All About Cast Iron Pans

Cast iron pans are an essential feature of any kitchen, as they have their own advantages over other types of cooking utensils. In order for this utensil to please the hostess for many years, you need to know how to use and care for it correctly.

The main thing that distinguishes cast iron from other metals is its impressive weight. Regardless of the fact that the frying pan is an unpretentious and versatile tool in the kitchen, it must be used correctly.

A new cast-iron frying pan must be ignited, otherwise it will spoil the taste of the first dish cooked on it. The thing is that cast iron is a porous material, when heated it expands and oil gets into its pores... At the time of the production of dishes, a product is used that is necessary to maintain an attractive appearance and protect against rust.

During the first preparation of food, technical oil is released and enters the food, thereby spoiling its taste and smell. Calcining allows you to obtain the necessary non-stick layer, which remains even later if the hostess washes the pan correctly and does not use cleaning agents with large hard particles in the composition.

In the process of calcining the pan, the hostess's primary task is to treat it with oil, which, when heated, penetrates into the pores and remains there. If the frying pan is free from cracks, then even old dishes can be tidied up.First, rust is removed from its surface, then the cast iron is heated and sunflower oil is applied to it. The dishes are allowed to cool.

Many housewives doubt whether cast iron is suitable for their stove. Indeed, every hob has a number of characteristics and excellent heating parameters. Electric stoves are referred to as universal appliances, since any pans can be used on them. The only requirement in this case is the wall thickness. This figure should be at least 3.5 millimeters. It guarantees uniform heating of the dishes, thanks to which any product will be ready faster and retain useful vitamins.

When using a gas stove, it is worth remembering that the use of an open fire for cooking has its own characteristics. If you use a pan with a smooth bottom, then the flame literally will have nothing to "catch" on. That is why in such cases it is better to select pans with a groove, as they heat up faster.

Smooth bottom cookware is perfect for glass ceramic hobs. On induction hobs, you can only use special containers that have the appropriate markings.

Each pan has a suitable a mark by which it is easy to determine the compatibility of the product with the stove. If it is absent directly in the pan, then it is necessarily indicated on the box.

In their work, culinary specialists take into account the heating temperature, the material in which the dish is prepared. For example, ceramic dishes are perfect for stews and stews. Cast iron dishes are often used for pilaf, in which the rice absorbs the necessary aroma and does not boil over.

The household benefits of cast iron are undeniable, since none of the other metals replicates its unique properties. Among the most outstanding benefits are:

• even distribution of heat after heating the dishes, respectively, and the products in the pan are cooked in the same way;
• cast iron keeps heat longer, so food stays hot for a long time;
• such dishes are ideal for stewing;
• safety, since cast iron does not contain toxins that could be released when heated;
• no deformation even with prolonged heating;
• durability with proper care;
• the presence of a natural non-stick layer.

But, like any other material, cast iron also has some disadvantages. They are not so essential as to give up dishes from it, but they should be taken into account:

• it heats up for a long time;
• has a lot of weight;
• requires proper care;
• food cannot be stored inside it for a long time.

Cast iron pans are supplied to the market in a large assortment. There are cast deep and flat, used exclusively for frying pancakes. In such a dish, the dish turns out to be amazingly tasty and bakes well without burning.

Popular with consumers are models with lidbecause the customer gets the maximum convenience when preparing food. There are wooden stand options that are perfect for serving hot meals right to the table.

The variety of such kitchen utensils cannot but please the hostess. If a few decades ago a cast-iron frying pan was presented in one version, today there are models with a non-stick coating and removable handles. Modern technologies are constantly evolving, each manufacturer seeks to take into account the wishes of the consumer.

More and more models appear on the market that are used for a specific case, for example, portioned pans for barbecue or brazier. Enamelware also does not go out of style.

It should be noted that cast iron is suitable for use in induction furnaces as it is a remarkable ferromagnet... The induction bottom is one of the modern developments of manufacturers. You don't need to use oil at all in pans with a grooved bottom. These dishes fit perfectly in the dishwasher. The only drawback is the metal handle, which is easy to burn, and the lack of a cover.

Universal cast iron products are made without coating. It is allowed to cook any dishes on pure metal, while they do not lose their aroma. Such dishes can withstand heating even over an open fire. There are also small pancake options on sale with a diameter of 500 mm.

