Which cast iron pan is better

The content of the article

• Advantages of Cast Iron Cookware
• Features of using a cast-iron skillet
• Non-stick properties
• Care and Cleaning
• How to calcine a cast iron pan before first use
• Types of cast iron pans
• For induction cookers
• Without cover
• Non-stick
• With enamel finish
• How to choose a cast iron pan
• A type
• Diameter
• Type of non-stick coating
• Wall and bottom thickness
• Buy a cast iron pan in Moscow – which is better
• Bergoff
• Fissman
• Kitchenaid
• Le creuset
• Biol
• Siton
• Dobrynya
• Rondell

Everyone who likes to cook knows that making a decent dish without the right utensils is very difficult. In any kitchen there is a real cast-iron frying pan, the most durable, which is used more often than the others, because the food on it does not burn and it tastes better. Cast iron utensils are an invariable tool of every self-respecting housewife who knows a lot about cooking.

Advantages of Cast Iron Cookware

Gradually, modern culinary art returns to traditional ways of cooking. Millennial practice has shown that, for example, stews or stews are much tastier in ceramic pots. The same thing with cast-iron utensils – appearing thousands of years ago, it is not replaced by analogues. Features of cast iron as metal are unrealistic to repeat from other materials. Therefore, a cast-iron frying pan remains in the kitchen an indispensable tool for cooking. Here are its main advantages:

• after heating, the cast-iron pan evenly distributes heat throughout the entire area, the walls and bottom keep the temperature for a long time (which helps save gas or electricity);
• suitable for long cooking, for languishing;
• cast iron – the safest, cleanest material: iron and carbon;
• environmental safety: utensils manufactured by technology and properly calcined before use, do not contain toxic components;
• such utensils can be used on any type of stove (gas, electric, induction);
• durability, resistance to deformation (but this is also a minus – with a strong impact, the cast iron splits);
• possesses natural non-stick properties (plus cast iron can be coated with additional protection like enamel);
• preserves the appearance of the entire service life.

However, some disadvantages must be pointed out. Such utensils slowly heat up, require proper care, and weigh a lot. Separately, many argue that it is impossible to store food in it. This is partly true – cast iron easily absorbs taste and smell. But if the cook uses, for example, a cauldron exclusively for cooking pilaf, then nothing bad will happen if the dish remains in it for a day or two

Features of using a cast-iron skillet

Even the most unpretentious and versatile tool requires proper use. The same applies to a cast-iron skillet. New dishes need to be calcined so as not to spoil the first dishes. To keep it non-stick, wash and use suitable cleaning products correctly. If you follow simple guidelines, cooking will be quick and easy..

Non-stick properties

A distinctive feature of cast iron is that the food on it does not burn, if there is no violation of the integrity of the surface, and there was proper care for it. These are the features of the metal itself – after the first calcination, oil enters the pores and remains a natural lubricant. Even old rusted dishes can be resuscitated and returned to their non-stick properties if there are no cracks. It is necessary to remove all rust, re-heat the cast iron and apply any vegetable oil several times. That’s all. The cast-iron pan will not burn again.

Care and Cleaning

It is necessary to pay for the excellent properties of cast iron with special care. The rules are not complicated, but if you do not follow them, then the cast-iron pan will turn into a useless piece of metal. Cleaning, care and storage of such dishes require attention and a special approach. Then such utensils will be inherited, as was the case for many decades. The main tips on how to care for her:

1. Regular “prevention”. After each use, the utensils should be thoroughly cleaned of food residues (pores of cast iron actively absorb odors). Wash with hot water with a soft washcloth or sponge without chemicals (you can add a little salt as an abrasive). After that, wipe dry, or better – a little heat on the fire until completely dry. Then grease with a little vegetable oil and remove.
2. During operation, carbon deposits are formed in the pan from a layer of fat and food debris. Besides the fact that it looks disgusting, this layer emits a huge amount of harmful substances of carcinogens during heating. To wash it, two methods are used. The first is radical: the pan is sent for 2-3 hours at high temperature to the oven (suitable for uncoated items and handles made of other materials). After slow cooling (otherwise the metal may burst), the soot will separate and its residues will be removed with a stiff brush. The second is to remove the burnt layer in hot water with the help of laundry soap and a hard sponge with wire. After the cast iron returns to its original form, dry and grease with oil, which will create a natural protective film.
3. Sometimes, if stored improperly, rust forms on the metal surface. It is not necessary to use emery and similar methods, because in the future this place will constantly stick. Soak the dishes in a solution of vinegar and water 1: 1 for half an hour. After that, use rust and sponge to remove rust, and then – calcine the pan as after purchase (more on that below).
4. Cast iron is recommended to be washed with cleaning products for the stove: they contain a minimum of abrasives, and there are almost no aggressive chemical compounds that will damage the metal. Store in a dry place..

