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Surely you have noticed in cooking shows that chefs often use cast iron pots and pans and this is not pure chance. And it is that this material is known for its great ability to conduct and maintain heat, which makes it perfect for different types of cooking: From frying and roasting, to taking it directly to the oven on the stove to bake. In fact, some of these utensils can even be placed directly over the fire in a campfire or grill. Although most of these products are not completely non-stick, continued and proper use can certainly help.
Although these pieces have many advantages, it is important to mention that due to their nature, they involve certain care to prolong their durability, which is by itself, superior to that of many other kitchen utensils. Here we list some pieces that you will surely like to have in your kitchen.
What Are Cast Iron Pots?
Tip: cast iron pots are suitable for all types of cooking hobs, including induction hobs. For induction, it is important that the bottom is made of magnetizable material.
What Is The Enameling of The Pot?
Its exterior is covered by layers of heat resistant enamel, which protect the casserole from corrosion and wear with use and prevent food from sticking to the walls of the container. Beyond enameling, it is also important to look at the thickness of the pot.
Lodge Cast Iron Skillet
The cast iron utensil you should start with is the classic skillet. The most popular are those of the Lodge brand, which are also usually previously cured or tanned, so they are ready to use once they are removed from the box.
Dutch ovens are another of the most popular pieces in the kitchen. This is because the weight of its pieces allows them to close hermetically, creating an oven effect that helps to achieve much juicier cooking.
But in addition to their functionality, especially in slow cooking, Dutch ovens stand out for their showy and colorful enameled designs. Le Creuset offers a very varied range of colors, which is a plus for anyone looking for something aesthetic as well as useful.
Another of the utensils that cannot be missing is a grill plate, as it is the best way to achieve perfect roasts, either meat or vegetables, as they are designed so that the juices drain into their gutters. This one from Lodge is reversible: smooth on one side and with grill on the other.
Le Creuset Pan
Another alternative for grilling, if you don’t want to use more than one burner on your stove, is a grill pan, whose design makes it easy to pour juice and fat, and also has a highly resistant enamel finish.
Woks are also not to be missed in the kitchen of any professional or amateur chef. Thanks to its design, it allows you to cook large quantities with very little fat and distribute the heat evenly, and its high walls allow food to be moved without spillage.
A small saucepan is very useful in the kitchen, as it is used to melt ingredients such as butter or cheese, and also to prepare sauces directly on the grill. This one from Staub has an enameled base to be used in any type of stoves, it also has a lid to preserve the humidity of the food.
Lodge Round Plate
A griddle with a handle is also very useful to use both on the grill and on the stove. Its flat surface is ideal for uniformly roasting meats and other foods without losing their juices.
If you are a hamburger lover, you have surely seen that the most experienced cooks often press meat directly onto the grill with a heavy cast iron press like this one from Cuisinart. It is also useful for preparing sandwiches and that the ingredients are well integrated.
Pan Handle Protector
The fact that cast iron utensils heat up very much and evenly and that their designs are intended for use in ovens and grills means that their handles and handles also reach high temperatures. But that should not mean that you cannot make these pieces, as there are high quality silicone protectors made especially for them.
Why choose cast iron pots and pans?
- Choosing a cast iron skillet isn’t always that easy. At first glance you might think that it is just a clumsier and heavier version of a standard kitchen skillet. Doesn’t seem very practical, does it? The truth is that if.
- Cast iron pots and pans are much heavier than modern kitchen pots, but that weight is due to the special material used. And it is precisely thanks to the thickness and solid metal that the heat in a cast iron skillet is evenly distributed and is retained for a very long time.
- That’s great for time-consuming preparations, such as casseroles, which can simmer for a long time. In addition, the cast iron pots and pans are oven safe. In this way you can combine preparations in the kitchen and in the oven. And lastly, they are the most durable pans out there. Thanks to the heavy and dimensionally stable material, such a frying pan will last a lifetime – as long as it is well cared for.
Tip: cast iron pots are suitable for all types of cooking hobs, including induction hobs. For induction, it is important that the bottom is made of magnetizable material. This is the case for almost all cast iron pans, and can be easily tested by holding a small magnet against the bottom. If it is magnetic, the material is suitable for induction. Also, the thicker the bottom, the better, because with induction the heat has to be evenly distributed, so a cast iron skillet is definitely the right choice.
Maintenance of a Cast Iron Pot or Pan
- First things first: if you’ve bought a cast iron pot, it probably carries the manufacturer’s maintenance instructions. Read them carefully, and you’ll start off on the right foot.
- You can start using a new skillet right away, but try to make something that releases a lot of fat, like ground beef, bacon, chicken with skin. … Grease from dishes provides a kind of natural protective coating, so ingredients will burn less quickly next time.
- Make sure to let the skillet heat through before adding the ingredients. Use the pan regularly so that ‘fat layer’ remains present. Believe it or not: cast iron pans get better when you use them frequently.
- This is especially true for cast iron pans that are not enameled on the inside. For these you can take some extra measures to ensure that a good layer of fat has formed.
- Just put some vegetable oil in the pan the first time and let it heat over medium heat until the oil starts to smoke slightly. Then remove the pot from the heat and discard the oil. When the pot has cooled, clean it with kitchen paper. Repeat regularly so that the layer of fat is preserved.
Do not Put the Cast Iron Pot in The Dishwasher
- Although according to some manufacturers the pot would be dishwasher safe, we recommend that you do not wash it in the dishwasher. Simply clean it with hot water and dry it with a soft cloth or kitchen paper.
- This is easier when the pot is still a little warm. To clean it, just use a soft brush or a wooden spatula. If the remains are stuck, put the pot to simmer. Try to remove the challenges with a wooden or plastic spatula. Or give your skillet a natural scrub with a little salt.
- Do not use soap, especially not in the case of pots without an enamel layer, since soap destroys the layer of natural grease.
COCOTTE: AN ENAMELLED CAST IRON POT FOR A LIFETIME AND AN EXCELLENT INVESTMENT FOR THE FUTURE
Cocotte? What is a cocotte? Does it sound like you’ve heard about her? Probably yes. The meaning of cocotte in French is pot or saucepan. It is an enameled cast iron saucepan that resists high temperatures. It is compatible with all types of heat sources such as gas, electric and induction cookers. In addition, it is suitable for cooking in the oven and you can also put it in the fridge to preserve your dishes. A cocotte is a very versatile saucepan with which you can cook a wide variety of recipes. And although at first buying a cocotte requires a slightly high investment, the truth is that if you take care of them a little, they will last a lifetime. What’s more, it is likely that even your children and grandchildren can inherit it.