My Cast Iron Pans and Pots
I've been thinking about writing about cast iron kitchen utensils for a long time. French Onion Soup, planting flowers ve teriyaki sauce ribeye recipeI already mentioned it in my posts. In the past weeks dear SKILLED next to my ceiling Done'S GRIDLE, GRILL PAN SQUARE ve STEWPAN When the products were added and I started using them in my every dish, I said it's time to write.
Cast cookware has been used in kitchens for centuries. Although it seemed like they were out of stock for a while with the development of technology and the production and sale of lighter metal kitchen utensils at more affordable prices, they were indispensable for the kitchens of people or restaurants who really care about taste. It started to enter the houses again, thanks to the fact that it started to be produced in Turkey and its prices were more affordable.
What makes cast iron pans and pots so special?
Let me start with that first. Cast iron pans and pots allow us to cook more delicious meals as they heat up in a short time, spread the heat evenly and cook well at low temperatures.
Unlike steel, aluminum, Teflon kitchen utensils, it prevents the food you cook from absorbing the heat of the pan or pan. This is the reason why it is especially preferred in meat products. Cast iron pan, grill or pot In this way It seals the meat, that is, it creates a layer that prevents the water from releasing on the part that touches the pan, keeping your meat more juicy and tender.
It also ensures that the food is cooked in a short time, even at low temperatures, in legumes and olive oil, so that there is no loss of taste.
It is not harmful in terms of health and has a plus because it does not contain carcinogenic substances.
Where can cast iron pans and pots be used?
It can be used easily on all stove types, so you don't have to have a professional type kitchen, another plus is that after cooking on the stove, you can put the same pan or pot in the oven and continue cooking there. (Ex. Onion Soup)
After washing your enamel-coated cast iron cookware, you can start using it immediately by oiling it lightly and heating it. Preheating the pan or pan by oiling it and putting it on the stove will prevent your meat or other dishes from sticking to the iron base.
If your product is not enamel coated, you have to make your own coating before you start using it. For example, dear Mert's the bare ceiling he gifted me “Seasoning” process, with his guidance I made it myself.
The processes I used for seasoning are as follows:
1- After washing the uncoated cast product with warm water and detergent, I rinsed it and dried it with a towel.
2- I greased the entire pan with a heat-resistant oil (I used sesame oil and olive oil). I removed the excess oil with the help of a cloth or paper towel.
3- I heated the oven to 230 – 250 degrees. I put my oiled cast iron pan on the grill of the oven and baked it at high heat for 1,5 hours.
4- After turning off the oven and waiting for the pan to cool, I took it out of the oven.
This process not only covers your ceiling, increases its durability and provides a less rough surface, but also adds a pleasant aroma. So if you want, you can apply this process to your enamel-coated pan or pot. If you cook and wash your pan after these processes, it will lose its aroma. Also to prevent rust “Seasoning” You have to repeat the process from time to time.
Are cast iron pans and pots difficult to maintain?
Uncoated products are difficult to maintain, it is recommended not to wash uncoated products with detergent, but there is no problem for enamel-coated ones. Think about it, there is the same problem with the ceramic pots you use at home, in fact, if the inside of the product is cracked and blackened, it is necessary to throw away that glass, plate or bowl because detergent fills those cracks with every wash. This means that detergent is mixed with every food or drink you put in it. (Note: Get rid of cracked ceramics immediately)
Actually, it is not difficult for something you call motherhood or even leave to your children. We spend a little effort to prolong the life of every beautiful thing. After all, you can't wash it in the dishwasher and you have to dry it after washing it (instead of drying it, I put it on the stove and dry it by heating it a little). In order not to damage the texture of the product, I use wooden utensils instead of metal, especially do not use metal brushes. It's better to use warm water or hot water and dish soap instead.
After cooking your food, take the leftovers in your pan or pot into another container. Pour hot water into the pot and wait for half an hour, pour the water in it and soap it with a dish sponge. Since the oil layer has softened, you will not need to rub it much.
There are those who clean it only by rubbing it with sea salt and a cloth, but it is almost impossible for me to do this because I will not feel comfortable.
It is one of the other important elements that you should pay attention to when using cast iron kitchen utensils. one is not to hold it directly with your hand when you take it from the stove or oven. As I mentioned before, the heat spreads evenly over the entire product. That's why the stems heat up equally.
