Enamelware 101

Enamelware 101

Enamel cookware has been in kitchens around the world for decades. But what makes this protective coating so strong and versatile? Today we are going to talk about why you should have it in your kitchen and how to care for it.

 

Enamel is a highly durable coating that is a mix of finely ground glass and water. Sprayed on and baked at 1,700º, it can be applied to almost any material that can withstand the heat. Prior to the 50's and 60's, most cookware was made from steel or raw iron, but when chemists developed non-stick coatings that could bond to the cheaper and lighter aluminum, it quickly became the most common metal for creating inexpensive cookware. However, aluminum melts at 900º making it impossible to apply a higher quality coating, such as enamel. But not all enamel is the same. There are many different Formulations with different thicknesses and surface finishes ranging from thin and flat to thick and shiny. Our enamel has a glossier surface than most others which makes food way less likely to stick.

 

Because enamel finishes are extremely hard and smooth, clean up is a breeze. For most things you cook, you can simply deglaze the pot or pan with water when you are done. If it needs a little help just grab a plastic or wooden spoon and lightly scrape the tough spots. After you are done, simply dump it out and give it a good scrub with soap and water. Dry it off well and you are ready for next time. Enamel really is that easy to clean. It takes hardly any time at all and there is no seasoning to worry about.

 

Because enamel is glass it is possible for it to stain. If you see stains in you enamel don't worry. Getting them out is easy.  Start by getting it as clean as you can get it with soap and water. Then fill your pot up to just above the stains with water and put it on high heat. Grab some baking soda and put a liberal amount in the water. Let this boil for 10-15 minutes until all the stains are gone. Pour out the baking soda and water and let your pot cool down. You should have a beautiful shiny pot, just like new. Enamel is completely resistant to any chemical cleaner. just like the inside of your oven, if you run into a tough spot, don't be afraid to use something stronger, like oven cleaner.

 

Because there is raw cast iron underneath your enamel, there is a chance of rust forming on the edges that meet with the lid. If you find rust don't worry, there is a solution. Grab a lemon, cola, or other strong acid and simply rub away the rust.

 

Now if by some tragic event you get a chip in your enamel, it's not the end of the world. Simply rub a little oil on to the chipped spot to protect it from possible rust and keeps it sealed. Our Dutch ovens are triple coated to ensure a lifetime of use.

 

Since the surface is glass, it can be scratched by heavy abrasives or sharp metal tools. We recommend you keep these away from your enameled cookware. It's best to use plastic or wooden utensils.

June 02, 2020 — Eric Steckling
Restoring Cast Iron

Restoring Cast Iron

Restoring a Cast Iron Skillet

 

Everyone loves a good old fashion cast iron skillet. We love ours so much we left it outside for a month. While you probably won't let this happen to yours, it's the perfect way to show just how hard it is to ruin cast iron.

 

If your skillet does get some rust on it, it's trying to tell you something. Raw iron will rust very quickly when exposed to air and moisture so you need to make sure you aren't soaking it in water or putting it away before it's dried completely. A good seasoning is the best defense against rust, and baking on a coat of oil should do just the trick.

 

Restoring a skillet is actually a fairly straightforward process. All we are going to need is some fine grit sandpaper, soap, a nonabrasive scrubber, and warm water. Taking the first layer of rust off is a messy process so make sure you cover your work surface to make clean up a breeze.

 

Take your sandpaper and clean off as much rust as you can. Don't be afraid of hurting your skillet, it's plenty durable. Once you have the majority of the rust off, give the skillet a good rinse and wash it with your non-abrasive scrubbing pad. Continue alternating the sandpaper and non-abrasive scrubbing pad until all of the rust is off. This process is simple but will require some elbow grease and time.

 

The next step is to season your skillet. Make sure that is it completely dry before applying any oil. We are going to use flaxseed oil as it has a very high smoke point and will make sure we have a good, long lasting seasoning. Seasoning is really just the process of sealing your skillet and giving it a non-stick coating. For more information about the seasoning process and how to care for your cast iron, make sure to watch our "seasoning cast iron" video.

 

For this skillet, we are going to go through the seasoning process three times to ensure a good solid coating of protection. Once the seasoning process is finished, you are ready to cook.

 

Cast iron is an incredible tool, and if cared for properly can last a lifetime. For information on how to care for cast iron go to Marquettecastings.com.

