All About Cast Iron Pans

Cast iron pans are an integral attribute of any kitchen, as they have their advantages over other types of cookware for frying. In order for this utensil to please the hostess for many years, you need to know how to use it and take care of it.

The main thing that distinguishes cast iron from other metals is its impressive weight. Regardless of the fact that the pan is an unpretentious and versatile tool in the kitchen, you must use it correctly.

A new cast-iron skillet must be calcined, otherwise it will spoil the taste of the first meal prepared on it. The thing is that cast iron is a porous material, when heated, it expands and oil gets into its pores. At the time of manufacture of the dishes, a product is used that is necessary to maintain an attractive appearance and protect against rust.

At the time of first cooking, technical oil is released and enters the food, thereby spoiling its taste and smell. Calcination allows you to get the necessary non-stick layer, which is stored later, if the hostess properly washes the pan and does not use cleaning products with large hard particles in the composition.

In the process of calcining the pan, the hostess's primary task is to treat her with oil, which when heated penetrates the pores and remains there.If the pan does not have cracks, then even old dishes can be put in order. First, rust is removed from its surface, then the cast iron is heated and sunflower oil is applied to it. The dishes are allowed to cool.

Many housewives doubt whether cast iron is suitable for their stove. Indeed, each cooking panel has a number of characteristics and excellent heating parameters. Universal cookers include electric stoves, since any pans can be used on them. The only requirement in this case is the wall thickness. This indicator should be at least 3.5 millimeters. It guarantees uniform heating of the dishes, so any product will be ready faster and retain healthy vitamins.

When using a gas stove, it is worth remembering that the use of open fire for cooking has its own characteristics. If you use a pan with a smooth bottom, then the flame will literally have nothing to “catch on”. That is why in such cases it is better to choose dishes with a groove, because it heats up faster.

Cookware with a smooth bottom is perfect for glass ceramic plates. On induction panels, only special containers with appropriate markings may be used.

Each pan has a corresponding a mark by which it is easy to determine the compatibility of the product with the stove. If it is absent directly in the pan, then it must be indicated on the box.

Culinary specialists in their work take into account the heating temperature, the material in which the dish is prepared. For example, in stoneware, stews and stews are ideally made. Cast iron cookware is often used for pilaf, in it rice absorbs the necessary aroma and does not boil.

The use of cast iron in the household is undeniable, since none of the other metals repeats its unique properties. Among the most outstanding advantages are:

• uniform heat distribution after heating the dishes, respectively, and the products in the pan are cooked the same way;
• cast iron keeps heat longer; therefore, food remains hot for a long time;
• such dishes are ideal for stewing;
• safety, since cast iron does not contain toxins that could be released when heated;
• lack of deformation even with prolonged heating;
• durability with proper care;
• the presence of a natural non-stick layer.

But, like any other material, cast iron has some disadvantages. They are not so significant as to abandon dishes from it, but they should be taken into account:

• it heats up for a long time;
• has a lot of weight;
• requires proper care;
• food cannot be stored inside it for long.

Cast iron pans are delivered to the market in a large assortment. There are cast deep and flat, used exclusively for frying pancakes. In such dishes, the dish turns out to be amazingly tasty and is well baked without burning.

Popular with consumers models with cover, because the buyer gets the maximum convenience when cooking. There are options on a wooden stand that are ideal for serving hot dishes right to the table.

The variety of such kitchen utensils cannot but please the hostess. If a few decades ago a cast-iron frying pan was presented in one version, today there are models with non-stick coating and with removable handles. Modern technologies are constantly evolving, each manufacturer seeks to take into account the desires of the consumer.

More and more models appear on the market that are used for a specific case, for example, portioned pans for barbecue or roasting pan. Enameled dishes also do not go out of fashion.

It should be noted that cast iron is suitable for use in induction furnaces, since it is a wonderful ferromagnet. Induction bottom is one of the modern developments of manufacturers. In pans with a corrugated bottom, you can not use oil at all. Such dishes fit perfectly in the dishwasher. The only drawback is the metal handle, which is easily burned, and the lack of a cover.

Universal cast iron products are made without coating. On pure metal it is allowed to cook any dishes, while they do not lose their flavor. Such dishes can withstand heat even on an open fire. On sale there are also small pancake options with a diameter of 500 mm.