For cooking hot sauces, you should definitely have a small cast iron in the kitchen skillet-pan. The dishes are distinguished by thick walls (about 7 mm) and a spout in the design. The weight of such a frying pan, despite its modest size, is 1 kilogram. The sauce does not burn during cooking due to the even heat distribution.

The non-stick coating is also successfully applied to cast iron products today. Although these pans have many advantages, they are very demanding on cutlery that comes into contact with their surface. Fat and burnt food can be easily cleaned by simply pouring boiling water over the container. Smells are not absorbed by the dishes.

Can be found on store shelves pans with enamel coating, on which it is convenient to fry different products. If there is a layer of enamel on the outside, then the dishes heats up faster. The disadvantage of such a coating is that it is not shock-resistant. Over time, the enamel begins to chip off, the product loses its attractive appearance.

Cast iron pans are large and small, deep and not. It all depends on the purpose of the dishes. The diameter is measured not along the bottom, but along the top edge, since some models expand upward. On the box or in the instructions for the dishes, the size is also indicated along the top edge. If the product is 28 cm, then the cover on it should be the same.

Before talking about the size of this type of cookware, it is worth mentioning the hobs, the base burners of which have a standardized size. The medium is 180 mm, the small is 145 mm, and the large is 225 mm. The bottom of the pans has the same dimensions.

Modern plates are made contrary to the previously established rules, which should be taken into account when buying a frying pan. The fewer the burners, the more space, therefore, the dishes can also be used wide, larger in diameter than the burner itself.... Voxpherical pans are characterized by a flat, small bottom, but their sides have a larger diameter, so they take up a lot of space.

The most popular models in terms of size are considered to be the following (in mm):

• 18;
• 20;
• 22;
• 24;
• 26;
• 28;
• 30;
• 32.

The most popular are pans with a diameter of 26 and 28 centimeters. Professional chefs know that the quality of a dish depends on many factors, including the presence of a massive bottom and the size of the burner to match the dimensions of the cookware used.

When using a gas stove and a large frying pan, you can use flame divider... The main purpose of this device - distribute the heat evenly.

Good cast-iron pans are of both foreign production and domestic.The best manufacturers are those who were able to create a product that fully meets the requirements of the consumer and combines safety, strength, durability, and attractive design.

There are models on the market from unknown manufacturers, but experts advise choosing tableware from brands with a worldwide reputation, as it meets the necessary requirements of international standards.

• Berghoff. Belgian brand that supplies its tableware all over the world. He makes not only pans, but also other kitchen utensils. As for pans specifically, the line is represented by several series. There are models for baking pancakes and for grilling. The manufacturer is so confident in the quality of the supplied product that it gives it a 10-year warranty.

• Fissman. It is still a young brand with many ambitions. In just 5 years on the market, the manufacturer was able to win the attention of the consumer and strengthened its position. Good quality Chinese products with affordable prices. Plants with large production capacity are working on the production of pans of various sizes and heights.

• KitchenAid. Not everyone is a well-known American brand that does not lose its positions in the ranking of the best. He is engaged in the manufacture of everything that could be useful to the hostess in the kitchen. His choice of pans is meager, but of excellent quality. There are enamel models and grill presses.

• Le Creuset... As you know, the French consider cooking a special art, they know and know how to make unique masterpieces. This brand offers pans in a huge assortment, there are even products for frying donuts in the line. If previous manufacturers try to supply goods at a real price with acceptable quality, then they will have to overpay for it. The cost of the cheapest model starts at 9,400 rubles. This price is indicated on the official website, respectively, the frying pan will cost more in stores.

• Biol. A brand that produces dishes in Ukraine. It has been on the market for 17 years and during this time there were no questions about the quality of the supplied goods. The range is truly chic - there are pans of any size, shape, with or without coating. The cost of the goods is within the average price range.

• Seaton: The company has always specialized in the manufacture of cast iron cookware, so over the years it has managed to achieve the highest quality. At the same time, the cost remained at an affordable level. If you order a product with delivery, one product will cost 1000 rubles on average. Large pans are more expensive, starting at 2,000 rubles. This is a good alternative to Western counterparts, at least it can compete with them.

