Over the last few years I have removed all non stick out of my kitchen and now just have the cast iron, iron and stainless steel. These pans will serve you for a life time unlike the non-sticks which you end up replacing after every few years and it is more healthy as well.
Cast iron is iron that is melted and poured into molds and then allowed to cool down. Hence the name cast iron.
1. Lodge 10.25 inch skillet
Used for pretty much all type of gravy and curry. From pasta to kurma to enchiladas is what I use. So it's pretty much on my stove top everyday and never does it rest.
This is what I have.
2. Abelskiver pan:
Initially I had got a non stick pan from india for the sole purpose of making paniyaram. But after a couple of years, the coating had chipped and I had been looking for a good cast iron and finally purchased this one. I am very happy with it and use it on the days it is paniyaram night.
3. Dosa Griddle:
I got this from India, it is a traditional dosa griddle and was handed down to me by my MIL. Due to the age, it has been properly seasoned and is a treasure now.
The closest I was able to find in USA are below:
Pizza Cast Iron Pan - 15 inch
Pizza Cast Iron Pan - 13.5 Inch
If you get a chance get this from India but if you can't, the lodge skillet works just as well.
4: Griddle for Roti and Paratha
I use different pans for dosa and roti as if we use the same pan for both, then the next time you make dosa, it just sticks to the pan. I have a iron griddle with a wooden handle that my mother gave me, from India. I also use the lodge skillet for this purpose.
5. Kadai:
Again this has been given to me from my MIL and is an aged iron kadai which I use to make vatha Kuzhambu or any other gravy. It is small and due to the concave shape is perfect for gravys. It is also perfect for deep frying.
If you can't get one from India then the Lodge 9 inch mini wok works great for this purpose. It comes with a flat base and hence you do not have to worry about it tipping over on the stove top.
6. Tadka Pan
I have a smaller lodge pan and also a pan from India which is just around 4 inches in diameter. This is used for making tadka.
How to maintain:
It is not rocket science maintaining the cast iron and once you get used to it, it is actually easy than the normal pans. The one thing I love about them is their durability, enhances flavor and once they are seasoned well there is nothing to beat them.
When you have purchased a brand new cast iron, wash them in hot water with mild soap. Dry them on the stove topnon medium heat till dry and then apply oil all around the pan. After the first wash, avoid using soap unless necessary.
1. Seasoning:
You might have heard the term seasoning for cast iron in a lots of places, it is nothing but applying oil on the surface. Once you wash them, always apply some neutral oil like cooking or coconut oil on the surface and rub it around. This ensures that rust does not form. Consistent seasoning of the pan ensure better usage.
2. Cleaning and washing:
You don't have to wash the pans with water after every use, depending on what was cooked. If dry curry was cooked, it is enough if the pan is just wiped with a paper towel.
If you need to wash the pan, if food is stuck then just soak the pan in warm water for a few minutes. Gently scrub the food particles out and wash them clean. Wipe them dry or place them on the stove on low heat so the moisture absorbs. Apply a tsp oil and rub evenly. Now it is ready for next use.
You do not have to wash with soap, just washing with warm water does the trick. But if it does not then using small amount of mild soap won't damage the pan.
I recently bought the chainmail for cleaning my pan and it is worth it and makes the job effortless. I just soak them in warm water and gently scrub using the chainmail and wash it again. Good as new!
These lodge pan scrapers are also helpful to get the stuck food particles out.
3. Heating and cooking:
Iron takes time to heat up, but once hot retains heat for a long time. So heat up the pan for a few minutes so the heat spreads and the pan is heated evenly and then start cooking. Never start cooking on a cold pan.
Well seasoned pan is the key to best results. You need oil to cook in the pan, and it is not like non stick to cook without oil. But using good quality oil is good for health.
You can use any type of ladle to cook food, not necessary to use only wood or silicon. It does not scratch the pan.
You can use the pan for baking as well. It is oven friendly.
Be careful when you touch the handle while cooking as it would be hot. Remember, it retains heat for a long time. I usually use the silicon handle cover or my oven mitts while cooking.
4. Storing:
When not in use , just place it in your cabinets. Make sure the stored pans are cleaned and well seasoned. These pans do not scratch so feel free to place other pans on them.
Now lets look at the advantages of using them:
- They are tough, does not break
- Pretty much non-stick if maintained and seasoned properly
- Durability - in short would be there through your life and maybe even the next generation
- Imparts iron to your daily food
- Less Expensive
- Easy to clean
- Use on both stove and oven
- Retains heat for a longer time
Enjoy cooking with your cast iron, you will not go wrong!
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