Why I predominantly cook in cast iron
When I was first introduced to cast iron, I was a young kid heading on camping trips with my dad and brothers. We would pack a canvas tent, enough clothes to last a week, and a cooler full of food. The only thing we made sure not to forget was a cast iron pan. I never understood why, nor did I ever really stop to think about it. It’s just something I remember from those trips – my dad exclusively showing off his skills in cast iron cooking.
Now that I’ve got a house and kitchen of my own I can’t imagine cooking without a modest collection of cast iron cookware. The funny thing about cast iron is how frustrating it is when you’re learning how to cook in it before realizing how easy and effective it can be. In terms of versatility I would put cast iron up against any pot, pan, or skillet made from other metals. It can get very hot and holds heat incredibly well. If I were to hear that as a kid on a camping trip I would imagine myself thinking “so what?” and go back to whatever creek I was busy muddying up my clothes in.
Drawbacks?
Now, I would be wrong not to acknowledge what some would consider drawbacks of cast iron. It shouldn’t be put in the dishwasher, you should mostly avoid super acidic dishes, and yes – they are heavy! What would possess anyone to use something that can’t easily be cleaned, limits your choice of food, and takes two hands to carry around the kitchen??? I’m glad you asked.
Rewarding aspects of cast iron cooking
I do almost all of my cooking in cast iron. That is not to say I do all of the cooking in our house – my wife does most of it. But when it is my turn, it’s almost always in cast iron. There are countless reasons that I continue to reach for the black metal. For one, it’s rewarding. Yes – cooking in cast iron is extremely rewarding. Why? Because as I mentioned at the start – it is not easy to learn. It takes a few dozen meals to really feel comfortable with it. The first few are often either burnt, undercooked, or just not quite right. It’s true that almost every meal you would cook in cast iron can be cooked in a more user-friendly vessel.
So again, why use it? For that satisfactory feeling of getting that recipe just right. It brings on a sense of accomplishment that I just don’t get when I’m cooking in other pots or pans. Next, cast iron makes food taste better (in my opinion). It’s no secret that cooking a steak on a grill vs in the oven taste different even when the same ingredients are used. That’s because on the grill you’re often getting some of that sought after grill flavor. The same principal is at play with cast iron. You’re getting some flavor from the pan itself.
Less is more
Another benefit is that you don’t need to use as much heat on the stove or fire. How much of a benefit is this really? It depends, am I going to claim that I am saving hundreds of dollars each month by having my gas stove turned three notches lower than if I were cooking in stainless? Nope. But it does feel like a benefit as you cook. It could actually be a benefit if you were to take it camping. You can use less firewood and truly save on resources. Lastly, its versatility takes a lot of the decision making out of the process when cooking. Yes, most recipes you’ll find state which type of pan to cook in. But with cast iron, as I’ve said, almost any meal can be cooked in it. So if you’re constantly grabbing cast iron, your skills just keep getting better.
Final thoughts: Cast Iron Cooking made easy
I’ll wrap with a few tips. Cleaning cast iron is easier than most will tell you. When you are done cooking make sure the pan is still hot. Turn on your sink faucet to as hot as it gets, and then rinse the pan in water (dump any oils first!) while scraping any food and oils out with a wooden spatula. No soap needed. Then dry it as best you can with a dish rag and put it back on the heat. Once it’s back to a fairly hot temperature turn off the heat, add a very small amount of your favorite cooking oil, and rub it in thoroughly with a microfiber cloth or bandana – yes, I use a bandana and it works perfectly. That’s it! Your pan is ready for it’s next meal and is pre-treated with a non-stick oil finish.
Bon appetit.