Yes, you can use a cast iron pan on both the stove top and in the oven. Cast iron pans are versatile and well-suited for various cooking methods, including stovetop cooking and oven baking.
Stovetop Use: Cast iron pans are excellent for stovetop cooking, whether it's on gas, electric, or induction stoves. They can withstand high heat and distribute it evenly, making them ideal for searing, frying, sautéing, and even simmering. Cast iron retains heat well, allowing for consistent cooking temperatures.
Oven Use: Cast iron pans are also oven-safe, making them perfect for dishes that require both stovetop and oven cooking. You can transfer a cast iron pan directly from the stovetop to the oven without any issues. This versatility is particularly useful for recipes that involve searing or browning ingredients on the stove and then finishing them in the oven, such as frittatas, casseroles, or skillet-baked dishes.
When using a cast iron pan in the oven, it's important to note a few considerations:
Handle protection: Cast iron handles can get extremely hot in the oven, so it's crucial to use oven mitts or pot holders to handle the pan.
Temperature limitations: While cast iron pans can handle high oven temperatures, it's advisable to avoid sudden temperature changes. Preheat the pan gradually to prevent thermal shock, which can cause the pan to crack.
Seasoning maintenance: Regular seasoning is essential to maintain the non-stick properties and prevent rusting of your cast iron pan. Seasoning involves coating the pan with a thin layer of oil and heating it to create a protective barrier.
By following these guidelines, you can enjoy the versatility of cast iron pans for both stovetop and oven cooking.