Flash this pan!

A good cast-iron pan will last a lifetime, so it’s worth the investment. Just treat it right

Heat it before cooking. Put the pan over a low heat while you’re prepping, rotating it occasionally so it's evenly heated when you’re ready to cook. It will stay hot and transfer heat well. Try cooking in a cold castiron pan and your food will stick.

Oil the food, not the pan.

Brushing oil onto food prevents it from settling in any grooves in the pan (think griddle pan), which will make it stick.

Turn food once. If you’re cooking steak, allow it to cook fully on one side, then flip it. This caramelises the sugars (yes, the Maillard reaction, see p 103), seals in moisture and prevents sticking. If you turn it too soon, you’ll break the searing process, resulting in a rubbery steak and a messy pan.

Don’t use soap. Never, ever plunge a hot cast-iron pan into water as it can crack. Rather let it cool, remove bits of food, run it under the tap and wipe with kitchen paper rather than scrubbing it – this will remove the seasoning.

Seasoning? The surface of most cast-iron pans has been prepared (pre-seasoned) so food shouldn’t stick. If you’re reviving an old pan, you’ll need to scrub it to remove any rust or burnt areas, rinse it and dry. Then wipe a thin layer of oil onto it using kitchen paper and bake in the oven at 180°C for 1 hour. Allow to cool and repeat if necessary.