HG Cooks
Cooking with Cast Iron
Cast Iron Promises
When an expression is created after your name, it's a good thing. A 'cast iron promise' represents a guarantee of trust, something reliable that's unlikely to change. When it comes to cooking, cast iron is one of the most dependable things you can own. In terms of kitchen essentials, it's in our top 5. Season it regularly, and your cast iron skillet or dutch oven will last a lifetime. Bonus? Cast iron is among the few things in your kitchen that gets better with time. If you haven't joined the cast iron fan club yet, read on and you'll soon be touting the benefits of membership.
The Benefits of Cast Iron
1. Non-stick cooking without the non-stick coating
Season your cast iron skillet with flaxseed oil and you'll not only protect it from corroding, you'll give the surface a naturally nonstick coating (bonus: no more teflon). The best part? It becomes even more nonstick as the pan is used over time.
2. Once it's hot, it stays hot
But because it's so dense, cast iron heats slowly. However, once hot (we recommend heating it for at least 10 minutes), it will hold its heat for a long time, preventing sticking and scorching, and allowing food to brown beautifully.
3. Versatility
From stovetop to oven, on the grill or over the campfire, cast iron pots or skillets are ideal for recipes like steak that start on a burner and finish in the oven. Replace your roasting pan and use a cast iron skillet to roast a chicken. And begin using it to make stovetop pizza, mac and cheese, chilli, cornbread or french toast. If your kitchen has limited storage space, you'll want cast iron to take a seat of honour.
Cooking and Caring for Cast Iron
Heat it properly: Heat your pan or pot before you use it for better results. Cook in a cold pan and you'll invite some dreaded stick.
Oil your food, not the pan: Unlike stainless steel or non-stick pans, where you place oil into the base of the pan, we recommend brushing oil onto your meat or veggies before you cook them.
Hands off: If you're searing meat, don't flip it constantly. Leave it to cook on one side, then flip it. This caramelizes the sugars in the meat, searing it and preventing it from sticking. If you lift it too quickly, you’ll break the searing process, resulting in a flabby steak and stuck on mess on your pan.
You can use soap: We're here to bust the myth that you shouldn’t wash your cast iron skillet with soap. While it was previously thought that doing so would remove the oil used to season your skillet, most experts agree it's perfectly ok to use a sponge and a bit of soap.
Seasoning your pan: Seasoning prevents rust and provides a finish that becomes naturally non-stick. Most cooking oil can be used, however we recommend regular seasoning using flaxseed oil and some paper towel to maintain the condition of your pan.
