Cast Iron Cookware Made Easy

The Most Thorough Guide You’ll Ever Need

Are you feeling uncertain about how to effectively manage your cast iron cookware? I completely understand your dilemma! Cast iron cookware can indeed seem like a high maintenance option. 

It requires a complex seasoning process, is prone to rusting, and is quite heavy. Moreover, the specific cleaning rituals can be quite daunting. However, despite these challenges, there are numerous compelling reasons to use cast iron cookware. 

If you haven't already embraced it, you might be missing out on one of the finest materials for cookware available. Cast iron cookware has a rich history, dating back to 220 AD when it was first utilized by the Han Dynasty in China. 

It has even been praised as being more valuable than gold by Adam Smith in his renowned work, The Wealth of Nations. To assist you in navigating the world of cast iron cookware, we have compiled a comprehensive guide. 

This guide will address all your questions and alleviate any concerns you may have. By the end of it, you will feel empowered and confident in your ability to utilize cast iron cookware effectively. 

So, without further ado, let's dive in and explore the wonders of cast iron cookware!

Is cast iron the same as iron?

No, it’s not but it’s a close cousin.

Let’s lay out the whole ‘Iron family’ so that we can understand the differences.

Iron is pure metal.  On its own it is a soft metal, and becomes even softer when heated. So it doesn’t make for good pots and pans.

To harden iron, it is mixed with carbon to form an alloy. (Alloy means a metallic substance composed of 2 or more elements.)

Iron + less than 2% carbon = Steel 

Iron + around 1% carbon = Carbon Steel (full comparison of cast iron vs carbon steel here)

Iron + 2-3% carbon = Cast Iron.  

Steel + at least 10.5% Chromium = Stainless Steel. (full comparison of cast iron vs stainless steel here)

Note: Food grade stainless steel must have a minimum of 16% chromium and typically has 18% chromium and 8-10% nickel.

Cast iron cookware is made by pouring the molten alloy into molds. During the casting process, the iron solidifies and takes the shape of the mold.  

That’s why you won’t see any joints or rivets on cast iron because the whole piece of cookware is cast as one piece.

Why is a cast iron pan so thick (and therefore heavy)?

Cast iron has a greater carbon concentration in comparison to other types of iron, like steel. This increased carbon content contributes to its hardness, although it is relatively brittle. 

To counterbalance its inherent brittleness, cast iron cookware is intentionally manufactured with a thick design. The thickness of the pan aids in minimizing the likelihood of it breaking or cracking when subjected to stress. 

Consequently, this renders the cookware more resilient to impacts and sudden temperature fluctuations. 

The outcome? A sturdy and weighty pan.

Why should I even consider this thick, heavy pan then?

Certainly! I'm glad you inquired. The thickness of cast iron is what contributes to its numerous features that make it an appealing addition to any kitchen.

Heat Retention:

Due to its substantial thickness, cast iron has the ability to absorb and retain heat. This ensures that when you're cooking, the food is exposed to a consistent and sustained cooking temperature. This quality is particularly advantageous for slow cooking methods.

Heat Distribution:

The thickness of a cast iron pan also allows for even heat distribution. This means that there are no areas of intense heat concentration, resulting in no burnt spots on your food.

Heat Resistant:

One of the reasons why cast iron has gained popularity recently is its heat resistance. Many individuals prefer cookware that can withstand high temperatures without releasing harmful fumes, unlike Teflon pans.

Cast iron pans can endure temperatures of up to 1500 F without any coating breaking down or disintegrating. In comparison, the coating on Teflon pans begins to break down at 500 F. Ceramic coated nonstick pans are heat stable up to 842 F (although it is not recommended to exceed 650 F for optimal performance).

Versatility:

Cast iron cookware is highly versatile due to its ability to withstand high heat and retain heat for slow cooking. It can be used on various cooking surfaces such as the stove, oven, and grill, and can handle both high and low heat settings. The possibilities of its usage are nearly limitless. (We will discuss what not to do with cast iron shortly).

Non-stick properties:

This aspect can be a little tricky.

Although cast iron is often referred to as the "original non-stick pan," it does not possess non-stick properties initially. It requires seasoning and gradually becomes more nonstick over time with proper use and care. We will delve into seasoning in a moment.

Durability:

This robust and heavy pan is built to last for a considerable period of time. It can be considered as heirloom cookware due to its longevity.

Is cast iron a good conductor of heat?

Here's an unexpected twist - it has a poor ability to conduct heat! 

