Cast-iron Cookware - Bare Cast Iron

Bare Cast Iron

Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews or braised dishes. Because cast iron skillets can develop a "non-stick" surface, they are also a good choice for egg dishes, particularly scrambled eggs. Other uses of cast iron pans include baking, for instance for making cornbread, cobblers and cakes.

Most bare cast iron pots and pans are cast from a single piece of metal in order to provide even distribution of heat. This quality allows most bare cast iron pans to serve as dual-purpose stovetop fryers and oven baking dishes. Many recipes call for the use of a cast iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. Likewise, cast iron skillets can double as baking dishes. Cornbread in particular is seen as a food item that is best prepared in a cast iron skillet: the iron pan is heated beforehand in the oven, the ingredients are combined in the heated pan, and the dish is then placed directly into the oven for fast baking. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of 400 °F (204 °C) or more.

Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or on an undersized burner; however, it has excellent heat retention properties, and the entire pan will eventually become extremely hot, including the iron handle or handles.