There are fussy, volatile friends in the kitchen: yours Favorite spongeFor example, that annoyingly needs to be replaced on a regular basis, or the delicate stemmed glass that you bought and broke in the same month. Then there are those few kitchen gadgets that need next to nothing from you and last long enough to become an heirloom. This is your cast iron pan. If you already have one, go ahead! It never needs to be replaced. After all, the best cast iron pan really is any one that you love and want to hold for decades – because with a little care and tenderness, it will last for so long. But if you’re in the market (or somehow still need to be convinced), read on; we have you
Why do I want a cast iron pan again?
This powerful, evenly heating, and satisfactorily heavy pan is a staple in the kitchen because of its versatility. A normal, lightweight stainless steel frying pan gets hot quickly, but it doesn’t have the heat retention capacity of cast iron. And while a non-stick pan is ideal for scrambled eggs and crispy fish, many are not ovenproof and those that are shouldn’t be exposed to excessively high temperatures. But a cast iron pan is just as useful on the stove as it is in the oven, just as reliable for braising as it is for shallow frying. It’s great for Dutch babies, frittatas, or this aromatic chicken legs. Grain bread, obviously. Fry a whole chicken in your cast iron, and you will find that the combination of low sides and great heat distribution leaves you with perfectly tanned skin, jammy lemon wedges, and gorgeous, already reduced drops. And last but not least, it is as good as unprecedented when it comes to searing pork chops or something similar New York strip steak.
But what if I don’t know how to flavor it?
When you first get your pan you will want Spice up (some pans are delivered as pre-seasoned, but a different coat won’t do any harm). To do this, simply rub a bone-dry pan lightly with a thin layer of neutral vegetable oil and place it upside down in a scorching oven – 500 ° F should be enough. Leave on for an hour, remove, let cool, rub in a little more oil and store. You can season as often as you want to create a shiny, non-stick surface. If the pan looks dull or dry, it’s time to add some moisture to it.
Alright what’s the best cast iron pan?
First a note about size. 10 or 12 inches is ideal here; something larger and heavier, and you might find it difficult to lift it off the hob into the oven easily. You have many options within the 10 to 12 inch cast iron pans category: starting with pre-seasoned or unseasoned. It doesn’t matter which one you choose because we recommend seasoning your pan anyway.
Then you are spoiled for choice when it comes to brands. Classic traditional brands such as Victoria and Lodge have been making high quality, traditional cast iron cookware for over a century. But you can also opt for a new school pan like the one from Smithey Ironware or Field Company.
If you skipped this section on seasoning with a feeling of fear in the stomach, move on to a pre-seasoned one Hut panwhat will set you back less than twenty dollars. They will help a little with the seasoning (sear a Rib eye so fresh out of the box!), and as a cast-iron newcomer you may be less afraid.
A similar but slightly larger pan is the 12 inch Victoria. This one is popular for its two pouring spouts, a long handle that stays cool, an auxiliary handle and its smooth cooking surface that heats incredibly evenly. It also comes pre-seasoned; The smooth coating is made from 100% GMO-free linseed oil.
Victoria cast iron pan
If you cook for one often (or just want a really high quality little cast iron pan), consider this highly polished pan Frying pan from Smithey Ironware. Smithey, a small manufacturer based in Charleston, gives this pan such a glossy shine that the surface is almost non-stick coated.
Another one on the expensive but gorgeous side is the 13 “inch” Field Company pan, also made in the USA. Yes, it’s bigger – but this one is lighter than most cast iron pans. So if you’re looking for a roomy pan, this is the one for the home cook who lacks the upper body strength of a climber.
How do i wash it?
You can’t throw it in the dishwasher, but it really doesn’t take a lot of love. To clean it, simply wipe the surface with a damp cloth after cooking and then dry it off thoroughly. Often that is enough. But if there are crispy pieces, try adding coarse salt and using a. to carry on Tawashi scrubberwho has soft bristles that wipe away any dirt. Many will tell you to avoid soap at all costs lest you ruin your careful seasoning, but a little soap is fine – just don’t leave it in hot water.
Kamenoko Tawashi Washer
For properly baked on crumbs, give it a try The wrestler, a practical chain mail washer that is easy to clean between uses. After cleaning your frying pan, wipe it very dry – this is the key to avoiding rust stains. Then take a tiny bit of neutral cooking oil, spread it on a paper towel, and gently pour it in. Make sure to preserve the handle and base, as well as the cooking surface, as rust can appear everywhere. And you’re ready to go! It sounds complicated, but it really only takes a few minutes. (A well seasoned pan takes practically no time, so season dutifully and you will be rewarded.)