• Rondell... The brand has a rich history, but the company is not used to dwelling on the achieved results, so new models appear on the market every year. In their production, an alloy of cast iron is used, which was able to conquer even the European market.

• Dobrynya. This is a domestic manufacturer that produces, in addition to frying pans, electrical equipment for the home. The products are of good quality, but there are also defects. It is more expensive than Ukrainian and Chinese brands.

• Baumalu... Produces decent woks with a diameter of 360 mm. For ease of use, the design has two handles. 8 mm thick walls - ideal for roasting and stewing meat. Models are supplied with a rack, which is used for steam cooking.

We should also consider specific models of cast iron frying pans.

• "Kelli KL-0131-28". Thin-walled wok. It can even be used for cooking soups. The diameter of the pan is 280 mm, it has an enamel coating on both sides. The food inside heats up quickly; after cooking, the remnants of the food can simply be washed off the surface. The manufacturer has thought over the shape and design of the handle.Its surface fits perfectly in the hand and does not slip. The cost of the product starts from 1800 rubles.

• "KitchenAid KCI10GPOB". The grill pan is a non-standard solution for those who are used to quickly organizing a picnic. The complete set includes silicone handles. This material does not heat up even if you put the dishes in the oven. Supplied with a press lid. Available in three colors on sale. Of the advantages, one can single out high-quality enamel, the ability to use it on any plate. You can put the dishes in an oven preheated to a temperature of 250 degrees. The disadvantages of the model are high weight and cost.

• "Regent Inox Linea Ferro"... A pancake pan that has standard two-centimeter sides and a diameter of 260 mm. The handle is made of wood and can be easily removed if needed. If necessary, the pan serves as a baking dish, equipped with an induction bottom. The model is calcined in production, so you can start cooking your favorite dishes immediately after purchasing it. This is a rather heavy product weighing 2.6 kilograms, so it is better to cook pancakes on it with a spatula.

• "Myron Cook Evolution GR24SET"... Model of a frying pan with a press lid. Product diameter - 240 mm. The package contains a cover, its size is slightly smaller. This feature allows you to press the steak to the hot surface and get it with a characteristic grooved notch. Frying pan handles are wide, monolithic. The product can be used for cooking in the oven.

In order to choose a cast iron pan correctly and not be disappointed in the purchase, you need to know what criteria you should pay attention to in the first place. The huge assortment sometimes confuses the common buyer. It is not always clear which dishes are used for what. Modern brands display saucepans, pancake pans and grills on the shelves. Some models are suitable for the preparation of specific dishes, while others, on the contrary, are universal.

Complicates the selection process and the variety of coatings, which can be as follows:

• teflon;
• ceramics;
• enamel;
• titanium;
• excalibur;
• without cover.

If you base your choice on the purpose of the pan, then a win-win option would be a universal product that is suitable for frying, stewing, baking pancakes. You can buy a model for each case separately - saucepans, pans for making muffins are also on sale.

Deep products do not lose their popularity, as they are ideal for preparing pilaf and many other Asian dishes.

There is also a so-called premium segment, which is focused on the manufacture of grills, frying pans, presses. Such products are not cheap, but they allow you to diversify the menu.

The diameter of the pan is also important and must be selected based on the specific needs of the hostess. Too large models cannot be washed in the dishwasher, but it is convenient to fry potatoes in them for a large family. A good option would be dishes, the diameter of which varies from 40 to 50 cm. Such dimensions also imply increased sides.

Pancake pans have low sides, thanks to which it is possible to easily remove the dish from the pan. The standard diameter of such a product is 250 mm. There is a special stick on the market that is used to roll the dough.

If we consider a frying pan with or without coating, then the frying properties of these two products are not very different, but more maintenance is required for pure metal. Any of the non-stick coatings can be easily cleaned with hot water and soapy water, but with exposed cast iron, this is not the case.

Uncoated dishes can be repaired if rust appears, whereas if the enamel, ceramic or other coating is cracked, the product can be thrown into the trash.

The last parameter that must be taken into account when buying a frying pan is the thickness of the bottom and walls. There are products on sale in which they have the same indicator. Most often it is 3 mm, but they sell dishes and thicker. The larger this parameter, the longer the product heats up inside. Thin-walled models are used for sauces, thick-walled ones for grilling.