To gauge its performance compared to other cookware materials, let's examine the thermal conductivity of various materials. Thermal conductivity measures how easily a material absorbs and releases energy.

Material	Thermal Conductivity (W/m.k)
Copper	398
Aluminum	237
Nickel	90
Cast Iron	80
Tin	67
Stainless Steel	16-26

Interestingly, cast iron is only about one-third as conductive as aluminum, which happens to be the most popular choice for cookware.

This implies that cast iron cookware takes a considerable amount of time to heat up. Some experts even recommend preheating the pan on low heat for up to 10 minutes before using it.

However, once cast iron is heated, it retains that heat for a longer duration compared to any other type of pan.

What exactly is seasoning and do I have to do it?

I, like many others, used to misunderstand this concept until a few years ago. I used to believe that seasoning simply involved applying a layer of fat to cast iron cookware in order to prevent rusting. 

Additionally, I always had concerns about the oil seasoning seeping into my food. However, this couldn't be further from the truth, and if you're considering using cast iron, this information can be truly transformative. 

During the seasoning process, when oils and fats are heated on a cast iron pan, they undergo a process called polymerization. This means that they transition from a liquid state to a hardened, plastic-like coating. 

Yes, you read that correctly... it's similar to plastic!

Contrary to Teflon, the seasoning on a cast iron pan is not a superficial coating that will dissipate or deteriorate when exposed to heat. It forms a lasting connection between the oil and the iron, which is why cast iron becomes increasingly non-stick over time as the layer accumulates through repeated cooking and seasoning processes.

This is precisely why there exist communities of cast iron enthusiasts who adamantly advise against using soap to clean your cast iron pan, advocating instead for scrubbing it solely with kosher salt and oil.

Can you really never wash seasoned cast iron cookware?

I must admit that I am not comfortable with the idea of never washing my pan. While I understand that it may not be necessary to wash it every time, there are certain types of cooking, such as fish, that leave behind strong odors and flavors. In those cases, a simple scrub with salt and oil just doesn't seem sufficient for me to want to reuse the pan.

However, the real question here is whether washing a cast iron pan with soap and water will strip away the seasoning. It is important to note that seasoning is not just a coating of oil on the surface, but rather layers of polymerized oils bonded to the metal. Therefore, using a mild dish detergent will not remove the seasoning, but it will effectively wash off any residual oil from the cooking process.

In most cases, the seasoning on a cast iron pan can withstand a gentle scrub with soap and water. Sometimes, even just using a bit of water and a brush is enough to remove any leftover food residues. So, you don't necessarily have to be a cast iron 'purist' to use this type of cookware. Just avoid using steel wool, soaking it in water, or putting it in the dishwasher. Instead, a bit of soap, water, and a quick dry is generally acceptable.

Seasoned or unseasoned?

Nowadays, the majority of cast iron pans are sold already seasoned, which means they come with a basic layer of seasoning and are ready to use. This serves as a great starting point, as the seasoning improves over time and the polymerization process builds up.

How can you determine if your pan is pre-seasoned?

Firstly, you can refer to the packaging, as it will provide information regarding the seasoning status of the pan.

Secondly, observe the color of the pan. A seasoned pan will have a dark, black finish with a slight gloss, while an unseasoned pan will appear as a dull gray shade.

I once received a comment from a reader who expressed their preference for an unseasoned pan, as they intended to remove the seasoning and start from scratch. However, I am uncertain about the value of such an approach. Why not begin with the factory seasoning and gradually enhance it?

If you are truly interested in acquiring an unseasoned pan, Stargazer offers them. Otherwise, opting for a pre-seasoned pan like Lodge would be a wise choice, allowing you to build upon the existing seasoning.

What can’t I make in cast iron?

There are two main reasons why you may receive advice to refrain from cooking acidic foods in your cast iron cookware, such as tomato sauce:

1. Iron leaching: Cooking acidic foods in cast iron can cause the iron to leach into your food, resulting in a metallic taste.

2. Seasoning stripping: The acidity of the food can strip away the seasoning of the cast iron pan, which is crucial for its non-stick properties.

To gain a better understanding of these concerns, let's delve into them further...

How much iron does cast iron leach into my food? Is cast iron safe?

Cast iron does contribute some iron to your food, which is actually beneficial as iron is an essential nutrient. The amount of iron needed varies depending on gender, with the average female requiring about 18 mg daily and the average male needing about 10 mg. 

When it comes to cooking with cast iron, it typically adds around 0 to 3 mg of iron, according to thedailymeal.com. 

