Everything you need to Know related to Cast Iron Cookware

Cooking with cast iron cookware is one of those things many of us fail utterly and repeatedly until we finally reach out to people for help. While the mighty Internet has lots of advice, you might soon realize that your eggs still stick to your cast iron pan. This article will relay what we have learned so far about cast iron cookware, and all the knowledge we will share here below was possible with the collective wisdom of dozens of everyday people like us. So now get comfortable to dig deep into the mysteries of this type of cookware.

1. Wash your pan

Before you use your pan, you will have to wash it in warm water with soap. Then dry it immediately with a soft cloth. Use mild soap or detergent; no aggressive cleaners or scouring pads allowed.

2. Choose a good brand for your pan

Your cast iron pan is an investment that can last for years. If you buy a low-quality cast iron pan, get already prepared to shell out to buy another pan very soon. That’s why we highly recommend Velosan. Their cast iron cookware brings you the best of high-quality German cast iron with a natural layer of seasoning made only of fat.

3. Grease your pan

As we’ve just mentioned, a cast iron pan must first be seasoned with a thin layer of fat to ensure that your dish does not stick to it. Read what you have to do to make this “seasoning miracle” a reality.

For greasing (or ‘seasoning’) you have to pour oil into a cast iron pan that you have already cleaned and dried completely. Vegetable oil is usually used for this, and that’s how you do it:

  • Rub the oil with a cloth or kitchen paper on the pan, so that the entire inside and outside is completely covered with a thin layer of fats.
  • Then put the pan upside down in a preheated oven of 160 degrees. Place a sheet of aluminum foil at the bottom to catch any dripping fats.
  • Leave the pan in the oven for an hour.
  • Allow it to cool in the oven. Then the pan is ready for use!
  • Some cast iron pans are already pre-seasoned and provided with a non-stick coating. You do not need to grease them for cooking, so once you buy them and wash them – without using soap! – you are ready to cook on them.

4. Cast iron becomes very hot during use

Cast iron cookware becomes very hot during use and spreads the heat well. Pay attention to this last detail. Besides the pan, the handle will also be hot. Wearing oven gloves is definitively the best option. The pan will stay hot even long after you cooked on it, so use coasters if you want to put the pan on the table or the counter.

5. Cast iron is suitable for all heat sources

You can use a cast iron pan on a gas stove, electric, induction, grill, oven, barbecue and even a campfire or other open fire sources. Since the pan is entirely made of cast iron, you can put the pan in the oven without worrying that the handle might melt all of a sudden.

6. Avoid cooking acid foods on cast iron pans

If you cook with acidic foods such as tomatoes or citrus fruits, you have to be careful during use. If the pan is not well greased, the acid can attack the surface, causing discoloration. Your meal can also taste like metal. We bet you don’t want to spoil your delicious food.

7. Dry cast iron pans well before storing them

Cast iron cookware seems very sturdy and indestructible, but it is important that you dry the surface thoroughly before you put the pan in the cupboard. Its porous surface is sensitive to rust, so that water and cast iron cookware are strong enemies between each other.

8. Rust on your cast iron pan? You can do this

If you have not dried your pan correctly, it’s just a matter of time before you see rust on it. Use a fine steel wool to remove rust from your cast iron pan and then season it again with a layer of fat or vegetable oil.

9. Be careful when putting your cast iron pan in the cupboard

Use pan protectors if you place your cast iron pan in the kitchen cupboard, especially if you usually stack one on top of the other. By protecting your pan well, you prevent bumps and slips from causing the protective layer to be damaged.

10. Slowly heat your cast iron pan

The pan stays the best when you heat it slowly. Heating too quickly and at too high temperatures can cause the food to burn and can destroy the seasoning of your cast iron pan.

Durable, versatile, and considered the workhorse of all kitchen tools, a cast iron pan does the heavy lifting when it comes to slow-cooked dishes like braised meat and root veggies, soups, and stews. From versatile power skillets to all-in-one pot sets, you can find the best cast iron cookware on Velosan. From them you can get the best cast iron wok, cast iron frying pan, cast iron casserole, cast iron skillet… You name it!