To ditch the teflon and buy a cast iron pan/skillet set?

[PetticoatSoldier]

I'm in the market for new set of pots and pans and inspired by a brilliant thread recently, where a hapless husband almost cost himself his meat and two veg after cleaning the OPs cast iron pot, I think I would like to go for cast iron! However, I am a bit clueless so hope you can help.

I need a full set of skillets/pots.
and we are willing to put the effort in with the seasoning. I'm just wondering how much effort it actually is and whether they are a bit grotty or if you can still clean them without removing the season?

Should I go for it? Go on, sell it to me please! Please recommend a budget friendly set 😀

(And if anyone can link that thread please do, it was brilliant!)

Seasoning is no effort (you don't have to do it multiple times like the internet obsessives claim) You can still give them a scrub with hot water, just avoid fairy liquid. Dirt cheap ones from Amazon are great, you can get a set of three for £30. Do it, you won't look back.

At the same time get a set of sharp steel spatulas, these help to smooth the naturally rough surface of the new cast iron. The Annmarko brand ones are cheap and good

Ooh, I need new pots and pans, what's the advantage of cast iron?

I bet you can't put them in dishwasher?

I have some salter ones. Seasoning them is easy. And best of all you can put them in the oven! I'm not a big fan of teflon takes ages to heat and doesn't seem to distribute and cook as well.

I have a lodge frying pan and a flat skillet thing. I love both.

However - you need something that is ‘sealed’ for strongly flavoured thing and tomato based sauces - for those I would get stainless steel or similar. Reason being the cast iron really does take on the flavour of curries etc and tomato is acidic and (apparently) not great in cast iron.

I also have a cast iron stock pot type thing which I love - it doesn’t require seasoning because it is sealed on the inside - not sure what with but it’s shiny and very easy to clean - so you might want to consider one of those.

If you’re also thinking of casserole dishes and similar then personally I wouldn’t, purely because they’re heavy to lift even when not filled with food.

I would say if you cook on electric hob I am finding it harder to manage the heat as easily as when I cooked on gas, but if you’re used to that it might not be a problem.

My favourite kitchen purchase was a griddle similar to this which is amazing when doing breakfast for the whole family. Pancakes, eggs, bacon - I love it.

Tk maxx do lovely cast iron pans. In several sizes.

One of the perks of cast iron is that you can put the pans into the oven.

@MoiraNotRuby no you can’t, but generally they’re pretty easy to clean. I use table salt and a washing up brush on mine.

Any one recommend ones which will
Work on an induction job?

Ikea cast iron. Great value. We do have a very old non-stick pan for a curry I cook in a frying pan due to the tainting issues mentioned above. But I love them. And if ever required they can be scrubbed and seasoned again.

Salter ones are induction. My oven blew up so I had to buy a whole range of new pans as i assumed my olds ones worked on induction!

I'm experimenting with a carbon steel frying pan at the moment.
Sick of replacing teflon.
I've seasoned the carbon steel using salt and oil, the pan came with instructions. I'm quite impressed, have made flatbreads, chickpea pancakes and omelettes without sticking with minimal oil. But DH is struggling, he likes to whack everything on max heat, doesn't heat the pan before adding food and bacon isn't the pans forte.
I clean it with oil and salt, or hot water and a teensy bit of fairy if DH has really ballsed it up. Sometimes it only needs a wipe with an oily cloth.

I don’t have cast iron but I’m with you on ditching Teflon. My frying pan and wok are both plain stainless steel from John Lewis. I also have their set of 3 stainless steel saucepans and rate the quality of all of it although the wok is quite heavy. They also have the benefit of being dishwasher safe.

I’m dithering over buying a Le Creuset casserole in the Black Friday sales at the moment as well since I am switching to induction and only my JL pans will work, so I need a new large pan/stockpot. They are so pretty and so versatile but still pricey even in the sale! But unlike unsealed cast iron, also dishwasher safe.

@Whitegrenache all cast iron should work on induction as all iron is magnetic

We have all Stainless steel pans here, so easy to care for. Even when I burned stuff in one, I just soaked it over night in soapy water and off it all came with no scrubbing. I bought Stellar ones.

@Whitegrenache

Any one recommend ones which will Work on an induction job?

Should be all of them. If a magnet sticks to it then it's OK.

Lodge cast iron pans are great, really good quality.

Le Creuset casserole in the Black Friday sales at the moment as well since I am switching to induction and only my JL pans will work, so I need a new large pan/stockpot.

I've had my Le Creuset casserole for. 20+ years, it still looks fab. The only thing I will say, is don't bang utensils on the edge of them as they can chip. DH chipped a pan badly banging the potato masher on the edge of it (but there isn't much cookware that he hasn't managed to wreck).

I'm covetting a Le Creuset large paella type pan .

make sure you dry them as soon as you've washed them, otherwise they may go rusty.

I'm v interested in cast iron but we have a ceramic top cooker. I'm concerned that the hob could get cracked. My last cooker had to be replaced because the top was cracked. I'm thinking stainless steel might be better for my needs...

I'm v interested in cast iron but we have a ceramic top cooker.

I've had glass hobs for years, never given it a thought and never cracked the glass. Although my hob is scratched, but it's there to be cooked on, so I'm not precious about it.

I love my cast iron set - the sear on meat is so good, and steak/chicken is really juicy. Very easy to use. However, they are not as easy to look after, you need to wash in a very specific way and there is an ongoing need to oil. But they are so versatile!

I also have ceramic and stainless steel pans, for when I cook fish, curries, etc. Much better than teflon when I need to use that specific pan type or can't be bothered with my cast iron.

In case anyone buys one for the first time - a handy hint that I didn't know until I'd had mine for absolutely years - warm them from a low heat rather than just sticking on a high flame. It helps with the non-stick aspect, I forget why. Put it on to heat for 20 minutes and I promise you'll thank yourself for the afore thought!

@PopcornPeacock

make sure you dry them as soon as you've washed them, otherwise they may go rusty.

This.

Anyone know how to get rust off cast iron pans?

Teflon is toxic so moving away from it sounds great.

The Victorians had arsenic wallpaper and we have Teflon saucepans.

Ooh, I need new pots and pans, what's the advantage of cast iron?

You don't get poisoned like with Teflon, which causes cancer.

What about enamelled cast iron pans? Are they good for curry and tomato based dishes?

Anyone know how to get rust off cast iron pans? hmm

Ha, mine is sat wet and rusty atm. I couldn't be bothered to deal with it this morning after DH managed to stick everything to it after a late night post pub fry up

Just rinse, dry it, then scour it with course salt and oil ( mixed), then wash, dry. Scour again with finer salt and oil. Wash, dry and season. It will be fine.