Cast Iron Pans

I own several types of pots and pans, all sizes, all finishes. One of my all time favorite cookware items are my cast iron pans. Actually I have three different pan sizes; 8 inch, 10 inch and 14 inch. I also have a flat grill pan and a ridged pan. And lastly, I have a corn bread stick mold pan. I do not own a kettle as picture.

I like cast iron for many reasons. First of all they are very inexpensive (price range from 25 to 65 dollars) and probably more versatile than any other pan you can buy. These pans are also durable and can last for generations. They are very difficult to damage, if at all. Even when rusted from non use or improper cleaning, they can be restored to their original finishes. Cast iron also can handle extreme high heat and the heat is evenly distributed.  The pans have multiple uses. You can bake, roast, broil, saute, deep fry and grill with them. It’s best to avoid cooking with high acid foods such as tomatoes, wine, vinegar, etc. These may have a chemical reaction that leaves a bad taste to your food. Seasoned properly, the pans can also have a non-stick surface.

Some disadvantages of cast iron, which I feel are minimal, are that they are heavy, they can rust and the handles are not heat proof. Easy to avoid these drawbacks with proper care and handling.

Many cast iron products come pre-cured but I still go through the curing process. If you google how to cure a cast iron pan, you will find a myriad of remedies. Curing or seasoning a cast iron pan refers to coating the pan with oil and baking it in the oven. Any cast iron pan you purchase or inherit has to be cured. This is the method I use successfully, written by Mariette Mifflin:

1. Prepare your pan by scrubbing it with hot soapy water, ensuring there is no food residue, grime or rust, and dry it completely.
2. Warm the pan up slightly and apply a coat of melted grease/oil to the inside and exterior of the pan, including the lid (if it has one) and handle.
3. Preheat your oven to 350 degrees F and put your cookware in right side up, on a foil or parchment paper covered cooking sheet, to catch any drips. 
4. Bake for approximately 20 minutes. If it starts to smoke, you must reduce the temperature by 10 to 15 degrees until it stops. This may increase the time by a few minutes, but will not hurt the cure.
5. Drain off any excess grease and put the pan back in the oven, this time upside down, for 1 to 3 hours. A re-seasoning may only require half of that time; it depends on the condition of the pan. 
6. Turn the oven off and let the pan cool down naturally before removing it. 

To maintain the cure on your pan, always wash with warm soapy water with a soft sponge or cloth and dry immediately. After drying, I add a few drops of olive oil and with a paper towel, wipe the pan completely and store. Eventually you may lose your cure and you will need to go through the process again.