For cooking hot sauces, you should definitely have a small cast iron in the kitchen pan-frying pan. The dishes are distinguished by thick walls (about 7 mm) and a spout in the design. The weight of such a pan, despite its modest size, is 1 kilogram. During cooking, the sauce does not burn due to the fact that the heat is distributed evenly.

Non-stick coating is now successfully applied to cast iron products. Although these pans have many advantages, they are very demanding on cutlery that come in contact with their surface. Grease and burnt foods can be easily cleaned by simply pouring boiling water over the container. Smells of dishes are not absorbed.

Can be found on store shelves. enamel panson which it is convenient to fry different foods. If the enamel layer is also on the outside, then the dishes warm up faster. The disadvantage of such a coating is that it is not resistant to shock. Over time, the enamel begins to crack, the product loses its attractive appearance.

Cast iron pans are large and small, deep and not. It all depends on the purpose of the dishes. The diameter is measured not on the bottom, but on the top edge, as some models expand upward. On the box or in the instructions for the dishes, the size is also indicated on the top edge. If the product is 28 cm, then the cover on it should be the same.

Before talking about the dimensions of this type of cookware, it is worth mentioning the cooking stoves, the base burners of which have a standardized size. Medium - 180 mm, small - 145 mm, and large - 225 mm. The bottom of the pans has the same dimensions.

Modern stoves are made contrary to previously established rules, which is worth considering when buying a pan. The smaller the burners, the more space, therefore, the dishes can be used wide, larger in diameter than the burner itself. Voxpherical pans are characterized by a flat small bottom, but their walls have a larger diameter, so such dishes take up a lot of space.

The following models are considered the most popular in size (in mm):

• 18;
• 20;
• 22;
• 24;
• 26;
• 28;
• 30;
• 32.

The most popular are pans with a diameter of 26 and 28 centimeters. Professional chefs know that the quality of a dish depends on many factors, including the presence of a massive bottom and the size of the burner that matches the dimensions of the dishes used.

When using a gas stove and a large frying pan, you can apply flame chopper. The main purpose of this device - evenly distribute the heat.

Good cast iron pans are both foreign production and domestic.The best manufacturers are those who were able to create a product that fully meets the requirements of the consumer and combines safety, strength, durability, attractive design.

There are models from unknown manufacturers on the market, but experts advise choosing world-famous brand dishes, since it meets the necessary requirements of international standards.

• Berghoff. A Belgian brand that supplies its dishes worldwide. He makes not only pans, but also other kitchen utensils. As for the specific pans, the line is presented in several series. There are models for baking pancakes and for grilling. The manufacturer is so confident in the quality of the delivered goods that it gives him a 10-year guarantee.

• Fissman. So far, a young brand that has many ambitions. In just 5 years in the market, the manufacturer was able to win the attention of the consumer and strengthened its position. Chinese products of good quality, which has an affordable cost. Plants with large production capacities are working on the manufacture of pans of various sizes and heights.

• KitchenAid. Not everyone knows the American brand that does not lose its position in the ranking of the best. He is engaged in the manufacture of everything that could be useful to the hostess in the kitchen. He has a poor selection of pans, but they are of excellent quality. There are enameled models and grill presses.

• Le creuset. As you know, the French consider cooking a special art, they know and know how to make unique masterpieces. This brand offers pans in a huge assortment, there are even donut-frying products in the line. If previous manufacturers are trying to deliver goods at a real price with acceptable quality, then you have to overpay for it. The cost of the cheapest model starts at 9,400 rubles. This price is indicated on the official website, respectively, in the stores the pan will cost more.

• "Biol." The brand that produces dishes in Ukraine. It has been on the market for 17 years and during this time there have been no questions about the quality of the delivered goods. The assortment is really chic - there are pans of any size, shape, with and without coating. Cost of goods - within the middle price range.

• Seaton: The company has always specialized in the manufacture of cast-iron cookware, so over the years it has managed to achieve the highest quality. The cost at the same time remained at an affordable level. If you order goods with delivery, one product will cost 1000 rubles on average. Large pans are more expensive, from 2000 rubles. This is a good alternative to Western counterparts, at least, can compete with them worthily.

