It’s no secret that induction cooktops implement superior technology compared to their gas and electric counterparts. Therefore, people are increasingly embracing this state-of-the-art technology in their homes. As a result, topnotch quality food is cooked in a short time.
So, does cast iron induction cooking work? The answer is yes! However, there are a few things you need to keep in mind when using cast iron on induction cooktops, which we’ll explore in this article. Read on!
To understand how cast iron induction cooking works, it’s essential to first understand the basics of induction cooktops.
An induction cooktop channels heat energy into the pots or pans that are placed on it. This is via a magnetic field that’s generated in the coil contained in the cooktop. Alternating Current (AC) flows through the coil, thus generating a strong magnetic field above and around it.
When induction cookware like cast iron is placed on the cooktop, the magnetic field flows through the metal of the cookware to generate electric current. As a result, the repulsive electric current creates heat energy inside the cast iron induction cookware and cooks your meals.
An induction cooktop typically requires specific cookware that’s magnetically conductive and ferromagnetic. Therefore, it should meet the following criteria.
A flat bottom paves the way for the cookware to be entirely in contact with the surface of the stovetop. Uneven bottoms are less effective and vibrate, thus making an unpleasant humming sound on the glass top surface.
To test whether or not the cookware’s material is induction-ready, use a typical magnet. Bring it close to the bottom of the pot or pan. If it attracts, then the cookware is compatible with induction cooktops.
Once induction-ready cookware loses direct contact with the current, it automatically cools off. Induction cooking involves the actual cookware becoming the source of heat creation as the cooktop stays cool.
So, centering back to whether or not cast iron induction cooking works, let’s first explore the question:
It’s a fairly brittle mixture of iron and carbon that can be immediately molded. And, it’s packed with a higher quantity of steel and carbon.
Casting refers to a process whereby liquid matter is transferred into a mold containing a hollow cavity of the required shape. It’s then given time to solidify, after which it becomes a cast that’s ejected from the mold.
1. While cast iron pots and pans shine through on induction stovetops, they may graze the surface of the cooktop. This is because cast iron cookware has a grittier and rougher bottom. Therefore, to prevent this predicament, use porcelain-layered pots and pans or sandwich a paper tower between the induction burner and cookware.
2. It is advisable to keep non-metallic substances and heat-resistant sheets under it. Some examples are a baking mat to safeguard the glass top or parchment paper. Cast iron can withstand high cooking temperature due to its remarkable heat retention trait that makes it perfect for long and slow cooking.
3. You’ll need to season cast iron every time before use. This entails gliding vegetable or animal fat on the surface of the cookware before cooking. Seasoning cast iron cookware protects it from rust and acts as a nonstick surface.
4. Consider Enameled Cast Iron that has a shiny enamel glaze layered on the surface. Once the cast iron fuses with the glaze, it shields it from rust. Thus, this eliminates the need to season or apply a thin coating of oil after cleaning or use. Nonetheless, enameled cast iron is ideal for slow and long cooking and prevents the sticking of food to it.
5. A report from the American Dietetic Association (ADA) showed that using cast iron to cook can lead to dietary iron leaching into the food. In turn, people that are anemic or have iron deficiency could gain from this. Nonetheless, enameled Cast Iron restricts this dietary iron leaching.
Cast Iron induction cooking comes with positive effects. But there are a few downsides that you should know about.
Mishandling and abrupt temperature changes can cause the enamel layer coating to chip.
Scouring or washing can get rid of the seasoning on cast iron cookware. Therefore, you need to wash them carefully by first wiping with a paper towel then wash with hot water and a sponge. Alternatively, you can use coarse salt and wipe away with a cloth or clean with mild soapy water then reapply a thin coating of oil.
Cast iron is a poor heat conductor which means it forms hot spots in food when heated too fast. Therefore, it’s essential to diminish hot spots by implementing slow heating. But, as mentioned earlier, unparalleled heat retention means the entire pot or pan gets heated uniformly, to high temperature, including the iron handles.
So, avoid touching the handles with your bare hands. However, given that it slowly becomes hot, the heat makes its way from the middle to the edge of the cookware.
Given that Cast Iron is slow to become hot, it’s, therefore, no surprise that it’s equally as slow to cool off. So, it’s safe to say that cast iron is non-responsive to immediate temperature changes.
Cast iron is great cookware to use even in induction cooking. Not only have our ancestors almost exclusively used this type of cookware but it also has enduring qualities as mentioned above. Nonetheless, while cast iron induction cooking has its perks, it also has its downsides.
So, based on your cooking needs and desires, you can decide whether or not this cookware is an ideal fit for you. Alternatively, you can take your pick from Amazon’s best sellers and make a purchase today!