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Much of cast-iron cooking is about feel. Many cast-iron cooks don't even measure. They judge quantities by a dollop of this, a dab of that, a pinch here or a sprinkle there, or "just until," as in "just until the smell burns the back of your nose" or "just until the spoon leaves a trail when you stir the batter." Precise? No, but descriptive enough to get the results you want.
Of course, cookbook recipes are more precise, offering actual measurements and instructions where necessary for cooking in cast iron. But you can cook any recipe in cast iron. These tips help ensure that your recipes come out right whenever you cook in cast iron
Preheating your pan
Cast iron is an efficient heat conductor. After it reaches the given temperature, the whole pan — bottom, side, and even the handle — is at that temperature. This is one of the great characteristics of cast iron, because it means that the heat distribution is even and that hot spots, the bane of every cook, don't exist.
 | It also means that, for most recipes, you need to allow the pan to preheat completely before you add your food. This is especially important for baked dishes, such as cakes and cornbreads, dishes that rely on consistent oil temperatures, such as fried chicken, and recipes that require a quick application of high heat, such as seared steaks. The preheated pan gives your baked goods a nicer crust, it keeps your fried foods from absorbing too much oil and getting greasy, and it seals in the juices of seared meats without overcooking them. |
Using the right size pan
You can make any recipe in just about any cast-iron pan. This versatility means that you don't need many cast-iron pans — one or two is usually sufficient — but it also means that you have to be willing to adjust the recipe as necessary to accommodate cooking times and cooking methods. If you don't have the pans you need and don't have a suitable substitute, adjust the cooking times or the preparation method. Cornbread that you put in a skillet takes longer to cook than cornbread made in a cornstick pan, for example, so be sure to take that into account when you make your cornbread. Similarly, if you have only shallow pans, don't try to deep-fry your dish, even if that's what the recipe calls for. Pan-fry instead.
Controlling your temperature
Cast iron conducts heat well, so you'll want to control the cooking temperature. You need to keep cast iron's heating characteristics in mind as you set and adjust temperatures:
- With cast iron, you often don't need to use temperatures as high as those specified in recipes that aren't designed with cast iron in mind. So start out at the temperature the recipe states but always be willing to adjust the heat downward.
- If you're using an electric range, remember that turning off the burner isn't enough to stop the cooking process. You also need to remove the cast-iron pan from the burner; otherwise, even though the burner's off, your dish will continue to cook.
Modifying cooking times
When you cook in cast iron, the actual cooking times may be slightly less than that specified in your recipes. As you cook, don't rely solely on your kitchen timer; look for other signs of doneness.
| When you roast meat, for example, use a meat thermometer. If you're baking a cake or quick bread, test for doneness with a cake tester or toothpick. Yeast breads sound hollow when you thump them. Meat should be at appropriate internal temperatures: Poultry should register 170 to 185 degrees F, pork should come in at 170 degrees F, and beef should tip the scales at 140 to 170 degrees F. |
Coating with oil or cooking spray
Until your cast iron has a dark, satiny patina, some foods may stick. For that reason, always use a little bit of oil or cooking spray to ensure a nonstick surface. This advice can even benefit those folks whose pans are well seasoned, because, in addition to making food release easily, the oil or cooking spray also adds flavor.
Using quality ingredients
What you cook with is as important as what you cook in. When you're planning your menu, choose ingredients that will enhance rather than detract from your dish. A great roast, for example, starts out as a bright red, well-marbled piece of meat. Similarly, unless a recipe calls specifically for canned or frozen vegetables, opt for fresh for optimal flavor.
| Sometimes, the best ingredient for the task at hand isn't the freshest, prettiest, most expensive, and so on. The ripest fruit — even overripe fruit that you'd be tempted to throw away if you were just going to eat it on its own — is often the best choice for fruit desserts and fruit breads. |
Sticking around
Obviously, if you're deep-frying, pan-frying, simmering, sautéing, searing, grilling, and so on, you need to be nearby. But even recipes slow-cooked in cast iron need some attention. You may not need to be in the room standing watch over the stove, but you need to be nearby. You may have to check the simmering liquid to make sure it doesn't steam away, or maybe the recipe requires that you periodically rearrange the ingredients to ensure that everything cooks evenly. Roasting is probably the most hands-off cast-iron cooking technique, and even that path requires you to be around if you want to baste.
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