Commonly slandered as being unwieldy and a nuisance to maintain, cast iron pans get a bad rap. To dispel the heresy and set the record straight: cast iron pans are safe, straightforward, and when looked after properly, will last several lifetimes. Let's dig into the details.
What is cast iron?
Cast iron is a molten alloy, consisting mostly of iron but also carbon and silicon. Cast iron cookware is made by pouring or ‘casting’ that alloy into a mould. It’s an ancient process that can trace its beginnings to the dawn of human civilisation.
Cast iron pans, known ubiquitously as skillets, are commonly used for heat-intensive tasks such as searing, sautéing, baking, and frying, and are hailed for their versatility and durability.
The Benefits Of Cast Iron
Heat
Cast iron’s relationship with heat sets it apart from other cooking metals. It takes longer to heat up than stainless steel but will retain heat for far longer. So, when a hefty sirloin fresh from the fridge first encounters a hot skillet for searing, the pan’s temperature won’t drop dramatically, allowing for a constant sear. Heat distribution across the skillet is consistent, too, which will ensure your steak is cooked evenly and your hungry guests are impressed.
Versatility
An incredibly versatile metal, cast iron works on induction hobs, electricity, gas, coals, and even campfires.
Skillets can withstand high levels of intense and direct heat, meaning they work perfectly on a barbecue directly over the coals. You can even place them straight into the oven, making them excellent for baking – this is great for making meals that require searing before moving into the oven. For example, when whipping up a charred cabbage or a fish fillet, use the stovetop to get colouring on either side before dropping it into the oven to evenly cook it throughout.
Durability
A well-maintained pan can last for generations and is hardy enough to withstand the inevitable dents and scratches common in veteran kitchenware. In truth, you should be more worried about the object that nicks or collides with your pan than the pan itself – be it a utensil or flooring.
Maintaining Cast Iron
Well-seasoned cast iron is non-stick. To season your pan, simply apply a thin layer of a neutral oil with a towel and leave it to absorb before putting it away. This should be done semi-regularly (a few times per month), but if you’re giving your skillet a heavy-duty clean then it’s best to season it straight away.
We also recommend re-seasoning after cooking with higher acidity ingredients like tomatoes and vinegar. Contrary to popular belief, you can use soap to clean a well-seasoned cast iron. However, to avoid spoiling the seasoning, opt for gentler cleaning products and scrubbing utensils – a sponge instead of a metal scourer and dish soap instead of degreaser.
If not looked after properly, cast iron will rust. You can avoid this by drying your skillet with a towel immediately after use and not letting it fester on the drying rack. Dishwashers will destroy the seasoning, so we recommend always washing your pan by hand.
Double Enamelled Cast Iron By Katto
Enamelling is the process in which powdered glass is fused to the cast iron’s surface at extremely high temperatures. Each item in our cast iron range, The Skillet, The Sauté, and The Stockpot, is double enamelled for enhanced durability. This means you get the top benefits of cast iron – namely, the versatility and heat capabilities – without having to worry about rust or spoiling the seasoning.
Plus, it means an easy and less daunting clean-up when you have finished entertaining. As enamel isn’t as robust as cast iron, if you’re liberating the rich, caramelised fond from your skillet after a splash of vinegar, we suggest using a non-metal utensil like wood or silicone.
To Conclude
The beauty of cast iron lies in its utility. It’s well suited to most kitchen activities, from slow cooking a casserole, to searing a steak, or baking a loaf of bread. Most importantly, with proper care it will last you a lifetime and beyond - perfectly encapsulating our own ethos: to own fewer, better things.