What to Look for When Choosing a High-Quality Cast Iron Pan
I always feel that stainless steel is a material without vitality, so after buying two stainless steel pots, I decisively turned to the embrace of cast iron pots.
Using and maintaining a cast iron pot requires some effort, and some people may find it troublesome. However, in my opinion, this is like raising pets and children. Every bit of effort is the source of happiness, and this is also the meaning of life.
I really like to read buyer reviews on Amazon who bought cast iron pots and also shared their cooking experiences with them. I am often surprised and moved by their pursuit and love for exquisite life. In fact, something that matches a happy life doesn’t have to be an LV bag, a good pot that can be passed down for generations may be more practical.
Why YOU should buy a cast iron skillet?
Cast iron pots are not cheap, yet they are increasingly finding their way into households. So, what makes cast iron pots so great?
Cast iron is widely recognized as the best material for cookware. Chinese people have been using it for thousands of years, but unfortunately, modern China can no longer produce high-quality cast iron that can compete with those made in Europe and America. In my opinion, cast iron pots are the most suitable cookware for Chinese cooking among Western pots. They can be used for frying, stir-frying, deep-frying, and stewing in a clay pot, and can bring out the characteristics of the ingredients very well.
There are two types of cast iron pans: those with enamel and those without. The enamel type can be further divided into two categories: white enamel and black enamel, which refer to the inner coating. Enamel is actually a layer of glass that is melted and bonded to the cast iron pan at a high temperature of about 650~760℃.
White enamel coating on the inside of the pan
Black enamel coating on the inside of the pan
Cast iron pan without enamel coating
Regardless of whether there is an enamel coating, the advantages of cast iron pots are very clear:
Just put the pot directly on the dining table
Cast iron pots can be used on open flames, in ovens, as well as on induction cookers and electric stoves.
Westerners usually fry the ingredients on the fire, then put the pot into the oven. After cooking, they can directly serve it on the table, which not only looks beautiful but also saves dishes. Cast iron pots can also be used as baking dishes, for baking rice, bread, pizza, and other dishes that are commonly found in Western cuisine.
This may not be suitable for Chinese cooking habits, as not many families have ovens or use them regularly. However, nowadays, young housewives in cities who cannot bake are becoming like those who cannot make dumplings, which is a major flaw in life. More and more people are interested in Western cooking, which is why many people choose cast iron pots.
Good sealing performance
Cast iron pot lids are thick and prevent steam from escaping. Good sealing can bring out the original taste and nutrition of the food. When stewing with a cast iron pot, the water doesn’t have to completely cover the ingredients, and there is no need to constantly add water during the stewing process.
In this sense, cast iron pots are very suitable for Chinese-style soup, porridge, and stewed meat dishes, and can even be used to cook white rice.
Good insulation
Good insulation has two advantages: first, dishes are less likely to cool down and can maintain their best taste; second, it allows for energy-saving cooking methods, such as cooking on low heat and not needing to stew food for a long time. After turning off the heat, the remaining heat can also be used for simmering.
So, go buy a cast iron pot.
Which cast iron pots are worth buying?
Currently, the most popular cast iron cookware brands are Le Creuset, Staub, and Lodge from the United States. Le Creuset (mostly white enamel) and Staub (black enamel) are representatives of enamel-coated cast iron, while Lodge from the United States does not have an enamel coating. I have used all of these cookware brands and will provide detailed reviews below.
Le Creuset is renowned for producing brightly colored cast iron cookware.
Established in 1925 in the small town of FRESNOY-LE-GRAND in northern France, the factory has remained in the same location ever since. Le Creuset cookware is made from 100% cast iron, polished with an enamel layer to prevent rust, and is made entirely by hand using traditional sand casting methods.
It is said that in France, giving Le Creuset as a wedding gift is a tradition that can be passed down from generation to generation. As a product designed by the French, its appearance is definitely guaranteed, and the colors alone are enough to make many people unable to resist. People with decision-making difficulties may have a hard time choosing.
