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14 hours ago · Humans have cooked with cast iron throughout history, particularly in Asia, where its use dates back as far as 220 AD. It wasn’t until the sixteenth century that iron casting became more widespread in Europe, leading to a boom in cast iron cookware in the eighteenth and nineteenth centuries.
- Myth 1: Cast Iron Is Hard to Maintain
- Myth 2: It Heats Evenly
- Myth 3: Cast Iron Is Nonstick
- Myth 4: Don't Scrub with Soap
- Myth 5: No Metal Utensils
- Myth 6: Vintage Is Better Than New
- Myth 7: No Acidic Foods
- How You Should Use Your Cast Iron Skillet
- FAQs
- Why We're The Experts
The Theory:Cast iron is a material that can rust, chip, or crack easily. Buying a cast iron skillet is like adopting a newborn baby and a puppy at the same time. You're going to have to pamper it through the early stages of its life, and be gentle when you store it—that seasoning can chip off! The Reality:Cast iron is tough as nails! There's a reas...
The Theory:Searing steaks and frying potatoes require high, even heat. Cast iron is great at searing steaks, so it must be great at heating evenly, right? The Reality: Actually, cast iron is terrible at heating evenly. The thermal conductivity—the measure of a material's ability to transfer heat from one part to another—is around a third to a quart...
The Theory:The better you season your cast iron, the more nonstick it becomes. Perfectly well-seasoned cast iron should be perfectly nonstick. The Reality:Your cast iron pan (and mine) may be really, really really nonstick—nonstick enough that you can make an omelet in it or fry an egg with no problem—but let's get serious here. It's not anywhere n...
The Theory:Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning. The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerizedoil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and ...
The Theory:The seasoning in cast iron pans is delicate and can easily flake out or chip if you use metal. Stick to wood or nylon utensils. The Reality: The seasoning in cast iron is actually remarkably resilient. It's not just stuck to the surface like tape, it's actually chemically bonded to the metal. Scrape away with a metal spatulaand unless yo...
The Theory:Metal is metal, cast iron is cast iron, and the new stuff is no different than the old Wagner and Griswold pans from the early 20th century that people fetishize. The Reality:The material may be the same, but the production methods have changed. In the old days, cast iron pans were produced by casting in sand-based molds, and then polish...
The Theory:Acidic food can react with the metal, causing it to leech into your food, giving you an off-flavor and potentially killing you slowly. The Reality:In a well-seasoned cast iron pan, the food in the pan should only be coming in contact with the layer of polymerized oil in the pan, not the metal itself. So in a perfect world, this should no...
These are the only rules you need to know to have a successful lifelong relationship with your cast iron. 1. Season it when you get it. Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until it's smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times a...
What's the best cast iron skillet?
After extensive testing and comparing 11 pans, we named the Lodge 10.25-Inch Skillet and Lancaster No. 8the best cast iron skillets. We think you'll be very happy with either of them and, with care, both will last forever.
Do you have to spend a lot to get a great cast iron skillet?
Nope! Some of our favorite cast iron skillets were less than $50, and we found that they performed the same as pans that cost hundreds. The key is to find a cast iron skillet that fits your budget and your needs, and for most people that will be the Lodge 10.25-Inch Skillet. That said, we did like some pricier skillets mainly because they were lighter weight.
Are smoother cast iron skillets better than rough ones?
Modern forging practices have made cast iron skillets cheaper and easier to make, but it also leaves them with rougher cooking surfaces than ones made decades ago. While expensive cast iron companies like to advertise the smoothness of their surfaces, using a Lodge 10.25-Inch Skilletcontinuously will build up more layers of seasoning until the cooking surface is smooth and more nonstick. Both surfaces performed well in our tests, so it's up to you.
Kenji has written numerous cookbooks, including The Food Lab: Better Home Cooking and The Wok: Recipes and Techniques.We've extensively used and tested cast iron skilletsover the years, so we know our stuff!- J. Kenji López-Alt
- 6 min
Nov 29, 2023 · 1. Cast iron pans distribute heat evenly, resulting in perfectly cooked food every time. 2. They are durable and long-lasting, making them a great investment for your kitchen. 3. Cast iron pans can be used to cook a variety of foods, from eggs to steak. 4.
Sep 22, 2023 · Daily Maintenance. On a daily basis, all your cast-iron skillet needs is a quick rinse with warm water and a wipe with something that's not too abrasive (just to remove cooked food off the surface). A wooden spatula or scraper works well, too. Monitor Closely for Water: Cast iron has only one known weakness: moisture.
- Anna Kovel
- 34 sec
Jul 7, 2018 · Dry the cast iron with a clean towel and then place over low heat. Add a thin coat of more oil, but make sure the oil doesn’t pool anywhere — one teaspoon wiped across the entire cooking surface is just right for most pans. Store until ready to use. Cool the pan and store until ready to cook again.
Mar 17, 2023 · How to season a cast iron skillet. 1. Preheat your oven — First you need to preheat your oven at a temperature of 400-450°F in preparation for your seasoned skillet. The final temperature will ...
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Jun 28, 2021 · Their skillets come in sizes ranging from just 3.5 to 15 inches for only $5 to $60. When you picture an iconic cast iron skillet, Lodge is probably what comes to mind. Lodge Classic skillets come preseasoned (more on that below), have straight sides, and short handles as well as helper handles on the other side.
