Cast Iron Pans: A Sanitary Kitchen Staple?

Cast iron pans have a reputation for being difficult to clean and maintain, with many people advocating for avoiding soap and water when cleaning them. However, this is largely a myth. While it is true that soap can degrade the seasoning that protects the pan, it is possible to reseason a cast iron pan, and oil and salt are also effective cleaning methods. The pans are also naturally antibacterial due to the high temperatures they reach during cooking, which kills bacteria.

Is it safe to use soap?

While it is safe to use soap on cast iron pans, it is not necessary. Older soaps were made with lye, which would strip the seasoning and damage the pan. However, today's milder soaps are not strong enough to remove the nonstick seasoning that develops over years of use. So, if you wish to use soap, stick to mild dish soaps and avoid power cleansers, which are too caustic and might jeopardize the seasoning.

If you do use soap, it is important to take extra care of your cast iron pan to avoid rust. After washing, dry the pan with a paper towel or lint-free tea towel, then place it on a stove on medium heat for around three to five minutes to ensure all the water has evaporated. Once the pan has cooled, rub a light layer of cooking oil, such as flaxseed, canola, or vegetable oil, on the surface, then wipe away any excess and store until you need it again.

If you don't want to use soap, you can simply wipe out the pan with a paper towel and heat it up to dry it, which will kill off any bacteria. Alternatively, you can use a chainmail scrubber or kosher salt to clean the pan.

How to clean a cast iron pan

Keeping a cast-iron pan clean and well-maintained is essential to ensure its longevity and optimal performance. Here is a detailed guide on how to clean a cast-iron pan:

Step 1: Initial Cleaning

Start by cleaning the pan while it is still hot, as stuck-on food will harden as it cools, making it more difficult to remove. Use hot water and avoid soap, as it can strip the seasoning from the pan. For stuck-on food, use a cast-iron scrubber or a pan scraper to firmly scrub away any residue. For more stubborn residue, simmer a small amount of water in the pan for 3-5 minutes, then use the scraper once the pan has cooled. You can also use coarse salt as an abrasive to help lift the food away, working it in with a dry towel or paper towel.

Step 2: Drying

Thoroughly drying the cast-iron pan is crucial to prevent rust. Use a lint-free cloth or paper towel to dry the pan promptly and completely. If you notice any black residue on the towel, it is just seasoning and is normal. You can also place the pan on the stove and gently heat it until all the water evaporates.

Step 3: Oil Application

Once the pan is clean and dry, it's time to season it with oil. Heat the pan on the stove until it is very hot. Then, using a paper towel, rub a light layer of cooking oil onto the surface of the pan. Oils such as vegetable, canola, grapeseed, or flaxseed are recommended. Ensure you wipe away any excess oil with a clean paper towel, as you don't want a thick layer of oil, which could result in a sticky pan.

Step 4: Storage

After the pan has cooled down, it is ready for storage. You can hang it on a strong hook or stack it with paper towels in between the pans to protect the finish.

Additional Tips:

• While it is generally advised not to use soap, a small amount of mild dish soap can be used if needed. Just be aware that large amounts of soap can strip the seasoning, so it is important to reseason the pan afterward if needed.
• Do not soak the cast-iron pan in water, as it can lead to rust.
• If your pan develops rust, don't panic. You can remove the rust by scouring it with warm, soapy water and steel wool. Then, rinse and dry the pan thoroughly before re-seasoning it with oil.
• If you need to remove stuck-on residue, avoid using steel wool or metal scrubbers. Instead, use a pan scraper or a nylon scrubbing brush.
• Always wash your cast-iron pan by hand. Dishwashers can remove the seasoning and cause rust.

By following these steps and tips, you can keep your cast-iron pan clean, sanitary, and in optimal condition for years to come.

How to season a cast iron pan

Cast iron pans are a great investment for any kitchen. They are durable, affordable, and perfect for a variety of cooking techniques. While they do require a little extra care, a well-seasoned cast iron pan will last for generations.

