Cast iron cookware: application, pros and cons

Since Soviet times, cast iron cookware has been valued in the kitchen. At some point, non-stick modern frying pans almost ousted heavy cast-iron appliances from the Russian kitchen. However, they managed to resist, because their quality has been tested for decades.

Cast iron cookware is one of the versatile options that makes it possible to cook tasty and healthy food at the same time. These pans have a long service life, and some grandmothers have real rarities: pans preserved from the old days.

If the dishes have an inner enamel coating, then the food can be stored for a long time in the refrigerator. If this is not available, then it is better to move the food to another container, as the food can corrode the surface and ruin the dishes.

Currently, modern technologies allow us to improve and modify the already practical and convenient cast iron cookware. More and more varieties can be found on the market. Each option is adapted to modern kitchen conditions and is designed to work in combination with certain household appliances.

• For induction hobs. The raw materials from which cast iron cookware are made has the property of attracting magnets, which means that it can be used to work on an induction cooker. Nowadays, most heat-resistant containers are produced with a flat bottom, which is very important when cooking on an induction hob - cast-iron cookware also has no problems with this.

• Enameled dishes. This option is also quite suitable for cooking on an induction hob.Typically, these pans are enamelled both inside and out. External features allow you to choose dishes of a certain color, which will harmoniously fit into the design of the kitchen interior. The inside of the devices is finished with glass enamel, which is absolutely safe for products even with direct contact. The advantage of enameled specimens is the ability to keep the dish longer. Also, unlike classic cast iron appliances, enameled dishes do not need to be prepared and calcined several times after purchase.

• Teflon coated dishes. This is another option with a protective layer. Such dishes are a budget model in comparison with enameled ones, and their service life is even shorter. In this case, the protective coating is applied only to the inside. In this regard, the service life is limited to 3-4 years. As soon as the Teflon begins to move away from the walls, the use of the pan becomes impossible.

This is not the most successful type of cast-iron cookware, although at first it seems to the housewives that cooking in it is more convenient and faster, because Teflon has non-stick properties, which retains the maximum benefit in the products. In fact, it is more difficult to care for the Teflon coating, besides, you need to work very carefully with it and not damage the walls or the bottom with a metal spatula.

It is possible to classify cast iron cookware into objects of a narrower focus. For example, for cooking in the oven, cast iron or cast iron pots can be used; cast iron braziers, cast iron pots, boilers, cauldrons, ducks, portioned pans and other kitchen utensils that facilitate the life of a young housewife are popular.

The most famous chefs make their choice in favor of cast iron cookware for a number of reasons. They are described below.

• These are eco-friendly dishes that do not harm the health of consumers. In the production of cast iron products, no chemical elements are used, and non-stick properties are achieved naturally during the cooking process.
• One such frying pan serves for more than one decade and can accompany the life of several generations. There is no need to care for it in any special way - a simple cleaning and calcination is enough to make it look like new again.
• The porous structure of the material heats up slowly, but reliably retains heat and distributes it evenly over the entire area. For this reason, food is cooked at higher temperatures compared to aluminum or steel pans.
• These are universal specimens that allow you to cook food on a gas, electric or glass-ceramic stove, bake in the oven, boil, fry, stew.
• As already noted, uniform heating is characteristic of such pans, and this ensures the same heating of the dish on each side. Well-cooked food is tastier and healthier than lightly fried foods.

The main disadvantage of a cast iron pan is its heavy weight. On average, one specimen weighs about 2 kg. Not every housewife can hold a heavy object in her hands, especially when it needs to be lifted often, for example, when making pancakes. In this regard, the dishes may fall to the floor, and cracks may form on the coating, and sometimes a piece will fall off altogether.

For this reason, cast iron cookware must be used very carefully. With the same caution, you should approach both its care and storage.

When choosing cookware made of cast iron, it is worth following some recommendations.

It is necessary to decide on what what the purchase is for. You can, of course, buy a universal frying pan that perfectly fries, stews, bakes, but it is better to buy narrow-focus items: a rooster, a pancake maker, a cauldron.Such a purchase will avoid thorough washing after each preparation. In addition, the service life of kitchen utensils will increase several times.

If a frying pan was required for pancakes, then you need to choose thin dishes, a container with a corrugated bottom is needed for frying meat products, and a deep container for stewing. Do not forget that large-volume dishes tend to be heavier.

