It may have always been in your cupboard, shoved in the corner under the rest of your pans. It may have been the overlooked pan given to you by your grandmother. You may have thought, "She's giving me this old pan because it's so heavy." But what she was giving you was her best pan in her kitchen.
Cast iron has been apart of our kitchens for centuries. I have a friend that was ecstatic when he found an old pan in his mother's basement that was over 100 years old. As a historian, he celebrated the significance of the find, but as a camper, he couldn't wait to try it out on his family's next outing, "Nothing is like peach cobbler in a cast iron pan over a camp fire," he claimed. And I don't doubt it.
I've been thinking lately about cast iron and since making the cornbread this past week, I need to re-season my wedge pan.
Anyway, I have learned to really appreciate cast iron. Prior to culinary school and having any knowledge of how things really cook, I loved the look and history of cast iron, but now I can add that I love the cooking ability of cast iron too.
Cast iron is the original nonstick pan. It cooks evenly and can go from stove to oven without a problem, and as already discussed, lasts forever (if properly maintained). Need to sear steaks, not a problem. Cook coq au vin, no sweat. And hash browns fried in bacon fat...oh, they are the greatest. I can even fry or scramble eggs without an issue. And don't forget desserts. I used my dutch oven last week for the rice pudding, but I still need try that cobbler.
The secret is in the pan. Cast iron, because of its weight and density retains heat, so once it's hot, it stays that way. You should heat it slowly and spray it with vegetable oil (or bacon fat) prior to cooking, especially if your pan is newly seasoned. After it cools, wash in warm water and let it air dry. You may wish to dry it by heating it on low on your stove or placing it in the oven. Do not use soap or wash it in the dishwasher (it will rust...but if that happens, scour it and re-season it. I'm telling you, these pans last). If you happen to get a burned on spot, I heat my pan with a little water in it, but after doing so will always re-season it. You could also scrub the spot with coarse salt and hot water.
To season your pan: You may season your pan in a variety of ways. Some use melted shortening (this is what the Lodge site advises) while others use only olive oil (but I wouldn't, olive oil turns rancid if over heated), and Alton Brown suggests using solid shortening (& a different seasoning procedure all together). But regardless of your choice in oil, make sure you completely cover the pan...top, bottom, and handle. Directions for heating the pan in the oven also range significantly from 300-500 degrees, but the objective is to cook the fat into the pan without leaving a sticky residue. So after you determine your oven temp (Lodge suggests 350-400 degrees), place aluminum foil on the bottom of your oven to catch any drips. Bake the pan for one hour, turn off the oven and let it cool. Store uncovered in a cool, dry location...but not shoved in the corner under all the rest of your pans anymore. I hope this is your pan of choice whenever you fry, saute, sear, roast, bake or braise.
For more information:
http://en.wikipedia.org/wiki/Cast-iron_cookware
http://www.cookingincastiron.com/
http://www.staubusa.com/
http://www.lodgemfg.com/
http://www.lecreuset.com/
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