All about cast iron pans

Cast iron pans are an essential attribute of any kitchen, as they have their advantages over other types of dishes for frying. In order for this utensil to please the hostess for many years, it is necessary to know how to properly use and care for her.

The main thing that distinguishes cast iron from other metals - an impressive weight. Regardless of the fact that the pan is an unpretentious and versatile tool in the kitchen, it must be used properly.

A new cast-iron skillet is necessarily calcined, otherwise it will spoil the taste of the first dish prepared on it. The thing is that cast iron is a porous material, when heated, it expands and oil enters its pores. At the time of the production of dishes used the product necessary to maintain an attractive appearance and protects against the appearance of rust.

At the time of the first cooking, technical oil is released and goes into the food, thereby spoiling its taste and smell. Calcination allows you to get the necessary non-stick layer, which is preserved even then, if the hostess properly washes the pan and does not use cleaning products with large hard particles in the composition.

In the process of frying the pan, the primary task of the hostess is to treat it with oil, which, when heated, penetrates the pores and remains there. If the pan has no cracks, then even old dishes can be put in order. First, rust is removed from its surface, then the cast iron is heated and sunflower oil is applied to it. Cookware allowed to cool.

Many housewives doubt whether cast iron is suitable for their stove. Indeed, each cooking panel has a number of characteristics and excellent heating parameters. The universal devices include electric stoves, since they can use any pans. The only requirement in this case is the thickness of the walls. This indicator should be at least 3.5 millimeters. It guarantees uniform heating of the dishes, so that any product will be ready faster and retain useful vitamins.

When using a gas stove it is worth remembering that the use of open fire for cooking has its own characteristics. If you use a frying pan with a smooth bottom, then the flame will literally have nothing to “catch on”. That is why in such cases it is better to select dishes with a groove, because it heats up faster.

Cookware with a smooth bottom is perfect for glass-ceramic plates. On induction panels, you can use only special containers, which are marked accordingly.

Each pan has a corresponding a mark on which it is easy to determine the compatibility of the product with the stove. If it is not directly in the pan, it must be indicated on the box.

Cooks in their work take into account the heating temperature, the material in which the dish is prepared.For example, in ceramic dishes stew and stew are ideally obtained. Pig-iron dishes are often used for pilaf, in it rice absorbs the necessary flavor and does not boil soft.

The use of cast iron in the household is indisputable, since none of the other metals repeats its unique properties. Among the most prominent advantages include:

• uniform distribution of heat after heating dishes, respectively, and the products in the pan are prepared the same way;
• the heat of the cast iron lasts longer, so the food remains hot for a long time;
• such dishes are ideal for stewing;
• safety, because iron does not contain toxins that could be released when heated;
• no deformation, even with prolonged heating;
• durability with proper care;
• the presence of a natural non-stick layer.

But, like any other material, cast iron has some drawbacks. They are not so significant as to give up the dishes from it, but they should be taken into account:

• it heats up for a long time;
• has a lot of weight;
• requires proper care;
• inside it can not be stored for a long time food.

Cast iron frying pans are supplied to the market in a large assortment. There are cast deep and flat, used exclusively for frying pancakes. In such a dish the dish turns out amazingly tasty and is well baked without burning.

Popular with the consumer are models with a coverbecause the buyer gets maximum convenience when cooking. There are options on a wooden stand, which are ideal for serving hot dishes directly to the table.

The variety of such kitchen utensils can not please the hostess. If a few decades ago, a cast iron pan was presented in one version, then today there are models with a non-stick coating and removable handles. Modern technologies are constantly evolving, each manufacturer seeks to take into account the desires of the consumer.

There are more and more models on the market that are used for a particular case, for example, portion pans for barbecue or brazier. Enamelware also goes out of fashion.

It should be noted that cast iron is suitable for use in induction furnaces, since it is a wonderful ferromagnet. Induction bottom is one of the modern developments of manufacturers. In pans with a corrugated bottom can not use oil at all. Such dishes perfectly fits in the dishwasher. The only drawback can be considered a metal handle, which is easy to burn, and the lack of a cover.

Universal cast iron products are made without coating. On pure metal it is allowed to cook any dishes, while they do not lose their flavor. Such dishes can withstand heating even over an open fire. On sale there are small pancake options with a diameter of 500 mm.