How to calcine a cast iron pan before first use

It may seem like a strange idea to process such utensils before starting operation, but this procedure is mandatory (not applicable to enameled models). Cast iron, it does not matter whether it is Russian or foreign, is processed at the plant after production with technical oils to protect it from corrosion, so it must be calcined. If you cook in such a pan immediately, then the taste of the dish will be hopelessly spoiled. How to prepare a cast iron pan before first use:

1. Product quality testing. Even if there are no defects visually on the dishes, this does not mean that the technology was not violated during manufacture. When baking, cracks may appear, and this pan can no longer be used. In a decent store, such goods are required to be replaced, since this is a guaranteed manufacturing defect.
2. Calcination will create a primary protective layer on the porous surface of cast iron so that the metal remains neutral, that is, does not absorb the smells and tastes of each dish that will be cooked on it. Additionally – protects against rust, if the dishes are not accidentally dried after washing.

Properly calcining utensils is quite easy. Again, this process does not need to be done with enameled cookware, only with clean cast iron. There are two options: using salt or oil. In the first case, a layer of salt is made in a pan a centimeter thick. Next, the dishes are placed on a fire or in a red-hot oven. The calcination time depends on the wall thickness and the area of ​​the pan. The indicator for turning off the fire will be a change in the color of the salt. Next – wait until complete cooling, discard the contents, grease the inner surface with a small amount of oil and warm again for 10-15 minutes.

The option of using oil: first, the new pan should be washed and wiped dry. Then the oil is poured so that it completely covers the surface of the pan. The dishes are put on fire for about 10 minutes. At this time, you need to be very careful, low-quality oil can catch fire. You don’t need to panic, just cover the dishes (the oil will go out itself), and turn off the oven. If everything went fine – you need to wait until the oil cools down, and pour it. Then wipe dry with paper towels, and the final stage – as in the case of salt.

There is still a way of additional hardening, but it is suitable in cases where the hostess is completely confident in the quality of the dishes. A cast-iron frying pan is heated on the stove until the bottom and walls begin to lighten. This means that the factory grease layer has been removed. Directly from the fire, the pan is transferred under cold water. Then still wet again put on fire until completely dry. After this, the cooled utensils are greased with oil, 1 cm thick salt is poured, they are again heated. Then wipe with paper towels. Cookware is ready to use..

Types of cast iron pans

The variety of such dishes on the market can confuse even an experienced chef. Previously, everything was simple – a black heavy frying pan that existed in every house or apartment. Modern technology does not stand still: new stoves, innovative non-stick coatings. Manufacturers take into account trends in the development of technology and create suitable models for each specific case..

For induction cookers

The popularity of this variety of stoves and hobs is due to their safety. The heating element after the dishes have been removed from it, is instantly cooled. In addition, these plates just look spectacular. Cast iron pans, even classic ones, are ideal for use on such a technique: cast iron is a good ferromagnet. Modern manufacturers offer a huge selection of models with an induction bottom, for example:

1. Grill pan Peterhof: made entirely of cast iron with induction bottom. It can be cooked without oil thanks to the corrugated bottom, due to its small size (26 cm) it is placed in the washing machine. Of the minuses – a cast-iron handle (you can burn your hands) and the lack of a cover. Price – from 2700 to 3000 rubles.
2. Frying pan Ron, 26 cm. An excellent solution for all types of plates (there is no special bottom, but this is not a minus). A huge plus was the wooden handle and the bend-nose at the edge (but the bad thing is that it is convenient only for right-handers). The downside, common among many models, is the missing cover. High price: from 5000 rubles.

