Cast Iron Pan / Skillet- Analysis and Buying Guide - 2022
Traditionally used to slow cook large cuts of meat, a stew is a multifaceted piece of cookware useful for creating lots of different dishes. Cook stew, simmer vegetables, put a pot roast in the oven, cook steaks, and more. You can cook up a hearty meal during the cold months with a sturdy cast iron skillet. In summer, you can use the pan on the stove to sauté and hold; or simmer a variety of seasonal produce from the local farmers market.
While fire pits are available in other materials, cast iron is the best option for those who want to invest in long-lasting cookware. The tight lid on a stew retains moisture and allows the food to soak in its own juices, heightening flavor.
If you only have room for one or two sizable cookware or are on a budget, a cast iron skillet should be at the top of your list. Read this buying guide to find the cast iron skillet that best suits your needs.
Key considerations
What is a stew used for?
Braziers are a type of flat-bottomed cookware with a shallow design. They often have handles to make transferring from cooker to oven easier. The lid helps retain moisture and prevents slowly cooked foods from drying out. Braziers are commonly used to cook meats. The closest cookware to a stew is a dutch oven. The main difference between the two is the shape. The stews are shallower and slightly wider than Dutch ovens.
Braising is great for cooking tough cuts of meat and is a cooking method often used for stews. It can also be used for grilling, baking, simmering or frying a variety of foods. Coals are perfect for cooking one-pot meals. The meat is placed on the stove, liquid is added, the airtight lid is put on and transferred to the oven to roast the food.
Benefits of cooking with cast iron
While it is possible to purchase a stew in materials other than cast iron, there are several reasons why cast iron is the first choice of many cooks. Here are some compelling advantages of using cast iron cookware:
VERSATILE - Cast iron cookware is capable of withstanding very high heat. They are oven safe and induction ready so they can be used with all types of stoves and ovens.
Adds iron to food: Cooking with uncoated cast iron cookware transfers small amounts of iron to food. If you are anemic or have an iron deficiency, it may be beneficial to cook with cast iron.
Retains heat well: Once cast iron is heated, it stays hot. This property allows food to be easy to burn and crisp.
Don't Stick: Food won't stick to the surface of a properly seasoned cast iron skillet. While it's not as slippery as Teflon, it's a pretty decent nonstick surface. You can choose an enameled cast iron pan if you're not interested in going to the effort of seasoning or maintaining the seasoned surface of your pan.
Durable: Cast iron is an incredibly durable material. In many families, this type of cookware is passed down from generation to generation.
It's cheap: Compared to copper or stainless steel cookware, cast iron is quite affordable.
Disadvantages of cooking with cast iron
Cast iron has a variety of benefits, but it's not a miracle kitchen material. Here are some drawbacks of using this type of cookware:
Gets extremely hot: Once heated, cast iron retains heat quite well and takes a while to cool down. Expect even the handles of your cast-iron stew to get quite hot, so having thick oven mitts or oven mitts on hand is essential to protect yourself from burns.
It's a hassle: Cast iron is a heavy material and may not be easy to transport for all cooks. Also, dropping your multi-pound cast iron stew can cause damage to your floors, counters, or sinks.
Not dishwasher safe: Cast iron should be hand washed to keep it in shape. It should be dried well after washing to prevent rust.
Needs to be seasoned: Unless your cast iron stew is enameled, it needs to be seasoned with cooking oil to maintain its nonstick surface.
Reactive surface: Acidic foods, such as tomato sauce, react with the iron coating on these types of cookware and can change the flavor of some foods.
Characteristic
Enameled Cast Iron: Avoid the need to regularly season your cast iron surface by choosing an enameled brazier. Choose a high-quality enamel fire bowl to prevent the coating from chipping. High-quality enamel braziers often have several layers of coating. The coating must cover the entire cooking surface.
Heat-resistant handles: Some brands offer fire pits with heat-resistant handles that are covered by a protective cover. These types of handles help prevent accidental burns, but are not always oven-safe, reducing the versatility of the cooking container. Check the manufacturer's guidelines to make sure your fire pit is oven safe.
Lid Design: A stew should have a tight-fitting lid to prevent moisture from escaping. Choose between a lid with a knob or a standard handle.
Pre-seasoned: If you prefer to opt for a stew without glaze, choose one that is pre-seasoned. Over time, you'll need to re-season the cast iron, but a pre-seasoned model is ready to use right out of the box.
Size: Cast iron braziers range in size from the most compact to the largest. They are available in capacities from three to six quarts. If you need to feed a family of four, opt for a fire pit with a capacity of at least five quarts.
Tips
If you bought an unseasoned stew or just feel like it's time to resurface, here...here's a breakdown of how to complete the task.
Before seasoning, make sure your stew is clean and dry.
Preheat oven to 450ºF.
Wipe vegetable oil off the entire surface of your cast iron cookware with a paper towel.
Don't add too much oil. Using too much can leave a sticky film.
Wipe off excess oil with a paper towel.
Transfer the coated pan to the oven, upside down. Line the bottom of the oven with aluminum foil or use a baking sheet to catch any excess oil.
Set the oven timer for 30 minutes.
When the timer goes off, remove the stew and set it aside to cool.
Do this at least three more times to complete the seasoning process.
Other products we consider
If our top picks don't fit your needs, consider these two additional cast iron fire pits. The VonShef Cast Iron Gravy Boat is the ideal choice for the cook on a budget. The three-quart capacity is perfect for cooking for two and has a nonstick enamel surface. This pan is oven safe up to 480ºF.
We also like the Landhaus Professional Enameled Cast Iron Fire Pit, which is available in multiple sizes and has an attractive stainless steel knob. The multi-layer coating is BPA-free, and the container is oven safe up to 450ºF.
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