Cast iron pots: types of coverage, features of choice and rules of care

Cooking utensils are available in every home. Today, manufacturers provide an opportunity to choose kitchen utensils from a variety of materials. Cast iron cookware is famous for its ability to store heat for a long time, resulting in delicious dishes.

Cast iron is a material that has been in use for over two thousand years. Our ancestors quickly realized that such a material perfectly stores heat, does not melt and does not lose its properties for a long time, so it is easy and pleasant to cook in it. Before the advent of stoves, when people cooked in a stove or hearth, only cast iron pots or pans were used., which were suspended or installed on legs. When the first cookers were developed, flat-bottomed cookware was introduced.

In the 60-70s of the XX century, cast-iron dishes began to be gradually replaced by enameled and aluminum ones. The popularity of cast iron began to decline, more and more housewives preferred modern novelties to the glorious past.

Thanks to this, pots, pans and cauldrons made of this material are again in demand and loved.

But before you go to the store for a purchase, you should familiarize yourself with the advantages and disadvantages of modern cast iron.

It has the following advantages:

• a cast-iron pan will heat up for a rather long time, which means that uniform frying and heating of all products are guaranteed;
• the heat dissipates evenly: the bottom and walls are equally hot, the heat does not go anywhere, so the food in such a pan will languish, saturated with aromas from all sides;
• cast iron has the property of slow cooling, therefore, even turning off the stove, you will allow the dish to cook for some time further and "reach";
• modern models have a non-stick coating, which will help the dishes not to burn even when cooking without fat;
• the material is not afraid of high temperatures, so you can cook food in a cast iron pan even over a fire.

The cons are as follows:

• this material is quite heavy, even a one liter saucepan will weigh about two kilograms, let alone a model for a large family, from three liters or more;
• it is better not to drop cast iron dishes - despite the ostentatious hardness, the utensils can crack;
• uncoated models have the property of porosity, that is, they absorb all the smells of food, which will be difficult to get rid of later;
• cast iron pans, if used improperly, quickly become rusty, which makes further use problematic;
• in contrast to good heat tolerance, cast iron will not be able to "survive" a sharp drop, so it is better not to pour ice water into a red-hot dish.

Today, cast iron cookware begins a new round of its existence. Manufacturers attract users not only by the undeniable advantages of such utensils, but also by the variety of coatings that open up new cooking possibilities.

Cast pans are coated with a special lubricant at the production stage, which prevents rust from forming.

But even after baking, the uncoated model is not suitable for all types of dishes. Experts recommend frying in it, not boiling it. The fact is that when you anneal the product, it will have a light oil layer, which, when cooking a liquid dish, will begin to break down, and fat will surely get into the food, spoiling its taste.

But in it you can make delicious pilaf, bake a bird, cook roast. And also it should be remembered that with rare use, cast iron will begin to give off an unpleasant smell of rancid oil. If you find such a nuisance, you need to boil water in the dishes for 10-15 minutes, and then re-ignite it.

The non-stick coating can be natural or artificial. Coating made in the conditions of the enterprise belongs to the natural one. This means that the cookware has already been calcined in production and an oil layer has been applied. It is not necessary to anneal additionally, it is recommended to only lightly grease with oil. By the way, it is also not recommended to cook in such a saucepan, but it should be fried with a minimum amount of fat.

The second type of coating, artificial, is divided into several types.

• Ceramic. Great for those who love stews or baked foods. Can be cooked with almost no fat. The coating withstands high temperatures well, does not absorb odors. However, it will not tolerate the use of metal paddles.
• Marble or stone is a more durable option. Rough to the touch, suitable for any kind of food that needs frequent stirring. More expensive than ceramics.
• Titanium coating is the highest quality, but also the most expensive solution. You can cook anything, food is allowed to stir with metal spatulas and spoons. However, it is worth noting that pots with such a coating should only be bought from a trusted manufacturer, you cannot save here.

Enamel is ideal for cast iron because it closes the outer pores that can harm food. She seems to seal them, allowing the heat to persist even longer. Enamel is of different types.

• Black. Found in rough black pots. On closer inspection, you can see the blotches of small grains of sand.
• White. More correctly, such enamel is glass ceramics. In production, cast iron dishes are dipped into a liquid material and then dried in a special oven. Thus, the enamel "sticks" to the pan.
• Non-stick. One of the best options. In the manufacture of such a coating, various components are added to it to enhance the non-stick properties.

The size of the pot is the diameter of the pot. There are large, medium and small specimens. Small pots have a bottom diameter of 18 cm or less. Medium crockery is 20 cm, large - 24 cm and more, up to 30 cm. You can decide as follows:

• small saucepans from 11 to 18 cm are suitable for boiling eggs, sausages, a small portion of porridge or soup;
• models from 18 to 20 cm are suitable for frying and stewing meat, pilaf, warming up food for a family;
• products over 20 cm are needed for cooking first courses for a large family.

