Nothing brings back memories of family weekend breakfasts and camping trips quite like our big, well-used cast iron pan. This cherished pan has been handed down through previous generations and has seen its fair share of meals.
Just like many good things in life, seasoning a cast iron pan to achieve the perfect finish requires patience, a bit of effort, and a whole lot of love. Even though I now use a variety of healthy cookware, cast iron will always have a special place in my heart. Over the years, we’ve discovered more cast iron pieces at yard sales and thrift stores to add to our collection.
Cast iron pans are fantastic because they can be used on the stove, in the oven, on the grill, or even over a campfire. Once they’re well-seasoned, they’re easy to clean and more affordable than many other non-toxic cookware options. They are incredibly durable, so much so that if you drop one, your floor is more likely to suffer damage than the pan itself.
When seasoned properly, cast iron pans are easy to clean and relatively non-stick. While they aren’t quite like Teflon, they don’t emit fumes that could potentially harm small pets. Also, cast iron is the only type of cookware that, besides being non-toxic, might actually offer health benefits. Tiny amounts of iron can transfer from the pan to your food, which can be especially beneficial for pregnant women or those dealing with anemia.
Most issues with cast iron are due to improper seasoning. Seasoning involves applying oil or fat to create a protective patina on the pan’s surface, making cooking easier and safeguarding the pan. Once seasoned, maintaining the finish is simple with proper washing and occasionally wiping down with oil.
There is plenty of debate about the best oil for seasoning. While many people suggest vegetable oil or corn oil, I wouldn’t recommend those. Others suggest coconut oil, though some have difficulties with it, especially the unrefined type. Some say oils like flaxseed, which oxidize easily, create a tougher coating, but I haven’t found this necessary with more stable oils. Personally, I prefer traditional fats like lard and tallow, but refined coconut oil or ghee works well too.
The key to maintaining the seasoning on cast iron is proper care to protect that patina. Here are a few important tips to keep in mind when taking care of your cookware.
Do you have any cast iron? How do you use it?
