Cast iron cookware is a versatile workhorse for your kitchen, basically no other pan is even close to its league. That’s why this type of cookware has been around for hundreds of years and will most likely be around for more. Its versatility and even heat-distribution has made cast iron kitchenware a favorite of many cooks. You can either buy your new cast iron pan from the store or find an used one for a bargain at yard sales or flea markets. Many of us have a cast iron skillet hidden in our kitchen cabinet and that has been passed down through generations as a family tradition.
Like any material, cast iron also has its advantages and disadvantages. Although they require more maintenance than a standard pan with non-stick coating, they have unique benefits that make them so loved.
Advantages of cast iron
- Maintains high temperatures for longer
It takes a while before a cast iron pan is warm, but when the pan is hot, it stays that way so long. That’s why you prefer a cast iron pan than regular frying pan. You can roast dishes at a low temperature that way.
- Lifelong is good
The pan cannot break and will last for generations. However, you must, of course, be careful with temperature shocks and dropping the pan.
- Increasingly better
A cast-iron pan is porous (permeable by pores), and by forming much oil, there is a natural anti-stick coating. The oil goes into the pores of the pan and melts with the container. This addition makes the pan better for baking.
Disadvantages of cast iron
Cast iron pans are heavy. They are less suitable for shaking with the pan.
- Some are quite fragile
The pan must entirely not fall, because then it can break. You also have to watch out for large temperature differences. So do not move at once from very hot to very cold; this causes the cast iron to burst.
A cast iron pan needs more maintenance. You don’t want your cast iron cookware to rust just a month after you bought it; this can be prevented by rubbing a little oil into the pan after washing it.
- No anti-sticking layer
There is no chemical anti-sticking layer on the pan. Especially if the pan is new, you need more oil when baking. Protein-rich dishes are somewhat more difficult to prepare in a cast iron pan because they stick more. A solution for this is to cook with a little more oil.
- Not suitable for acidic ingredients
The natural non-stick coating that a cast iron pan gets over time is sensitive to acidic ingredients. For example, the pan is less ideal for making tomato sauce.
Besides all the pros and cons we just mentioned, cast iron cookware is extremely karmic. If you treat it well, you will taste some of the best dishes you have ever made. When it comes to the precautions you should take, always remember that a cast iron pan should not be put away when it’s still wet. This condition can cause it to rust. The best thing to do is to put a drop of oil into the pan after each washing and spread it over the entire surface.
For those who find this too much work there are also cast-iron frying pans for sale with an enamel layer. This layer is made of molten glass and protects the pan against rust and acid. Enamel is very durable and resistant to the effects of chemical substances.
You do not have to burn an enamelled pan; this is of no use. Because of the enamel layer, the natural anti-stick layer that would create a pan without enamel over time works less well. With a pan without enamel layer, the oil will adhere better, and you will get a better anti-stick coating.
With such pans, there is a possibility that the enamel is broken, although that hardly occurs with quality brand such as Velosan. They are a leading cast iron cookware provider, and they sell all the products and kitchenware you definitely want to have in your kitchen. And with that we mean a pre seasoned cast iron skillet, a cast iron frying pan, a cast iron wok, and a cast iron casserole. But except for pre-seasoned cast iron cookware, they also sell knives and other kitchen utensils. What makes their pans so special is the fact that they are pre-seasoned with a natural layer of fat, so you don’t need to worry about any chemicals leaking into your food each time you cook.
So, do you have a plan to buy a cast iron pan? Let us know in the comment section!