Pre heating cast iron

[Finster]

How long do you heat your cast iron before you begin cooking?
I recently watched a video of a woman giving tips on use and care of cast iron.
she commented that she lets her pan heat on medium for at least 5 minutes before putting any kind of fat in the pan, and even then uses just a very little bit.
I’ve always heated my pans before cooking but probably never for more than a minute or two.
I have to say, I tried it her way a couple of times with eggs, and I think it does make a difference.
Gonna try it with some other things and see if I notice a difference there

[58limited]

I turn the burner on low and let the skillet start to get hot for about 5 minutes then raise the temp to whatever I want to cook at. Starting at a higher heat with a cool skillet can sometimes cause thermal shock and crack the skillet.

[CaptainMike]

Just like grandma did.

[Oak Smoke]

Yep

[jayjordan]

This is what I do for cast iron and carbon steel pans

[mcook2201]

+1.

[Spinaker]

I always preheat the pan. The real trick is to not get it to a hot. Cast-iron requires a lot less heat to keep up while you’re cooking. Once the iron is heated, you really do not need to go much above medium on your stove. (all stoves are a little different of course)

That is one of the great things about cast-iron, heat retention. Most people cook way too hot on a cast-iron pan, which is really what causes most of the sticking.

the pan is the first thing I take out when I’m going to cook and I put the The heat on medium low and let it preheat as long as it takes me to get everything else ready. Then I will drop some oil in the pan, wash it around and start to cook.

[Finster]

Interesting. One of the premises of the video is that the pan not being hot enough (pan heated through completely, not just surface hot) is what causes sticking.
I know you know your way around cast iron, so take your counsel seriously. Perhaps you are both correct and there is a sweet spot.
I always use all of my pans on medium heat, but really had never gotten my iron more than surface hot apparently

[Carolyn]

I spray some oil in it, turn on the burner to medium or so and let it get to temp or if I am using butter, I put the butter in it and use a lower flame.
I never payed attention to how long the pan is heating up. 🤷♀️

[N227GB]

I hit it with my Thermoworks IR gun for my temp. Doesn't take long on induction top.



Posted from my phone.

[DaveD]

Great minds...

[Ace]

+1or 2
Thermoworks IR gun (I use one on my griddle).
Fluke makes great stuff. See DaveD picture below... 👍

[Panhead John]

Everyone should have an infrared gun! Also great for checking your oil temps when frying.

[DaveD]

HIGHLY recommend a handheld IR thermometer:


I heat my CI gradually as well, starting on low-med, and I measure the temp to get the searing surface I want, typically about 450/230. And I agree with Spinaker, searing too hot can also be problematic. This temp works great for searing steaks and chops. I very often use some smoked wagyu tallow to sear with, and its smoke point is about 400/205. So when the tallow starts to smoke, I know I'm close.

[texastweeter]

I too use an IR.

[barelfly]

Yes to IR….because it’s more fun to walk around the house blasting things to see how hot/cold everything is 😂

[klflowers]

I mostly use my 12" ci to sear, so it goes on med high until I start to see smoke. Then a touch of avocado oil, open the windows, turn on the ceiling fan and go. I use my ci griddle pan for pancakes and burgers, and i heat it more slowly. I use the sprinkle water test like my mom and grandma did

[FireMan]

Medium low and then do a little prep. It could be 5 minutes, but definitely not 1 or 2, just not enough for CI.

[Oak Smoke]

I only know what works for me. I start out on medium heat and for most cooks I stay very near that spot. The amount of oil is dictated by what I’m about to cook. Just throughly wet for an omelet, a bit more for fajitas, or a 1/4 inch deep for chicken fried steak. I have no problem with adding the oil before I light the burner. If I’m going for high heat I’m most likely headed outside to cook. We have one of those useless vent hoods that filters the air instead of blowing it outside. If you heat a skillet too quickly to a high heat you can create a warped bottom. They’re called spinners and worth less than half what they were with a flat bottom. Even when blackening ribeyes outside a 400 F skillet is all you need. A steady upward curve to your chosen temp and a slow return to ambient temperature will keep your CI in top form.

[Skip]

Inside the burner is set to medium for a few minutes but outside on the gas grill it's set medium high. I should probably be starting lower. Thanks for the reminder.