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If the heated debates over the proper care and usage of a cast iron pan has you feeling a little unsure about what you’re supposed to be looking for, the first thing to remember is that you’re not alone. The second thing to remember is that the best cast iron pans and skillets are far less complicated than you may have been led to believe. There are, however, a few things we think it’s important to keep in mind.
What Are the Best Cast Iron Pans?
The best cast iron pans can be used for everything from frying eggs to searing steak, with even heat distribution and remarkable flavor. Sometimes known as a cast iron skillet, these pans are made from durable materials that work on stoves and in ovens, and over campfires too. A good cast iron pan has the ability to last for years if conditioned well.
What Are the Pros and Cons of Cast Iron Pans?
The first thing to know is that there are right and wrong ways to cook with cast iron, and we often find that people complaining about a certain pan’s features or lack thereof simply haven’t figured out how to use their pan correctly. For one thing, cast iron pans are not truly nonstick, and will take many uses and seasonings before they develop the smooth sheen you’re probably imagining. While many pans claim to arrive pre-seasoned and ready to be cooked with right away, a lot of home chefs say these pans can still use a few more layers of pre-seasoning before they’re at optimal performance. As far as the best seasoning method goes, people may differ, but most methods involve coating the pan in a thin layer of oil and then “baking” it in the oven for about an hour or so.
Another thing to remember is that cast iron does not heat evenly at first. However, it retains heat incredibly well. This means whenever you’re using a cast iron pan you must let the pan heat completely before cooking if you want your food to be cooked evenly.
Having covered the basics, there are a few other things we always look for.
Things to Consider When Buying a Cast Iron Skillet
Pure Cast Iron vs. Enameled Cast Iron: Enameled cast iron is slightly different from the large, pure cast iron pans you’re probably imagining. Unlike straight cast iron, these can sometimes be washed in the dishwasher and are a little less high maintenance. That said, they may not last as long and without proper care, the enamel has been known to chip and peel after a while.
Brand: Good cast iron will last a lifetime (or several), while skillets made from inferior materials will warp and eventually become useless. Griswold is known as the “classic” cast iron brand, but these pans are often extremely expensive and hard to come by. Other reputable brands like Lodge and Le Creuset are just as reliable.
Size and Shape: The optimal size and shape will depend on your personal needs and preferences, but a good place to start is a 10 or 12-inch pan, which works for a wide range of foods. As far as shape, we like flat-bottomed pans that get direct contact with heat, and specific design features, like an ergonomically-shaped handle or convenient depth.
