Cast Iron

Cast iron is the workhorse of kitchen equipment: it is heavy, sturdy, can do just about everything, and is relatively low-maintenance. Because cast iron is solid metal and ferromagnetic, it works with every heating method, including induction, and is oven-safe. A medium-sized cast iron pan (12-14 inches in diameter) strikes the best balance between capacity and weight. Smaller pans do not hold quite enough and bigger pans require a good deal of strength to heft around.

Cast iron pans must be seasoned before use. By coating the pan with a thin layer of a neutral oil and placing it in a searing hot oven, a polymerization reaction takes place which provided a protective coating to the pan and colors it black. Many pans come preseasoned, but to season or reseason a cast iron pan, wipe it inside and out with vegetable or peanut oil and place it in a 500 degree oven for 30 minutes to an hour or until it stops smoking. You should repeat this twice for an unseasoned pan.

To clean a cast iron pan, pour a few tablespoons of vegetable oil in the pan along with a few tablespoons of kosher salt, and scrub with a paper towel. The kosher salt acts as an abrasive. Discard the salt and oil, rinse off any remaining salt with warm water, dry the pan thoroughly, and wipe down with a paper towel dipped in vegetable oil. For tougher cleaning, steel wool can be used. Soap should be avoided if possible as it can destroy the seasoning. If a cast iron pan loses its luster or rusts, it can be reseasoned and returned to working form. Rust should be thoroughly removed before reseasoning.