Common colors of Le Creuset
Le Creuset Color Chart
Le Creuset cast iron pots have two types of internal coating: white enamel and black enamel. White enamel is more delicate than black enamel and cannot be used for stir-frying, as it can be easily stained by heavily colored foods. You may be scared off by this information and hesitant to buy a white enamel pot, but there’s no need to panic. A white enamel pot can still be used for making porridge and lightly flavored soups, and even if it gets stained, it won’t affect its functionality.
There are many types of Le Creuset cast iron pots, but I particularly recommend two models:
Dutch Oven, is called French Oven by the French.
This type of pot is mainly round pot, but there are also a small number of deformed pots, such as oval, heart-shaped, and pumpkin-shaped pots.
The inner coating is white enamel, suitable for clay pot dishes, stewing, and baking. If you only want to buy one Le Creuset, then I recommend buying a 20cm diameter round pot.
I once had a deep conversation with a salesperson who suggested that when buying such a round pot, one should first purchase a 20cm one, then choose between 18cm or 22cm based on needs after long-term use. Larger sizes are not convenient to use because the pot itself is heavy and it becomes even more difficult to lift when filled with liquid.
My personal experience also confirms this. A 20cm pot is a suitable size for a family of 2-4 people.
Reference for round pot sizes: A pot with a size of 18~22cm is suitable for 2~5 people; a pot with a size of 22~24cm is suitable for 4~6 people. For more people, consider a 26cm pot. There is also a 16cm round pot suitable for 1~2 people. You can choose the specific size based on the number of people in your household and your lifestyle.
If you want to use it to stew a whole chicken, duck or fish, you can also choose an oval pot with a size of around 23cm.
As for the heart-shaped one, those who have a little princess fantasy can consider it.
Deep burnished pots have a slow curve that is very similar to Chinese stir-fry pans, making them suitable for stir-frying and therefore more suitable for Chinese people to use.
There are two types of internal coatings: black enamel and white enamel. It is strongly recommended to buy the black enamel one, as it is more durable and can even be used as a frying pan without any problems.
Left side is black enamel, right side is white enamel
I often use it to make spicy hot pot, fill up a pot, and serve it directly on the table. It looks great and of course, it’s delicious.
I bought the 26cm diameter one, and I feel that this size has a suitable capacity and weight. Therefore, for families of three or four people, I recommend buying the 26cm one, as there will definitely be a wok in the house that can be used in conjunction with it, so a bigger one is not necessary.
Reference for deep frying pot size: 26cm is suitable for 3-5 people, 32cm is suitable for 4-6 people.
For beginners, we recommend two types of pots: round pots and deep frying pots. For those who want to upgrade, besides being able to change the size and color, there are several types of pots to choose from:
Shallow pots, also known as seafood pots, are great for cooking seafood dishes. They are particularly suitable for making Italian risotto, Spanish seafood rice, baked rice, baked noodles, and can also be used for frying food.
Size comparison, it is recommended to buy the 30cm one. The 26cm one is suitable for two people with small appetites, but for one person with a large appetite, they can finish it all because it is indeed very shallow and has a small capacity.
There are circular ones and ones with textured square patterns. I will recommend a high-quality and affordable frying pan later, so it’s up to you to decide.
Le Creuset's Stoneware Collection
This series is not in the category of cast iron pots, but since it is a product of Le Creuset, I will mention it here as well.
Stoneware is a type of ceramic product that is fired at a high temperature of about 1200℃ to achieve vitrification. It is a type of ceramic product between pottery and porcelain. It has good heat insulation, can withstand sudden changes in temperature, can be used in the oven, but cannot be used on an open flame.
This series includes cups, bowls, dishes, and more. I particularly recommend the round casserole dish, which has a diameter of only about 10cm. It is great for steaming egg custard, making desserts, cupcakes, and is also a handy helper on the dining table for enhancing presentation.
Le Creuset cast iron pots are all made in France, but the stoneware series is made in China.
