Alright, I’ll confess: I have been in a manic cast iron cookware collection phase ever since we bought a three-piece set of CI pans when my then-girlfriend (now wife) and I first moved in.
This addiction stemmed from a discussion about the old and beaten non-stick pan that my parents used to cook with at home. Its Teflon coating was already so worn off that its side corners were the only non-stick part of that non-stick pan. Of course, being the Filipino parents that they are, they didn’t want to replace it as they deemed that it could still get the job done.
Okay, fair enough. But does it have to be that way?
So, my wife and I searched for more durable alternatives, and we eventually landed on cast iron cookware. We saw a video of someone explaining the intricacies of seasoning a cast iron pan and why this is better than a conventional non-stick pan. From there, our interests were piqued!
I made this primer for people who are currently stuck in the same “cast iron pan curiosity stage” that I found myself in a few years ago. This article will contain everything from the properties of cast iron, how they are made, its benefits and drawbacks, and usage best practices.
What are Cast Iron Cookware?
Cast iron cookware is any type of kitchen utensil that is made by pouring molten cast iron into a mold. They are valued for their durability, heat retention, versatility, and their sleek cooking surface. Since molten iron can be cast into different shapes, they come in a variety of shapes and sizes. The most common types include:
- Skillet
- Deep skillet
- Griddle
- Grill pan
- Dutch oven
- Braiser
- Paella pan
- Wok
Some types of cast iron cookware come with unique shapes and purposes like corn stick pans, aebleskiver pans, and wedge pans.
Also Read: The Different Types of Cast Iron Cookware – Explained!
What is Cast Iron Seasoning?
The seasoning is a thin but tough layer of carbonized oil formed through polymerization when the oil reaches a certain temperature for some time. The seasoning is applied after each use, which eventually builds into a nice and even non-stick coating that gets better with time. Aside from that, the seasoning also gives the pan its classic black patina, which also acts as a protective layer against rust for the bare cast iron material underneath.
While cast iron cookware typically comes in its traditional black patina, some are coated with a type of glass called porcelain enamel in place of seasoning. These do not have to be seasoned after each use and often come in many zany colors that turn them into statement pieces in your kitchen.
Here’s a complete guide on how to season cast iron cookware – go check it out!
Also Read: Cast Iron Seasoning 101: Everything You Need To Know
What Are Cast Iron Cookware Made Of?
Cast iron cookware is made of the relatively common and inexpensive gray cast iron variety. It is mostly made of iron (which should go without saying), along with carbon (2.5 – 4.2%), and silicon (1.0 – 3.0%) being the accepted range. It is further made up of trace amounts of manganese (0.5 – 1.0%), sulfur (0.02 – 0.25%), and phosphorous (0.02 – 1.0%).
This material is not called “gray” just for the heck of it. If you strip a cast iron pan of all of its layers of seasoning, you will see that the pan is gray-colored, not black. This coloration is due to the graphite formed by its carbon content. The graphite also makes the iron softer yet more durable than its white iron counterpart, which makes it more easily manipulated by machine tools.
These metallurgical characteristics make cooking on cast iron a unique experience. Here’s how cast iron stacks up against other cookware materials:
- Cast Iron vs. Enameled Cast Iron
- Cast Iron vs. Non-stick
- Cast Iron vs. Carbon Steel
- Cast Iron vs. Stainless Steel
The Cast Iron Manufacturing Process
The cast iron cookware manufacturing process begins with molten iron being poured into sand molds that have been shaped from a master pattern. Once the iron solidifies, the sand mold is broken away, revealing the rough shape of the cast iron piece. These newly formed pieces are then smoothed to remove any imperfections and sharp edges.
The cookware is finished with a seasoning layer of oil that is baked on to create a naturally non-stick surface. Some pieces, like Dutch ovens and braisers, may be slated for enameling instead of seasoning.
Also Read: How Are Cast Iron Cookware Made?
The Advantages and Disadvantages of Cast Iron Cookware
A lot of people swear by the cooking advantage of cast iron. Cast iron cookware excels in heat retention and even distribution, making it ideal for searing, frying, and slow cooking. Its durability stands out, as a well-maintained piece can last for generations. Unlike more modern non-stick pans, cast iron is free from synthetic coatings and chemicals, offering a natural, non-stick surface when properly seasoned.
Additionally, it is versatile, and suitable for use on stovetops, in ovens, and even over open fires. Moreover, they are durable with many extant pieces of vintage cast iron cookware which are still in use or are in storage waiting to be restored.
Also Read: 7 Pros (and 6 Cons) I Learned After Cooking On Cast Iron Over The Years
How To Use a Brand New Cast Iron Pan for the First Time
It is a common misconception that you have apply a new layer of seasoning to new cast iron skillets. Almost all skillets are ready for use right out of the box, anyway. However, I recommend that you do the following steps to get your cast iron pan off on the right foot.
Also Read: So, You’ve Just Bought a New Cast Iron Skillet | Cast Iron First Use Guide
How to Clean Cast Iron Cookware
The process for cleaning cast iron cookware is quite different from other types of cookware. While the process is certainly a fair bit more complex than just scrubbing with a soapy sponge, it’s not too big of a hassle either. I can finish these tasks in 5 minutes, and I’m pretty sure you can get it done much faster than that (my wife calls my movements “inefficient”). Here are the steps in detail:
Also Read: Cast Iron Cleaning 101: Everything You Need to Know
How to Store Cast Iron Cookware
While cast iron pans can be put away the way most other types of cookware are stored, there are best practices you should keep in mind if you want to prevent them from rusting or from damaging the seasoning. Here are some ideas and best practices when it comes to storing cast iron cookware.
Also Read: How to Store Cast Iron Cookware: From Small Kitchens to Big Collections
What Utensils Can Be Used on Cast Iron?
It is well known that it is a big no-no to use metal utensils on non-stick cookware as they can scratch and chip its Teflon coating. Thankfully, a cast iron pan’s seasoning is made of sterner stuff. Stainless steel, wood, and silicon are all fine materials to use with cast iron cookware. Heck, you can even carve and eat straight out of the pan without it forming any lasting damage. The only material that you should not use at all is plastic as it can easily melt when the pan is used to its full potential.
Also Read: 10 Essential Utensils for Cast Iron Cooking: A Home Cook’s Guide
I have cast my vote; how about you?
I think I’ve established well enough that I have a particular affection for cast iron pans, and I hope that this article made you appreciate this humble material and the weirdly vocal subculture that champions it. While I do acknowledge that the world of cast iron will not be for everyone, I strongly encourage you to give it a try and figure out if its pros outweigh its cons.
If you’re still hungry for more info about cast iron and other cookware made from carbon steel, stainless steel, copper, and aluminum, then be sure to check out the rest of my blog!
Miguel is a cast iron enthusiast from Cavite, Philippines. He works in the digital marketing field as a content marketing strategist. On the side, he manages a small online bookstore and tends to his plants.