April 15, 2020 — Eric Steckling
Using Cast Iron on a glass cooktop

Using Cast Iron on a glass cooktop

Using Cast Iron on a glass cooktop

 

There are many different kinds of cooktops and people like them for different reasons. A common misconception is that you cannot use cast iron on a glass stovetop.  Today we are going to talk about why that might not be true.

 

Cast iron can warp while cooling during the casting process preventing it from sitting flat. Some manufacturers add a thin ring which allows the skillet to sit flat but raises it off the burner slightly. Making the ring, the only part contacting the burner. One of the biggest myths about cast iron and glass stovetops is that the skillet must be in full contact with the glass, in order to evenly heat. But this isn't true.

 

Another worry about using cast iron on a glass top is that it might scratch or break the glass. While this is possible, it is not likely as long as you are careful while cooking and your cookware is not sliding around.

 

On electric stovetops, there are heating coils under the glass that send heat through the surface to the cookware. This allows you to cook with a vast variety of things, including cast iron, on a glass top stove with little difference in performance. so whether your cast iron has a ring or not. It will still work with electric ranges.

 

With induction cooktops, the heat does not actually come from the burner. Because induction burners produce an electromagnetic field they do not generate heat. however, when using a conductive material such as iron, the current travels through the cookware and generates heat. So it's not the burner that is creating the heat, but the skillet itself.

 

Another worry about using cast iron on glass is that it might scratch or break the glass. But as long as you are careful you should be ok. Make sure your skillet is clean and dry before setting it down, as food particles burned onto the glass are hard to clean off.

 

Electric tops heat up slowly, so it is important to let the cast iron preheat. This also means that you will need to cook things a little longer.

 

Induction tops, however, heat up very quickly. so make sure you don’t overheat your skillet and damage your seasoning.

 

A cast iron skillet is a great tool and an asset to any kitchen, no matter what time of stove you have.

February 03, 2020 — Eric Steckling
Cast iron 101

Cast iron 101



Cast Iron 101

 

Cast iron has been around a long time and everyone has an opinion on how to take care of it. Today we are going to talk about the basics of cast iron care, and how to go above and beyond to give it that extra love.

 

Because cast iron is made from bare metal, it is easily susceptible to rust whenever exposed to air and moisture. Baking on a thin layer of oil prevents your skillet from rusting and gives it a smooth, non-stick surface. This is called seasoning your skillet. Seasoning is simply the process of heating a neutral oil to the point where it becomes a polymer and bonds with the surface of the skillet.

 

One of the biggest advantages of a good seasoning on your cast iron is having a smooth non-stick surface. Many mass-produced skillets today are heavy with a rougher surface, making this harder to achieve. Before cast iron was mass produced, each skillet would be hand poured, and ground smooth, allowing you to achieve a non-stick surface much quicker. At Marquette, we wanted to create a better skillet. We use a precision method called investment casting. This allows us to make our skillets thinner and smoother, just like the old days.

 

Whatever condition your skillet is in we need it completely clean before we can start applying an oil. Grab a non-abrasive scrub pad with a little dish soap or just the rough side of a sponge. Give your skillet a good scrub all over making sure to get every little bit of dirt and grime off. Using oven cleaner or letting your skillet soak in lye overnight will remove any leftover food or damaged seasoning. Just make sure to follow all instructions and safety precautions. Scrub again with soap and water and rinse well. Even though cast iron is extremely durable the only method we don't recommend using to clean your skillet is extreme heat – like throwing it in a fire.

 

Once your skillet is clean and dry, it's time to start the seasoning process. This is simple but does take time. The best way to season your skillet is to use an oil with a high smoke point, such as grape-seed, flaxseed, or coconut oil. These oils let you cook on a higher heat without damaging your seasoning.

 

First things first, preheat your oven to 475º. Then pour some oil onto the pan and with a lint-free cloth to wipe the oil over the pan. Now grab a clean side of the cloth and wipe as much of it off as you can. I know it sounds weird, but it's important to get all of the extra oil off so you don't end up with a sticky skillet. Put your skillet face down in the oven, and let it bake for one hour. The result should be a smooth shiny surface. Repeat this process two or three more times until you have a good coating on the skillet. After that, you are good to go.

