cooking

Cast iron cookware has always been the gold standard of kitchen equipment and is becoming hugely popular. Cast iron frying pans, pans and Dutch ovens are a must-have kitchen item for any serious home cook, and questions about how to use and care for them properly are in full swing on the internet. Questions such as: Is it better than a non-stick pan? -In some cases, yes; should I throw it away if it rusts on top? -absolutely not. But not all cast iron is the same, and the surge in availability of cast iron means it’s time to tackle another popular question: What’s the difference between enamelled cast iron and plain cast iron? -There are some important differences in terms of value, usability and style. Enamel (glass particles fused to a base layer at high temperatures) forms the non-porous surface that protects the core material of the pan or pan. It’s a great heat conductor, easy to clean, won’t rust, can cook anything a standard cast iron pan can do etc (ahem, ketchup). And — bonus ...

No doubt you’ve heard of cast iron pans and frying pans before, but I’ll bet you’ve never heard of hard hard nitriding cast iron skillet before. They’re obscure, they’re relatively unique (at least in the culinary world) and I want to tell you why I believe that nitriding makes the best lightweight cast iron skillets one could want. But first, let me say something that might be controversial: people think that ordinary cast iron pans suck. Over the years, I’ve read about many benefits, from their ability to keep warm and hold heat, to their wonderful heirloom qualities, and the beautiful seasonings they’ve developed over the years and decades. But frankly, I don’t care about any of that. I want a pan that is easy to work with, that doesn’t weigh as much as the armour plate of a bulletproof vest, and that doesn’t require a baby every time I go to clean it. I wanted a lightweight cast iron pan that I could use as easily as a $20 “non-stick” aluminium pan without having to worry about it...