What do I have to worry about when using a cast iron skillet as opposed to nonstick?
This was originally part of this question about usage of stainless steel and cast iron skillets, but I was advised to split it into two different questions.
I've been using nonstick pans exclusively all my life. Most recently, after doing a lot of research, I decided to buy a cast iron skillet (10.25'' Lodge).
I know that I need to season and reseason the cast iron skillet, and avoid soap when cleaning it. Do I have to handle it differently during cooking. Anything else I might not know yet, since I'm used to only using nonstick?
Best Answer
First, use oil. Many people use no oil at all on nonstick, but it won't work that way on a cast iron pan.
Second, preheat it properly. With iron, it takes a long time. If you have a resistive electrical stove, it will be quite longer than you expected.
Third, you might want to steer away from non-bound starches in the beginning, until the seasoning has set through use.
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Quick Answer about "What do I have to worry about when using a cast iron skillet as opposed to nonstick?"
The most important difference when cooking with non-stick or cast iron is the heat they can handle. Cast iron pans can handle an incredibly high level of heat which is perfect for creating a good sear on meat. The cast iron is slow to heat up, but it holds the heat well as needed.Are cast iron pans safer than non-stick?
Cast iron cookware is certainly a great all-around option. Naturally free from any additives such as lead or PFOA, it's going to be a great option at any household. Ceramic is great, too. It's 100% non-toxic and non-stick.What are the disadvantages of cast iron cookware?
Disadvantages of cast iron cookware- The handle gets hot.
- Cast iron is heavier than other cookware.
- Bare cast iron is not the best for boiling water and cooking acidic foods.
- Cast iron cookware will need re-seasoning.
- Cast iron pans take longer to heat up.
- It's stronger than kitchen tiles and toes. Ouch, don't drop it.
What is a major drawback or disadvantage with cast iron?
List of Disadvantages of Cast Iron Cookware. A well-seasoned cast iron skillet won't stay seasoned for long. It is then your responsibility to season it every so often, which can take a good chunk of your time because the process is time-consuming.When should you not use cast iron?
4 Things You Should Never Cook in Cast Iron:Steak Experiments - Cast Iron Skillet vs Non-Stick Pan
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Answer 2
Arm fatigue.
They're heavy enough that you'll need to consider how you hold them as you're dumping food out of them. You'll often see chefs on cooking shows grabbing the handle in a strange way, where the grip is from underneath, and then they hold it with the handle at the top and the pan almost dangling below.
Learn this technique, and you won't end up straining your wrist from trying to hold the pan out in front of you as you scrape the food into a serving dish.
... Also in a similar fashion -- if you're used to being able to flip your food without needing a utensil ... it might take a little bit of strength training before you're ready to do that with cast iron.
Answer 3
Mine lives on the burner only moved if all 4 burners are occupied.
Once sticky food is dished out, it gets an inch or two of water and brought to boil. drain, wipe, done.
Great in oven as well. Just not so much for iron-flavored berry pies.
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