Staub is a cast iron cookware brand originally from France. In 2008, it was acquired by German company Zwilling J.A. Henckels, but production still takes place in France.
Staub is often compared to Le Creuset. Personally, I prefer Staub as a pot because it looks more reliable, and it has a genuine “cool” factor. Additionally, the interior is coated with black enamel, making it less fragile to use. This pot is versatile and can be used for frying, sautéing, stewing, and boiling; it is also less prone to staining.
Another unique feature of Staub is that the lid has a circular bump on the inside, which condenses the water vapor produced during the stewing process and allows the juice to fall back into the ingredients. It is said that this feature helps to maintain the original flavor of the food, but I don’t know if it really works.
Sizing recommendations for purchase: Like with Le Creuset, I recommend purchasing a 20cm round pot and a 23cm oval pot.
Cast iron pans have a unique bread recipe
Le Creuset or Staub?
I know many people are torn between choosing Le Creuset or Staub.
Here are the differences between them, but they are not significant, and your choice should depend on your preference:
1.In terms of design, Le Creuset is more delicate and feminine, while Staub is more robust.
2.In terms of color, Le Creuset offers a wider range of about 50 colors (some colors may have been discontinued or are not easy to find), while Staub has fewer colors that lean towards darker shades, but they look more luxurious.
3.Le Creuset has a mostly white enamel coating, while Staub only has a black enamel coating. Le Creuset’s coating is smoother, while Staub’s is rougher.
4.Staub’s lid has a circular protrusion on the inside that seals in moisture better, while Le Creuset does not.
5.Le Creuset’s lid handle is made of resin and may not withstand high temperatures (maximum 480℃), but it can be replaced with a stainless steel handle. Staub’s lid handle is entirely made of stainless steel and comes in many animal shapes.
6.Price-wise, Le Creuset and Staub are similar in price, and it mostly depends on the discounts.
So, which brand to choose depends on your preference and discounts. Another option is Lodge.
Lodge is a relatively old cast iron cookware brand in the United States, founded in 1896. It has survived through World War II and several economic crises, which indicates that the quality of the brand is excellent.
Prices for Lodge are much cheaper than Le Creuset and Staub, and of course the aesthetics and workmanship are slightly lower.
Without enamel coating, it is more durable. Because of the low price, you can easily replace it with a new one if needed. This is highly recommended for those who do not have high style and color requirements and have a rough working style.
I have not personally used Lodge’s Dutch Oven, but I have seen people who have used Le Creuset and Staub recommend it. It should be really good, and I am thinking of buying one to try it out. If you also have experience using it, please leave a comment for me.
I have three Lodge frying pans, including an 8-inch flat-bottomed small frying pan, a 10.25-inch flat-bottomed frying pan, and a 10.5-inch ridged frying pan. The reason why I bought so many is that the price is really cheap. If you want to buy Lodge pans, I highly recommend purchasing on Amazon, where the price is much cheaper than other places.
In addition to frying, flat-bottomed frying pans can also be used as baking trays, so having more is not a problem.
Nothing is more suitable than making a Dutch Baby
Make a pizza baking tray
Make a small portion of Spanish seafood rice
Highly recommend the 10.5-inch textured frying pan. This pan has dents and a high body, which prevents food from splashing out and creates an appealing grill mark. Moreover, it is incredibly affordable, only around 20 dollars on Amazon. In terms of cost-effectiveness, it surpasses Le Creuset and Staub frying pans.
Lodge 10.5 inch Ribbed Skillet
Japanese southern ironware is very famous, but I haven’t studied Japanese cast iron pots in detail yet. I only have a 16cm cast iron skillet with a handle from Yoshikawa Kitchen owned by Sohla El-Waylly. This pan is really small, only palm-sized, and can only be used to fry eggs or make a single serving breakfast.
Who can resist its temptation
Good cookware must be used properly.
