What is a forged Pan?
Forged pans, as opposed to cast iron pans, are made into pans in a single piece. As a result, they are often thinner than cast iron pans. Furthermore, while they are not as fragile as cast iron pans, they warp more readily when placed on the burner.
Cold and Hot-forged Iron Pans
Deep-drawn pans are made of cold-forged iron. This implies that the iron blanks are pressed into the desired form while still in the cold state (called deep-drawing process).
In hot forged iron pans, the blanks are heated in a fire before being hammered into the desired shape with a forging hammer to create the desired shape. Due to the fact that hot forged iron pans need a significant amount of personal labor, these pans are typically substantially more expensive.
Advantages of Wrought Iron Pans
When properly cared for, they are extremely long-lasting. The pan may easily be re-burned if the patina (as seen below) is damaged or breaks. In the case of Teflon-coated cookware, this will not be feasible.
When compared to cast iron pans, they have the benefit of being a bit lighter in weight, which allows them to be used for frying meals as well as other types of cooking.
They do, however, distort very quickly, particularly when used on induction stoves. Additional information may be found in the section below.
Our tip for a very good wrought-iron pan is the De Buyer Mineral B Element. We have been using the pan for several years and can recommend it to you.
Best use of Wrought Iron Pans
A frying pan must be capable of reaching extremely high temperatures and transferring as much heat as possible to the cooked food. There is no other pan that performs as well as the ancient, natural iron pan. That is why they have long been chosen by pros. Dishes made with an uncoated iron pan are unrivaled in terms of taste and nutritional value. Iron pans are extremely long-lasting.
The roasting of steaks in this style of pan is a resounding accomplishment. If the pan has been properly seasoned, you may also cook fish, eggs, and pancakes to perfection in it.
Acidic meals that are cooked in a blacksmith pan for an extended period of time are not acceptable for use with blacksmith pans. The acid dissolves the patina, causing it to collapse gradually. These foods are best prepared in stainless steel pans that have not been coated.
Over time, a patina develops, which also serves to preserve the scents of the roasting process. Consequently, separate pans should be used for meals that have a distinct flavor. Meat, fried potatoes, and eggs may all be made in the same pan with excellent results. Fish, on the other hand, should be prepared in its own pan.
It is critical that excellent iron pans in cold conditions do not sit flat on the cook top, but rather that they are lifted in the center of the pans by up to 5 mm in order to maximize heat transfer. This is desired and required since the material swells when heated and then flattens out when no longer heated.
Pans made of wrought iron are ideal for use on all types of stoves. It is critical that the stove plate has a greater diameter than the bottom of the pan at all times (or the same size, but not smaller).
If the heat source is too tiny, the bottom of the pan deforms more quickly, which is especially true with induction cooktops. As a result of the enormous temperature differentials present in the pan and the expansion of the heated iron,
Please keep in mind that many pan manufacturers do not indicate the diameter of the pan bottom, but rather the diameter of the pan at the top of the pan instead.
Seasoning of an Iron Pan
When seasoned, forged iron pans perform at their finest. When baking oil is cooked in a pan, it begins to degrade due to the high temperatures involved. The “patina,” which is similar to PTFE, develops a coating on the pan. It prevents items that are somewhat sticky from clinging to the pan and makes cleaning up a breeze. Seasoning Wrought Iron Pans have thorough directions on how to season wrought iron pans.
Cleaning and Care of your Iron Pan
Iron pans do not require a lot of maintenance. It is critical that you do not put them in the dishwasher. The harsh salts damage the patina and degrade the non-stick properties of the surface coating. Rust will develop as a result of cleaning them in the dishwasher.
Rather than scrubbing the pan with kitchen paper after roasting, it is advisable to wipe it completely with kitchen paper. If this is not sufficient, a small amount of warm water and a sponge can be used to clean the pan.
If something has been burned into the pan, it should be soaked with water. You might make advantage of the heat from the stove that has been turned off. Within 30 minutes, the leftovers are simply removed with minimal effort.
In the case of really obstinate stains, coarse salt can be used to scrub the pan.
The use of dishwashing detergent interferes with the development of a beautiful patina on the wood.