How to Cook with Cast Iron Cookware

Are you considering a swap from Teflon or ceramic pans to cast iron? Or are you just wondering how different it is to cook with cast iron cookware? Keep reading to find out more!

Why Use Cast Iron Cookware?

There are several reasons to make the swap to cast iron cookware.

First and foremost, it is incredibly versatile. No other pan in your cookware collection will match up to a well-seasoned cast iron skillet. You can soften your onions and garlic on the hob, add the rest of your ingredients and then move your stew to the oven to simmer away. Cast iron works on any hob type: gas, electric, or induction. You can cook pizza in your cast iron skillet. You can bake bread in your Dutch oven. The possibilities are limited only by your imagination!

Secondly, cast iron is exceptionally durable. As long as you follow a few simple steps to take good care of your cookware, it will literally last generations. The only real threats to the longevity of your cast iron are damage from being dropped, and sudden temperature shocks (such as adding frozen ingredients to a hot pan), which can cause cracking.

Thirdly, it is the ultimate in non-toxic cookware. If you opt for raw cast iron rather than enamel-coated, there are no nasty chemicals that break down as you use your pans and gradually seep out into your food. You can also use any utensils alongside your cookware without fear of damaging a non-stick surface.

How Is Cast Iron Different from Other Cookware?

Cast iron is exactly what is says on the tin; it is made from molten iron which has been poured into a mould and set as a solid item of cookware. As the mould needs to be broken to extract the item of cookware, every piece of cast iron cookware is as unique as its own single-use mould.

Generally you have two options for your cooking surface with cast iron items; either plain cast iron or an enamelled surface. Plain cast iron has no coating, unlike other non-stick cookware. As such, it is unique in its ability to improve with proper use and care over time, whereas Teflon and ceramic cookware degrades.

Cast iron comes in a variety of shapes and sizes. Griddles, skillets, milk pans, saucepans, Dutch ovens. You are sure to find a style to meet your needs.

How to Cook with Cast Iron

Cooking with cast iron is a different experience compared to other types of cookware. To achieve the full non-stick benefits, the pan needs to be well-seasoned (see below). When your cast iron is new, the surface is more porous and liable to rust. So it is best to avoid cooking certain foods in it until you have seasoned it.

The first group of foods to avoid initially are acidic foods such as tomatoes. These can react with the surface of your cast iron and leave a metallic taste in your food.

The second group are foods with strong favours, such as garlic. These can linger in your cast iron and impart their flavour on your next dish.

Thirdly, eggs are best avoided until your cast iron is very well seasoned. Besides the fact that they will stick to your pan, egg whites can also react with the surface of your cast iron, leaving it at risk of rusting.

In addition, it is best to avoid cooking delicate fish in your cast iron. The intense heat of a cast iron skillet will likely over-cook the fish.

To be fully non-stick, your cast iron must also have had 5-10 minutes to gently warm up before adding your chosen cooking oil and ingredients.

But once your cast iron is up to temperature, it retains heat remarkably well and will keep your dish simmering away while you’re cooking.

How to Care for Your Cast Iron Cookware

It is important to take proper care of your cast iron pans. When you first get a new item of cast iron cookware, it will need to be seasoned. This involves lightly coating the item in oil, either with by brushing it on with a silicone brush or rubbing it on with some paper towel, and then slowly heating the cast iron so that the oil bakes in. Allow your cast iron to cool before storing it.

After each use, wipe your cast iron clean with a cloth and hot water. Do this as soon as possible after you have finished cooking, as it is best not to leave food sitting in your cast iron.

Thoroughly dry and store in a cool, dry cupboard. Do not use dish soap, leave your pan to soak for extended periods or put your cast iron in the dishwasher; this will strip away the oil you have baked on, and you will be back to square one. Storing your cast iron when it is not properly seasoned can result in rusting.

If you find food is starting to stick, re-season your cast iron as described above. Caring for your cast iron in this way helps to prevent rust and also ensures that your cast iron gets better and better with time.

We have found that this is where our range cooker really comes into its own. When the fire is on, it is the ideal opportunity to re-season all our cast iron items.

Some Negatives of Cooking with Cast Iron

As described above, cast iron cookware items are made by pouring molten iron into a mould and allowing it to set. They are solid pieces, and as such are noticeably heavier than other items of cookware of comparable size.

When paired with an induction hob, cast iron skillets can develop hot spots which can char the ingredients in those localised areas if you’re not stirring frequently.

Summary

There is a learning curve to working with cast iron. But the time spent waiting for your skillet to warm up and seasoning your pans periodically is worth it. You will reap the rewards for decades to come as your cast iron items last longer than any other cookware, and continue to get better with use.

So, I highly recommend at least giving cast iron a try. Because it is so resilient, it is possible to find cast iron pans for an absolute bargain in charity shops and second-hand stores. If they are a little rusty, a good scrub and season will have them back in working order in no time at all.