 

Properly cleaning and oiling your skillet is just as important as a good seasoning. Many people think that you can't use soap to clean your cast iron, but while soap will remove surface oil, it does not hurt the seasoning. This doesn't mean you should soak it in soapy water overnight, but it does mean you can use a drop or two when cleaning if needed.

 

You should always clean and dry your skillet after you are done using it. If you want to go above and beyond, you can wipe on a thin layer of oil and heat it up to its smoke point. This will add to the seasoning and keep you skillet looking and performing great for years.

 

Cast iron is not as hard to use as many people think. As long as you take care of it, it will be around for decades.

December 07, 2019 — Eric Steckling
Carbon Steel 101

Carbon Steel 101

Carbon Steel Skillets

 

Found in restaurants, and kitchens around the world, the carbon steel pan has yet to find its self into most American kitchens. So why isn't this cousin of cast iron as popular? If you are looking for a great alternative to non-stick pans, carbon steel might just be the perfect fit for you.

 

Cookware can be expensive, so when you are buying a new pan or skillet, You want to make sure you get something that will stand the test of time. Carbon steel skillets are a great alternative to other types of non-stick cookware. Unlike aluminum, they can handle high heat without damaging the pan and unlike ceramic, they will not chip or break if dropped.

 

I personally use Carbon steel skillets for just about anything I cook on the stovetop. They are great for searing meats and even cooking delicate dishes like crepes or eggs.

 

One of the biggest benefits of carbon steel is that it is much lighter than cast iron, and has slopped walls which make it perfect for cooking dishes that require tossing like a stir-fry. Because the walls are thinner, carbon steel heats up and cools down quicker than cast iron, which allows you to have better control over your cooking temperature.

 

Another benefit of carbon steel is that it has a much smoother surface out of the box, meaning you only need a small amount of seasoning to get a great non-stick finish. Most skillets come unseasoned and require that you go through the seasoning process before you start. Our Marquette skillets come pre-seasoned and ready for go right out of the box.

 

Every once in a while you might need to add a layer of seasoning to keep your food from sticking. This seasoning process is very similar to cast iron but not nearly as time-consuming. Seasoning is simply baking on a thin layer of oil on to cover the raw metal. The difference between cast iron and carbon steel is that cast iron is much more porous, so it soaks up more oil and requires more coats while carbon steel requires thinner coats of oil and fewer of them. Just like cast iron carbon steel will rust if not taken care of, so we want to get a good coating of seasoning on our skillet to keep it protected.

 

The beginning of any good seasoning process starts with a clean skillet. if you have a new carbon steel skillet, follow the manufactures suggestions for preparing the surface. Most carbon steel skillets are shipped with a protective coating that needs to be removed before seasoning. If you have just cooked in your skillet the best way to get food and particulates loose is to deglaze the pan. Just pour some water in the pan and let it work the burnt food loose.

 

If you do find food starting to stick while cooking, it is usually because of residue from a previous meal rather than an issue with the seasoning. If you this happens just clean your skillet well and  season again. Now that your skillet is clean give it a good rinse and dry it off. The best way to do this is to put on the stove and let the water evaporate or throw it in the oven on low until it's completely dry. Keeping your skillet clean and well seasoned will improve its performance.

 

The best oil for seasoning your skillet one with a high smoke point oil such as flaxseed oil or grape-seed oil. These oils let you cook with a much higher heat without hurting the seasoning. Pour about a quarter sized spot of oil into the pan. Take a clean lint-free cloth and spread the oil around, coating all sides of the pan.

 

The best way to season your skillet is on a gas range. But if you don’t happen to have one, don't worry. You can simply use your oven. Place your skillet on the burner over medium heat. Move the skillet around so all the areas are heated evenly. Once you see the skillet getting hot, turn it upside down to heat the inside walls of the pan. Because we are seasoning the entire skillet, you want to make sure to heat the whole surface nut just the bottom. Once the oil starts to smoke, turn the heat down, but keep moving the pan around until all the oil is dried. take the skillet off the heat and let it cool down. Repeat this process until you are happy with the amount of seasoning on your skillet. It shouldn't take more than 2-3 coats.

 

if you are seasoning in the oven, turn the heat up high to about 475-500º Leave your skillet in the oven for around 45 minutes or until it's fully cured.

