How much could I safely heat a content-less cast-iron pan?
To which temperature could I safely heat my cast-iron pan on the stove, without any contents? I don't want to re-season it afterwards. Afterwards, I'd just let the pan cool off in room temperature. The base is ~0.5 cm thick.
Best Answer
If it is completely empty, you probably can't reach dangerous temperatures with your stove. The iron itself melts at 1500°C. The seasoning can be burnt off at much lower temperatures, a self-cleaning cycle in the oven is enough for it (500°C). I have taken an iron pan to above 400°C without damaging the seasoning. (I don't know exactly how high it was, my thermometer doesn't go above 400°C). This was on an induction stove set at maximum, I doubt that any other kind of stove can produce such temperatures.
Edit I just heard an example showing that you can take a pan on a resistive stove to above 500°C with prolonged heating, so you should be measuring it if you plan to go that high. (and if you have a thermometer in this range, you can post your findings to further limit the range of 400° to 500°C, because I'm curious).
But if you say "no contents", be careful that it is actually just the pan. You cannot oil it, because the self-ignition temperature (of flash point) of vegetable oil is low, Wikipedia gives it at 327°C. It could just smoke terribly and throw a spark or two when you reach it, but it can also flame up and then you are holding a small brand in your hand.
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How much heat can a cast iron pan take?
Your cast iron can withstand heat - a lot of heat. A cast-iron skillet can withstand heats of up to 1500\xb0F, which is much hotter than your oven could ever be. The seasoning will only burn off at about 800\xb0F, so don't worry that you will damage your pan by cooking with high heat.What temperature will damage cast iron?
Cast iron should remain stable up to 1500\xb0F, the iron's structure changes as it gets hotter with a melting point of 2200\xb0F. In terms of seasoned cast-iron cookware, its temperature can reach up to 700\xb0 Fahrenheit. While enameled cast-iron cookware can reach a maximum temperature of 400-450\xb0F or 200-230\xb0C.Can cast iron be damaged by heat?
There are several ways a piece of cast iron cookware can be damaged, as noted above: chipping, cracking, warping, and pitting. The first two can be caused by physical impact; the second two by improper rapid heating or cooling, also known as thermal shock.Can you heat cast iron too much?
You're overheating So start with a lower heat setting as you get used to how incredibly efficient your cast iron skillet actually is. And if it gets too hot (you'll know, but one sign is that it's smoking), turn off the heat, let it cool down a bit, and then get back to cooking.3 Dangers Of Cast Iron #AskWardee 137
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Answer 2
I bring my cast-iron to 500C regularly for steaks. I preheat the skillet in a 525F oven (as hot as it will go), then I put it on my hottest burner (electric coil stove) for 5 minutes. Checked with an IR thermometer, that does in fact get the pan to 500C. Once I answered the phone and let it go for longer than 5 minutes (8 maybe?). It made an audible poof and burnt all the seasoning in the bottom of the pan to ash. So, I'd say 500C for a short amount of time is your absolute upper limit if you want to preserve your seasoning.
Answer 3
Over 720°C you run the risk of changing the hardness and other properties. A domestic stove should not be able to get anywhere near this temperature
This is best done outside on a standalone gas burner. Do not have any liquids near by
Where are you going to get a suitable thermometer from :-)
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