The ceiling should never come into contact with cold water without waiting for it to cool, so sudden temperature changes should never be made. Otherwise, its coating and form may be damaged and the product may crack.
If you want to cook like a chef at home and enjoy barbecue on grilled meats, I recommend cast iron pots and pans. I hope you enjoy using your casting products as much as I do. Love…
I can't find a cast iron pan with a lid. There is oil everywhere on the stove while cooking meat in an open cast iron skillet. I wonder if they don't do it because of any feature, pan with lid? Or did I not find it? :) I just searched on the internet but I searched a lot.
You can also use a large covered cast iron pot as a pan. Except for tagine pans, I have never seen them with lids.
hello, it's been 3 years since the last comment, but I will try my luck as you have answered all of them carefully. I bought it from the foundry father, I have a lot of questions as I am using an iron product for the first time. If the coating has been removed, is it visible? Is the iron pan whose coating is removed is also toxic? Why is coating so important? thanks
Even if the coating is removed, you can cover it again.
I would like to share something about Seasoning chemistry.
Question: You said that the oil in the seasoning pan has a polymer structure over time and creates a protective layer in this way.. Isn't the polymer's contact with food inconvenient, it's kind of like plastic.. It's no different from Teflon Oman.. I heard that the enamel coating is glass-based.. It's healthier for me. And it looks like it's long lasting.
Hello,
Thank you for your nice and technical question. Let's expand the word "POLYMER" in this context; the meaning of polymer is the structure formed by monomers coming together as a chain. Our DNA can be given as the most important example of this. Protein is also a polymer, for example, we cannot say that every polymer is plastic. The purpose of using the polymer here was because several building blocks such as polymers come together with the reaction of this layer and form a new substance. Here, the oil, which reacts with heat, loses its oil state by burning, releases the free radicals in the oil and forms a new substance in chain form. The polymer-like layer is a protective layer that is resistant to atmospheric conditions, that is, protective against moisture/water. I used the word polymer to explain this chemical change. The higher the iodine value of the oil used, the tighter this layer. While coating, that is, "seasoning", flaxseed, which has a high iodine value, is mostly used. net or soybean oil is used. Therefore, natural oils/substances are used.
In other words, the more iodine, the more molecules, the more molecules, the more dense and solid chain layer we can say.
The use of raw cast iron products is increasing in our country, and as one of the pioneers of this business, I will continue to tell and inform.
Teflon, on the other hand, is a brand, not a product name. It has become a well-established concept, as everyone calls a paper towel as Selpak. The trade name of Teflon is "Fluoropolymer". The most commonly used type is "PTFE (Polytetrafluorethylene)" that everyone knows. It is completely synthetic, that is, non-natural, human. It is a chemical component made of fluorine gas and carbon atoms. The aluminum it is applied to is also harmful to our health, the work does not end with Teflon coating alone.
Teflon starts to deteriorate at 250 degrees and dissolves at 350 degrees. Therefore, today's "NO-STICK CASTING PAN / PAN" -especially sealing processes- is absolutely very dangerous.
Users think that "CERAMIC, GRANITE, TEFLON" coated "ALUMINUM CASTING" products are "CAST IRON", deceiving the label texts and affordable prices, and they overheat and seal these pans on the stove.
Enamel, on the other hand, is the coating of inorganic mineral powders, Nickel-coated (Nickel Flashing) aluminum, steel, iron, etc. It is created by spraying on surfaces. Since it is inorganic and non-toxic, it is not harmful to human health, at least no proven effect has been seen so far. Therefore, it can be used safely in terms of health. I will not agree with the longevity issue because as far as I have seen in the questions and resources on the internet -especially In iron products, there is an excessive degree of deformation. Some products are rusted in places and the enamels are thrown away. Because the quality of the enamel/workmanship is as important as the surface quality. When it is not stable, such problems can occur. Even the hard part of the sponge, which is green, is not recommended.
Of course, enamel coating is not badly spoken about health. I have published it with its sources on this page, I recommend you to read it.
https://dokumcubaba.com/dokum-tava-nedir-nasil-kullanilir-temizlenir/ham-demir-dokumde-pisen-yemeklere-gecen-demir-miktari/
You can visit my website for such and more information about uncoated casting products.
I used it for the first time yesterday, it makes the meat very tasty, but it pollutes the environment, I don't know what to do.
