It's important to note that cast iron skillets are not typically designed for boiling liquids. Cast iron is a dense material that retains and distributes heat evenly, making it excellent for searing, sautéing, and baking. However, boiling large amounts of liquid for extended periods in a cast iron skillet may cause damage to the seasoning or the skillet itself.
If you need to boil liquids, it is generally recommended to use a pot or a kettle specifically designed for that purpose. These utensils typically have handles and designs that are better suited for managing boiling liquids safely.
If you need to heat liquids in a cast iron skillet for a short period, such as reducing a sauce or simmering ingredients briefly, it can be done. However, it's important to monitor the heat carefully and avoid boiling vigorously.
In general, the time it takes to bring liquids to a boil in a cast iron skillet will depend on the amount of liquid, the starting temperature, and the heat source. Due to the density of cast iron, it may take slightly longer to heat up compared to other materials like stainless steel or aluminum. It's best to keep an eye on the skillet and use a thermometer or visual cues to determine when the liquid is boiling.