Common Questions We All Have With Cast Iron

Common Questions We All Have With Cast Iron

Can you use soap to clean cast iron?

Yes! This is probably one of the most common misconceptions about cast iron. While it’s true that cast iron pans do need to build up a coating in order to stay non-stick, using a little bit of dish soap won’t hurt anything. The more important thing to remember is to always dry your cast iron immediately after washing it. Otherwise, you run the risk of rust.

Do you have to keep reseasoning your pan?

No, however, keep in mind routine re-seasoning is recommended. You should coat your pan with a thin layer of oil or shortening and bake it between 350-400 degrees Fahrenheit. That level of heat should kill any bacteria just as effectively as soap, if not more so.

Can you use cast iron cookware in restaurents? 

Yes. In fact, many restaurants love using cast iron cookware because (in most cases) you can both cook and serve in the same pan. One of the most common restaurants uses you might see are “sizzle platters” where fajita fillings (like steak and peppers) are brought out on sizzling hot cast iron platters, usually on top of a heat-resistant underliner made of wood or silicone.

My cast iron is rusty. Is it ruined?

No! If your cast iron cookware is showing signs of rust, simply remove the rusty layer with steel wool. Even a paste made of coarsely ground salt and water on a paper towel will do the trick. You can use anything that’s abrasive enough to scrape the rust off. Just make sure it’s non-toxic because you don’t want to risk any harmful chemicals leaching into the surface of your pan.

Is cast iron expensive?

Because the process of creating cast iron cookware is relatively simple, it tends to be very affordable. And when you think of the cost of cast iron in relation to a comparable non-stick pan, you’ll find that cast iron is a very cost-effective option. That’s because while most non-stick surfaces cannot be repaired after they’ve been scratched, cast iron can be re-seasoned again and again to repair any damage. If a cast iron skillet is seasoned routinely, its lifespan will far exceed that of a typical non-stick pan.

Is cast iron cookware heavy?

YES. Our products range in weight but they can be very heavy, yet very durable.

Does cast iron heat evenly?

Unfortunately, no. While it may seem like the thickness of cast iron would distribute heat well, this material is notorious for cold spots. The best way to ensure even cooking while using a cast iron pan is to heat it really well either on the stovetop or in the oven prior to use. Our products do hold the title for even heat distribution, however, make you heat it up before use!

Can traces of iron get into my food?

Cooking acidic foods (like tomato sauce) in a cast iron pan is not recommended because acid can wear down the seasoned coating and is more likely to absorb iron into the food itself. Although it's nontoxic, these traces of iron can leave a metallic taste in your sauce. So if you find that a particular recipe comes out tasting like iron, consider the acid levels of the ingredients and try making that dish in a different pan.

Is cooking with cast iron difficult?

Once you get the hang of cooking with cast iron cookware you won't want to cook with anything else. Stay tuned to our next blog where we will share some of our favorite recipes with you! 

 

For more information feel free to contact us at: info@bruntmor.co

 

 

 

 

 

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