However, this range can vary due to several factors such as the type of food being cooked, the duration it stays in the pan, and the seasoning of the cast iron. A well-seasoned pan tends to release less metal into the food, while longer cooking times can result in more leaching. 

Additionally, if the food being cooked is acidic, the pan may release 8 mg or more of iron, depending on the cooking duration. Despite these variations, the amount of iron that leaches into the food remains within the necessary range for our bodies. Therefore, using cast iron cookware is considered safe. 

As for concerns about a metallic flavor in the food, America's test kitchen discovered that it would take a full 30 minutes of simmering for any detectable metallic flavors to develop. 

In conclusion, it is possible to use cast iron for acidic foods, but it is important to ensure that the pan is well seasoned and to avoid simmering acidic food for too long. Once the food is cooked, it should be promptly removed from the pan.

But what if I want to simmer in my cast iron cookware?

Due to its excellent heat retention properties, cast iron is an ideal choice for slow cooking. However, there is a potential issue when it comes to acidic dishes, as they can absorb a metallic taste from the cast iron. This is certainly not desirable!

So, what can be done if you still want to use cast iron for long-simmering, tomato-based dishes?

One option to consider is enameled cast iron.

Enameled cast iron is essentially regular cast iron that has been coated with a vitreous enamel glaze. This glaze not only prevents rusting and eliminates the need for seasoning the metal, but it also allows for easier and more thorough cleaning.

Three names stand out when it comes to enameled cast iron brands:

• Staub Enameled Cast Iron Cookware
• Lodge Enameled Cast Iron Cookware
• Le Creuset Enameled Cast Iron Cookware

Regardless of your financial constraints, all of these options are reliable choices. You will enjoy the benefits of cast iron cookware without the unpleasant metallic taste affecting your stew.

The idea of seasoning a cast iron pan overwhelms me. Is it worth it?

Owning and utilizing cast iron may require some effort, unlike the effortless convenience of a Teflon nonstick pan. However, the benefits outweigh the extra work. With time, your cast iron pan will become more nonstick, unlike Teflon pans that gradually lose their nonstick properties. Additionally, a cast iron pan can last a lifetime and beyond, while a Teflon pan typically lasts only 1-3 years. The advantages are clear. 

Furthermore, I have discovered that seasoning a cast iron pan is a straightforward process. So, let's embrace simplicity and follow the easy steps outlined below, leaving behind any feelings of overwhelm.

How to season cast iron?

Pan Cleaning Procedure:
1. Ensure the cast iron pan is spotless by scrubbing away any food residue or rust. If necessary, wash the pan with warm water and mild soap.
2. To prevent rust, it is crucial to thoroughly dry the pan. Any moisture left behind can lead to uneven seasoning. You can achieve this by placing the pan on a stove burner over low heat or in an oven.
3. Apply a thin layer of oil to the entire surface of the pan, including the cooking surface, exterior, and handle. Common options for oil include vegetable oil, flaxseed oil, or grapeseed oil.
4. Remove any excess oil by wiping it off with a clean, dry cloth or paper towel. The objective is to have a thin and even layer of oil on the pan.
5. In order to polymerize the oil and create a durable, non-stick layer, place the pan upside down in a preheated oven (typically around 375°F to 450°F or 190°C to 230°C) and bake for approximately 1-2 hours.
6. Allow the pan to cool completely in the oven before removing it. This cooling process aids in the bonding of the seasoning to the pan.
7. For optimal results, repeat the seasoning process multiple times, especially when the pan is new, to develop a strong non-stick coating.
8. With regular use, the pan will develop a patina, resulting in a naturally nonstick surface. The patina is a combination of your seasoning efforts and the natural polymerization that occurs during pan usage.
9. Remember, the more you use the pan, the better it becomes. It's a winning combination!

How to season cast iron if you don’t have an oven?

If you don't have an oven, you can still season your cookware on the stovetop!

• Start by applying a thin layer of oil to the pan.
• Next, heat the pan on the stovetop over medium heat until it begins to smoke.
• Allow the pan to remain on the stove until the oil appears to have dried up, which should take around 10 minutes or slightly longer. Yes, this may cause a
• Lot of smoke and trigger Your kitchen smoke alarm. However, there's no need to be alarmed (pun intended!), as this is normal.
• Once the pan is off the burner, let it cool down completely.
• Using a clean paper towel, wipe away any excess oil.
• Repeat this process 3-4 times to create a strong layer of seasoning.
• As you continue seasoning, you'll notice the surface of the pan becoming smoother and darker. This indicates that your pan is achieving the desired seasoning.

How to care for cast iron?

