Truths, Myths About Cast Iron
We’ll be LIVE 10:30 AM EST
HASHTAG: #AMCoffee
Cast Iron Myths and Realities
Photo Credit: J. Kenji Lopez-Alt
They say it is so hard to care for cast iron pans and skillets. Well, I tried it myself and find it really easy. My mind was changed with the information I read up on that quickly reversed my attitude and misconceptions about cast iron.
Please scroll down to view the discussion points with the most valuable valuable facts that helped me personally to add some new cooking ideas with the help of cast iron skillets and pans. The foods and recipes that can be made in these kitchen gems are endless! Cobbler pies of all sorts, Mexican recipes (my favorite is fajitas) and bakes dishes with veggies, pasta and fish. Truly, cast iron can change the way you have fun in the kitchen!
AM COFFEE – Sign In! HELLO, Everyone!
good morning i love my cast iron skillets
Good morning!
Hello everyone, I have 4 cast iron skillets.
@Barbara Good morning
I will
here but late!!!
Retweet, Repin, Shout-Out!
RETWEET #1
RETWEET #2
RETWEET #3
RETWEET #4
RETWEET #5
RETWEET #6
RETWEET #7
tweeted them all
All done
i retweeted all and those drinks look great have yet to see them in OHIO
Iron Cast Myth 1
Cast Iron is Difficult to Maintain
Reality –> It’s easy to maintain indeed! The stuff is built to LAST, and it would take some hard effort to ruin it!
Most cast iron pans come pre-seasoned, meaning that you do not need to do anything or be careful with it, as the whole “pampering” of this babe has been done for you!
Store iron cast pans nested – don’t be afraid it would chip off!
oh they sure are i love mine and right they are impossible to ruin unless you dont know how to care for them
Nothing like cast iron skillets. I still use my grandmother’s after 40 + years.
Pamela,
What recipes/foods do you cook in your iron skillets?
I am always on the lookout for new recipes!
I have 4 cast iron skillets, I have never heard of any one throwing one away because it couldn’t be cleaned and seasoned.
I have 2 and they still look like new!! I love them!!
Iron Cast Myth 2
Cast Iron Heats Really Evenly
Reality –> Not so! Those spots that connect directly with the flames or heating points, get hot faster than the rest of the pan.
To heat a cast iron pan evenly, place it over the burner and let it preheat for at least 10 minutes, rotating it every once in a while.
The advantage of the cast iron lies in its Volumetric Heat Capacity! In plain English it means that once it’s hot, it stays hot!
This function is important when cooking different dishes with meat that require to keep the recipe under certain conditions. Cast Iron pans are superb for that type of cooking! If you are cook – you already know it!
In addition, when you prepare foods in cast iron, all foods that are layered within the pan come in contact with extreme heat, thus it’s cooking not only on the surface of the pan, but all foods that does not come in direct contact with the heated surface.
Photo credit: J. Kenji Lopez-Alt
oh yes i agree you must know who to cook with them it takes some time knowing how to do this with trail and error but i have been using my pans for years
I agree, I always preheat, I have a very small one I fry eggs in.
I love cooking veggies and fish in cast iron. Mexican fajitas are the way to go. All veggies are amazing coming out of the pan! Just wrap them up and enjoy!
I preheat skillets then layer or just cook what I need to.
Iron Cast Myth 3
The Cast Iron Pan Is Non-Stick
Reality –> No so!
However, when you season the surface of your cast iron pan before you add any food onto it, you are safe to cook and enjoy the meal!
Photo credit: J. Kenji Lopez-Alt
oh yes they must be cleaned and dried a certain way and them seasoned right if not they will stick but once you know the trick and do the right method you will be ok
I so agree, when I bake cornbread in mine, I have spots that stick. My husbands 80 year old aunt told me when it gets really bad, use a piece of sand paper on the spots and re season again.
i never thought of sandpaper!! Great tip!!
Barb,
Yes, sand paper works wonders on cast iron!
Iron Cast Myth 4
Don’t Use Metal Utensils on Cast Iron
Reality –> The seasoning in cast iron is very resilient to almost any damage attempt! It is explained by one fact that the seasoning (outer surface) is chemically bonded to the metal!
Feel free to use your metal scrapers and spoons to do the cooking!
There’s a test one person undertook to see when his cast iron would start to flake off and give in to chipping –>
“In order to get my cast iron pan’s seasoning to flake off, I had to store it in the oven for a month’s-worth of heating and drying cycles without re-seasoning it before I started to see some scaling.”
I don’t think it is going to happen to you and me!
