Advantages of a cast iron pan

Cast iron pans and pots have been used all over the world for centuries. And for good reason. When properly maintained, a cast iron pan will last a lifetime. That's why you'll find pans that are over a hundred years old. They still look good and are still usable after all these years. Cooking with a cast iron pan has many more advantages.

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What is a cast iron pan?

A cast iron pan is almost always made entirely of, you guessed it, cast iron. They're made from a mixture (alloy) of iron, carbon, manganese, and silicon. The raw iron is melted down with coke, a type of coal, and lime. This mixture is then poured into a mold. Hence the name "cast iron."

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In Asia, especially China, Japan, and Korea, there's a long tradition of cooking in cast iron pots. These pots first appeared in history around 680 AD. They were used over an open fire, a condition cast iron pots are particularly well-suited to. Dutch ovens, for example, are famous examples of these, cast iron cooking pots brought to America by Dutch emigrants in the 19th century. Only after the advent of the stove did cast iron pots truly become popular. They were beloved for their durability.

You can easily recognize a cast iron pan by its material. When you hold a cast iron pan in your hands, you'll notice it's considerably heavier. The material is also much rougher compared to a regular aluminum frying pan. It's precisely this material that gives a cast iron pan its advantages.

Are there any advantages to baking in a cast iron pan?

Absolutely! If you decide to buy a cast iron pan , you'll quickly discover the advantages of these incredibly durable pans.

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A cast iron pan gets better with every use

When you're looking to buy a new pan, you'll find yourself overwhelmed by an absurdly large selection of nonstick pans. Ceramic, enamel, Teflon—they all promise the perfect nonstick coating. But, it's still a chemical layer that will gradually deteriorate over time.

When you buy a cast iron pan, it doesn't have a non-stick coating. You have to create this yourself. By applying vegetable oil to the pan at a high temperature, you create the very best non-stick coating.

Regular use and proper maintenance (important!) will make your cast iron pan better and better. You'll eventually have an indestructible pan that not only can handle boiling hot, but also prevents your food from sticking.

Cast iron can retain heat well

One of cast iron's best qualities is its ability to retain heat for a long time. Once a cast iron pan reaches the right temperature, it stays hot. If you're looking for a good pan for steak and other meats, a cast iron pan is the best choice.

Cast iron pans are durable

Cast iron is so incredibly durable that a pan a century old can still be used without any problems. The same can't be said for the average nonstick frying pan, which only shows signs of wear after a few months. A cast iron pan is practically indestructible. It's a purchase you'll truly enjoy for years to come.

Prevents food from burning

People sometimes think that food will always burn in a cast iron pan. That's a myth. A regular pan is made of aluminum, which conducts heat very well. However, if you place it on the stove, the heat will be distributed unevenly. These are the so-called "hot spots" that cause your food to burn.

With a cast iron pan, that's absolutely not an issue. Cast iron is a poor heat conductor, but it retains heat well. That's why you let the pan warm up slowly first. This distributes the heat evenly, preventing burnt food in a cast iron pan.

Cast iron is suitable for all heat sources

The heat source you use affects the type of pans you can use. Many pans aren't suitable for every stovetop or cooktop. A cast iron pan makes things easier for you, as it's suitable for all heat sources.

You can use a cast iron pan on an induction or ceramic hob, or simply on a gas stovetop. You can even alternate between gas and induction with this pan. And because the pan is so heat-resistant, you can easily pop it in the oven. You can even cook on the BBQ with a cast iron pan.

Cooking at high temperatures

Cast iron can get incredibly hot. Much hotter than a regular pan. That's a major advantage of cast iron pans. The hotter the pan, the faster the Maillard reaction—that delicious brown crust—will occur. A feature that every avid cook will appreciate. Cast iron pans are therefore perfect for searing meat or roasting vegetables.

A cast iron pan and sous vide are a perfect combination for the same reason. After the hot water bath, the meat is already perfectly cooked, but it lacks a brown crust. You only need the pan to create that delicious caramelization. It needs to be as hot as possible, but for as short a time as possible.

Easy to clean

A cast iron pan is easy to clean. Simply use a little water and a soft dish sponge. If the pan is very dirty, you can also use a little dish soap. Just be sure to rinse it thoroughly afterward. After cleaning, add a drop of oil to the pan and wipe it with a paper towel. Your pan will then be ready for the next use.

Healthier cooking

Regular non-stick pans have a chemical coating to prevent your food from sticking. The use of these coatings isn't entirely without controversy. For example, there's been a lot of discussion about the Teflon coating in pans. That's why other non-stick materials are now being used. But whichever way you look at it, it's still a chemical coating that doesn't handle high temperatures well and will quickly damage.

A cast iron pan, on the other hand, is pure and has no lab-developed chemical coatings. By greasing the pan with a little vegetable oil after use, you create the very best natural non-stick coating.

That's why you need much less oil in a cast iron pan than in an aluminum or sheet steel pan. A small amount of oil is enough for even cooking without burning. That's much healthier.