When it comes to cast-iron POTS, there are various theories. Which one is true?

On the one hand, it is said that the maintenance of the cast iron pot is as delicate as the care of the greenhouse flowers;
On the other hand, there are some rougher non-stick cast-iron pans that can be used at will.
Some myths about cast-iron POTS are unfounded. It’s time to dispel them.

1: Cast iron POTS are hard to maintain?

Theory: Cast iron pans are made of materials that are very prone to rust, peel, and break.
Some people describe raising a cast-iron pot as being as difficult as caring for a newborn baby or a puppy.
You have to be very careful when you first use it, and even more careful when you save it.

Fact: Cast iron POTS are as hard as nails, which is why some antique shops and fairs sell 75-year-old ones.
Cast iron pans are inherently hard to break down completely, and most new ones are already boiled, which means you can use them right away without fear of breaking.

As for storage, if it has been pre-dried well, then don’t worry, it will certainly not crack.
I just stacked cast-iron pans of different sizes on top of each other, and I can’t tell you how many times I scraped off the coating while doing this, but it’s still fine.
Use that delicate preservation method for your nonstick pan.

2: Cast iron pans heat evenly?

Theory: Steaks and baked potatoes need to be cooked very high and evenly. Cast iron pans are great for steaks, but does that mean they’re cooked evenly?

Fact: Cast iron pans are really bad at even heating.
Cast iron wok material only conducts heat about one-third as well as aluminum, so what does that mean? You put a cast iron wok over a gas oven, and after a while only the middle part is hot, and the rest is cold.

Its biggest advantage is that its volumetric heat capacity (the amount of heat needed to be absorbed or released by a temperature change of 1℃) is very high, which means that after it gets hot, it can stay hot for a long time.
This is especially important when frying meat.
In order to make the cast iron pot heated evenly, you can preheat it for about ten minutes (every once in a while to lift up and turn around, so that every place is heated);
You can also heat it in the oven for about 20 to 30 minutes, and be sure to use a hot cover when holding it.

Another advantage is its high emissivity.
For example, the emissivity of stainless steel is about 0.07, even when its temperature is very high, you will not feel any heat close to it, cooking in this kind of pan heat can only reach the food and the pan contact side;
Cast iron pans, by contrast, have an emissivity of 0.64, which allows the whole dish to heat up.

3: Cast iron pans are just as non-stick as non-stick pans?

Theory: The more thoroughly a cast iron pan is dried, the better its nonstick performance.
A 100 percent dry cast iron pan can be completely non-stick.

Fact: Your cast-iron pan does work fine when it comes to making omelets or scrambled eggs.
However, this has nothing to do with not sticking at all.
Teflon is a non-stick material and it’s a new technology that allows it to stick to the bottom of the pan, to make a non-stick pan.
Can you fry an egg in a cast-iron pan with no oil and slowly heat and make sure it doesn’t stick? Of course not.
But Teflon pans do, and that’s really non-stick.

However, as long as your cast-iron pan is good enough and has been preheated before cooking, it should be fine to be non-stick.

4: Never wash with dishwashing liquid?

Theory: Drying is just a thin coating of oil on the inside of the frying pan that soap will wash away.

Fact: Dry cast-iron pans don’t use regular oil, they use allinol, and that’s a key point.
During the laborious manufacturing process, the oil had dissolved into the metal;
This is one reason why cast-iron pans don’t stick.
Because this material is qualitative already no longer onefold polymeric oil, so the active agent in detergent also does not affect it, be at ease and boldly washed, without a problem.

But there’s one thing you can’t do — you can’t soak a cast-iron pan in water. Try to wash it as quickly as possible.

5: Cast iron pans can’t use metal spatulas?

Theory: The bottom of a cast-iron pan is so fragile that a metal spatula can scrape something off it.
It is best to use a wood or silicone spatula.

Fact: The bottom of a cast iron pan is actually elastic.
It’s not stuck to the surface like tape, it’s blended in with the metal inside.
It’s really hard to scrape off the bottom of a pan with a metal spatula, unless you dig very hard.

But sometimes when you cook it, you do find bits and pieces, and that’s actually because some of the stuff on the bottom of the pot has carbonized with the food.

6: Modern cast-iron POTS are just as good as old cast-iron POTS?

The Theory: The material is the same, and the cast-iron pans are the same, and a cast-iron pan pans pans out a lot like the Old Wagner and Griswold pans that were so panned out by people in the early 20th century.

Fact: The materials may be the same, but the manufacturing process has changed.
In the past, cast-iron POTS were molded with sand and then polished to a smooth surface.
The surface of an old cast iron pan is as smooth as satin.
By the 1950s, cast-iron pans had become assembly lines, and the final polishing process had been omitted, leaving modern cast-iron pans with rougher surfaces.
But the difference is still a little less than you might think.

7: Don’t cook acidic food in a cast iron pan?

The Theory: The metal in a cast iron pot reacts with acids, and the resulting chemicals can seep into your food, potentially affecting the taste of your food or even being a chronic poison.

Fact: In a perfect cast-iron pan, food will only react with the surface of the pan, not the metal inside.
From that point of view, it’s not a problem at all.
But no pot is perfect, and no matter how good your cast-iron pot is, there’s still a chance that acidic foods will interact with metal components.
Therefore, it is best to avoid acidic foods that need to be cooked for a long time.
On the other hand, a little acid won’t erode it, and short cooking won’t ruin your food, your pot, or your health.

The correct guide

Preliminary drying.
Once you take the cast iron pan, you put it on a gas burner, you heat it until it’s smoking, then you put a little bit of oil on it, and then you let it cool down.
Repeat this step a few times until you think it’s OK enough.

Clean in place.
Rinse thoroughly after each use, using dishwashing liquid to clean the bottom of the pan of any food particles, or sometimes with a cleaning ball.

The best way to raise a pot is to use it, fry, fry, boil although on.

Keep dry.
Water is the natural enemy of the cast iron pot, as long as you have a drop of water on the cast iron pot, it is likely to produce rust.
I usually put a little oil on it as a protective coating before I save it.

Post time: Jun-09-2021