Cast-iron Pans

After copper and aluminium, cast iron is one of the best heat conductors and its thickness and weight give an even distribution of that heat through the sides and base, which means food cooks uniformly without hot spots to cause burning. So called ‘seasoning’ prevents rusting, and the slow heating of empty pans with a thin coating of oil actually builds up a hard surface layer which makes them less prone to food sticking during cooking.

To prevent removal of this protective layer you should never use harsh detergents or scouring pads when cleaning. You must wash the pans thoroughly before starting the seasoning process, to get rid of the heavy protective coating of industrial oil with which they come from the foundry. Failure to do so may cause food discoloration. A neutral cooking oil like sunflower or peanut is the best coating.