Without cover

The most common and versatile cast iron pans are uncoated. Pure metal, which helps to cook any dishes on any type of stove and even on an open fire. The range of models is huge: from mini crepes to family roasting in 50 cm diameter. Surprisingly, most of the products on the market are of domestic production. A pair of popular models for online searches:

1. Seaton Ch300. Shallow cast-iron frying pan from the Ukrainian producer. Solid with an internal diameter of 29 cm. Not afraid of metal cooking blades, convenient parallel cast handles. However, there is no lid, and you will have to remove it from the oven using tacks. But the price is pleasing – from 880 to 1000 rubles.
2. Mini pan-casserole Lodge. Thick-walled 7-centimeter deep dishes are great for making hot sauces. Convenient spouts for draining on both sides. In the minuses – a cast handle (tack required) and weight (stewpan weighs almost a kilogram). American production dictates the price – from 1870 to 2500 rubles.

Non-stick

The fashion for protective coatings from burning got to cast-iron products. This happened so that modern housewives could not think about the careful maintenance of cast iron. On the other hand, such utensils are demanding on cutlery that touch the surface. It is very easy to wash with cleaning products and does not absorb the smells of dishes. The market is filled with a variety of models, for example:

1. Biol (Ukraine), model 240 with a removable handle, Teflon coating. Advantages: high board (45 mm) and a diameter of 240 mm, “chapelnik” (the same wooden handle). The downside is normal – there is no cover in the kit. Pleased with the price – from 1100 to 1250 rubles.
2. Mayer & Boch 20522. Chinese manufacturers offer a deep and wide pan with a beech handle and a suspension ring. Without a lid and very heavy (2.2 kg). Low price (with excellent quality) – from 810 to 950 rubles.

With enamel finish

The internal enamel coating makes it possible to fry food, and more and more manufacturers are driving model lines with such processing. Separately, it is necessary to mention pans with an external layer of enamel, which accelerates the heating of cast iron, and the frying surface remains metal. The disadvantage of such dishes, as well as ceramic coating, is that it is extremely afraid of shock and is not durable. If a crack or chip appears on the inner surface, then it will have to be thrown away: the enamel will crumble, and its fragments can enter the food and cause injury to the esophagus. Examples of models:

1. Pancake cast iron skillet Mayer & Boch. The wall is 5 mm, which helps it heat up quickly, enamel – only on the outside. Plus – a wooden handle made of beech. Of the minuses – only the weight (1.6 kg). Price – from 1040 to 1250 rubles.
2. Arome model from the Belgian company Beka: 20-meter in diameter with a smooth transition of the sides to the bottom, double-sided enamel coating. Of the advantages – a hollow aluminum handle that does not heat up, a long warranty period – 10 years. Minus – a high price for such dimensions: from 3600 to 5000 rubles.

How to choose a cast iron pan

The choice depends entirely on the destination. On the market are stewpan, pancake, mini-formats and so on. They differ in the presence of a non-stick coating, which is at least 6 varieties: Teflon, ceramics, enameling, titanium, excalibur and its complete absence (pure metal). There is no obvious difference between them, so you should choose only to your taste. Next, you need to determine the thickness of the walls and bottom, because the weight and speed of heat transfer of the cookware depends on this.

A type

The choice of the type of cast-iron skillet depends entirely on its purpose. Universal models are suitable for preparing any dishes, but modern manufacturers offer dishes for specific cases: for frying pancakes, sauce stewing pans, for muffins. WOK type deep frying pans are gaining popularity, for example, Seaton CBS2680, in which it is convenient to cook pilaf or Asian dishes. The premium segment is increasingly focusing on grill models such as Staub Grill worth 14,000 rubles.

Diameter

As in the case of the type of product, the diameter is selected based on the needs of a particular hostess and the ability to wash it in a dishwasher (professional dishes for restaurants are a separate segment). For a large family, models with a width of 40-50 cm are perfect. They have an increased height of the sides, and you can cook in them for the whole family (Balzavod 460 / 70-2 CALD). Utensils for making pancakes traditionally go in diameter of 25 cm: the model Fismart k4108.9600 with a stick for rolling dough in the kit is gaining popularity.

