When it comes to durability, cost effectiveness, even heat distribution, stovetop to oven versatility; it’s really hard to beat cast iron cookware. You may be surprised to learn that I only recently added cast iron cookware to my kitchen arsenal.
I never understood the appeal of using pots and pans that you can’t wash in the dishwasher. I mean, what is all the hype about? Is cast iron all that and a bag of chips? Well now that I have begun using cast iron cookware, I’m a convert! I find myself reaching for my cast iron skillet more and more. I confess, I’ve joined the cast iron fan club!
If you are still on the fence about whether you should purchase a cast iron pan I’m here to give you a gentle nudge to take the plunge. Here are just a few of the benefits for why you should consider adding a cast iron pan to your cookware collection.
Inexpensive. Compared to other cookware, cast iron is a very affordable option. A 10″ griddle or skillet will set you back you less than $20. No, that’s not a typo. If you are used to spending hundreds of dollars on a high end skillet you are going to be pleasantly surprised at the affordability of cast iron cookware.
Superior Non-stick surface. Safer to use than pans coated with a nonstick surface. A well seasoned pan will provide you with a non-stick surface that will never flake chemical particles into your foods.
Made in the USA. High quality Lodge cast iron pans have been manufactured in the USA for almost a 125 years. Founded in 1896 by Joseph Lodge, Lodge Manufacturing is one of America’s oldest family owned cookware companies in continuous operation.
Versatility. Cast iron pans can go directly from the stovetop straight into the oven. Pans can be used for various cooking methods; searing, sautéing, frying, baking and roasting.
Even heat distribution. Because of the heat retention properties of cast iron, food will keep warm on the table for long periods of time. Preheating the pan will result in evenly cooked foods.
It’s good for the planet. Because cast iron pans will last for decades, you won’t need to replace them. That means less waste going into our landfills. You will be hard pressed to find more durable cookware. If properly cared for, a cast iron pan will last you a lifetime.
There really is no mystery in caring for and maintaining a cast iron pan so that it lasts you for decades. Really the only drawbacks that I can see when it comes to cast iron cookware is the weight and the fact that you never want to put it in the dishwasher.
A good cast iron pan is not a lightweight piece of cookware, cast iron is very heavy. If you have trouble lifting heavy items you may find it challenging moving a cast iron skillet filled with hot foods from the stovetop, to your oven, to the table.
I’m a big fan of the dishwasher! So the fact that you should never put your cast iron pans in the dishwasher is a drawback for me. Rust is the number one enemy of cast iron cookware and washing it in the dishwasher is a sure fire way of promoting rust. Not only will it promote rust but it will destroy the seasoned finish.
Have I lost you? Not sure what a “seasoned” finish is? Take a deep breath; it sounds complicated but it’s actually relatively easy to maintain cast iron cookware. I promise!
Every time you cook with a pan you typically add fat to the pan to prevent foods from sticking. Each time you cook, the heat and the fat adds another non-stick layer to a cast iron pan. The heat bonds the fat to the surface of the pan and into a hard finish. A well “seasoned” pan is just a pan that has been used for many years and thus has a good non-stick hard “seasoned” surface.
If you purchase a new Lodge cast iron pan, it has been seasoned at the factory and you won’t need to season it prior to first using it. Just give it a good wash with warm soapy water, dry it completely and you are ready to go. Remember water promotes rust so you always want to dry your cast iron pans immediately after washing them.
If you aren’t sure that the pan you have has been seasoned you can easily do it at home in your oven. It’s a very easy process.
Begin by preheating your oven to 450 degrees.
Use either shortening, vegetable or canola oil when seasoning cast iron pans in the oven. A flavor neutral oil with a high smoke point works best for seasoning a pan.
Using a paper towel, wipe a thin layer of oil onto the entire surface of the pan.
Apply a thin layer of oil. Too much oil will produce a sticky finish, so use oil sparingly.
Apply oil to the entire pan, both inside, outside, and the handles. Flip pan over and oil the bottom too. Seasoning the entire pan helps to seal it and will help protect it from rusting.
Place pans upside down in the oven and heat them for an hour. Open your windows to air out the smokey smell. After an hour turn off the heat and crack open the oven door. Allow pans to cool and come to room temperature in the oven.
Once pans are cool they are “seasoned” and ready to use.
To maintain your pans, wash them in warm soapy water after each use and dry them immediately. Pans can be “seasoned” a few times a year to ensure a good seal and non-stick surface.
That’s it! It’s not difficult to care for and maintain cast iron. It really isn’t rocket science. Once you cook with it you will be hooked. The heat retention and even cooking produces excellent results in the foods you prepare. It’s far superior to other pots and pans, and the nonstick surface makes cooking with it a dream.
Got a new pan you want to try out? I have the perfect recipe! Try these Steak & Potato Nachos for an excellent meal that works perfectly using a cast iron skillet. It’s one of our favorites!!!
Did You Try This?
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