Cooking with cast iron

By
Eve O'Sullivan
Added
22 February, 2016

Heavy, classic pans look sleek and chic, but that’s not the only reason to fall in love with cooking with cast iron. We spoke to Charmain Ponnuthurai from Crane Cookware about how to get the best out of your pans.



The biggest misconception about cast iron pans is that using them is somehow old fashioned. We think that products made from natural materials, made and designed to last more than one season are more relevant than ever.


Cast iron is a magical material. It provides exceptional heat conduction, cooking things very slowly, but is equally good for searing, griddling etc at higher temperatures. We began the business through a combination of a personal interests in cooking, eating and design; hopefully Crane encapsulates these things.


Don’t limit yourself to one pots. It’s great for cooking sourdough with an exceptional crust – cooking in a lidded cast iron pan is the closest thing to replicating a professional bread oven.


Cast iron is very easy to care for. Just try to use wooden utensils and wash in warm water, using washing up liquid and a natural cloth or sponge. If residue remains after cleaning, soak in warm water for fifteen minutes to loosen, then dry after use. When you buy a new pan, cover the inside of the product with a little vegetable oil, and then heat it on a low flame for a few minutes, then wipe off the excess oil with a cloth. This process will improve cooking performance.


My favourite Crane pan is actually the sauté pan - we use it everyday. It’s very versatile and wonderful for cooking everything from porridge to lobster and everything in between, including using it like a saucepan for cooking vegetables.


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