It is important to clean your pan promptly after each use, whether you prefer using kosher salt and oil or a mild soap scrub. Avoid using abrasive cleaners or metal scouring pads.
Ensure that you dry the pan immediately, as moisture can cause iron to rust. You can either towel dry it or dry it on a stove.
To preserve the seasoning, lightly coat the pan with oil between uses.
Avoid cooking too many acidic foods, but if you do, cook them quickly and remove the food from the pan immediately.
Lastly, store the pan in a dry place to prevent moisture and rust.

When is it time to throw away my cast iron?

Top answer: It is highly unlikely that you will ever have to discard your cast iron cookware, as long as you properly maintain and season it as required.

Rest assured that you will rarely find yourself in a situation where you need to dispose of your cast iron cookware, provided that you take good care of it and season it as necessary.

Cast iron vs carbon steel. What’s the difference?

Aspect	Cast Iron	Carbon Steel
Material Composition	Mostly Iron + 2-3% carbon	Mostly Iron with even less carbon, 1%
Weight	Heavier and denser	Lighter than cast iron
Heat Retention	Excellent heat retention	Good heat retention, not as prolonged as cast iron
Heat Distribution	Even heat distribution	Much quicker to heat up and responds rapidly to temperature changes
Versatility	Well-suited for slow cooking, baking	Versatile for various cooking methods, including searing and stir frying
Surface Finish	Initially rough, smoothes over time	Typically smoother and more polished
Maintenance	Requires regular seasoning	Benefits from seasoning, tends to require less maintenance
Non-Stick Properties	Develops a natural non-stick surface	Can achieve a non-stick surface with proper seasoning
Cost	Often more affordable	Moderately priced, depending on brand and quality
Durability	Known for durability and longevity	Durable, but may not be as robust as cast iron

 

Who should buy Carbon Steel cookware vs Cast Iron Cookware?

If you frequently engage in sautéing or stir-frying and desire a pan that is lighter and requires less maintenance, opt for carbon steel.

Cast iron vs stainless steel. What’s the difference?

 

 

Who should buy Stainless Steel cookware vs Cast Iron Cookware?

Choose stainless steel over cast iron if you want low maintenance cookware that lasts a long time. Your nonstick pan needs can be satisfied with a Teflon pan or two for sticky foods like eggs and pancakes.

Cast iron vs cast aluminum.  What’s the difference?

The topic of cast aluminum is not frequently discussed, so I hadn't considered it until a reader reached out to inquire. In the United States, most aluminum cookware is sold with a coating due to concerns about aluminum leaching into food. For more information, you can refer to my comprehensive article on aluminum cookware.

Now, let's compare enameled cast iron with cast aluminum in a fair manner and see how they measure up against each other when it comes to cookware.

Aspect	Cast Iron	Cast Aluminum
Material Composition	Mostly Iron + 2-3% carbon	Alloy of mostly Aluminum and other metals
Weight	Heavier and denser	Much lighter than cast iron
Heat Retention	Excellent heat retention	Good heat retention
Heat Distribution	Even heat distribution	Quick to heat, even distribution. See table above for thermo-conductivity. Aluminum is one of the best conductors of heat
Versatility	Well-suited for slow cooking, baking	Versatile for various cooking methods
Surface Finish	Initially rough, smoothes over time	Smooth, though almost always coated
Maintenance	Requires regular seasoning, unless enameled	No seasoning required so its low maintenance, though nonstick requires care
Non-Stick Properties	Develops a natural non-stick surface (unless enameled)	Almost always coated with either PTFE (Teflon) or ceramic nonstick coating
Cost	Often more affordable	Can be moderately priced, depending on brand and features
Durability	Known for durability and longevity	Durable in itself, but limited by the short life span of nonstick coatings which last 1-3 years

 

Who should buy cast aluminum vs cast iron

If you desire the advantages of a sturdy and substantial pan, similar to cast iron, but prefer a lighter option, and also seek the convenience of a nonstick surface without the need for seasoning, then the comparison between cast aluminum and enameled cast iron only pertains to the first two aspects.

Best Cast Iron cookware option?

The Cookware Advisor is committed to finding high-quality products that provide excellent value for money. When it comes to cast iron cookware, our top recommendation is Lodge. With a history spanning over 125 years, this USA-based company is renowned for its heirloom cookware.

Whether you're in the market for a cast iron skillet or an enameled Dutch oven, Lodge stands out as the brand that offers the widest range of options at affordable prices.

And when it comes to purchasing Lodge cookware, the best place to buy is Amazon.