Never wash the uncoated product with detergent. There are countries where there are penalties for washing with detergent in restaurants where iron casting is used. Put water on your pan and boil it. Pour the first water and remove the coarse dirt from the ceiling with a napkin etc.. Pour water again and boil it once more. Pour this water out, rub it with baking soda or salt and rinse it off. It's a very simple process. If you want, you can also scrub after pouring the first water. Boiling cleans your pan anyway, you don't even need detergent. I don't even need my coated pan. I clean it this way. I have never used detergent. I am a meticulous person who washes even my hand-washed dishes in very hot water. With this method, neither odor nor dirt remains. I can lift my pans with ease.
I bought a cast iron pan from Esse. Before using it for the first time, I oiled it inside and out and baked it. Now every time I use it, it smells very bad and there is smoke. What should I do?
Duma always happens in cast iron pans, but I couldn't understand the stench. Did you take it out early because it made smoke in the first baking? Also, was there a suggestion to use the ceiling and do this operation?
Cast iron skillet non-stick
pan very good perfectly cooked,
I do not regret advice
hello, first of all, thank you very much for this article, it was very good for us, I bought it as a full set of lava brand, as you know, they are very heavy in my kitchen, I think only to use this set. This is my 1 question, does it make it difficult to use it because it is so heavy, secondly, I am thinking of making all the dishes, like soup and rice. I will be very happy if you answer
greetings,
I guess the rule of putting in the oven doesn't apply to those colored cast iron pans, right?
(They even have handles, they are also colored) I think that these colored painted parts will be deformed in the oven?
I have a question, 3 layers of enamel coated, 1 layer of coated etc. Does it make a difference?
I have read your text. I want to add some information. I had never heard of cleaning cast iron pans with salt. In fact, there is absolutely no need to use detergent. It is enough for the pan to reach 212 degrees Fahrenheit to be sterile. For example, the pan used for 4 minutes on medium heat has already reached 400 degrees Fahrenheit. At this level, it is not possible for any bacteria, etc. to be accommodated in the cookware. You can use it by washing it without soaping it.
Apart from this, if cast iron pans are preheated properly, they rarely need to be used over medium heat. If it is used at high heat, it will be necessary to add a little oil before the food is placed in the pan, so that the food does not stick.
I also bought lava pots and grill pans with enthusiasm. However, whatever I cooked stuck on, I couldn't put the chicken meat on the grill :) I made fish, I looked it was stuck, I didn't touch it, so I threw it out :( can you tell me how to use it?
Your mistake is not heating the pan enough. If both steel pans and cast iron pans are not heated enough, they will stick. You will heat your pan on high heat until it gets very hot, then when you put your meat in, it will leave the pan by itself when the meat is sealed. If it doesn't, either you didn't heat the pan well, it wasn't sealed enough, or it's both.
Thank you for providing such useful information.
Hello there! I came across a cast iron pan one day and bought it for the purpose of cooking grilled meat.. It is grilled inside and covered with Teflon. Although it has been months, I have not been able to grill meat yet, but I have made omelettes with cheese and plain 3-4 times. It was delicious. The shape of the grill was also more attractive to children :) There is one thing I wonder. If the inside of the cast pans are not grilled, does the steak not stick because they are not covered with Teflon, or does the meat brown evenly all over? I have used cast iron stove top toasts before and Even though the inside was Teflon-coated, the melted cheeses could stick.
my suggestion: have a high quality (3 coats) enamel coating. There is no harm to health.
When used for meat products, there is no sticking in grill shaped ones.
In pans with a flat inner bottom, if we apply a little oil to the hot pan and then put the meat, after 1 minute, the surface of the meat leaves its water when it is browned and the sticking phenomenon is resolved by itself.
Note: There are various rumors about Teflon coatings.
hi.. I thought it was teflon coated because the inside of my casting pan was black, but it wasn't Teflon. I also cook meat types, meat, chicken and fish.. I am very satisfied. It just takes a long time to clean. I have to use detergent a few times. And then I heat it on the stove in a hot fire and I have to wipe it many times with a towel. Still I can't make zero oil. Is there an easier way to clean the oil? Mr. Cem, thank you too.https://www.facebook.com/zumrut.simsek
Hello, I want to buy a cast iron pan and pot, but I am stuck with the enamel coating on the pots. In our childhood, these enamel pots cracked at a slight stroke and were thrown away because it poisoned, now I am obsessed with the fact that there is such a coating on the castings. Are enamel coatings damaged by impact and poisonous? Have you ever come across any information on such a subject? love
It should not be used if there are cracks in the enamel part or spills as a result of impact.
