Cast-iron cookware

Cookware valued for heat retention properties

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Robust and heavy-duty cookware crafted from cast iron is esteemed for its remarkable heat retention capabilities, long-lasting nature, and proficiency in holding high temperatures for an extended period. When adequately seasoned, cast iron also features non-stick properties that enhance cooking. This seasoning process is essential as it protects the uncoated cast iron from corrosion. The realm of cast-iron cookware encompasses a diverse array of items like frying pans, Dutch ovens, griddles, waffle makers, flattop grills, panini presses, crepe pans, deep fryers, tetsubin, woks, potjies, and karahi.

The Rich History of Cast-Iron Cookware

In the Asian regions of China, India, Korea, and Japan, cooking in cast-iron utensils has a well-documented history. The first recorded reference to a cast-iron kettle in the English language dates back to 679 or 680, though earlier metallic cooking vessels existed prior to that era. The term pot was utilized to describe vessels resilient enough to endure direct fire heat. Cast-iron cauldrons and pots earned their place in kitchens due to their excellent heat distribution, enhancing the quality of culinary creations.

Before kitchen stoves became widespread in the mid-19th century in Europe and the United States, food was primarily prepared over hearths. Cookware was meticulously designed either for hearth utilization or to be hung above the flames. Cast-iron pots often included handles for suspension or were built with legs to stand firmly in coals. Dutch ovens with legs, patented by Abraham Darby I, were commonly used alongside a popular cast-iron cooking pan dubbed "spider," equipped with a handle and three legs, allowing versatility in campfires and fireplaces alike.

As cooking stoves gained popularity, flat-bottomed cookware began to emerge, leading to the creation of the flat cast-iron skillet towards the late 19th century.

Throughout the early half of the 20th century, cast-iron cookware saw significant popularity, providing an economical yet long-lasting solution for many households. By then, well-known manufacturers such as Griswold, Wagner, and Blacklock Foundry had already established their mark on the market. Additionally, the introduction of enamel-coated cast-iron cookware gained traction in this era.

However, the preference for cast iron declined in the 1960s and 1970s with the emergence of Teflon-coated aluminum cookware, quickly taking over many homes. This shift reduced the everyday use of cast-iron items, causing numerous manufacturers in the USA to shut down, especially in the 1980s.

In modern times, despite the vast variety of cookware available, cast iron has maintained its niche due to its endurance and reliability. Antique pieces from the 19th and 20th centuries continue to be utilized daily, with a surge in interest from collectors. Furthermore, celebrity chefs and cooking shows have rekindled the appreciation for traditional methods, particularly highlighting the use of cast iron. In recent years, small businesses have started creating unique designs in cast-iron cookware, catering to niche culinary markets.

Exploring Cast Iron Surfaces

Understanding Bare Cast Iron

The ability of cast iron to endure and maintain high cooking temperatures makes it a favored choice for searing and frying, as well as offering excellent heat retention for slow-cooked stews and braised dishes. Properly seasoned cast-iron skillets develop non-stick surfaces ideal for frying potatoes or making stir-fries. While some chefs consider cast iron suitable for egg dishes, others argue that iron may impart an undesirable flavor to eggs. Other culinary applications for cast-iron pans include baking, such as cornbread, cobblers, and cakes.

Typically, bare cast-iron cookware is shaped as a single piece, which includes the handle. This quality permits use on the stovetop and in the oven alike. Numerous recipes recommend cast-iron skillets or pots, specifically for the advantage of searing or frying on the stovetop before finishing in the oven, retaining the dish within the same piece of cookware. Cast iron skillets also double as baking dishes, contrasting with other cookware that may have components susceptible to damage from excessive temperatures of 400°F or higher.

It's worth noting that cast iron is not as conductive as copper or aluminum, which can lead to uneven heating if heated too hastily or over an inappropriately sized burner. Nonetheless, cast iron's greater density results in superior heat storage compared to aluminum, contributing to its notable ability to retain heat. The combination of these characteristics has made cast-iron pans capable of holding significant heat for prolonged periods. When heated gradually over an appropriately sized burner or in the oven, one can achieve even temperature distribution. The substantial thermal mass of cast-iron cookware ensures efficient residual cooking even after the heat source is removed.

The Benefits of Enameled Cast Iron

Enameled cast iron is characterized by a glassy enamel coating. This fusion process not only impedes rust formation, but it also eliminates the need for seasoning and simplifies cleaning. Enameled cast iron excels in low-and-slow cooking while extracting flavors from ingredients. Moreover, cadmium pigments in enameling are capable of withstanding extreme temperatures ranging from 1,700 to 2,300°F (900 to 1,280°C), allowing for vibrant colors.

While enamel-coated cast iron does not present the same seasoning challenges as bare cast iron, it often comes at a premium, costing three to four times more than its uncoated counterpart. For individuals looking to minimize dietary iron intake, enameled versions can reduce the leaching of iron into food. However, they forfeit some benefits of bare cast iron, such as being able to withstand higher heat and resist sticking. Enamel can chip if pots are dropped, overheated, or subjected to sudden temperature changes.

Popular brands offering enameled cookware include Le Creuset and Descoware, while highly sought-after pieces are preferred for both their aesthetic and functional attributes.

The Importance of Seasoning Cast Iron

Seasoning involves applying a layer of fats or oils that polymerize, creating a stick-resistant coating suitable for various cooking tasks. This essential process protects the cookware from oxidation, provides non-stick properties, and minimizes food interaction with the iron itself. Although enamel-coated cast iron usually does not require seasoning, some cases may still warrant it.

Experts strongly advise against washing seasoned cast iron in traditional dishwashers. While some culinary sources recommend avoiding soap, tests from reputable kitchens suggest that small amounts of soap generally do not endanger the seasoning. Nevertheless, exposure to acidic foods like tomatoes may damage the seasoned layer, necessitating reposting over time. While it's commonly suggested to avoid cooking acidic dishes, limited exposure for brief periods is found to have negligible effects in studies.

Best Practices for Cleaning Cast Iron Cookware

Cleaning cast iron requires a specialized approach. Standard cleaning methods, such as scouring or dishwashing, can strip or damage the seasoning of bare cast-iron pans. Culinary experts often recommend simply wiping them out after use, or cleaning them with hot water and a stiff brush. Some chefs advocate for washing with mild soap and water, followed by a thin application of fat or oil. Contrary to widespread beliefs, using a small amount of soap on well-seasoned pans will not harm them. Another valid technique involves scrubbing with a coarse salt and a cloth or paper towel.

Health Impacts of Using Cast Iron Cookware

Research by the American Dietetic Association reveals that cast iron cookware can leach beneficial quantities of dietary iron into food. The extent of iron absorption varies significantly depending upon factors like food acidity, water content, cooking duration, and the age of the cookware. Certain foods, such as spaghetti sauce, recorded an increase of 845 percent in iron content (from 0.61 mg/100g to 5.77 mg/100g), while others showed modest increases, such as cornbread which rose by 28 percent (from 0.67 to 0.86 mg/100g). This effect may be advantageous for individuals with iron deficiencies, giving rise to initiatives like the development of the lucky iron fish, an iron ingot incorporated into cooking for added iron intake. Conversely, people diagnosed with hemochromatosis (excessive iron accumulation) should avoid using cast-iron cookware due to the leaching effect.

Laboratory explorations conducted by America's Test Kitchen illustrated that an unseasoned cast-iron skillet released substantial iron into tomato sauce (10.8 mg/100g) while a seasoned counterpart leached only minimal amounts.

Further Reading

Citations

The Allure and Benefits of Enamelware