Cast iron pans
Cast iron pans
EXPERT KNOWLEDGE CAST IRON PANS
What is special about cast iron pans?
Cast iron pans are characterised by their extreme durability, even heat distribution and excellent heat retention. They are perfect for searing, braising and baking. The natural non-stick coating improves with every use, making them easy to clean. They are also ideal for high temperatures and versatile - whether on the hob, in the oven or over an open fire. Thanks to their robust construction and sustainable manufacturing processes, such as those used by Skeppshult, they are particularly environmentally friendly and a multi-talent in the kitchen.
Material and structure of the cast iron pan
- Cast iron pans are extremely durable and can be used for decades with good care, and are often even passed on.
- Over time, a so-called patina forms through use - a natural non-stick coating that is created by burning in fats. This gradually makes the pan more effective and easier to clean.
- Cast iron pans are characterised by even heat distribution, which makes cooking and frying easier as there are no hotspots. Heat retention is particularly high, so the pan stays warm for a long time even after being removed from the heat source.
Versatility - cast iron pan
A cast iron frying pan can be used on all types of hob, including induction, gas hobs, electric hobs and ceramic hobs. It is also ovenproof and can even be used outdoors, over an open fire or on a barbecue.
Once it has been seared, the cast iron pan is not only suitable for frying meat, but also for braising stews, sautéing vegetables, as a grill pan or even for baking bread and cakes.
Care and maintenance - Cast iron pan
Caring for cast iron pans is easy, but requires some attention.
They should not be cleaned in the dishwasher and aggressive detergents should be avoided as this can damage the patina. Instead, they should ideally be cleaned with warm water and a soft sponge. To protect against rust, it is advisable to lightly oil the cast iron pan occasionally after cleaning. If the non-stick effect starts to deteriorate, the pan can be regenerated by baking (repeated heating with a thin layer of fat).
Frequently asked questions about cleaning cast iron pans
Can I use washing-up liquid in the cast iron pan?
We only recommend it if the cast iron pan smells particularly strong and the next dishes could also taste of it. The cast iron pan should always be briefly oiled afterwards.
Can a cast iron pan go in the dishwasher?
Absolutely not. Iron and steel pans are not Rustproof. They also damage the patina that has been painstakingly worked on.
My cast iron pan is rusty, what can I do?
In most cases, rust can be easily removed with a rough sponge. Then rub the rusty area with a little oil and continue to use it.
Can I soak my cast iron pan?
Yes, but not for too long. Usually 10 minutes is enough to soften even stubborn residues. Under no circumstances should you leave the pan filled with water overnight.
Health and sustainability - cast iron pan
Cast iron pans do not require chemicals such as Teflon and, when used correctly, do not release any harmful substances into the food.
They are very environmentally friendly as they are made from a natural, durable material and in many cases production is energy-efficient, as is the case with Manufacturers such as Skeppshult, who only use regional raw materials.
Instructions for use - Cast iron pan
Cast iron pans are ideal for searing meat, as they can withstand very high temperatures and release them evenly.
However, care should be taken with acidic foods such as tomatoes or wine, as these can attack the patina, especially during Lengthy cooking times. The cast iron pan is not suitable for storing prepared food, as the iron can react with the acidity of the food if it comes into contact for hours. We therefore recommend decanting food for storage and cleaning the cast iron pan straight away.
Which fat to use in the cast iron pan?
For frying, we recommend high-heat fats with a high smoke point, such as clarified butter (200 degrees), palm oil (220 degrees), coconut oil (200 degrees) or refined olive oil (230 degrees). These fats are not only heat-resistant but also healthy.
Virgin olive oil is a cold-pressed oil and has a smoke point of 160 degrees. It is therefore not suitable for high frying temperatures. Safflower and pumpkin seed oil are also not heat-resistant.
The most common mistake is to use too little fat!
Straight away, it is very important to use a sufficient quantity of fat for breaded vegetables, fish and meat. They should be deep-fried rather than fried. For example, use organic clarified butter or, if it suits the dish, virgin coconut oil.
Difference - fish pan to frying pan
The difference is only in the shape; the fish pan can also be used to fry other things such as vegetables. However, if fish is fried frequently, other foods fried in this pan will take on the flavour of the fish. A separate pan should therefore be used for frying fish.
Instructions for baking cast iron pans
- Cleaning: Wash the new cast iron pan thoroughly with warm water and a mild washing-up liquid to remove any residue from production. Then dry completely.
- Preparation: Ensure that the pan is completely dry, as moisture can affect the coating.
- Oiling: Apply a thin layer of heat-resistant oil (e.g. vegetable oil, linseed oil or special cast iron oil) evenly to the inside and outside of the pan. Use kitchen paper or a brush to do this.