It should not be forgotten that both the detergent residue and the damage caused by the food residues.
Best regards
There are cast iron pans and pots produced under the NORAL brand, which are no longer enamel, glass coated, 100% healthy, not scratched, broken, sticky, requiring no pre-preparation or any extra process after cooking, and there is a lifetime guarantee. http://demirdokum.magetasarim.com/go/cam-kaplama-tava/ You can also check it out at.
After buying a few different products, I will now buy 10 cm pots.
Serving small casseroles on everyone's plate will be original.
Hello,
For meat, should you choose the grilled one or the plain one? In the grill, is there any problem about the meat being cooked or soft since the sealing will only be on the grill lines and the parts outside the line will not touch the pan directly?
In fact, it is more preferable that our cast iron pan is a grill base, it is very important in terms of both adding an image and cooking the meat evenly without sticking.
Hello,
Doesn't the meat's fat or juice flow into the cooker on the griddle grill?
Thank you.
Hello Ceren, because the casting is too hot, the meat is sealed immediately and does not flow. The important thing is to heat it until smoke comes out of the grill. Love…
I'm also looking for a cast iron pot from the internet for a few days, but I want it uncoated. Hechas should be plated. Who has the uncoated pot?
When you buy it from Hecha's website, if you specify that you want it without enamel coating, they send it that way. Enjoy your meal
I bought 1 large cast iron pot from IKEA, I bought a medium-sized enamel-coated pot from esse, I bought a grill over the stove from noral, and I was very satisfied with all of them. Especially the beef goulash I made in the large cast iron pot I bought from IKEA was perfect.
Hello Ms. Nilay,
There was peeling like 3-4 small dots on the inner surface of my newly purchased cast iron pan. Did I do something wrong? Will it be harmful?
Respects
Hello Ms. Nilgun,
These types of products usually come with a lifetime warranty. Contact the manufacturer as soon as possible and send it, if necessary, ask for a replacement. Because if left wet, it can rust. Love…
cast iron pot or pan
Years ago, there was a frying pan at my mother's house, of course, I did not know that it was a tissue, it was very heavy.
I got married later, I left, I do the same thing in a teflon pan at home and I can't get the same taste, I will take it as soon as possible
Offff I love it, eggs on top of fried potatoes in the morning :))))
I would appreciate if you could provide information about domestic iron cast pan brands.
There is only NORAL branded product that I know of as domestic production. I bought the stove top grill. The couple is sitting on the back and I am satisfied. It is enamel coated.
You might say the answer is a little late. but I just discovered this site. the content is great.
When I had the opportunity to reply to the comments, I couldn't stop myself and wanted to share my information.
local manufacturers continue to increase. LAVA brand, which produces in Eskişehir, has been recognized all over Turkey. I advise. It is available for sale online.
what are the dimensions of your pans, nilay lady.. with love from bahrain..
you had a lottery about the cast pan, who won? Where was it published, I couldn't find it, Ms. Nilay?
Hello Ms. Özlem, we made the announcement on the fan page. I also announced the campaign and wrote it in the article.
You can reach here.. http://www.mutfaksirlari.com/mutfak-sirlari-hecha-odullu-anketi.html
I've now looked at the nearest sales point to us;) I will examine it carefully.. because grilled meat is flying in front of my eyes ;) thank you very much for all the detailed information..
Thank you dear :) It can be sold at a discount in Limongo or Markafoni, you should definitely do a search.
Where did you look for pelin sales points?
Ms. Rose, just click on the place that says Hecha in the article. You can reach the sales points from there.
Hello, You can have Hecha Cast Iron Pans and Pots on our website at affordable prices and with the opportunity to shop in installments.
Thank you for the information and detailed explanation about the kitchens.
I also checked this site. like the name, there is everything in the plate-dish-pan-pot. don't miss it. the possibilities are great
now we need to go shopping, after this article, there should not be any house without casting, especially the grill on the stove and the pot that you made the bread and onion soup.
Nursen lady grill da hecha :)
Thanks for your explanation. As someone who uses an uncoated cast iron pan, let me warn you. Never use detergents on the parts of uncoated cast products that come into contact with food. Detergent is not hygienic. The biggest mistake to be made in uncoated cast products is to use detergent.