Type of non-stick coating

The variety of new non-stick substances on the market is huge: Teflon (Inhouse MBF-24), granite, ceramics (Gipfel Select Orange), excalibur, etc. But, if you evaluate them by frying properties, then they are no better than pure cast iron, and they hold the same degree. However, the metal requires proper care, and all other coatings can simply be washed normally. Here lies one plus towards cast iron – it can be reanimated (to restore non-stick properties), and any other composition is damaged irrevocably.

Wall and bottom thickness

Another purely individual selection parameter is by application. There are models with equal-sized thin bottom and 3 mm walls (BergHOFF “Geminis” stewpan). Such dishes are designed for quick cooking of hot sauces or similar dishes that need to be quickly heated and cooled. Models with a thick bottom (18-20 mm) are more often represented by grill versions like the Eva SoLo Nordic Kitchen. All selection factors directly depend on the dishes that it is planned to cook in it, so giving clear advice on what to buy is unrealistic. The choice is the cook.

Buy a cast iron pan in Moscow – which is better

Almost any hypermarket, tableware store or online store offers a huge selection of cast iron pans: from unknown manufacturers to giants with a worldwide reputation. Moreover, it is not a fact that cheap utensils will turn out to be of poor quality, and those bought for several thousand rubles will not burst upon first use. Therefore, before buying, you should familiarize yourself with recognized market leaders and then choose what seems best..

Bergoff

This Belgian company has been present on the market for many years around the world. BergHOFF produce a full range of kitchen utensils from tableware to electric stoves. Pans of this brand are represented by the series Ron, Neo Cast, Geminis and others. Different types of execution (from pancake to grill), all types of coatings. High quality and a guarantee of 10 years determine the price: the most budget model on the Internet market will cost 2700 rubles.

Fissman

A young and ambitious company, which over the 5 years of existence has confidently strengthened itself in the market of cast iron utensils. China’s production has long been intimidating the layman of low quality. Fissman, due to its proximity to Russia, its own production facilities, offers a wide selection of models of various forms of high quality at a very affordable price. There is even a series of Simpatico with a bright fun design that will delight children.

Kitchenaid

The American giant company is in the top of manufacturers’ ratings, which creates absolutely everything that is needed in the kitchen: from napkin holders to huge refrigerators. The choice is represented by just a few almost identical models: square enamel-coated grill presses. A very convenient thing for cooking meat in the American way, but there is a huge minus – less than 14,990 rubles (promotional price on the official website), you won’t be able to buy.

Le creuset

The French, recognized cooking gurus, could not get around the topic of cast-iron utensils. Le Creuset offers frying pans of any choice, right up to special donut appliances. But, as is the case with the American company KitchenAid, you have to pay for quality and name. The minimum price for the simplest pancake model starts at 9,400 rubles on the official website. This means that in the store it will become even more expensive..

Biol

Ukrainian company that has been producing high-quality kitchen utensils for 17 years. The range is simply amazing: all possible sizes, shapes, but the main emphasis is on the classic round models that are used to using domestic housewives. With good quality, the affordable price also pleases that the products continue to enter the Russian market.

Siton

NPP “Siton” initially specializes in the production of cast iron products. Long-term practice has allowed to achieve the highest quality, while maintaining affordable prices. You can buy a cast-iron frying pan in an online store inexpensively with delivery – from 1000 rubles. Separate models of large volumes reach 2000 rubles, but such sets are rare in ordinary city kitchen.

Dobrynya

Domestic company, which mainly specializes in electrical engineering for the kitchen and home. The products may well compete with their Western counterparts, but, according to reviews on the network, cast iron is of average quality, regularly, although not often, the products come with factory defects. At the same time, the cost is more expensive than with higher-quality Ukrainian or Chinese counterparts.

Rondell

The company, unlike its European counterparts and, without looking back at its nearly hundred-year-old past, holds moderate prices for metal utensils. The main products come from high-quality modern alloys, but there is one model of a cast-iron frying pan that really conquered the European market. This is Noble Red RDI-706. The combination of price and quality allowed her to occupy the niche of a fashion accessory in the kitchen. At the same time, the cost leaves competitors behind – only 5500-6000 rubles, which is relatively small for a European company.