For cooking hot sauces you should definitely have a small cast-iron in the kitchen. stew-pan. The cookware is distinguished by thick walls (about 7 mm) and a spout in the structure. The weight of such a frying pan, despite its modest size, is 1 kilogram. During cooking, the sauce does not burn due to the fact that the heat is evenly distributed.

Non-stick coating today is successfully applied to cast iron products. Although these pans have many advantages, they are very demanding on the cutlery that comes into contact with their surface. Fat and burnt foods can be easily cleaned by simply filling the tank with boiling water. Smells are not absorbed by the dishes.

Can be found on store shelves enameled frying panson which it is convenient to fry different foods. If there is a layer of enamel on the outside, then the dishes warms up faster. The disadvantage of such a coating is that it is not resistant to shocks.Over time, the enamel begins to split off, the product loses its attractive appearance.

Cast iron pans are large and small, deep and not. It all depends on the purpose of the dishes. The diameter is not measured along the bottom, but along the upper edge, as some models expand upwards. On the box or in the instructions for dishes size is also indicated on the top edge. If the product is 28 cm, then the lid on it should be the same.

Before talking about the size of this type of cookware, it is worth mentioning the cooking plates, the basic burners of which have a standardized size. Medium - 180 mm, small - 145 mm, and large - 225 mm. The bottom of the pans has the same dimensions.

Modern plates are made contrary to previously established rules that should be considered when buying a frying pan. The smaller the hob, the more space, so the dishes can be used wider, larger in diameter than the hob itself. Voxpherical pans are characterized by a flat, small bottom, but their walls have a larger diameter, so such dishes take up a lot of space.

The most popular models are the following (in mm):

• 18;
• 20;
• 22;
• 24;
• 26;
• 28;
• 30;
• 32.

The most popular are pans with a diameter of 26 and 28 centimeters. Professional chefs know that the quality of the dish depends on many factors, including the presence of a massive bottom and the correspondence of the size of the hob to the dimensions of the dishes used.

When using a gas stove and a large frying pan, you can apply flame breaker. The main purpose of this device - evenly distribute the heat.

Good cast iron pans are both foreign and domestic. The best manufacturers are those that were able to create a product that fully meets the requirements of the consumer and combines safety, strength, durability, and attractive design.

There are models from unknown manufacturers on the market, but experts advise choosing the dishes of world-famous brands, because it meets the necessary requirements of international standards.

• Berghoff. Belgian brand supplying its utensils around the world. Makes not only pans, but also other kitchen utensils. As for the pans, the ruler is represented by several series. There are models for baking pancakes and for grilling. The manufacturer is so confident in the quality of the supplied goods, which gives him a 10-year warranty.

• Fissman. It is still a young brand that has a lot of ambition. In just 5 years on the market, the manufacturer was able to win the attention of the consumer and strengthened its position. Chinese products of good quality, which has an affordable price. Plants with large production capacity are working on the manufacture of pans of various sizes and heights.

• KitchenAid. Not everyone knows the American brand, which does not lose positions in the ranking of the best. He is engaged in the manufacture of everything that could be useful to the hostess in the kitchen. He has a poor selection of pans, but they are of excellent quality. There are enameled models and grill presses.

• Le creuset. As you know, the French consider cooking special art, they know and are able to make unique masterpieces. This brand offers pans in a huge range, in the line there are even products for frying donuts. If previous manufacturers try to deliver goods at a real price with an acceptable quality, then you will have to overpay for it.The cost of the cheapest model starts from 9400 rubles. This price is listed on the official website, respectively, in the stores the pan will be worth more.

• "Biol". A brand that produces dishes on the territory of Ukraine. There are already 17 years on the market and during this time there have been no questions about the quality of the delivered goods. The range is really chic - there are pans of any size, shape, coated and without it. The cost of goods - within the average price range.

• "Seaton": The company has always specialized in the manufacture of cast iron cookware, so over the years it has managed to achieve the highest quality. The cost at the same time remained at an affordable level. If you order goods with delivery, one product will cost 1000 rubles on average. Larger pans are more expensive, from 2000 rubles. This is a good alternative to Western counterparts, at least it can compete with them with dignity.

