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Cast Iron Frying Pan Review (Skillet)

Cast iron pans are wonderfully versatile kitchen tools, you can take them from your cook top to the oven to finish the dish off. They are easy to maintain with just a little pan care needed, I wash mine with a brush under running water and dry by putting back on the heat. Once seasoned it can become the most versatile piece of cookware you have in your kitchen whether it be gas, electric or an induction hob, not just your kitchen it is just as happy on a campfire! They are impressive too, I often get the comments “where did you get this, I want one” that’s an easy answer I got mine from Amazon.

Even Heat Distribution

A well-seasoned cast iron skillet with a smooth finish allows even heat distribution to the food across the pans surface. The thermal conduction allows an even pan heat for an excellent quality, taste and flavour to your cooked food. This will without doubt improve the quality of your cooking and joy in the kitchen!

Cooking

I use mine to cook everything, bacon, burgers, chicken and steaks. They are great for toasting paninis, making flat breads and one pot wonders. Why not enjoy a healthy low carb lifestyle with a cast iron skillet, you can avoid the contact of your food to the possibly toxic coatings of modern non-stick pans. You can see me use mine soon on my YouTube channel Old Git Does Stuff with some amazing recipes!

 

 

 

Downsides and Solutions

Well there are not many downsides to owning cast iron cookware. The first I guess is that they are heavy. If you normally have problems lifting a full pan the weight of a cast iron pan will only add to it. Some come with a handle on both sides which is something to consider if you think you will have trouble lifting it and still want to take advantage of the many benefits of owning a cast iron pan. The second is also related to the weight, if you drop it on a glass top you will likely break it (the top not the pan). The same goes for your foot. The third is, the handles get hot. You can often buy silicone handle covers I don’t use them and use my oven gloves instead as it is always in and out of the oven. The fourth is, they can sometimes crack soon after purchasing. This sometimes happens, I think its something to do with the casting process. I got mine from Amazon and it cracked, I contacted the seller and they sent a replacement.

Care

Care of your cast iron skillet is extremely easy, simply wash with a brush under running water return to the heat to dry and when it has cooled down put it away. If you are used to a carbon steel wok you would treat it in much the same way. More stubborn residue that can not be removed by this method or a soaked in water, can be scrubbed with a scourer and or hot mild soapy water. please don’t forget to re season after!

 

Seasoning

If you are living a Keto of Low Carb lifestyle you know the dangers of vegetable oil. I use lard to season my pan, simply put a little in the pan to melt over heat, wipe the excess off with kitchen paper and leave on the heat for a few minutes, alternatively you can do it in the oven. It’s a good idea to let it live in the oven for the first few weeks if you have room. It will help bake the seasoning on to create a hard non stick surface, you can re season through this process. You will need to re season periodically especially if you have been cooking acidic dishes. If you follow this method you will create a hard non-stick surface, remember grandmas baking dishes where everything came out so tasty!

 

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