Should you get Cast Iron cookware?
People have been cooking in cast iron for a long time
Cast Iron cookware has many uses in a kitchen. Thanks to its density, it is one of the best materials for retaining heat, although it is not the best conductor of heat - it tends to heat unevenly, creating hot spots. For this reason, it’s important to know what is best prepared in cast iron.
You can choose from skillets, mini cast iron serving ware, casserole dishes, griddles, grill pans and Dutch ovens. From roasting meats to baking desserts, each piece has its own purpose. One of the nice things about cast iron is that you can start on the stovetop over high heat for a nice layer of caramelization, then finish your dish in the oven. Which is why cast iron is great for cooking meat. But, you can also bake cornbread, layered dishes like enchiladas, lasagnes and potatoes au gratin, as well as chocolate lava cake in cast iron!
What is it and how is it made?
Cast iron cookware is made by melting blocks of iron and steel together. Chemicals are then added to the mixture in order to raise carbon levels. The molten metal is poured into a mold made of sand, water and powdered clay. Then the cast iron is cool, the mold is broken and the cookware released. It is then smoothed out and made ready for sale. One of the drawbacks to cast iron cookware is that it’s heavy but for that it’s super durable.
History of cast iron
The first known use of cast iron cookware was during the Han Dynasty in China, around 220 A.D. Casting techniques became widespread in Europe by the 16th Century, and since then, cast iron has been a staple in households all over the world. The 18th and 19th centuries saw a boom in cast iron cookware, but the 20th century saw a decline as other cooking materials like aluminum grew in popularity.
But cast iron is making a comeback because of health concerns over those other types of cookware. Non-stick coated pans, for instance, are known to emit toxic fumes when overheated. Cast iron can be heated to extremely high temperatures on the other hand, and imparts a little iron in the food, which can help people with anemia.
Caring for cast iron
Cast iron lasts forever as long as you treat it right. It is therefore a great investment since you won’t need to go out and replace it anytime soon. It’s also visually appealing, especially when you use it to serve in. It adds a rustic and unique feel to your presentation when you bring the pan directly to the table to serve from.
Even if a cast iron pan gets rusty, more often than not it can be resurfaced and re-seasoned. Directions for seasoning and re-seasoning your pan are plentiful on the internet and usually come with a newly purchased pan.
Companies manufacturing cast iron
As with anything else, there are many choices when it comes to cast iron cookware. If you want something American made and vintage, Griswold, Wagner, and Wapak are brands that date back to the 1800s but are no longer manufactured. They can sometimes be found on ebay, provided someone is currently selling one!
If you are looking for something authentically American made and fairly inexpensive, look no further than the Lodge brand. They have been around for over 100 years and are a tried and true brand.
If you prefer a high quality, handmade, American-made skillet and are willing to part with a little more cash, Stargazer, Field, and Butter Pat are all reputable brands to check into. In fact, I recently chose the 10.5” Stargazer skillet based on several reviews. The pan is made entirely in the United States from quality materials, and the logo is cool.
If money is no object and you wish for something foreign made, Le Creuset and Staub are a few examples of brands that will set you back a few hundred dollars but are, of course, exceptionally well made. More often than not, you’ll see these as enameled pieces, coming in a wide range of colors, which can be fun.
Le Creuset, made in France
Bare vs. seasoned vs. enameled
So, should you get a bare pan, a seasoned pan, or an enameled pan? That depends!
If you want to season the pan yourself, then get one that’s bare, if you even have a choice. I did with the Stargazer. It was entirely up to me and made no difference in the cost. I chose to let them season it for me. Some pans come already seasoned and you have no choice, while other cast iron cookware is enameled and therefore requires no seasoning whatsoever. This is entirely up to you. I have one of each. I have a mini Lodge black “seasoned over time” skillet, now a higher end (Stargazer) pre-seasoned skillet, an inexpensive 3.5 qt enameled Dutch oven devoted exclusively to baking bread, and another, 6 qt enameled Dutch oven from Lodge, that I use for soups and stews, especially those that contain wine or tomatoes (which you don’t want to introduce to your “regular” cast iron pans because those ingredients will give off a metallic taste to the food).
Either way, consider using cast iron for durability and versatility in cooking dishes at home.
Below is a recipe for cooking steaks in a cast iron skillet. What’s great about cooking a steak in this manner, rather than grilling it, is that you can frequently baste it with butter, flavored by any garlic, herbs or whatever you are cooking along with it.
Steak in Cast Iron
Without any fat, pre-warm your cast iron skillet on the stovetop on low for 5 minutes. Turn the heat to high and add oil, heating it up until the oil shimmers. Add a little butter (the oil will help keep the butter from burning). While that’s all happening, season both sides of your steak liberally with salt and pepper. Allow your pan to get good and hot, as this is the key to keeping the meat from sticking to the skillet!
Once you’ve seasoned the meat and heated your pan, you are ready to place your steak into the skillet. Flip your steak using tongs every few minutes. Make sure to also cook the sides. Use a spoon to baste your steak in the fat and its own juices.
Use a thermometer to check the temperature of the meat. Place aromatics and a tab of butter in your skillet. Spoon the aromatics and butter over the meat as it cooks. When it reaches the desired temp, remove your steak from the pan and allow it to rest on a plate or cutting board, covered in aluminum foil to keep it warm, for 5-10 minutes. This is an important step as it allows the juices to be reabsorbed into the meat. You don’t want these delicious juices to run out, all over your plate. ENJOY!
If you send me an email, I’ll forward you a guide to what internal temperature you should shoot for if you want your meat cooked to a certain doneness, based on the thickness of your steak. It’s super helpful to have this on hand. Head over to the Contact page. My email is listed there.
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