• Rondell. The brand has a rich history, but the company is not accustomed to dwell on the results achieved, so new models appear on the market every year. In their production, an alloy of cast iron is used, which could even conquer the European market.

• Dobrynya. This is a domestic manufacturer, which produces, in addition to pans, electrical appliances for the home. Products of good quality, but there is a marriage. It is more expensive than Ukrainian and Chinese brands.

• Baumalu. Produces good woks with a diameter of 360 mm. For ease of use, the design provides two handles. Walls 8 mm thick - the ideal solution for roasting and stewing meat. Models come with a grill, it is used for steam cooking.

We should also consider specific models of cast iron frying pans.

• "Kelli KL-0131-28." Wok with thin walls. You can even use it for cooking soups. The diameter of the pan is 280 mm, it has an enamel coating on both sides. Inside the food heats up quickly, after cooking, its remains can simply be washed off the surface. The manufacturer thought out the shape and design of the handle. Its surface fits perfectly into the hand and does not slip. The cost of the product starts from 1,800 rubles.

• "KitchenAid KCI10GPOB". Grill pan - a non-standard solution for those who are accustomed to quickly organize a picnic. The package includes silicone handles. This material does not heat up even if you put the dishes in the oven. Available for sale with a cover press. On sale can be found in three colors. Of the advantages, you can select high-quality enamel, the ability to use on any plate. You can set the dishes in the oven, preheated to a temperature of 250 degrees. Disadvantages of the model - a lot of weight and cost.

• Regent Inox Linea Ferro. Pancake frying pan, which has a standard two-centimeter rim and a diameter of 260 mm. The handle is made of wood, if necessary, it is easily removed. If necessary, the pan serves as a baking dish, equipped with an induction bottom. The model is being ignited in production, so you can start cooking your favorite dishes right after purchasing it. This is a rather heavy product weighing 2.6 kilograms, so it is better to cook pancakes on it with a spatula.

• Myron Cook Evolution GR24SET. Model pan with press cover. The diameter of the product is 240 mm. There is a cover in the configuration, its size is slightly smaller. This feature allows you to press the steak to the hot surface and get it with a characteristic grooved notch. The handles of the pan are wide, monolithic. The product can be used for cooking in the oven.

To choose a cast iron skillet correctly and not be disappointed in the purchase, you need to know what criteria you should pay attention to first. The huge assortment sometimes confuses the simple buyer.It is not always clear which ware is used for. Modern brands put on the shelves stewpans, pancake pans and grill. Some models are suitable for preparing specific dishes, while others are versatile.

Complicates the selection process and the variety of coatings, which can be:

• teflon;
• ceramics;
• enamel;
• titanium;
• Excalibur;
• without cover.

If you base your choice on the destination of the pan, then a universal product that is suitable for frying, stewing, baking pancakes will be a win-win option. You can buy a model and for each case separately - saucepans, pans for cooking muffins are also commercially available.

Deep products do not lose their popularity, as they are ideally suited for preparing pilaf and many other Asian dishes.

There is on the market and the so-called premium segment which is focused on the manufacture of grill pans-presses. Such products are not cheap, but they allow you to vary the menu.

The diameter of the pan is also important and must be selected on the basis of the specific needs of the hostess. Too large models can not be washed in the dishwasher, but they are convenient to fry potatoes for a large family. A good option would be dishes, the diameter of which varies from 40 to 50 cm. These dimensions also suggest increased sides.

Pancake Pans have low sides, thanks to which it is possible to easily remove the dish from the pan. The standard diameter of such a product is 250 mm. On sale is a special stick used for rolling dough.

If we consider a frying pan with or without coating, then the two products do not differ much in their frying properties, but more maintenance is required for clean metal. Any non-stick spray can be easily cleaned with hot water and soap solution, with open cast iron, everything is different.

Uncoated dishes can be restored if rust appears, while with cracked enameled, ceramic or other coating, the product can be thrown into the garbage.

The last parameter that must be taken into account when buying a pan is the thickness of the bottom and walls. There are products on sale in which they have the same indicator. Most often it is 3 mm, but sell the dishes and thicker. The larger this parameter, the longer the product heats up inside. Thin-walled models used for sauces, thick-walled - for grilling.