The volume is directly proportional to the diameter of the pan. The larger the diameter, the more food can be made. There are both liter pots and 6 liter models. As for the depth (height), there are products from 11 to 36 cm on sale. The standard thickness of the walls of a cast iron pan is 4.5 mm.

It is worth taking a closer look at popular models.

• Some of the best models on the market are American KitchenAid pots... They have a grill pan lid and will be the best solution for baked food. The volume of such pots is 3.7 liters. The most popular color is red, but there are other colors in this line.
• Rondell is a German manufacturer, which has been pleasing its customers with quality products for 30 years. An excellent solution would be the Rondell Noble Red model, with a wall thickness of 4.5 mm and a bottom of 6.5 mm. Volume - 4.2 liters, a booklet with recipes is included as a gift.
• French casserole Le Creuset from the Marseille line - an excellent purchase for those who love bright colors. The assortment includes models of green, purple, blue, light blue, orange shades. The diameter of the pan is 18 cm, in which you can bake whole poultry.
• Mallony is a Chinese-made model. Its volume is 3 liters, suitable for all types of stoves, as well as for open flames. Color - standard black. In this line there is one more saucepan - with a diameter of 24 cm and a volume of 4.5 liters.
• Another German manufacturer is Gipfel. For example, one of the models of this company is the Select Orange product. The color of this saucepan is yellow, the volume is 3 liters, the set includes a glass lid. The enamelled cast-iron model of 7 liters, Saria, looks more massive.
• "Seaton" is a Ukrainian enterprise, which has long been engaged in the production of cast iron cookware. The thickness of the bottom of the models is 4 mm, the volume is different. The assortment includes such products as WOK casserole, pots without lids and with pans-lids, as well as many others.
• Biol company has long been known in the markets of Russia, Ukraine, CIS countries and Europe. The assortment includes cast pots for 3, 4, 6 liters with a glass lid, pots with a frying pan lid of the same volume.

When you come to the store for a purchase, decide on the size of the pan. If you live alone, buy a model with a diameter of 12-18 cm, if with a large family - from 20 cm and above. Also consider the depth settings - if the pan is too high, it will not fit in the refrigerator.

The gas stove will "accept" any dish, there is nothing to worry about, but the electric stove will require a perfectly flat bottom. Some pot models are also suitable for induction hobs, but make sure you choose the right product. As a rule, the pot should be labeled Induction.

Another point is the covers. They are made from different materials, mainly glass and cast iron itself. Most of all, most of all, they like glass ones - through them you can observe food, and there is also a hole for steam to escape. The cast iron lid is heavy, but it will create a complete seal, preventing fragrances from rushing out. Especially interesting are the lids-pans, they lack a handle. This lid can be used as a frying pan, or it can be used to cover the pan. This model is also suitable for induction hobs.

When buying, it is worth considering the handle of the pan.

Steel ones usually stay cool, but this is not the case when an adjacent burner is heated next to a saucepan. Wooden handles can be found only on small saucepans, if you like this option, choose only removable ones.

The following additional criteria are worth considering:

• in the case of an induction hob, the diameter of the pan must match the diameter of the burner itself;
• if you plan to bake something in the oven, you should choose a saucepan with low sides;
• Be careful with non-stick coatings - they may not withstand an open fire or oven, always ask before buying for the maximum operating temperature.

Consider how to ignite cast iron pans at home, namely:

1. clean the pot from factory grease, for this wash it in hot water using dishwashing liquid using a soft sponge;
2. wipe the surface thoroughly with a rag so that it is completely dry;
3. many manufacturers indicate in the instructions how to anneal the dishes; if there is no such indication, go to the next item.
4. open the windows in the kitchen and close the door tightly, put foil on the bottom of the oven so that the equipment does not get dirty with grease, set it to warm up to +170 degrees;
5. evenly lubricate the pan with vegetable oil, use a brush for convenience; turn the greased dishes over and put in the oven for 30 minutes, then remove and grease again, return back at the same time;
6. after that, remove the pan, wait for it to cool and wipe it.

Subsequently, the pot should be washed after each use. Do not delay this process, but remember that cold water should not be poured over a red-hot object. Be sure to wipe the product dry; moisture cannot remain inside the pan. It is preferable to wash the cast iron dishes by hand, the use of a dishwasher is not recommended. If the pan rusts, then you made a mistake somewhere. To clean a rusty product, sprinkle some baking soda on the bottom and then add water. Rub the rusty fragments with the resulting paste, then wait a few minutes and rinse.

In this video you will get acquainted with the production process of enamelled cast iron cookware and the secrets of its use.