“Higher than high, feelin’ just right
Call it Heavy Metal”
Sammy Hagar and Jim Peterik probably never imagined that their song “Heavy Metal” would be referenced in a cooking blog, but rock ‘n’ roll and cooking don’t come together any better than when you’re cooking with heavy metal, known far and wide as cast iron. That’s why cast iron skillets are high on my list of Top 10 Kitchen Favorites.
Today’s cast iron cookware is made pretty much the way cast iron has been made for hundreds of years. Well cared for, a good cast iron skillet just might last a hundred years! I recently bought a Griswold No. 9 skillet on ebay that is at least 50 years old and it cooks better than most of the pans I have. As the saying goes, “Old is gold!”
We all know cookware can be expensive, but it doesn’t have to be, and cast iron a great example. You can get a cast iron skillet that will last you the rest of your life for under $25. As I’ve gotten more into cooking, I’ve moved away from chemically treated pans for a number of reasons, not the least of which is the danger of potentially harmful fumes. A well-seasoned cast iron pan is nearly as non-stick as any manufactured non-stick pan and will definitely outperform stainless, aluminum, and copper pans. Non-stick pans don’t cook as well, either. “But wait,” you say, “aren’t non-stick pans better for low-fat cooking?” Not necessarily. Cooking at the proper temperature with the right amount of oil or butter will yield better results, tastier food, and less fat than you think. Plus, cooking with cast iron actually adds iron to your diet!
When it comes to cooking proteins, cast iron outperforms almost every other kind of cookware you can name, including cookware costing hundreds of dollars more. As experienced cooks know, you can’t brown properly without preheating your pan. Because cast iron distributes heat evenly, there are fewer, if any, hot spots. In addition, you can move it from stove top to oven with confidence. Sauces and acidic ingredients don’t play as well in the cast iron sandbox. Use stainless steel for those.
Cast iron is great for when you want to get your pan really hot and keep it that way. It’s great for browning, grilling (you can get pans with raised ridges that leave grill marks), and frying. It’s also great for Dutch ovens.
Seasoning is by far the biggest fear most people have when it comes to cast iron. Cast iron is porous and rough and unless seasoned properly, your food will definitely stick. Lodge, the only “Made In The USA” cast iron cookware manufacturer, now has a line of pre-seasoned cookware which aims at giving cooks a head start in achieving the right patina for a non-stick surface.
Seasoning and maintenance is actually pretty easy and doesn’t take that much time. Because cast iron is porous and rough, it will absorb oil when heated and, over time, form a smooth, non-stick cooking surface. To season a new pan, wash it well in hot water and dry it. Preheat your oven to 350 degrees while you warm the pan over low heat on your stove top. Spread a tablespoon of corn, vegetable, or olive oil over the entire surface of the pan using a brush or a paper towel. Make sure there are no pools or excess oil on the surface. It should be a light coating. Put the pan in the over for an hour, then turn off the heat and leave the pan in the oven to cool slowly. When it’s cool, remove it and wipe off any excess. That’s it!
When seasoned, your pan will clean easily with a scouring pad (don’t use steel wool or anything that will damage the seasoning). You can safely use some mild soap without removing the seasoning. Worst case, you’ll have to season it again. I usually just pour a little hot water in the pan and bring it to a boil. When it begins to evaporate just wipe it dry and apply a very thin coating of oil over the surface with a paper towel while it’s still warm. You can also just pour some salt in the pan a use a paper towel to rub it clean.
Don’t be afraid to buy old cast iron. As long as the surface isn’t pitted, any rust can be removed with a wire brush. Then wash and season as described above and you’re ready to go!
Some see cast iron’s weight and care routines as disadvantages. For me, the benefits easily outweigh these small drawbacks. Plus, there’s something cool about cooking with a 50 year old skillet. After all, it’s heavy metal, baby!
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Yeah, we were just having this conversation last night, about how much we love the cast iron! We have three — an 8″, a 12″, and a 17″, and they’re the best.
My favorite thing to do with cast iron lately is to caramelize vegetables — cook them over nice high heat with just a little oil until they get nice brown patches all over and the sugars come out. It’s so freaking easy! But you can’t really do it in anything but cast iron.
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