What is it?
As the name suggests, cast iron pans are made by pouring molten iron into a mold and forming a pan. They are a joy to cook with and are probably best in the business when it comes to distributing heat – meaning the entire surface of the pan will be evenly heated without complicated hot spots – and retaining heat.
Cast iron is very rustic and can look nostalgic or almost romantic if you inherited your grandmother’s perfectly maintained and seasoned skillet. The reason Grandma’s cast iron has an incredibly thick surface that I can’t believe is because she probably took good care of it. If you are going to invest in a good cast iron and avoid its quirks, be prepared to put in a little effort. A few examples: Cast iron can have a soapy smell if left to soak. Or rust if not dried properly. There are also some acidic foods that react with unfinished iron surfaces, such as tomatoes, wine, citrus, and vinegar. None of these are insurmountable problems, but some know-how is needed.
You can instantly make your life easier by choosing a cast iron skillet with a polished inner surface. Over a hundred years ago, polished cast iron used to be the industry standard, but it’s getting harder and harder to find as cheaper unpolished cast iron pans have become the norm. We choose polishes because they have an eye-catching color, and polishes leave the pan with a less porous surface, which prevents food from sticking and makes it easier to maintain that layer of seasoning.
