Cast iron cookware

Iron is durable, relatively cheap, non-toxic, easy to cast (mold) and shape, and has excellent heat retention and diffusion. These properties make cast iron a natural choice for cookware. The cast iron used to make cookware is itself made from pig and scrap iron, with a small amount of silicon and graphite.

Because cast iron will react with or stain many foods, bare cast iron cookware must be seasoned. Cast iron cookware is also available with an enamel coating - this cookware doesn't need to be seasoned, but loses some of the other desirable properties of bare cast iron.

Bare Cast Iron

Bare cast-iron vessels have been used by humans for cooking for hundreds, if not thousands, of years. Cast iron's ability to withstand and maintain very high heat makes it a natural cookware choice for searing or frying, and its excellent heat diffusion and retention makes it a natural choice for long-cooking stews like gumbo or Chili con carne. Because cast iron skillets can develop an extremely non-stick surface, they are also a good choice for egg dishes, in particular scrambled eggs. Some other classic uses of cast iron pans are in cornbread and pineapple upside-down cake.

Some of the types of cookware made out of bare cast iron include dutch ovens, frying pans, deep fryers, woks, and griddles.

Bare cast iron cookware requires seasoning—impregnation of the cooking surface with oil—to prevent rusting, and to create a non-stick surface. New cast iron must be seasoned before use. Some companies now offer pre-seasoned pans, but, like "home-seasoned" cast iron, these may need to be re-seasoned if they are washed with strong soap or allowed to rust.

Seasoning

Seasoning is a process by which a layer of grease or shortening is applied and cooked onto cast iron or carbon steel cookware. Typically, cast iron woks, frying pans, griddles, and Dutch ovens are seasoned.

The seasoning layer protects the cookware from rusting, provides a non-stick surface for cooking, and protects food from interacting with the iron of the pan. Shortenings typically used for seasoning include lard, hydrogenated cooking oils such as Crisco, and solid palm or coconut oil (in general, oils that are high in saturated fats). Avoid using shortenings that are polyunsaturated - these will get rancid much more quickly. Well-seasoned cast iron cookware will have a very smooth black surface.

Cleaning before seasoning

Before seasoning, cookware should be thoroughly scrubbed using light dish soap and scouring pads (steel wool is best). If the surface is "natural" (unpolished), it may also be useful to use a wire brush. Scrubbing will remove any dirt or rust, and, in the case of new cookware, will remove the protective coating (wax or machine oil) that new pieces are often shipped with to prevent rust. Rust can also be removed by soaking in a 1:1 solution of vinegar and water.

Seasoning techniques

Once cleaned, cookware can then be seasoned. There are several techniques for seasoning cast iron that vary based on the smoke point of the oil or fat used.

= Technique 1

First, heat the cookware until water quickly boils when splashed onto its surface.
Next, using a rag, wipe a thin coat of lard or oil onto the surface of the cookware.
Finally, place the cookware upside-down in a moderately hot oven for 1-2 hours. It is a good idea to place a layer of aluminum foil under the cookware to catch drips of excess oil.
Let the pan cool. At this point, the cookware should have a black-sheen and be ready for cooking.

= Technique 2

Warm the pan slightly on the stovetop (it should still be cool enough to handle).
Take a small lump of shortening in a paper towel, and rub it all over the cooking surface of the pan.
Place the pan in a 300-degree (F) oven for one hour.
Take the pan out and let it cool slightly.
Wipe off any excess grease.

If too much oil or shortening is applied to a pan in the seasoning process, it will pool and gum up when the pan is heated. In this case, the goo can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and reseasoned. Heating the pan upside-down may help prevent gumming, but will be more likely to drip grease into your oven unless protected by a foiled-lined baking sheet. Seasoning at higher temperatures approaching the smoking point of the oil used will result in darker seasoned coatings in less time that aren't sticky or gummy.

Care and cleaning after seasoning

It is common wisdom that one should never use soap to clean seasoned cast iron cookware; this will immediately remove the oil, and 'unseason' the pan (or even, according to some cooks, leave soap residue that will poison the food). In fact, a very well-seasoned pan can tolerate dilute dish soap, and, for infrequently used pans, this may be preferable to leaving rancid grease on the cooking surface ^*. In general, however, regular washing with soap is not recommended.

