17 Cast Iron Secrets They Won’t Tell You – Don’t Get Fooled By The Hype!
This post may contain affiliate links.
Isn’t it time we crowned cast iron cookware as the true superhero of the kitchen?
Cast iron cookware is renowned for its durability and versatility. It can last for generations and has a place in modern kitchens and family traditions. Due to the even spread of heat, cast iron is perfect for cooking various dishes, says Jenna Smith in a study by the University of Illinois.
Michigan State University personnel advise applying seasoning before the first use and periodically during the life of the cast iron to keep it performing. Learning these 17 tips could seriously up your cooking game and let you tap into the actual magic of cast iron.
First Off, Cast Iron Isn’t Nonstick
You’ve heard it’s nonstick, right? Well, that’s only true after it’s seasoned. Oil is lightly baked into the pan until smooth so that it can be seasoned. Eggs, pancakes, anything will stick like glue without it.
The fun part is that cast iron never gets better seasoning than today. The more you use it, the better it becomes—just like a pair of jeans breaking in over time.
Oil Is the Magic Ingredient
Seasoning a cast iron pan isn’t a matter of tossing oil around (in the hope that it does its job). Oils such as canola or grapeseed are significant partly because they have high smoke points—they won’t burn fast.
Flaxseed oil is a favorite of the pros; when baked, it forms a robust, shiny layer on the pan.
Soap Is Actually Not the Villain You Think It Is
“Never wash your cast iron with soap!” You’ve probably heard that. But guess what? It’s not true! A little soap won’t hurt your skillet’s seasoning.
Modern soaps are so mild that they will clean your food off the pan without destroying it. Just remember to dry it off well afterward. Nobody likes a rusty pan.
Rust? No Problem!
This doesn’t have to be the end of the cast iron road for you. If your pan gets rusty, scrub some steel wool onto it. You can then re-season it with oil, and it’s as good as new.
It’s not unusual for cast iron to develop a bit of rust over time, but don’t worry; it’s an easy problem to solve.
Cast Iron Isn’t Invincible
Cast iron is super tough, yes, but it is not unbreakable. Don’t drop it on a hard floor; it could crack. Don’t pour cold water on a hot skillet; that could warp.
Cast iron cookware is known for its durable, long-lasting nature. Kansas State University notes that a cast iron skillet is one of the most versatile, most enduring cooking tools that, with proper care, can last for generations.
Acidic Foods Can Be Tricky
You can mess with the seasoning by cooking things like meat, tomatoes, or vinegar-based sauce in cast iron. Eventually, these acidic ingredients can strip away that protective layer.
When making tomato sauce, it’s best to use another pan or a well-seasoned skillet.
It’s Perfect for Baking
But do you think cast iron is only for frying? Think again! A cast iron skillet is as good at baking as it is at frying some of the best cornbread, pies, and pizzas.
It bakes your baked goods at an even temperature, and they are wonderful and golden. Using just one pan is also fun—you get less cleanup!
The More You Use It, It Gets Better
Here’s an incredible secret: Cast iron keeps getting shinier and smoother the more you cook. Each time you use it, its seasoning builds up.
This is why newer cast iron skillets can feel rough compared to older or seasoned cast iron.
Preheating Is Key
Cast iron doesn’t heat up super quickly, but once it’s hot, it stays hot. To avoid uneven cooking, it’s always a good idea to heat your pan for a few minutes before adding food.
Food is like warm-ups for a workout; your food will thank you!
Handles Can Be Dangerous
The cast iron handles on the pan get as hot as the pan itself. Touching the inner handles can burn your hands, so you should always use an oven mitt or handle cover.
You better touch it with protection, or you will have a painful reminder.
Don’t Boil Water in It
If you boil water in a cast-iron skillet, you risk stripping away your seasoning. Instead, save the boiling water for your other regular pots and use the cast iron for frying, searing, and baking.
Cleaning Is Easier Than You Think
There’s no need to use fancy cleaners with cast iron. You just need hot water, salt to help scrub away food bits, and a stiff brush.
Quick tip: Do not soak it in water; dry it immediately to prevent rust.
It’s Not Just for Meat
Cast iron isn’t just for isn’ts and bacon, right? Nope! It’s excellent for cooking veggies, pancakes, eggs, and desserts like cobblers. Don’t limit what you don’t cook in it—it’s a multitasking champ!
It Loves a Campfire
Camping is excellent, with perfect cast iron. It will manage open flames and cook uniformly over an open fire. From hearty stew to breakfast fry, your cast iron pan will be your best camping buddy.
Lighter Options Are Out There
If you feel that cast iron skillets are too heavy, you’re not alone. Some companies make lighter skillets that are easier to handle but still have the same great cooking benefits.
Storing It Is Simple
When it comes to storing your cast iron, it should be scorched. You can even apply oil before storing it to keep it seasoned.
To stack it with other pans, putting a piece of paper towel or cloth in between is always nice to stop it from scratching its surface.
It’s Totally Worth It
While care might be needed for cast iron, it’s worth it. If you use it more than once, you’ll wonder how you ever cooked anything without it.
Enthusiasts of cast iron pans tell us they love the pan due to its durability, versatility, and ability to improve.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information.
12 Affordable Renovations That Make Your Kitchen Look Expensive
12 Affordable Renovations That Make Your Kitchen Look Expensive
20 Clever Kitchen Tricks for Home Cooks
20 clever kitchen tricks for home cooks
The 5 Best Air Fryer Toaster Ovens of 2024