And when you see those black flakes coming off the cast iron pan – it’s probably carbonized pieces of food that you cooked.
Photo credit: J. Kenji Lopez-Alt
when my pans get real bad i stick them in the wood burning stove to give them a good clean then i have to preseason them to bring them back and yes you can use any thing in theirs pans i know i let my hubby use them so he dont mess up my other pans
I take mine camping with me. Letting the campfire so some work for me.
No wood stove or camping here.
But I continue to season mine, and they do work well.
Just a little bit of care like drying and storing without water drops, plus adding oil and pre-heating make all the difference in the quality of food and durability of the product.
I use metal all the time, Doesn’t hurt a thing.
we use both and yes the metal i fine i love having them for the grill they are great to have for outside cooing
Iron Cast Myth 5
Modern Cast Iron is Just As Good as Old Cast Iron
Reality –> What has changed is the production methods of metal, though the ingredient could be the same.
The before 50s cast iron used to have that polished look as the surfaces were polished during the production time. After the 50’s when the cast iron products had to scale up significantly, that precious polishing stage was dropped off out of the process, resulting in a more pebbly and grainy surface.
i have some old ones and a few new ones i do see a little difference but not much
Is it true the ones now say they come preseasoned?
I would trust the label, preseason it again.
I bet mine are over 50 years old. I bought them at a flea market years and years ago.
Barb,
I would like to get the older ones that have that process of polishing in them.
Need to hit the places like flea markets. Never have seen them though in the open markets I’ve been to.
i have new and i have one from grandma i see a difference quality today is not the same and the older one is for sure heavier!
Iron Cast Myth 6
Never Cook Acidic Foods in Cast Iron
Reality –> It is OK to cook acidic foods in cast iron pans. Just make sure those foods are not left on a long simmering cycle! Such foods like Tomato Sauce, as an example. But short-term cooking of acidic foods would not harm anything or anybody.
Here are great tips on How to take care of a Cast Iron Pan by J. Kenji Lopez-Alt, who is a Managing Culinary Director at Serious Eats.
Photo credit: Gluten Free Blog
I have seen people make foods like peach cobbler in cast iron pans. Turned out great.
I think once we figure out the process and what it takes for each cast iron pan, then the majority of recipes come out simply lovely. I really love my omelets with tomatoes in a cast iron. Or another great thing we do is Mexican recipes like fried veggies in a cast iron pan. They come out undeniably delicious.
I love my cast iron! I cook and bake everything in it, My mom gave me my first cast iron pan when I first got married. She told me to never buy new cast iron, always buy used because it would be well seasoned. At first, I had a hard time keeping my cast iron from rusting, food sticking etc. but after using it for about a year, I became a pro and now I have no negative issues with cast iron. Theres nothing like a t-bone steak cooked in a cast iron pan!
i mostly use mine for frying and french fries and the benefit of cooking on the iron is just the best @abedabun dawn i to got mine from my mom and she said the same thing but i did buy a grill pan and i love it
I love frying chicken in mine, It even looks better than chicken fried in a regular pan. LOL
I cannot get enough of veggies in my cast iron for the Mexican fajitas!
Love, love them! My family cannot live without these fajitas when we have a Mexican meal. They always choose this recipe.
Here are great tips on How to take care of a Cast Iron Pan by J. Kenji Lopez-Alt, who is a Managing Culinary Director at Serious Eats. These are his tips as said in his words.
• Season it when you get it. Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you’re good to go.
• Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.
• Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you’re done.
• Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.
• Don’t let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and re-seasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.
that is how i do it my grandma taught me at a young age how to take care of them
I didn’t know the effort it takes to take care of. But must be worth it. What advice do you have for someone who is considering cast iron but never owned any?
Buy used, maybe at like a flea market. The older ones are better. Even if it looks rough, you can clean it up and enjoy for years and years.
Lisa,
No worries. It is not that difficult at all!
Just dry yours.
Then preheat and season with oil. That’s it. You are ready to cook in a cast iron!
Yes, this is how I maintain my skillets.The most important thing I can say is, Never let the skillet set. Use it and clean it up immediately.
Barb,
Procrastination doesn’t serve anybody! Even cast iron skillets!
well i thought that was the only way to do it! I know no other way to season the pan
I inherited mines from my grandmother and her sister.I have all shapes and sizes and I use them daily for everything. I keep them well maintained also.
Renee,
You’ve got quite a collection!
These kitchen classic pans last for several lifetimes!
And I notice the food cooked in them is, too, an amazing experience. More flavor, more soul when we cook.