Benefits of Cast Iron Pans
Sustainability:
Cast iron pans are known for their robustness and long lifespan. With proper care, these pans can last for generations, making them an excellent investment for any kitchen.
Versatility:
From stewing over low heat to reaching high temperatures for searing meat, cast iron is extremely versatile. A Dutch Oven is perfect for slow-cooking, while skillets are ideal for baking, roasting, and even baking in the oven.
Equal Heat Distribution:
Cast iron is known for its excellent heat distribution and retention. This ensures evenly cooked food without cold spots, which is essential for perfect results every time.
Improving Iron Intake:
Cooking in cast iron pans can increase the amount of iron in food. This is a simple way to increase iron intake, which can be especially beneficial for people with iron deficiency.
Natural Non-stick Coating:
Burning the pan creates a natural, chemical-free non-stick coating. This makes cooking possible with less oil and ensures that food is less likely to stick to the pan.
Treat cast iron accessories
Cast iron is a high-quality material that contributes significantly to the experience with your kamado barbecue. The heat conduction and resistance of cast iron, such as a cast iron grill, results in even heat distribution and those characteristic grill marks on your dishes. Whether it concerns cast iron pans such as the Dutch Oven and skillets orschedule, cast iron accessories can last for many years with appropriate maintenance.
To get the most out of your cast iron, careful treatment is essential. This prevents sticking and simplifies the cleaning process. Even if your cast iron has already been pre-treated, it is advisable to treat it yourself, as the quality of the initial treatment can vary.
Supplies:
- Coconut oil
- Silicone brush
- Oven or kamado
- Dishwashing liquid and dishwashing brush
- Heat-resistant work shelf
- Old tea towel
- Paper towel
- Cast iron product that you want to treat
Steps:
- Preheat the oven or kamado to 170 degrees Celsius.
- Clean the cast iron thoroughly with warm water (only use dishwashing liquid if absolutely necessary) and a brush to remove any residue and pre-treatment. Avoid using steel wool as this can damage the firing layer.
- Rinse the rack, dry it well and then place it in the oven or on the kamado at 170 degrees for 30 minutes to 'bake out'.
- Remove the cast iron from the oven/Kamado, wipe off any excess grease and let it cool for half an hour.
- Use coconut oil and a silicone brush. Apply a little coconut fat to the warm cast iron; the heat will melt the fat and you can spread it easily. Make sure you cover all surfaces well.
- Bake the cast iron again for an hour at 170 degrees Celsius. This ensures that the fat is absorbed properly. If using a Dutch Oven, place the lid on during this time.
- Remove the cast iron from the Kamado/oven, dab off excess fat and let it cool for half an hour.
- Repeat steps 5 and 6 and 7 for a second treatment.
- After the final one-hour 'baking session', wipe off any excess grease and let the cast iron cool for half an hour before using it.
Note: Do not clean the cast iron with water after treatment. Any caked-on residue can be removed by heating or gently wiping. Regular maintenance, such as this treatment every few months, ensures that your cast iron products last a long time.
Don't forget to re-grease your cast iron pan, skillet or grill after using it to prevent rust formation.
Extra caring option
You can also choose to use ourcast iron sprayto use to keep your grill extra clean after every BBQ session. After using your grill, and before the cast iron has completely cooled, spray an even coat of cast iron spray over the cast iron surface. Rub the spray with a lint-free cloth for extra protection and shine. This extra step not only helps maintain the quality of your cast iron grill, but also makes the surface easier to clean for future use.