 

If you are looking to replace your non-stick pans, carbon steel is a great option. These skillets last a lifetime and are extremely versatile.

October 08, 2019 — Eric Steckling
Enamel vs Raw Iron

Enamel vs Raw Iron

Enamel vs. Raw Iron

 

With all the different types of cookware, it can be hard to know which one is best for you. enamel and non-enamel raw iron are two of the best high-quality options out there. Today we are going to be talking about their differences and why one might be better for your kitchen.

 

First things first. Let's talk about what enamel is. Enamel is a glass coating that is fused to raw iron at a very high temperature. The coating is designed to keep the iron protected. When hardened, it becomes a smooth, extremely durable, non-stick surface that is easy to clean.

 

Enamel is great for cooking things on high heat like searing large meats. It is also great for cooking acidic foods and simmering things for a long time. Anything that could potentially damage the seasoning on your raw iron is the perfect place to use enamel. Because of its smooth surface, the cleaning process for enamel is just about as easy as it gets. If you are new to cast iron, enamel may the perfect place to start.

 

Despite the many benefits of enameled cookware, there are still many situations where seasoned iron is a better option. Cast iron and carbon steel are the two most common types of raw iron cookware. Their surfaces are virtually indestructible, and under normal cooking conditions, they are nearly impossible to damage. They require a protective coating of baked on oil called seasoning to give them a non-stick surface. This makes them more ideal for situations where your enamel might be damaged. Such as use on the grill or campfire. With a well-seasoned surface, raw iron can achieve a better non-stick coating than enamel, making it well suited for delicate foods like eggs and crepes.

 

Think of them like tools meant for certain applications. Find the one that's right for you and put it to work.

August 02, 2019 — Eric Steckling
seasoning

seasoning

IRON + OIL: HERE'S OUR QUICK OVERVIEW OF SEASONING CAST IRON

Using and maintaining cast iron cookware can be very different from using other types of cookware, Like any tool, it needs to be taken care of and treated properly for it to work best. With proper technique, the performance, versatility and longevity of your cast iron are worth the extra effort. We put together this guide to help you get the most out of your cast iron.

Seasoning – Baking on Oil

Our cast iron skillets come with 4 coats of baked on oil, so they are ready to use right away. The oil coating on your skillet will get better with age if you properly clean and maintain it. Depending on how you use your skillets, baking on another layer of oil may be necessary. If the surface of the skillet starts to look really dull with no sheen and food seems to be sticking a little more, it may be time to bake on another coat. We always recommend wiping on a very thin coat of oil after cleaning and washing - this ensures that your skillet will be ready to go the next time you use it.

If you think its time to bake on another coat of oil, here's the steps:

1) Make sure you start with a clean surface. Scrub as necessary to make sure the pan is completely free of food residue before baking on more oil.

2) Wipe on a very thin coat of oil on every surface and wipe it completely off. Try to make sure the coat is as even as possible. We recommend flax seed oil or grape seed oil.

3) Bake in the oven at 450 degrees for about an hour. You will know when it's done when the oil looks dry. If your oven has a convection setting - use it.

4) With the smooth surfaces on both the carbon steel and cast iron, One coat should be enough.

5) Once the pan is cool, we generally like to finish with a very light "wet" coat. Wipe down the interior of the pan with a very thin coat of oil - no need to bake it on. This will ensure your skillet is ready to go next time you need it.

cast iron on the left, carbon steel on the right

cast vs sheet

Porosity:

The difference in porosity is largely a result of the differences in surface finish. Cast iron has more texture and a more absorbent surface. It will soak in more of the oil during seasoning and builds coats of seasoning differently than carbon steel. When seasoning carbon steel, the coats of oil need to be extremely thin. Often carbon steel is seasoned on the stovetop rather than in the oven, so the skillet can reach higher temperatures to better dry and burn off excess oil .

Other Differences:

Generally, carbon steel a little thinner and lighter. Our skillets are similar in thickness with the carbon steel at 3mm and the cast iron are between 2.5-4mm thick with the bottom being a little thicker than the walls.

Carbon steel and cast iron are seasoned in similar ways, they both are extremely versatile, can be used over any heat source, can be extremely non-stick and both will last forever.

