While cast iron skillets are excellent for searing meat and have many advantages, there are some disadvantages to using them in this context:
Uneven heating: Cast iron takes longer to heat up compared to some other materials, and it can have hot spots and uneven heating across the cooking surface. This can lead to uneven searing or cooking of the meat if it's not properly preheated and seasoned.
Stickiness: Without proper seasoning or using oil/butter/spray, meat can stick to the surface of the cast iron skillet, making it difficult to sear and flip the meat without tearing it apart.
Smoke and fumes: When using a cast iron skillet on high heat without any form of lubrication, the meat's natural juices and fats may not be enough to prevent sticking. This can lead to excessive smoking and the release of fumes, which can be irritating to your eyes and respiratory system.
Potential for rust: Cast iron is prone to rust if not properly cared for. If you use the skillet without any oil or fat, it can lead to increased chances of rust formation, especially if the pan is exposed to moisture.
Long preheating time: Cast iron requires more time to preheat properly than some other materials. If you're in a hurry and don't allow enough time for the skillet to reach the right temperature, it may not sear the meat effectively.
Weight: Cast iron skillets are quite heavy compared to other types of pans, which can be a disadvantage for some users, especially when trying to maneuver or flip larger cuts of meat.
What happens if you use a cast iron skillet on high heat without any oil, butter, or spray first?
If you use a cast iron skillet on high heat without any oil, butter, or cooking spray, you risk the following consequences:
Sticking: The meat is likely to stick to the hot surface of the skillet, making it difficult to flip and potentially tearing or damaging the seared crust.
Uneven cooking: The lack of fat or oil can lead to uneven cooking as the heat won't distribute evenly across the meat's surface, resulting in uneven searing.
Smoke and fumes: As the meat sticks and its natural juices burn, it will produce excessive smoke and fumes, creating an unpleasant cooking environment and potentially setting off smoke detectors in your kitchen.
Difficulty cleaning: Trying to clean a stuck-on, burnt piece of meat from a cast iron skillet without damaging the seasoning can be challenging.
Risk of damage to the skillet: The intense heat without any lubrication can lead to damage to the skillet's surface and seasoning, making it more prone to rusting.
To properly sear meat in a cast iron skillet, it's essential to preheat the skillet thoroughly, add a high-heat cooking oil (with a high smoke point like vegetable oil or grapeseed oil), and pat the meat dry before searing it. This will help create a flavorful crust and prevent sticking while avoiding the potential disadvantages associated with using a dry cast iron skillet on high heat.