You Can't Go Wrong with a Good Cast Iron Pan

Remember the old adage, "Everything is better with butter?" Well, I'd say it's also true for cast iron pans. They distribute heat even, retain it like champs, and create a seriously flavorful crust. And when it comes to cooking times, they're the ultimate rock stars.

I have a few cast irons in my arsenal, and all are pretty great, but my all-time favorite has got to be my 10-inch skillet. It's just right for everything from searing steaks to baking cornbread to frying up some crispy potato hash that's to die for. It sees near-daily use and is one of those things that only improves with time, thanks to that lovely patina that forms over time.

The Skinny on Sizing

Now, you might be thinking, 'Sure, cast iron is great, but how does size matter when it comes to cooking times?' Well, let me tell you!

Think of it this way: A smaller pan, like a 9-inch skillet, is generally going to heat up faster and cook things quicker. Because of a smaller surface area, though, it's better for smaller portions or individual servings. A larger pan, such as my 10-inch cast iron, will take a little longer to heat up but provides more surface area for cooking larger portions or multiple things at once.

I find that a 10" cast iron strikes a good balance for most of my cooking, but at times, I would just want to get creative using many different pan sizes-like when I make a big batch of cookies. But let me tell you, it's like this: you got to keep in mind how much space you need to accommodate what you're cooking.

Shape Matters, Too!

You may think the shape of your pan affects only presentation of your meal, but you will be surprised at how much it really can affect cooking time.

Take, for example, a round pan. It distributes heat well and evenly cooked, something quite assured in comparison with a square pan, which cooks things consistently across an entire surface. If you try to get a nice sear on a steak, though, a square pan might give you those nice grill marks.

When you choose a pan, think of what kind of results you're trying to achieve!

Cooking Times: A Quick Guide

This is a quick guide to get you going concerning cooking times based on pan size and shape.

Cast Iron Skillet

• 8-inch: 2-3 minutes for searing meat, 5-7 minutes for veggies
• 9-inch: 3-4 minutes for searing meat, 6-8 minutes for veggies
• 10-inch: 4-5 minutes for searing meat, 7-10 minutes for veggies
• 12-inch: 5-6 minutes for searing meat, 8-12 minutes for veggies

Cast Iron Dutch Oven

• 4-quart: braising 10-15 minutes, roasting 30-45 minutes
• 6-quart: braising 15-20 minutes, roasting 45-60 minutes
• 8-quart: braising 20-25 minutes, roasting 1-1.5 hours

These are general guidelines—it's always a good idea to make sure internal temperature reaches desired doneness with a meat thermometer!

Keep These Tips in Mind

Remember that sometimes, cooking times will be very different, depending on a lot of factors, which can be the thickness of the food you are cooking, how hot your pan is, and even the type of food you are using.

For example, the thicker the steak is, the longer it will take to cook, while if your pan gets too hot, your food might burn before cooking through. You'll also need to adjust your cooking times depending on what type of food. For instance, vegetables cook faster compared to a roast.

If you're new to cast iron, it's best to start with basic recipes that give you a good understanding of how your pans work. Further into your practice, you'll have no problem experimenting with more complex dishes and techniques. You got this!