Materials aside, other considerations between the two include the shape – cast iron usually has steeper sides and is better for baking, while the low flared sides common to carbon steel excel on the stove top.

Enamel Coatings:

Vitreous or porcelain enamel is essentially a glass coating that can be applied on materials with a melting point over 1500 degrees (F) which is the temperature required to melt and fuse the enamel. For cookware enamel is only used on top of Iron based materials. Enameled cookware never needs to be seasoned. Enamel is a lifetime coating, while it is possible to chip enameled products last for a very long time. Depending on the type of enamel, thickness and sheen some pieces can have issues with food sticking while others are extremely non-stick.

The table below highlights some examples of pan types are ideal for different foods and methods. The big disclaimer here is that any of these types of pans can be used for any of these foods and methods and that everyone has different opinions on which may be best. 

June 01, 2019 — Eric Steckling
Maintaining Your Cast Iron Skillet

Maintaining Your Cast Iron Skillet

Using and maintaining cast iron cookware can be very different from using other types of cookware. Like any tool, it needs to be taken care of and treated properly for it to work best. With proper technique, the performance, versatility and longevity of your cast iron are worth the extra effort. We put together this guide to help you get the most out of your cast iron.

All cast iron pans are unique. With various thicknesses and surface finishes, our skillets (and vintage skillets) are going to clean up differently than modern sand cast (inexpensive) skillets.

 

General cast iron skillet cooking tips

  • Always pre-heat your skillet. Pre-heating your skillet greatly improves the skillet’s ability to be non-stick. Cast iron takes a little longer than other types of cookware to hear up. With a little practice, you will know exactly when your skillet is the right temperature.
  • Cooking with a little oil makes cleanup a lot easier. We like to use a cold pressed coconut oil. Try to avoid Olive oil when cooking at high temperatures – it can turn into a gooey mess on the cookware.

  • Try to avoid food becoming stuck when cooking at very high temps – This is generally the cause of most cleaning and maintenance issues.

Cast Iron Seasoning – Baking on Oil

Our cast iron skillets come with 4 coats of baked on oil, so they are ready to use right away. Nearly all other skillets will need to have a few coats of oil baked on before they can perform optimally. Depending on how you use your skillets, baking on another layer of oil may be necessary. If the surface of the skillet starts to look really dull with no sheen and food seems to be sticking a little more, it may be time to bake on another coat.

  • Before you season your skillet make sure it is very clean! You don’t want to bake on anything under the seasoning.
  • Choose your oil! – There’s lots of options and opinions on what to use to keep it simple we recommend Flax seed oil or vegetable oil. If you use Flax, MAKE SURE to get filtered oil – you don’t want to deal with those seed parts in your finish.
  • Start by pouring a half-dollar size spot of oil in the middle of the skillet, the oil seems to be easier to apply if the skillet is warm, but pre-heating is not necessary. Wipe down every surface of the skillet with the oil.
  • Grab a new paper towel or lint free rag (old t-shirts are great!) and completely wipe off all the oil you just wiped on. This is how thin you want the coat to be. Every beginner will have a strong tendency to leave too much oil on the skillet – try your hardest to avoid this! Also make sure there isn’t oil stuck in the lettering of graphics of the skillet.
  • Now your completely wiped clean skillet is ready to go in the oven.  Don’t worry about face down or up. If you have to worry about dripping, you put way too much oil on. Turn the oven on to about 425 degrees and bake for about an hour. If it still looks to have wet oil on it, turn the heat up a little and give it some more time.
  • One coat is usually enough for re-seasoning. If you bought a new skillet that wasn’t fully seasoned, you may want to repeat these steps 3 more times.

Questions about maintaining your cast iron skillet?  Ask us in the comments. 

 

April 02, 2019 — EriK Feeley
Cast Iron vs Carbon Steel Pan: Which Is Better?

Cast Iron vs Carbon Steel Pan: Which Is Better?

Carbon steel pan vs cast iron: Unveiling the nuances, advantages, and drawbacks of these kitchen staples. Arm yourself with insights for optimal culinary experiences.
February 07, 2019 — Eric Steckling
Dutch Oven vs. Slow Cooker Challenge: Which Performs Better?

Dutch Oven vs. Slow Cooker Challenge: Which Performs Better?

Same recipe, different cooking methods, which one holds up?
December 08, 2018 — EriK Feeley