Different types of frying pans have their own strengths and weaknesses, but we think there’s a case from having a cast iron frying pan in your life regardless. They add fun to the kitchen, cook in ways no other pan will, and will make your non-stick pans last longer by doing the work they’re not equipped for. Here’s a quick guide to the pros and cons.
Positives
High heat – no problem
A cast iron pan is pretty much the only type of pan that’s unfazed by high heat. Nothing will ruin your non-stick pan faster than high heats, and whilst a steel pan is better equipped, seriously cranking up the heat can discolour the pan and in extreme cases warp it. No such fears with cast iron. This is one of the reasons cast iron pans are the perfect pans to sear – steaks, fish, veg like asparagus and even some fruits like pineapple.
King of the sear
Another reason cast iron pans are king of the sear is that their mass will hold heat. This not only means even cooking, but the temperature of the pan will not drop when you slap a steak on it. The surface is also pretty perfect – non-stick enough to flip your steak without damaging it, but not so slippy that it’ll prevent your pan from creating a sear.
Hob to oven
Cast iron pans are also perfect for searing larger cuts of meat and then just throwing the pan in the oven to roast. Similarly, with something like a frittata, cook all your mushrooms or whatever you’re putting in there beautifully, add your eggs, transfer to the oven.
Metal utensil safe
Unlike a non-stick pan, no problem here using metal spatulas, whisks, etc.
Longevity
Looked after properly, your cast iron pan will last a lifetime.
Drawback
Needs a little TLC
Cast iron pans need a little more care than a non-stick – you can’t just leave it in the sink to soak, and you certainly wouldn’t put one in the dishwasher. Cast iron will rust if exposed to moisture, so need to be kept seasoned. This means after use you’ll just wash it out with warm water, then dry it thoroughly – with a tea towel, perhaps then left on the hob for a could of minutes. A rub all over with vegetable oil applied to some kitchen roll is always a good thing after too. The layer of oil this builds up will not only prevent the pan from rusting, but will develop its non-stick capabilities.
Summary
Overall, a Season Cast Iron Frying Pan is great pan for to have in your collection. Maybe not the only pan - perhaps a non-stick for some low to medium temperature applications and when you’re cooking a delicate piece of fish. Then get the cast iron out when you want to crank up the heat and sear things. By using each pan for what it’s good at, you’ll not only get better results when searing, but prolong the life of your non-stick pans.