• Rondell. The brand has a rich history, but the company is not used to stopping at the achieved results, therefore new models appear on the market annually. In their production, cast iron alloy is used, which could even conquer the European market.

• "Dobrynya." This is a domestic manufacturer that produces, in addition to pans, electrical equipment for the home. The products are of good quality, but there are also defects. It costs more than Ukrainian and Chinese brands.

• Baumalu. It produces good woks with a diameter of 360 mm. For ease of use, the design provides two handles. Walls with a thickness of 8 mm are an ideal solution for baking and stewing meat. Models come with a grill, it is used for cooking steamed.

Separately, it is worth considering specific models of cast iron pans.

• "Kelli KL-0131-28." Wok with thin walls. It can even be used for cooking soups. The diameter of the pan is 280 mm; on both sides it has an enamel coating. Inside, the products quickly heat up, after cooking, its remains can simply be washed off the surface. The manufacturer thought over the shape and design of the handle. Its surface fits perfectly in the hand and does not slip.The cost of the product starts from 1800 rubles.

• "KitchenAid KCI10GPOB." A grill pan is a non-standard solution for those who are accustomed to quickly organize a picnic. The set includes silicone handles. This material does not heat up even if you put the dishes in the oven. Comes on sale with a cover press. On sale can be found in three colors. Of the advantages, high-quality enamel can be distinguished, the ability to use on any plate. You can install the dishes in the oven, heated to a temperature of 250 degrees. The disadvantages of the model are its large weight and cost.

• "Regent Inox Linea Ferro". Pancake pan, which has standard two-centimeter sides and a diameter of 260 mm. The handle is made of wood, if necessary, it can be easily removed. If necessary, the pan acts as a baking dish, equipped with an induction bottom. The model is ignited in production, so you can immediately begin cooking your favorite dishes immediately after purchasing it. This is a rather heavy product weighing 2.6 kilograms, so cooking pancakes on it is better with a spatula.

• "Myron Cook Evolution GR24SET". Model of a frying pan with a press lid. The diameter of the product is 240 mm. There is a cover in the package, its size is slightly smaller. This feature allows you to press the steak to a hot surface and get it with a characteristic grooved notch. The handles of the pan are wide, monolithic. The product can be used for cooking in the oven.

To choose a cast iron pan correctly and not be disappointed in the purchase, you need to know what criteria should be paid attention in the first place. A huge assortment is sometimes confusing for a simple buyer. It is not always clear what utensils are used for what. Modern brands put on the shelves stewpan, pancake pans and grills. Some models are suitable for cooking specific dishes, others, on the contrary, are universal.

Complicates the selection process and the variety of coatings, which may be:

• teflon;
• ceramics;
• enamel;
• titanium;
• Excalibur
• without cover.

If you base your choice on the purpose of the pan, then a universal product that is suitable for frying, stewing, baking pancakes will be a win-win option. You can buy a model and for each case separately - stewpots, pans for making muffins are also available.

Deep products do not lose popularity, as they are ideal for cooking pilaf and many other dishes of Asian cuisine.

There is also a so-called premium segment which focuses on the manufacture of grills, pans, presses. Such products are not cheap, but they allow you to diversify the menu.

The diameter of the pan is also important and it must be selected based on the specific needs of the hostess. Too large models cannot be washed in a dishwasher, but it’s convenient to fry potatoes in a large family. A good option would be the dishes, the diameter of which varies from 40 to 50 cm. Such dimensions also require increased sides.

Pancake Pans have low sides, thanks to which it is possible to easily remove the dish from the pan. The standard diameter of such a product is 250 mm. On sale there is a special stick used for rolling dough.

If we consider a pan with or without a coating, then the two products do not differ much in frying properties, but more care is required for pure metal. Any of the non-stick coatings can be easily cleaned with hot water and a soap solution, with cast iron everything is different.

Uncoated dishes can be restored if rust appears, while with a cracked enameled, ceramic or other coating, the product can be thrown out in the trash.

The last parameter that must be taken into account when buying a pan is the thickness of the bottom and walls. There are products on sale in which they have the same indicator. Most often it is 3 mm, but they sell dishes and are thicker. The larger this parameter, the longer the product warms up inside. Thin-walled models are used for sauces, thick-walled models are used for grilling.

