Hi all,
I bought a cheap 24cm cast iron pan (Kichly). This is my first time using a cast iron and I'm still adjusting to it. It doesn't help that the instructions on the internet/Youtube all contradict each other.
1. Should I preheat it on low/medium heat or very high heat? I have a ceramic cooktop with setting 1-9. Instructions for the pan say to cook on low/medium heat, but other places say use high heat for sear.
2. Should I preheat the pan without any oil and only add oil when it gets hot?
3. If I add oil before preheating, the oil (olive/sunflower) will start smoking and evaporate away before the pan gets hot enough.
4. I just cannot seem to get the pan hot enough using low/medium heat? Should I just wait longer?
Currently I can sear much better with my stainless steel pan than the cast iron. Normally I Just preheat my stainless steel pan on the highest setting (9), and then dial down the heat once I add the food.
Many thanks!
I bought a cheap 24cm cast iron pan (Kichly). This is my first time using a cast iron and I'm still adjusting to it. It doesn't help that the instructions on the internet/Youtube all contradict each other.
1. Should I preheat it on low/medium heat or very high heat? I have a ceramic cooktop with setting 1-9. Instructions for the pan say to cook on low/medium heat, but other places say use high heat for sear.
2. Should I preheat the pan without any oil and only add oil when it gets hot?
3. If I add oil before preheating, the oil (olive/sunflower) will start smoking and evaporate away before the pan gets hot enough.
4. I just cannot seem to get the pan hot enough using low/medium heat? Should I just wait longer?
Currently I can sear much better with my stainless steel pan than the cast iron. Normally I Just preheat my stainless steel pan on the highest setting (9), and then dial down the heat once I add the food.
Many thanks!