Cooking is an art, but there's science behind every utensil we use in the process. Steel, aluminium, ceramic, and all other materials, used to make pots and pans have different usage techniques for maximum efficiency. Today, the one under consideration is cast iron. You will find pots, kadhai, pans, and skillets made of this material, available in almost every kitchen. It is considered safe, healthy, and known to use less amount of oil. But, cooking in a cast-iron pan is not as easy as compared to a non-stick pan. In fact, they are heavier and if not used carefully, often get your fingers and also the food burnt. Are you dealing with a similar problem? If yes, then this article is just for you. Here, we have carefully listed some crucial points one must remember while using cast iron cookware.
Why Cast Iron Cookware Is Considered Healthy?
This cookware is made of cast iron - a class of iron-carbon alloys with a carbon content of more than two percent. Cooking in one such utensil helps you use less oil and retain iron in your meal. Moreover, the utensil has no chemical coating to it, making it non-toxic in nature. This further helps make cast iron cookware healthy for everyday use.
Also Read: Difference Between Iron And Cast Iron Kadhai: How To Clean Cast Iron Kadhai
How To Clean Cast Iron Cookware:
The basic idea is to avoid using soap to clean the cookware. Using soap may strip away oil, removing the seasoning of the pan. Instead, sprinkle some salt or coffee powder, scrub with a slice of potato, and rinse thoroughly. Then warm up the pan and spread some oil evenly. And yes, always store these pans in a dry area until the next use.
Tips To Remember While Cooking In Cast Iron Utensil:
1. Heat the pan well:
It is important to preheat the pan well to prevent food from sticking to it. This will help you cook better and the overall flavour of your food. However, this process might take some time as the thick gauge of the cast iron takes some time to heat thoroughly. But once done, it retains heat for a long time.
2. Rotate the pan while heating:
The problem with cast iron is, that it doesn't conduct heat evenly. Most of the time, the center becomes hotter than the edges. This is why, it is important to rotate the pan while preheating it.
3. Brush oil evenly on the pan:
Cast iron utensils use less oil while cooking. But without oil, it might end up browning or burning the food. Hence, we suggest brushing some oil on it with a paper towel or silicon brush before starting the cooking process.
4. Avoid cooking acidic food:
It is usually advised to avoid cooking acidic food in cast iron. It is said to erode the seasoning of the pan and even make the food taste different. Experts suggest you can saute tomatoes in such kadhais, but it is best to avoid cooking a full-fledged acidic food in it. If you do so, clean and season the kadhai immediately.
5. Wear gloves while holding the pan:
Cast iron retains heat for a long time and many of the brands don't provide heat-protected handles for the utensils. Hence, it is always suggested to use gloves while handling cast iron utensils, especially while cooking.
Try these tips and share your cooking experience with us in the comments below.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.