Cast iron

Cast iron is iron poured into a mold, used for heavy skillets, griddles and pots. It is slow to heat, but once hot it holds that heat well, so the pan does not cool much when you add a cold steak. Bare cast iron needs seasoning, a hard layer of oil baked onto the surface. Enameled cast iron has a glass coat instead, needs no seasoning, and is the usual material of a Dutch oven.

How to do it

To season or re-season bare cast iron:

1. Scrub off any rust with steel wool, wash and dry fully.
2. Rub a very thin layer of neutral oil over every surface, then wipe off as much as you can.
3. Bake upside down at 230 to 260°C (450 to 500°F) for one hour, with a tray underneath to catch drips.
4. Let it cool in the oven. Repeat a few times for a stronger coat.

How to use it

Heat the pan for 5 to 10 minutes on medium before cooking so the whole base is evenly hot. Use it to sear meat, fry potatoes, bake cornbread, and roast in the oven. It is a classic pan for a reverse sear. The handle gets very hot, so keep an oven mitt nearby.

How to store it

Wash with hot water and a brush, plus a little soap if needed. Dry it on the stove, then rub in a few drops of oil while warm. Store it dry, with a paper towel inside if you stack pans.

Common mistakes

• Leaving it wet or soaking. Bare iron rusts within hours.
• Simmering tomato sauce or wine for a long time in a new pan. Acid wears the seasoning. Enameled pans do not have this problem.
• Heating it fast on a large burner. The center gets far hotter than the edges.
• Dropping it or pouring cold water into it while very hot. It can crack.
• Using thick coats of oil when seasoning, which leaves a sticky surface.

In recipes

"Cast-iron skillet" in a recipe means a heavy bare iron frying pan, usually 25 to 30 cm (10 to 12 in). A heavy stainless steel or carbon steel pan is the closest swap.