Products made of cast iron require special care. It is necessary to use and place such dishes on a glass-ceramic plate with great caution, because it weighs a lot and can accidentally damage the surface.

Regular prophylaxis is the first thing that a caring mistress should pay attention to. After cooking, the pan will need to be thoroughly cleaned of food residues. Cast iron is known for the fact that food gets into its pores when exposed to temperature, as a result there is a smell that you need to be able to properly dispose of.

It is enough to immerse the dishes for some time in hot water and apply a soap solution. The use of strong chemicals, and especially with large abrasive particles, is strictly prohibited. A simple sponge remarkably removes the remnants of softened food. Sometimes they take for cleaning salt or soda.

After the dirt is removed, the dishes will need to be ignited, greased and left to cool. The protective layer is formed by itself. The longer you use the pan, the thicker the natural non-stick coating forms on it. Most housewives do not know whether to remove it.

There are several ways to do this.. The pan can be sent to the oven for several hours, but it is important that the dishes do not have a plastic handle, otherwise it will simply deteriorate. Removing a metal container from the oven, it cannot be scalded with cold water, this will cause microcracks to appear on the surface, respectively, the pan will be irretrievably damaged. The product should cool down independently on the stove. Nagar will fall behind and it will be possible to separate him.

You can effectively remove the layer by soaking the pan in hot water with a small amount of liquid soap. When the cast iron can be cleaned, you can wipe it with a towel and smear it with sunflower oil. It is necessary to store utensils in a well-ventilated cabinet, since mold and rust can form in a frying pan under high humidity.

A simple solution of vinegar and water, which are mixed in a ratio of 1 to 1 and applied to the surface for 30 minutes, will help to clear the pan from the appeared orange layer. After that, rust is easily removed with a simple soft sponge. The metal is again calcined and oiled.

Requirement for cast iron is its pre-ignition before first use. This procedure does not apply only to models on which the enamel layer is applied.

It does not matter in which country and which brand the dishes are made. In the manufacturing process, the metal is always coated with technical oil. It is designed to create a protective layer that protects against rust. If you try to cook food on it immediately after purchase, the dish will get a taste of engine oil.

For calcining, you can use regular table salt or vegetable oil. If you use the first option, you will need to pour a thick layer of salt in the pan and put it on a small fire. When the pan is fully cast iron, without a protective coating or plastic inserts, it can be placed in the oven. Models with a protective layer are not hot.

Time in each case is selected individually. The thicker the walls and the bottom, the longer it takes to heat the dishes. It is worth being guided by the color of salt, over time it will change it. As soon as the salt turns yellow, the pan is removed and allowed to cool. Salt is no longer used, it has absorbed the harmful technical oil, so it is thrown out. When the product is not very hot, it can be oiled.

When only oil is used for roasting, the new container is washed under warm water, then it is put on the fire and the liquid is poured into it so that it completely covers the bottom. Even with medium heat, 10 minutes is enough to heat the dishes.

The frying pan should cool down, the drain is drained and the product is wiped dry. It is best to use a paper towel for this.

There is another method of calcining, but it is suitable in the case when the hostess has no doubts about the quality of the iron used in the manufacture of dishes. The pan is put on the fire and warms until it begins to brighten. A change in hue indicates complete combustion of technical oil. This gives off an unpleasant pungent smell, therefore better to open the windows in the house or turn on the hood.

The container is removed from the heat and immersed in water, then heated again.When it is completely dry, it is lubricated with oil, pour a layer of salt into one centimeter and heat it again. Before you put the container in the closet, you just need to wipe it with a paper towel.

According to numerous reviews, cast-iron pan must be in the house of every hostess. In such a dish the meat is wonderfully baked, the pilaf is especially fragrant.

To serve the pan for a long time, need to properly care for her. Creating a protective oil layer is necessary, otherwise rust will appear on the dishes.

Cast iron is not stored in a damp room, as mold begins to form inside the pan. Dishes should always be wiped dry.

Also, do not clean enameled and other models with a protective coating with cleaning agents, which include large abrasive particles. Do not scratch the surface with a knife or fork.

For information on how to prepare a cast iron skillet for use, see the following video.