How important is it to cook using an iron frying pan
- Thread starter georgevan
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Are they asking because it then goes into the oven? Could just be its ability to hold heat evenly.
I'm sure there are several perfectly good reasons. Unless I know the recipe I don't think I could hazard a guess.
I'm sure there are several perfectly good reasons. Unless I know the recipe I don't think I could hazard a guess.
"...iron pan..." is the full version "...cast iron pan..."?
the usual reason is the "heat holding" thing....
as for 'the rust' - that's iron oxide - clean it up and launch it into service.
absolutely no "health threat" - and regular use keeps up your iron intake so you don't have to eat so much spinach . . .
the usual reason is the "heat holding" thing....
as for 'the rust' - that's iron oxide - clean it up and launch it into service.
absolutely no "health threat" - and regular use keeps up your iron intake so you don't have to eat so much spinach . . .
Andy M.
Certified Pretend Chef
You can cook your meals in other kinds of pans. Use what you have.
Thank you Andy. Sorry georgevan, I didn't answer your direct question.
No, it is not horribly important to use a cast iron pan.
Would be nice, but as Andy says, use what you have and are comfortable with.
No, it is not horribly important to use a cast iron pan.
Would be nice, but as Andy says, use what you have and are comfortable with.
GotGarlic
Chef Extraordinaire
It depends on the recipe. I would make pasta and seared steak in a stainless steel pan, but not cornbread.
Silversage
Head Chef
I am in the minority, but I am not a huge fan of cast iron pans. I have a couple and use them occasionally, but normally just use a stainless steel skillet. Like Andy said, use what you have/want.
I love my cast iron, although it is coated, so it is easier to maintain.
But, I don't use it for everything. What is does best is get HOT and retain heat better. I like it for braising and swimming. Like GG, I use it for baking cornbread. It is great for putting a fast sear on meats -- I use it to sear steaks and chops cooked sous vide.
For things like eggs, I prefer a non-stick pan by a long shot.
My substitution to cast iron would be stainless trim-ply, like All Clad.
CD
But, I don't use it for everything. What is does best is get HOT and retain heat better. I like it for braising and swimming. Like GG, I use it for baking cornbread. It is great for putting a fast sear on meats -- I use it to sear steaks and chops cooked sous vide.
For things like eggs, I prefer a non-stick pan by a long shot.
My substitution to cast iron would be stainless trim-ply, like All Clad.
CD
I have a bunch of enamelled cast iron pans. I use them a lot, but I also use stainless and a non-stick pan. I tend to use those cast iron pots for things that work better with more uniform heat. For a recipe where you need to be able to lower the heat quickly, I will won't use the cast iron. Its thermal inertia is too high. I didn't write "or raise the temperature quickly" because, I have an electric stove and nothing is going to get hot quickly on that stove.
If the recipe is from a reliable source and they stress the importance of using cast iron, they may be right. But do think about why. Some recipes from more random sources may not need cast iron. It could just be a whim of the person presenting the recipe or because their grandmother always used cast iron for it.
If the recipe is from a reliable source and they stress the importance of using cast iron, they may be right. But do think about why. Some recipes from more random sources may not need cast iron. It could just be a whim of the person presenting the recipe or because their grandmother always used cast iron for it.
georgevan - we've all pretty much said the same thing, some of us love, some couldn't care one way or the other. Many don't use because they are very heavy. I love and use all mine - but I think twice when I have to tip a large one to transfer foods to another dish. It is hot, heavy and extremely awkward. Not as young as I used to be!
and an elbow assisted good scrubbing with an SOS pad will take care of the rust. If it is really pitted, probably might need a grinding.
So there yuh go! To do or not to do... that is the answer!
'Back in the day' when most main meals were cooked in cast iron - it was rare people suffered from iron deficiency.
and an elbow assisted good scrubbing with an SOS pad will take care of the rust. If it is really pitted, probably might need a grinding.
So there yuh go! To do or not to do... that is the answer!
gerardj
Senior Cook
don't own one, wouldn't buy one, too heavy.
jennyema
Chef Extraordinaire
i have 12 of them (partially due to my mom and MIL) and use them nearly every day.
A kitchen workhorse.
A kitchen workhorse.
Lucky you! I'm still kicking myself for the ones I lost.
pictonguy
Sous Chef
I have 1, gave away 3 that I found used over the years. I pretty much never use the one I have left. I use carbon steel, copper and stainless. I do use cast iron baking molds all the time though including 1 bread charger.
What's 'a bread charger'?
jennyema
Chef Extraordinaire
Im lucky as the ones I inherited from mom and MIL are Wagners and Griswolds. My own are mostly Lodge.
The older ones are lighter
The older ones are lighter
pictonguy
Sous Chef
A bread oven basically. It's like a fry pan with a domed lid.
Georgeous, had never seen one before.