Cast iron products require special care. Use and place such dishes on a glass-ceramic plate is with great care, because it weighs a lot and can accidentally damage the surface.

Regular prevention is the first thing you should pay attention to a caring hostess. After cooking, the pan will need to be thoroughly cleaned of food debris. Cast iron is known for the fact that food gets into its pores when exposed to temperature, as a result there is an odor that you need to be able to get rid of correctly.

It is enough to immerse the dishes for some time in hot water and apply a soap solution. The use of strong chemicals, and especially with large abrasive particles, is strictly prohibited. A simple sponge will perfectly remove the remnants of softened food. Sometimes they take for cleaning salt or soda.

After the dirt is removed, the dishes will need to be calcined, greased with oil and left to cool. The protective layer is formed by itself. The longer you use the pan, the thicker the natural non-stick coating forms on it. Most housewives do not know whether to remove it.

There are several ways to do this.. The pan can be sent to the oven for several hours, but it is important that the dishes do not have a plastic handle, otherwise it will just go bad. Removing a metal container from the furnace, it cannot be scalded with cold water, this will lead to the appearance of microcracks on the surface, respectively, the pan will be irreparably damaged. The product must cool by itself on the stove. Nagar will lag behind and it will be possible to separate it.

You can effectively remove the layer by soaking the pan in hot water with a small amount of liquid soap. When the cast iron can be cleaned, you can wipe it with a towel and grease it with sunflower oil. It is necessary to store the utensils in a well-ventilated cabinet, since mold and rust can form in the pan with high humidity.

A simple solution of vinegar and water, which are mixed in a ratio of 1 to 1 and applied to the surface for 30 minutes, will help to clear the pan of the orange layer that has appeared. After that, the rust is easily removed with a simple soft sponge. The metal is calcined again and greased with oil.

A mandatory requirement for cast iron utensils is its preliminary calcination before first use. This procedure does not apply only to models on the surface of which an enamel layer is applied.

It doesn’t matter in which country and which brand the dishes are made. In the manufacturing process, metal is always coated with technical oil. It is designed to create a protective layer that protects against the appearance of rust. If you try to cook food on it immediately after purchase, the dish will acquire a taste of machine oil.

For calcination, you can use ordinary table salt or vegetable oil. If the first option is used, then you will need to pour a thick layer of salt in the pan and put it on a small fire.When the pan is completely cast iron, without a protective coating or plastic inserts, it can be placed in the oven. Models with a protective layer are not calcined.

The time in each case is selected individually. The thicker the walls and the bottom, the longer it takes to heat the dishes. It’s worth focusing on the color of salt, over time it will change it. As soon as the salt turns yellow, remove the pan and allow to cool. Salt is no longer used, it has absorbed harmful technical oil, so it is thrown out. When the product is not very hot, it can be lubricated with oil.

When using only oil for calcination, a new container is washed under warm water, then put on a fire and pour so much liquid into it that it completely covers the bottom. Even with an average fire, 10 minutes is enough for the dishes to glow.

The frying pan should cool, drain the waste, and wipe the product dry. It is best to use a paper towel for this.

There is another method of calcination, but it is suitable when the hostess has no doubt about the quality of the cast iron used in the manufacture of dishes. The pan is set on fire and warmed up until it begins to lighten. A change in color indicates complete combustion of the technical oil. In this case, an unpleasant pungent odor is released, therefore it is better to open the windows in the house or turn on the hood.

The container is removed from the fire and immersed in water, then warmed again. When it is completely dry, it is lubricated with oil, a layer of salt is poured into one centimeter and again heated. Before you put the container in the cabinet, you just need to wipe it with a paper towel.

According to numerous reviews, a cast-iron skillet must be in the house of every housewife. Meat is amazingly baked in such dishes, pilaf is especially aromatic.

To make the pan last a long time, you need to properly care for her. The creation of a protective oil layer is necessary, otherwise rust will appear on the dishes.

Do not store cast iron in a humid place, as mold begins to form inside the pan. Dishes must always be wiped dry.

Also, do not clean enameled and other models with a protective coating with cleaning products that contain large abrasive particles. Do not scratch the surface with a knife or fork.

See how to prepare a cast iron pan for use in the next video.