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Cast Iron Pans
A Cooking Utensil with a History
Cooking with cast iron pans has a long tradition. A very long one indeed. Historians are not entirely sure when people started preparing food in iron pans, but it is known that the oldest finds of iron cookware in pan form date back to the first century AD. The ancient Romans mastered the art of forging iron, and we know from history that they used forged iron pans for cooking and frying. Even today's cast iron pans still have this originality. They have something genuine, unadulterated. This is certainly one of the reasons why at Butch, the cast iron pan is the declared "hero on the stove".
A true all-rounder
Contrary to some prejudices, the cast iron pan can definitely be called an all-rounder. There are a few dishes where we would rather reach for a pan with a non-stick coating, such as scrambled eggs. But basically, you can prepare almost anything in a cast iron pan. The prerequisite for success is: a little curiosity and the willingness to engage with the special characteristics of this pan. Because admittedly, handling it requires a little practice. But then it's like in a good relationship: you get to know each other, appreciate each other more and more, and eventually you are sure that you have found THE partner for life. That's exactly how it is when a cast iron pan moves into your kitchen.
A classic among the recipes for the cast iron pan are crispy fried potatoes. Best with bacon. Many types of vegetables can be fried in it perfectly - they get nicely browned on the outside and remain crispy on the inside. The ultimate discipline for the cast iron pan is, of course: the steak. You can sizzle a steak with it that gets a wonderfully crispy crust on the outside, with the delicious taste of roasted aromas, and is soft and juicy on the inside.
The Benefits
The best comes first in this case: We at Butch are totally impressed that these pans get better and better the more you use them. In our modern times, this is a valuable and soothing characteristic of a product, and we appreciate these good, durable things. Through seasoning (more on this later!) and frequent use, a patina forms that takes on the flavor of the food prepared in it and acts as a flavor enhancer in further cooking processes. This patina also has a certain natural non-stick effect - you need less fat or oil for frying (depending on the food being fried), and even fried eggs turn out perfectly in an iron pan. At the same time, the patina serves as rust protection.
For searing and roasting, an iron pan is the perfect pan. It can withstand high temperatures, and the material is very reactive. This means that temperature changes are quickly passed on to the food being cooked.
Iron pans are robust and virtually indestructible. With the right care, you will - and this is not an exaggeration - enjoy your pan for a lifetime.
No matter what you fry, the key to success is the right temperature setting. Cast iron pans have a very high heat conductivity and require less energy. If the heat is set too high, the food will burn and stick to the pan, making it difficult to remove. Therefore, we recommend starting with a low heat setting. If you need higher heat, you can always turn up the heat later.
Seasoning
Seasoning cast iron pans is a necessary process before the first use. Our cast iron pans here at Butch-Shop are made without artificial coating. Therefore, a natural coating, called patina, must be built up. The first step is seasoning. This involves heating oil in the pan until the pan changes color. Professional seasoning of cast iron pans requires some practice and know-how. Customers often find the unpleasant odor and smoke associated with this process extremely disturbing. Therefore, we at Butch offer a seasoning service for a small fee:
You can order pre-seasoned cast iron pans from us. You can recognize this in the shop by the addition of "pre-seasoned" in the product description, or you can enter "pre-seasoned" in the search field and see the complete selection of pans. With a pre-seasoned pan, you can start cooking immediately upon receipt. For those who want to do the seasoning themselves, we provide instructions and a video on our website: "Seasoning Cast Iron Pans"
Whether you prefer the "Do-it-yourself" option or have us do this step for you, it is important to note that seasoning before the first use of the pan is absolutely necessary! It cannot be skipped!
Cleaning and Care
An iron pan is neither difficult to clean nor maintain. You just need to know how to do it, then it's absolutely easy. The best way is to wipe the pan with a kitchen towel while it's still hot after use. Done! You don't have to worry about hygiene - any remaining germs would be destroyed at the latest during the next frying process. We only recommend cleaning with hot water and a sponge for stubborn food residues. Please do not use detergent, aggressive cleaning agents, or abrasive tools such as steel wool. This would harm your iron pan. It also cannot withstand prolonged soaking. And under no circumstances should it be put in the dishwasher! Iron pans are NOT SUITABLE FOR DISHWASHERS*. After cleaning with water, please dry the pan well and possibly rub it thinly with oil. This way you will maintain the patina, enhance the non-stick properties, and protect the pan from rust.
(*We would like to remind you again at this point: Butch does not assume any product liability for iron pans that have been cleaned in the dishwasher.)
If you still have any questions or something is unclear - just give us a call, send us an email at [email protected], or write to us via the contact form. Because that's one of our strengths at Butch: individual advice and personal communication with you, our heroes in the kitchen.
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