Heavy Metal: Cast Iron Pans
Many grillers swear by the advantages of cast iron pans. Cast iron is a material with a very high carbon content. As the name suggests, cast iron pans are not forged, but rather cast directly into shape from castable iron. Are you thinking about buying a cast iron pan, but would like to find out more about the advantages and disadvantages as well as the special features of these pans? We have summarized the most important facts about cast iron pans for you.
The durable cast iron pans are suitable for both professionals and ambitious amateur cooks. Due to the even heating and very good heat retention, the cast iron pan is suitable for searing meat or preparing crispy vegetables - however, a cast iron pan takes longer to heat up than other types of pans due to its massive wall thickness. Wrought iron pans , on the other hand, heat up much faster than pans made of cast iron.
There is still a rumor that cast iron pans are poisonous. This is of course not true! However, it is still advisable to clean each pan before using it for the first time, as many pans are treated with a corrosion protection agent after production. In most cases, it is also advisable to season the pan. This protects the cast iron and also ensures that the food does not burn in the pan.
There are various methods for seasoning a cast iron pan. However, the most common method is the following seasoning method:
- Clean the pan and remove any corrosion protection (no detergent!)
- Apply a thin film of linseed oil with a kitchen paper towel
- Heat oil on low to medium heat
- After about 30 minutes the oil should be burnt in
- Allow the cast iron pan to cool, rub again and repeat the process
- After cooling, wipe the pan with a damp cloth
- Rub the pan with a thin layer of oil to protect it
- This process can be repeated as often as desired until a protective patina is formed.
Cast iron pans are not forged, but cast directly into their shape from castable iron.
Cast iron pans are made from up to 100% recycled material.
Exclusive cast iron pan sets:
There are also cast iron pans with a coating available to buy. These do not need to be burned in before first use, which makes things a little easier for beginners. In these pans, a non-stick coating replaces the patina of normal cast iron pans. Real professionals, however, attach great importance to a good patina, which improves the non-stick effect with each use of the pan and also protects against rust. The biggest advantage of cast iron pans is that they can be used on almost all heat sources. They can be used for BBQs over an open fire as well as in the oven, for example for browning dishes, or on an induction stove. The hard and brittle nature of the material makes this possible. The good thermal conductivity is particularly evident on induction stoves - however, rapid temperature changes are not possible with cast iron. The advantage of induction is that the hotplate heats up quickly and cools down quickly. Since cast iron pans maintain their temperature for a very long time, you do not benefit from this effect. However, dishes can be kept warm and cooked in cast iron pans for a long time. When preparing food, you should definitely take the time to cook it afterwards! You should also be careful, as the pan handle stays hot for a long time. We always recommend using professional grill gloves or pot holders .
The even heat distribution and long heat storage are both advantages and disadvantages of cast iron. Cast iron pans are less suitable for dishes that require a quick change in temperature when frying. Cast iron pans are also relatively heavy compared to other variants and therefore not ideal for everyone to handle. In terms of durability, however, cast iron pans can hardly be surpassed - provided the material is properly cared for. In order to preserve the patina of cast iron, it must never be cleaned with detergent or chemical substances! Putting the hot pan directly into the dishwater or even in a dishwasher after use is an absolute NO-GO and can lead to serious damage. To clean cast iron, it is sufficient to wipe the pan dry with kitchen paper after it has cooled down and then clean it with lukewarm water and a sponge if necessary. There are also special cleaning tools for cast iron. To care for it, you should rub the dried pan with cooking oil, which helps the patina to form.
Let’s summarize all the advantages and disadvantages of a cast iron pan:
ADVANTAGES
• High thermal conductivity
• Very long heat storage
• Extremely long durability
• Suitable for the oven, induction cooker and open fire
DISADVANTAGES
• Relatively high weight
• Long time needed to heat up
• Burning in and maintenance necessary
If you want to see the advantages of a cast iron pan for yourself, we have a range of cast iron pans on offer . The brands Lodge, Le-Creuset and Petromax offer cast iron pans of the highest quality that you can enjoy for years or even generations. Take a look at our shop!