every family there is an old, old cast-iron frying pan, which was inherited from the grandmother. Such a frying pan can be passed down from generation to generation and still remain in excellent condition. This material cannot be destroyed.
Storing cast iron pans is very easy: stack them one on top of the other and don't worry about scratching them. Can you do this with Teflon and not damage the surface? Obviously not.
Myth 2. Cast iron heats up very evenly.
Cast iron heats up for a long time, retains heat well, which means it heats up very evenly.
Reality: No, in fact, cast iron heats up very unevenly. Thermal conductivity is the ability of a material to transfer heat from one part to another, and for cast iron it is about 3-4 times lower than for aluminum. What does it mean? Put the pan on the fire and after a while it will heat up in those places that are located exactly above the flame, while the rest of the part will remain cooler. Aluminum heats up more evenly.
To heat a cast-iron skillet evenly, place it on the stove over low heat and let it heat for 10 minutes, during which you must turn it several times.
An important advantage of cast iron is not that it can heat up evenly, but that it has a high thermal emission. An incomprehensible word, but now everything will become clear to you. Ability of cast iron give away heat is about 9-10 times higher than that of aluminum. If you put your hand to a well-heated cast-iron pan, you will feel the heat even at a height of 10-15 cm. This means that when you fry something on cast iron, not only the part of the product that touches the surface is cooked, but also a significant part above her.
For comparison, put your hand near a heated aluminum pan - you have to almost press your palm to the surface to feel the heat. Cooking meat in such dishes will not work: it will remain raw inside.
Myth 3. A well-baked cast-iron pan is as non-stick as Teflon.
The harder you heat cast iron, the more non-stick it becomes. A perfectly seasoned cast iron pan becomes perfectly non-stick.
Reality: A cast iron skillet can be truly non-stick and will allow you to cook scrambled eggs or scrambled eggs. That's true, but let's be honest. The non-stick properties of cast iron are different from those of Teflon. You can't toss a cold egg into a cast-iron skillet, heat it slowly without oil, and then gracefully brush it onto a plate, as advertised.
By the way, in fairness, let's admit that most Teflon pans are also incapable of this trick.
So. Before you start cooking in a cast iron pan, heat it well, grease it with a thin layer of fat, and then the surface will really become non-stick - food will not stick.
Myth 4. Cast iron pans cannot be washed with detergent.
Detergents spoil the surface of the cast iron pan and food begins to stick to it, so you can wash the cast iron only with warm water without adding any detergents.
Reality. In fact, the surface of a cast iron pan is covered not with a thin layer of fat, but with a thin layer of polymerized fat, and this is the key difference. In a calcined cast-iron pan (greased and well heated), the fat molecules break down and form a new substance - a durable polymer that fuses with the surface of the cast iron. The substance that gives a cast iron skillet its non-stick properties is no longer oil per se. Surface active dishwashing detergents cannot affect it or damage it in any way. You can safely wash the pan with dishwashing detergent and sponge as much as you want!
The only thing not to do is to soak the pan in the sink. Try to wash it as quickly as possible and wipe it dry immediately.
Myth 5. You can't use a metal spatula in a cast iron skillet.
The non-stick layer in cast iron pans is thin and easily damaged with a metal spatula. You can only use wood, plastic or silicone.
Reality: In fact, the non-stick layer of a cast iron skillet is very strong. This is not just a film glued to the surface, as is the case with Teflon, it is a substance chemically bonded to the metal, practically soldered into it. It is impossible to scrape off this layer with a metal spatula or fork. The fork is more likely to break than the pan to be scratched.
Probably, you sometimes noticed how black pieces break off from a cast-iron pan? This is not a frying pan that breaks into pieces, as many believe. These flakes of a mysterious black substance are nothing but charred pieces of food that have stuck to the surface and you have not bothered to wash them.
Myth 6. Sour foods cannot be cooked in cast iron cookware.
Acidic foods can react with metal, releasing the harmful substance and giving the food a metallic taste.
Reality: In a calcined cast-iron pan, food comes into contact only with a layer of polymerized fat, and not with the metal itself. So in an ideal world this shouldn't be a problem. But no one is perfect, and pans also have their drawbacks. No matter how well you roasted them, there could still be a chance that tiny spots of bare metal remained and they could actually react with the acidic ingredients.
For this reason, you should not use a cast iron skillet to cook sour foods such as tomato sauce.
How to heat a cast iron skillet
Cast iron becomes non-stick only when properly calcined. Also, new cast iron can rust easily. To solve both of these problems, coat the inside of a cast-iron skillet with a thin layer of fat and heat it well on the stovetop or in the oven. Any vegetable oil or even lard will do.
At high temperatures, fat molecules are destroyed, oxidized and polymerized, that is, they form larger molecules, mix with carbon and other substances. This dense and durable bond adheres to the surface of the cast iron and fills even the smallest cracks. The surface becomes non-stick, because it acquires hydrophobic properties - it begins to repel water from itself. When you put food in the pan, the hydrophobic surface prevents sticking.
The more you cook on it, the more new polymerized layers form on the surface, which means that over time the cast iron pan gets better and better.
So you've bought a new cast iron skillet. Most of them are sold already baked, however, this usually only protects against rust, not sticking. Wash the skillet well and wipe dry. Brush thoroughly with a thin layer of vegetable oil. Preheat the oven to 180°C - 250°C. Place the oiled pan in the preheated oven and leave for 20-30 minutes. Then carefully remove and leave to cool. Repeat the whole process 2-3 times: wash, dry, oil, warm.
If, over time, food starts to stick to the surface again, scrub the pan thoroughly with a stiff brush and detergent, wipe dry and re-bake with a thin layer of oil.
How to care for a cast iron skillet
What does it mean to care? No, you don’t need to give her flowers and take her to the movies, but even such a strong material as cast iron needs to be taken care of.
Wash your cast iron skillet thoroughly after each use. Scrape off any stuck-on pieces of food and wash the surface thoroughly with dishwashing detergent. Regular detergent and regular sponge. Nothing complicated.
Repeat baking from time to time. Wash the pan, and then put it on the stove at the highest heat. When the water in the pan has evaporated, pour in half a teaspoon of refined vegetable oil. Spread the oil all over the inside of the pan with a paper towel. Continue heating until the pan begins to smoke slightly, then turn off the heat and let cool.
Roast, bake and stew! The more you use your cast iron skillet, the better it gets.
Wipe dry. Water is the natural enemy of iron. After washing, wipe the cast iron pan dry, otherwise water drops will lead to the formation of rust spots. Before storing the pan in the cupboard, wipe it dry, heat it on the stove to evaporate all the remaining water and grease it with a thin layer of oil.
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Good afternoon. After roasting with salt and oil, black spots appeared on the new pan. We did the process twice more. Surface of uneven coloration (more or less dark spots in some places). The food seems bitter. What's this? Marriage?
