Walter Potenza
Among all the utensils in the kitchen, an iron pan is an indispensable tool in our grandmothers’ kitchens, which certainly did not stand out for the variety of tools available, but for each of them’s particular functionality. The iron pans – also known as the Lyonnais by the French adjective lyonnaise, are a perfect example of their historical French origin. It is a decidedly useful tool: iron is an excellent catalyst for the Maillard reaction, i.e., the chemical transformation of sugar into caramel that takes place on the most superficial layers of the meat. It is therefore clear that the iron pans are the indispensable tool for browning roasts, braising, and, in general, cooking cut, steaks, or Florentine, which can then continue cooking in the oven or a saucepan. However, Maillard’s reaction is not just about meat, and it also affects fish and vegetables. For example, try using iron pans for cooking cod, salmon and amberjack slices, or even sea bream fillets.
Advantages
I don’t expect you to understand how iron works fully. It is essential to know that metal allows you to quickly reach high temperatures, keeping them constant and uniform without the risk of the ingredients burning or drying out excessively. You can choose between the classic gas stoves and the most modern induction hobs, except for the microwave oven, which is not particularly suitable for this type of material.
How to use an iron pan
In more detail, let’s see the main methods of using iron pans and how to clean and maintain them without the risk of rusting. Difficult to find a type of cooking that is not suitable for Lyonnaise: in addition to browning, braising and stir-frying, Lyonnaise is excellent for frying as well as browning, braising, and stir-frying, iron can also be used in fries as it limits the rise of the oil temperature at the smoke point, avoiding the production of toxic substances. Preparing the classic fried potatoes using the Lyonnaise pan will give that characteristic flavor that only our grandmothers remember. The result is a vast choice between ingredients belonging to different categories, with a focus on vegetables: to add a touch of flavor to peppers, courgettes, fennel, aubergines, and carrots, try for example to toast a couple of minutes on the Lyonnaise before continuing cooking in the oven or a saucepan. The first and only precaution is to avoid too acidic foods – such as tomatoes – which in contact with iron can take on an annoying metallic scent. Other delicacies to be prepared with iron pans are the meat or fish sauces with which to flavor your second courses: glaze the cooking sauce by adding a dash of rum or brandy and caramelized prawns, prawns or pork nuggets and beef.
Cleaning and maintenance
The main enemy of iron pans is rust: it can quickly happen that iron tends to rust, compromising the flavor of the food cooked. But there is a remedy for everything and, in this case, there can be more than one solution. The first method is that of browning: immerse the Lyonnaise in boiling water with detergent soap, and soak for about 10 minutes; rub the part affected by rust with a dish brush and complete by greasing the surface with seed oil. Move the pan in the oven at 200 ° C until the material takes on color between gray and blue. Another anti-rust remedy is to pass a rag with coarse salt, taking care to rinse it thoroughly after the treatment. As a general precaution, remember never to put the iron pans in the dishwasher or wash them with detergents: to remove food residues, a light film of oil will pass, rub lightly with a cloth and rinse thoroughly.
Cast-iron pizza
Serve 2 to 4 person
Ingredients
1 pound frozen bakery store-bought pizza dough, thawed and risen
1/4 cup extra virgin olive oil
1/2 cup marinara sauce (store-bought or make your own)
1/2 cup pepperoni
4 ounces fresh mozzarella, shredded by hands
1/4 cup torn fresh basil
Directions
Preheat to 500 degrees F.
Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two-thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes. Transfer to a cutting board, top with torn basil, cut into slices and serve.
