cast-iron
KAST-EYE-urn
ˌæst ˈaɪərn
A hard, relatively brittle alloy of iron and carbon that can be cast in a mold; (adj) extremely resilient or tough.
In the kitchen, it refers to heavy pans known for excellent heat retention.
The story behind the word. The name comes from the process of pouring molten iron into a 'cast' or mold. Unlike 'wrought iron', which is hammered into shape, cast iron takes the shape of its container.
Commonly confused with
- stainless steel: Cast-iron is heavy and retains heat; stainless steel is lighter and heats up/cools down faster.
Collocations
- cast-iron skillet
- cast-iron pan
- cast-iron stomach
Example sentences
- "Nothing beats a cast-iron skillet for searing a steak to perfection." Culinary technique
- "He has a cast-iron stomach and can eat the spiciest peppers without any trouble." Metaphorical usage
Memory hook
A CAST-IRON pan is 'CAST' in a mold and is as strong as 'IRON'. Heavy and tough.
When not to use
Don't use for lightweight or non-stick pans like Teflon.
Fun facts
- A well-seasoned cast-iron pan becomes naturally non-stick over years of use.
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