There are several methods for cleaning seasoned bare cast iron cookware:

Scrub the inside with a tablespoon of a coarse salt, such as kosher salt and rub with a towel. Rinse with cold water.
Scrub the pan with boiling or near-boiling water and a stiff nylon or fiber brush.
Use veggie wash (milder than soap) and a stiff nylon or fiber brush.
Boil a solution of cornstarch or rice starch and water in the pan, tilting the pan to make sure the boiling liquid touches all the way up the sides. Then pour out the resulting grease-water-starch solution, and peel off what ever dries onto the sides of the pan. Rinse the pan in hot water.

In all cases, the cookware should be dried thoroughly after washing, and oiled lightly if not already very well seasoned.

For deep cleaning (before re-seasoning), some cast iron collectors also advocate soaking cast iron in a lye solution, or heating the pan in a self-cleaning oven or campfire. Both of these methods have inherent drawbacks, however. Lye can cause serious injury (inluding blindness) if handled improperly, and unevenly heating a cast iron pan may warp or crack the pan.

Brands

Some well-known brands of cast iron cookware are:

Griswold. Griswold, now out of business, is considered the most collectible of antique cast iron.
Wagner. Wagner acquired Griswold, and the company was then in turn bought by the American Culinary Corporation. Wagner and Griswold cookware is now sold collectively as products of the latter company ^*.
Lodge (skillets, griddles, Dutch ovens, and deep-fryers, as well as hibachis ^*). Lodge cast iron is produced entirely in the United States. The "Lodge Logic" line of Lodge cookware is pre-seasoned at the Lodge factory.
John Wright (specialty muffin and cookie pans, as well as serveware and decorative cast iron ^*). Some US and some overseas production. John Wright's bakeware looks like bare cast iron, but is actually coated with Xylan, a non-stick coating.

There are also several brands of cast iron now available that are made in China. These are considered to be of very poor quality by collectors and cooks.

Enameled Cast Iron

Enameled cast iron is cast iron that has had a vitreous enamel glaze applied to it. This type of cast iron was a popular material for cookware in the late 19th and early to mid-20th centuries, but it has since been largely replaced by more modern metal alloys. It still remains a popular material for making Dutch ovens.

The enamel coating over the cast iron prevents rusting, eliminates the need to season the metal, and allows for more thorough cleaning. Furthermore, pigments used in the enameling process can produce vibrant colors. While enamel coated cast iron doesn't have the seasoning and cleaning issues of bare cast iron, however, it can be several times more costly.

Care and Cleaning

Enamel coated cast iron can usually be washed like other cookware - with dish soap, or in the dishwasher. Because the enamel is prone to chipping, no hard surfaces (like a dishwasher prong) should be allowed to contact the enamel during the washing process. Some coated cast iron pots have spots of bare iron on their rims - these should be washed by hand and dried immediately. Many manufacturers recommend Bon Ami or Bar Keeper's Friend for handwashing enameled cast iron (however this kind of powdered cleanser should never be used on bare/seasoned cast iron).

Unlike bare cast iron, enamel coated cast iron typically can't be heated to a high heat, and therefore can't be used for seared or blackened dishes.

Brands

Manufacturers still making enameled cast iron cookware include:

Cajun Classic Cookware From Mamou, Louisiana - Quality Cast Iron cookware and accessories.
Le Creuset (^*). Made in France - very well known and very expensive.
Lodge. Made in the USA. Lodge is best known for their bare cast iron and "Lodge Logic" pre-seasoned lines, but also has a line of enameled Dutch ovens and bakers.
Staub. Made in France. Also makes cookware for institutional use.
John Wright. Includes bakeware and serveware, as well as tea kettles and decorative pieces.
Daniel Boulud Kitchen. Made by Sabatier.
Mario Batali. Made by Copco.

External links

Cookware and bakeware

Gourt Home::Gourt :: Cast iron cookware

Bare Cast Iron

Seasoning

Cleaning before seasoning

Seasoning techniques

= Technique 1

= Technique 2

Care and cleaning after seasoning

Brands

Enameled Cast Iron

Care and Cleaning

Brands

External links