Cast iron products require special care. It is worth using and placing such utensils on a glass-ceramic hob with great care, since they weigh a lot and can accidentally damage the surface.

Regular prophylaxis is the first thing that a caring hostess should pay attention to. After cooking, the pan will need to be thoroughly cleaned of food residues. Cast iron is known for the fact that food gets into its pores when exposed to temperature, as a result, a smell appears, which you need to be able to properly get rid of.

It is enough to immerse the dishes in hot water for a while and apply soapy water. The use of strong chemicals, and even more so with large abrasive particles, is strictly prohibited. A simple sponge will perfectly remove the remnants of softened food. Sometimes they take for cleaning salt or soda.

After the dirt is removed, the dishes will need to be ignited, greased with oil and left to cool. The protective layer forms by itself. The longer you use the pan, the thicker the natural non-stick coating will form on it. Most housewives do not know if it is necessary to remove it.

There are several ways to do this.... The pan can be sent to the oven for several hours, but it is important that the dishes do not have a plastic handle, otherwise they will simply deteriorate. When removing a metal container from the oven, it must not be scalded with cold water, this will lead to the appearance of microcracks on the surface, respectively, the pan will be irretrievably damaged. The product should cool on its own on the stove. Nagar will lag behind and it will be possible to separate it.

You can effectively remove the layer by soaking the pan in hot water and a little liquid soap. When the cast iron can be cleaned, you can wipe it with a towel and grease it with sunflower oil. It is necessary to store the utensils in a well-ventilated cabinet, since mold and rust can form in the pan at high humidity.

A simple solution of vinegar and water, which are mixed in a 1 to 1 ratio and applied to the surface for 30 minutes, will help to clear the pan from the orange layer that has appeared. After that, rust can be easily removed with a simple soft sponge. The metal is again calcined and oiled.

A prerequisite for cast iron cookware is its pre-calcining before first use... This procedure does not apply only to models on which the enamel layer is applied.

It doesn't matter in which country and by what brand the dishes are made. During the manufacturing process, the metal is always coated with technical oil. It is designed to create a protective layer that protects against rust. If you try to cook food on it right after purchase, then the dish will taste like machine oil.

For calcination, you can use ordinary table salt or vegetable oil. If the first option is used, then you will need to pour a thick layer of salt into the pan and put it on a small fire. When the pan is completely cast iron, without a protective coating or plastic inserts, then it can be placed in the oven. Models with a protective layer are not annealed.

Time in each case is selected individually. The thicker the walls and bottom, the longer it takes to heat the cookware. It is worth focusing on the color of the salt, over time it will change it. As soon as the salt turns yellow, remove the pan and allow to cool. Salt is no longer used, it has absorbed harmful industrial oil, so it is thrown away. When the product is not very hot, it can be oiled.

When only oil is used for calcining, the new container is washed under warm water, then put on the fire, so much liquid is poured into it so that it completely covers the bottom. Even with medium heat, 10 minutes is enough for the cookware to glow.

The pan should cool, the working off is drained, and the product is wiped dry. It is best to use a paper towel for this.

There is another method of calcining, but it is suitable when the hostess has no doubts about the quality of the cast iron used in the manufacture of dishes. The frying pan is put on fire and warms up until it starts to lighten. A change in shade indicates complete combustion of the technical oil. At the same time, an unpleasant pungent odor is emitted, therefore it is better to open the windows in the house or turn on the hood.

The container is removed from the heat and immersed in water, then heated again. When it is completely dry, it is oiled, a one centimeter layer of salt is poured out and heated again. Before putting the container in the closet, you just need to wipe it with a paper towel.

According to numerous reviews, every housewife must have a cast-iron frying pan in the house. In such dishes, meat is amazingly baked, pilaf turns out to be especially aromatic.

For the frying pan to serve for a long time, you need to properly care for her. The creation of a protective oil layer is imperative, otherwise rust will appear on the dishes.

Do not store cast iron in a damp room, as mold begins to form inside the pan. Dishes should always be wiped dry.

Also, do not clean enamelled and other models with a protective coating with cleaning agents that contain large abrasive particles. Do not scratch the surface with a knife or fork.

For information on how to prepare a cast iron pan for use, see the next video.