Teresa
Growing up there was always a cast iron pan sitting out on our stove. It was mom’s go-to for cooking but I always hated it. It was big and black and heavy and hard to clean. I much preferred the newer lightweight non stick pans.
I would sit back awestruck as mom would wield that heavy pan one-handed. She never used a pot holder either – she would just grab onto the handle with one hand and chopsticks or a spoon in the other to pour the contents out. Her slender arms had the strength of Popeye well into her eighties.
The pans I inherited from Mom are pitted and scarred from well over 50 years of use. I’ve started using them in an attempt to cook mom-style – and I realized why my food never tasted like hers. The secret was in the cast iron.
Why cast iron?
I don’t know why – perhaps something in the seasoning of the pan from years and years of use? But it’s a very clear difference. I used to experiment making fried rice all the time back in the day but it never, ever tasted like hers. Until I used the cast iron pan. Popcorn too tastes completely different in the cast iron skillet. And there’s nothing like searing a piece of meat in cast iron either.
What to know about cast iron
- Cast iron handles get hot. Do use a pot holder or a rubber handle cover.
- Preheat and cover the entire surface with oil before using the pan. This helps keeps the food from sticking. It really makes a difference!
- You’re not supposed to completely clean cast iron because it’s better to keep a light oily residue on the surface of the pan. I clean mine like normal but really scale back on the dishwashing soap. I use the scratchy part of the sponge without soap when I can.
- The oil not only seasons the pan to keep food from sticking, but it also keeps rust from forming from stray water droplets from washing
- Cast iron needs to be periodically seasoned. I’ve never done it myself, but I’m told people build campfires and shove the pan in there to get very hot, and it’s some kind of process. I’ll write a post about it if we ever attempt it ourselves!
What to know about buying a pan
I don’t think you need to be too picky when buying a new pan. Mom’s has “made in China” stamped right on the back, no brand name, and it’s been in heavy use for at least 50 years!
I really like the look of Lodge cookware. It comes pre-seasoned and is made in the USA.
But there are other brands that can be found on Amazon that look good and have great reviews. Cast iron pans aren’t expensive at around $30.00 or less, but they are well worth the investment. They distribute heat evenly and somehow manage to enhance the flavor of food. I don’t know how it works – it just does! And now that I’m an adult I don’t think it’s that hard to wash – just give it a light scrub and if you preheat and use oil properly food comes right off. Try it!