- Bake: Preheat the oven to 180 °C to 200 °C. Place the pan upside down on the centre oven rack to prevent excess oil from dripping into the pan. Place a baking tray or aluminium foil underneath to catch any drips.
- Bake in the oven: Bake the pan in the oven for about an hour. This burns in the oil and forms a protective, non-stick layer.
- Leave to cool: Switch off the oven and allow the pan to cool slowly in the oven to prevent cracking or warping.
- Repeat: For a particularly good coating, repeat the baking process two to three times.
Once the cast iron pan has been baked, it is ready for use and will develop an even better non-stick effect with every use.
Which is the best cast iron pan?
Choosing the best cast iron pan depends heavily on individual needs and cooking habits. However, there are some renowned brands that are consistently praised for their high quality and durability. The Swedish brand Skeppshult has been producing handmade cast iron pans since 1906.
For lovers of handmade, sustainable products, Skeppshult offers unrivalled quality.
Skeppshult pans, roasters and cooking utensils
The Swedish manufacturer Skeppshult has been producing handmade cast iron pans since 1906. Their production process emphasises sustainability and energy efficiency. All products are manufactured using wind and water power and the raw materials used come from within a 150 km radius of the production site, which minimises the ecological footprint.
Skeppshult relies on natural materials without the addition of chemicals, which stands for healthy and environmentally friendly cooking.
Cast iron pan or wrought iron pan?
Iron pans come in two main types, cast iron and wrought iron, which differ in terms of their properties and possible uses.
Cast iron pans are cast from iron alloys and are characterised by slow heating and long-lasting heat retention. They are ideal for lengthy braising and gentle cooking, as they release heat evenly and allow perfect post-cooking.
Forged iron pans, also known as wrought iron pans, are particularly robust and versatile. They are forged from a single piece of steel and are characterised by their ability to heat up very quickly and evenly. This makes them ideal for searing meat and vegetables, as they reach high temperatures quickly and roast the food perfectly without losing moisture.
The even heat distribution ensures that the food is cooked perfectly on all sides. Wrought iron pans are also extremely durable and resistant, making them an investment for life. Unlike coated pans, they are scratch-resistant and can easily withstand high temperatures.
Over time, wrought iron pans develop a natural non-stick coating, the so-called patina, which is created by burning in fats. This patina not only improves the frying properties, but also makes the pan easier to clean, without any chemical coatings.
They are often lighter to handle than cast iron pans, which makes them easier to use. After use, it is best to clean them with hot water and a soft sponge to preserve the patina. It is also advisable to lightly oil the pan to prevent rust.
Wrought iron pans are suitable for all types of hob, including induction, and can also be used in the oven or on the grill. They are perfect for high temperatures and are particularly suitable for roasting meat or pan-frying dishes.
What is the best steak pan?
Medium or rare - seared or with roasted strips?
If you want to experience the pure grilled and roasted flavour, a grill pan is the perfect choice. With its grooves, it creates distinctive grill marks and intensifies the flavour of your steak.
If you prefer short, hot searing and a crispy frying result, a wrought iron pan is just the thing. These pans reach high temperatures very quickly and are ideal for a perfect steak.
Both types of pan are versatile - whether on the hob, in the oven or over an open fire. Find out which steak pan best suits your favourite steak cut!
A cast iron wok offers a number of advantages
- Excellent heat storage and distribution: Cast iron stores heat exceptionally well and distributes it evenly. This enables even heating and prevents hotspots, ensuring that the food is cooked to perfection.
- Versatility: Cast iron woks are extremely versatile. They are suitable for high temperatures, which makes them ideal for quick searing and stir-frying. They can also be used in the oven, which opens up additional cooking options.
- Durability: Cast iron is known for its robustness and durability. With the right care, a cast iron wok can last for decades and is virtually indestructible.
- Natural non-stick effect: Over time, a natural non-stick layer develops due to the burning-in of fats, which reduces food sticking and makes cleaning easier.
- Cooking flavour: Cast iron woks contribute to the development of an intense flavour, as they distribute the heat evenly and create a nice crust on the food.
- Energy efficiency: Due to their excellent heat retention, cast iron woks are energy efficient as they retain heat for Lengthy periods of time, reducing energy consumption.
- Robustness: Cast iron woks are very stable and resistant to mechanical influences such as scratches or knocks.
- Easy to clean: Even though cast iron requires some care, these woks are relatively easy to clean, especially if they are properly baked. They should only be cleaned with water and without aggressive cleaning agents to preserve the patina.
- Seasonal versatility: In addition to traditional stir-frying, cast iron woks are also suitable for braising, frying, sautéing and even baking, making them an extremely versatile kitchen utensil.
Overall, a cast iron wok combines the benefits of traditional wok cooking with the outstanding properties of cast iron, making it a valuable addition to any kitchen.