Cast iron pots not only have excellent heat conductivity and insulation properties, but also have durability. As long as they are carefully cherished and used properly, their lifespan can surpass generations. Well, that’s provided they are used correctly.
Preparation of new pans before use
There are no special requirements for using white enamel coating, but black enamel and unenamelled coatings must be treated before use.
Treatment method: After cleaning, dry the moisture on the fire, apply vegetable or animal oil, let it sit for a while, then put it on the fire or low-temperature baking in the oven for about an hour, and wipe off the oil.
Usage
When using a cast iron pot, only use low to medium heat and allow the flames to touch only about half of the bottom surface of the pot. It is strictly prohibited to use high heat, which would cause the flames to contact the entire bottom surface of the pot or even exceed it. When using an electric stove, it is advisable to use 800W or less.
Maintenance
When cleaning, there’s no need to wash away every bit of oil, and don’t use any cleaning agents. You can use a natural fiber pot brush (as described below). If food sticks to the bottom of the pot and won’t come off, letting it soak in warm water for a while should do the trick.
After washing, make sure to dry the pot completely, preferably by air-drying. Then add a little oil, especially around the edges, to prevent rusting. Using a cast iron pot does require a little extra care, but once you get used to it, it won’t seem like such a hassle.
The edges of a cast iron pot are prone to rusting, so after each use, wipe it clean and dry, and make sure there are no water marks. When storing, leave a gap between the lid and the pot, use a lid rack, or apply a layer of oil.
When buying a pot, it may come with a plastic lid holder in the original packaging, and you can also purchase this type of lid holder separately.
Fix
If it is burnt, soak it in warm water for a while after cooling, and wipe it with a sponge after the burnt part softens. For more severe burning, you can add some baking soda to the water and heat it up for cleaning. If it cannot be washed clean at once, try repeating it several times.
If it rusts, you can use a potato dipped in coarse salt to wipe off the rust, and then proceed with the steps of boiling it.
Grade A and Grade B Cast Iron Pots
Le Creuset and Staub cast iron pots are both handmade, so there are many imperfections in the products.
Those issues that are not too serious, such as a small amount of air holes, impurities, scratches that do not affect normal use, are usually sold as B-grade products on the market, and many outlets sell this type of B-grade products at very attractive prices, sometimes less than a quarter of the counter price. One of my Staub pots was purchased as a B-grade product from European outlets, with a small air hole inside the pot that does not affect use, and the price was super cheap.
Can B-grade products be purchased? Yes, but you need to ask and see where the problems are, and accept them if you can.
Grade B cast iron pot, with an air hole in the pot that does not affect its use.
Grade B product, with scratches. If acceptable, it can still be purchased.
If you have enough money and are a perfectionist, please avoid B-grade products and go directly to buy A-grade products.
Two Pot-Scrubbing Tools
I like to scrub the pot clean every time I use it, without any oil stains or water marks. It always looks new and shiny. Cleanliness is the starting point of an exquisite life. Things can be old, but they cannot be dirty. The highest realm for daily necessities is something that is clean, with traces of the passage of time.
Natural Fiber Cleaning Brush:
With this pot brush, you don’t need detergent to remove the grease and residue, which can actually help maintain the pot. This doesn’t mean that the brush can’t clean the pot thoroughly, in fact, it can clean it completely, but some pots don’t need to be cleaned that thoroughly.
I bought a brush head made of coconut fiber, but there are also other natural fibers available in the supermarket for you to choose from.
Nanospone:
It’s truly a magical cleaning cloth. Basically, you can wipe away stains with just water. If the stains are severe, you can also use it with a cleaning agent. My stainless steel pot was once heavily stained, but after using this cloth, it looked brand new. I used to consider throwing it away. With this cloth, I feel like I’m not afraid of any stains anymore. The best part is that it’s cheap. For just a few dozen yuan, you can get several dozen pieces. Search for the keyword #nano sponge#. You must have this.
You also need a absorbent dishcloth to wipe away water stains after washing dishes, pots, pans, and utensils:
