The first use of cast iron was recorded in Asia as early as the 5th century BC, and today, 2500 years later, cast iron is considered one of the three most important culinary materials, along with stainless steel and coated aluminum.
Below are the greatest advantages of cast iron, which is why it can still be found in many homes today and why we recommend it to everyone who wants to improve their kitchen.
What is cast iron?
Cast iron, i.e., gus, is a metal alloy that is poured into molds in a liquid state at very high temperatures, and after cooling and processing, we get beautiful kitchen items that live and last for generations in our homes.
Main characteristics of cast iron
High thermal capacity
Cast iron conducts heat less effectively than some other materials, meaning it takes longer to heat evenly. However, once it heats up, it stays hot. Additionally, a great advantage is its tendency to release a large amount of thermal energy from its surface in the form of radiation.
In practice, this means that a cast iron skillet will maintain a stable temperature longer and cook all its contents better, not just the parts touching its surface.
Natural non-stick layer (seasoning)
Today, it has become normal to put food in a pan, heat it, sometimes stir it, and lunch is ready. Food sticking to the pan has become a rarity and a somewhat forgotten concept with the help of modern coatings and various layers. But everything comes at a price, and in this case, we pay with our health.
Modern coatings in pans often contain toxic elements that are released into food and the environment during cooking, especially if the pan is scratched and worn. One of the better-known examples of the harmful effects of these toxins is so-called Teflon flu. It occurs when a Teflon pan overheats and its coating begins to decompose and evaporate. People in the vicinity develop flu-like symptoms, while for our pets it is even more dangerous and sometimes fatal.
On the other hand, classic, raw cast iron does not use synthetic non-stick coatings. Instead, a natural process called oil polymerization (seasoning) is used. When a thin layer of vegetable oil or fat is applied to the pan and exposed to high temperatures, the fats chemically bind to the pores of the iron and create a hard, smooth, and shiny protective layer. This layer protects the pan from rust, and over time, cooking becomes easier.
The secret to perfect seasoning is to cook as much as possible. With each use, the pan gets a new layer that further prevents food from sticking. Plus, the good news is that many manufacturers today (like Skeppshult) pre-season the pan, so your pan is ready to use right away.
Ease of use and maintenance
There is a misconception that cast iron pans are complicated to use and maintain, but in reality, it is an incredible material created to last for generations.
- Before cooking, the pan needs to be heated using any heat source. It is compatible with all standard stovetops, from open flame to induction, oven, or wood-fired oven.
- During cooking, utensils made of any material can be used - even metal ones.
- After cooking, it's perfectly fine to wash the pan with mild detergent and a regular sponge, but it's not necessary. In most cases, rinsing it with warm water and drying it thoroughly is enough.
- The final step is to briefly reheat the pan to dry it completely and apply a thin layer of oil.
The final step may initially seem like a drawback, but we believe that in today's busy times, it is just another advantage of this material. This final process forces us to slow down, to dedicate a moment to this tool, and to become aware of what we have around us. Every craftsman will understand this essential step because at the end of every job, the tool must be cleaned, perhaps sharpened or adjusted, and only then put away while awaiting its next task.
With every use, your pan gets better, and with regular care, it's almost eternal.
What other products in your home can accompany you throughout your life, with a little effort and care?
