What cast iron means
Cast iron is a heavy, hard-wearing iron alloy that has been used for cookware for a very long time. It is poured into moulds to make frying pans, skillets, griddles, grill pans, casserole dishes, Dutch ovens, woks, baking dishes and waffle irons. Cast iron heats up slowly but holds heat very well and releases it steadily, so the pan stays hot when food is added. This makes it excellent for searing steaks and chops, frying, shallow frying, baking cornbread and pizza, and long, slow cooking in the oven.
Cast iron can be used on the hob, including induction, in the oven and over a fire. There are bare and enamelled kinds. Bare cast iron must be seasoned, which means coating it with a thin layer of oil and heating it so the oil bonds to the metal, creating a dark, smooth, naturally non-stick surface that improves with use and protects the pan from rust. It should be dried thoroughly after washing and oiled lightly.
Enamelled cast iron is coated in a layer of glossy enamel, which needs no seasoning, does not rust and is suitable for acidic foods such as tomatoes and wine, making it popular for casseroles and braises. Cast iron cookware is heavy but very durable and can last for generations with care. You will see cast iron called for in searing, baking and braising recipes.