Iron pans are divided into "pig iron" and "wrought iron," with significant differences. Understand them before buying, and learn how to season the pan for better use.

Iron pans are divided into "cast iron" and "wrought iron," with significant differences. Understand them before buying, and learn how to season the pan for better use.

What kind of pan do you usually use for cooking? Although non-stick pans are quite popular now, many people still love iron pans because they are sturdy and durable. One iron pan can last for decades, which non-stick pans can't compare to. My non-stick pans usually get replaced every year, but my iron pan has been used for several years without replacement. The difference is huge.

Chefs all prefer using iron pans; they are much better than non-stick pans. Cooking with an iron pan has many advantages: good heat conduction, allowing high heat stir-frying, preserving the nutrition and aroma of the food, making the dishes more flavorful.

Actually, iron pans can also be non-stick. Remember, never cook directly in a new pan. The most crucial step is "seasoning" the pan. Many people don't know that iron pans are divided into cast iron and wrought iron, and the difference is significant. Buying the wrong one makes it hard to use.

Cast Iron Pan

Cast iron pans, also called cast iron cookware, are made from cast iron, an iron alloy with a carbon content of 2~6.69%. Because of the high carbon content, it is hard and wear-resistant but brittle and completely non-ductile, so it cannot be forged. Therefore, cast iron pans cannot be hand-hammered; they are made by melting the iron into liquid and casting it into molds.

Wrought Iron Pan

Wrought iron has a carbon content below 0.0218%, so it is also called pure iron. Because of the low carbon content, it is softer than cast iron and easily deformed, but it has good plasticity and can be hammered. Therefore, handmade iron pans are all made of wrought iron.

So what are the differences in use between cast iron and wrought iron pans?

Cast iron pans are relatively thick and heavy. If you have little strength, don't buy cast iron pans. However, cast iron pans have good heat retention, making them suitable for stewing dishes. For example, the famous iron pot stewed goose uses a cast iron pan.

Wrought iron pans are thinner and lighter, easy to handle for people of all ages and genders. They heat up quickly and save energy, suitable for most families. They can be used for frying, stir-frying, cooking, and deep-frying.

So how do you season an iron pan? Here is the correct method. If you maintain the pan well, it will never stick no matter how you cook, even better than non-stick pans, saving money and effort.

[Seasoning an Iron Pan]

1. Do not cook directly in a new iron pan. Place it on the stove, turn the heat to high, and dry burn it to oxidize the surface layer, forming an oxide film. When rainbow colors appear, it is ready.

2. Pour in some warm water, add dishwashing detergent, and scrub clean with a dishcloth. Put the pan back on the stove, add an appropriate amount of water, boil on high heat for 5 minutes, then add detergent and clean again. Dry the moisture.

3. Pour an appropriate amount of oil into the pan, heat on low heat, and after the oil is hot, rotate the pan to coat the entire inner wall with hot oil. This lubricates the pan.

4. Pour out the cooking oil, take a piece of pork skin, and rub it continuously on the pan wall. Pork skin contains lard, which prevents rust and lubricates. Repeat several times until the pan is shiny and oily, then turn off the heat and let it cool.

5. Add warm water to wash the iron pan again, dry it, then apply lard and let it sit overnight. The seasoning is complete, and the pan will no longer stick when cooking.