In addition, it requires the most powerful plate. Difficulties often arise when choosing a cast-iron cauldron. A flat-bottomed container is more stable, but its walls will heat up worse

You need to pay attention to the material from which the dishes are made. The varieties of cast iron products have been described above, and we can conclude that pans with an additional coating are in many ways more convenient, and also look aesthetically pleasing. But still, a classic frying pan, simply cast from cast iron, is more practical, since it is distinguished by its durability.

You should carefully examine the products you like. for the absence of defects... Flaws in cast iron casting are rare, but they also have a place to be. Such scratches not only spoil the appearance, but also shorten the service life of the cookware. Defects can be observed not only on cheap products, but also on more expensive ones.

It is worth examining the chosen thing from each side. You do not need to take products that show at least a small crack or an attempt to seal the marriage. It should be a smooth and well-sanded surface without sagging and indentations.

You need to pay attention and on the handles of the product... They are removable and non-removable and can be made of cast iron, wood or polymer materials. Cast handles make it possible to cook a dish in the oven, however, under the influence of heat, they become very hot, and without a thick towel, it will be impossible for the hostess to get the dishes out of the oven.

In this regard, wooden handles are more convenient, since they do not heat up and are environmentally friendly, but their service life is very limited. Do not put a frying pan with wooden handles in the oven. But if these are removable products, then they will allow you to use the pan when baking. The polymer handles do not heat up and allow you to work with the oven, but if handled carelessly, they can break off.

It is also important lid. For example, cast-iron pots, cauldrons or ducklings are already sold in advance, complete with lids. Frying pans and braziers are usually sold without lids, but perhaps this is a plus for such products. The buyer does not have to overpay for this attribute, because a lid of a suitable size may already be in his kitchen.

If the cover is bought separately, then it is better to refuse to purchase a cast iron product. Cast iron lids are very large, heavy and have a tendency to take away heat, negatively affecting cooking.

According to customer reviews, you can make a rating of the most popular manufacturers of cast iron cookware. Manufacturers such as BIOL, Seaton, Balezino, Slutsk.

A completely cast iron pan without an additional protective layer has its own peculiarities of use. Before using it for the first time, you need to take a number of measures that will allow you to achieve maximum service life. An important stage when using cast iron is calcination.Cookware that has been calcined will prevent the dish from burning and fill the food with excellent taste and aroma. You need to prepare the cast iron product for operation as described below.

1. First of all, you need to thoroughly rinse the frying pan brought from the store with detergent and wipe it dry.
2. After that, you should bake it in the oven.
3. Then you need to cool the dishes.
4. The next step is to add salt to the bottom and repeat the calcination procedure. Do not spare salt - it will take about 1 kg, depending on the volume of the container.
5. Then you need to cool the dishes again.
6. The next step is to ignite the empty pan one last time.
7. After that, it is necessary to grease the still hot container with oil and leave it in a preheated oven for several hours. The dishes are now ready for use.

Not all housewives are satisfied with food cooked in cast iron. This happens if the dishes have been improperly used. It is important to wash your cast pan immediately after it has cooled down. If left on for a few days, the oil will be absorbed into the pores and transferred to the next dish, which will change its taste and aroma. You can use a few more recommendations for the operation and care of cast iron products.

• The cooking process should only be carried out over low heat.
• As soon as the cooked food has cooled down, it is important to transfer it to another container.
• Cast iron products should be washed with hot water, and then wiped dry.
• After washing, it is necessary to pour boiling water over the bottom and lubricate with oil. This is how the cast iron pan should be stored - the oil creates a protective barrier against corrosion.
• Cast iron dishes should not be soaked as they rust quickly. Cast iron utensils should be regularly inspected for rust.
• When washing, do not use coarse brushes and aggressive chemicals, since these agents can severely damage the protective coating, and its restoration will be quite problematic. In addition, household chemicals can be absorbed into the pores of the material. For the same reason, it is not recommended to wash such pans in the dishwasher.

Cast iron cookware with an enamel coating requires special care. You do not need to cool such a specimen under cold water - let it cool down on its own. If the enamel pan has been placed in the refrigerator, then it is important to wait until the dish has cooled down a little when heating up. If a strong temperature difference is allowed, then damage will appear on the enamel, which already does not have a long service life. In order not to wait until the dishes with food, taken out of the refrigerator, reach room temperature, it is easier to transfer the dish to another container and reheat.

For information on how to properly care for cast iron cookware, see the next video.