Seasoning a cast iron pan simply means coating it with oil and baking it at a high temperature until the oil bonds to the metal, creating a hard, protective coating. This coating not only helps to prevent rust but also gives the pan an almost non-stick quality.

Step 1: Wash and Dry Your Pan

Start by giving your pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some moisture may remain, so it's best to place the pan on a stovetop flame for a minute or two to drive off any remaining water.

Step 2: Rub It All Over With Oil and Buff Well

Once your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. You can use vegetable, canola, corn, or any other neutral oil. Be sure to rub the oil thoroughly so that the pan no longer looks greasy. Excess oil can pool during seasoning, forming hardened droplets or becoming sticky if left unused for a few days.

Step 3: Heat It in the Oven

Place the oiled pan upside down in a preheated oven at 450°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize and form a hard, plastic-like coating. Using the oven ensures even heating, resulting in more consistent seasoning.

Step 4: Repeat the Process

After 30 minutes, remove the pan from the oven and rub it again with oil, buffing it out as before. Then, return it to the oven for another 30 minutes. Repeat this oiling-and-heating process two to three more times to set a good initial layer of seasoning.

Once you're done, simply let the pan cool down, and it's ready for cooking!

Maintaining the Seasoning

To maintain the seasoning on your cast iron pan, the easiest way is to just use it! Each time you cook with oil or fat, you're adding more layers of seasoning. You can also season your pan in the oven a few times a year to strengthen the bond. Additionally, be sure to avoid activities that may remove seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils.

How often to season a cast iron pan

How Often to Season a Cast-Iron Pan

Cast-iron pans are a durable and long-lasting option for your kitchen. To keep them in good condition, it's important to season them regularly. Seasoning a cast-iron pan involves creating a layer of carbonized oil on the pan's surface, which gives it a classic black patina and a natural, easy-release finish. This process also helps to prevent rusting and adds to the pan's longevity.

The frequency with which you should season your cast-iron pan depends on several factors, including how often you use it and the type of food you cook. Here are some guidelines to help you determine how often to season your cast iron pan:

• Initial Seasoning: When you purchase a new cast-iron pan, it is recommended to season it before its first use, especially if it is unseasoned. You can do this by coating the pan with a thin layer of vegetable oil, canola oil, or melted shortening and baking it in the oven at 350°F for about an hour. This process may be repeated once or twice more to ensure a thorough seasoning.
• Regular Use: If you use your cast-iron pan frequently, it is a good idea to season it regularly. Each time you cook with oil, you add another layer of seasoning. However, certain activities can remove the seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils. Therefore, it is recommended to give your pan a mini-seasoning session after each use. This involves a quick rinse and dry, followed by a light coating of oil.
• Full Re-Seasoning: Depending on how often you use your pan and the type of food you cook, you may need to fully re-season it one to two times a year. This involves scrubbing the pan with warm, soapy water, rinsing, drying, and then applying a thin layer of cooking oil before baking it in the oven again at a high temperature.
• Restoring a Rusty Pan: If your cast-iron pan has developed rust, you will need to restore it by cleaning it with soapy water, steel wool, or a stiff brush, and then reseasoning it following the initial seasoning process.

In summary, the frequency of seasoning your cast-iron pan depends on your usage and the condition of the pan. For regular maintenance, a mini-seasoning session after each use is sufficient. However, for more intensive care, a full re-seasoning once or twice a year, or whenever necessary, is recommended. By following these guidelines, you can ensure that your cast-iron pan remains in good condition and provides a durable and non-stick cooking surface.

How to store a cast iron pan

Cast iron pans are durable and can last forever with the right care and storage. Here are some tips on how to store your cast iron pan to keep it in tip-top shape:

Before Storing:

First, ensure your cast iron pan is clean and free of food particles. Rinse the pan after each use and dry it thoroughly with paper towels or a dish towel. The key to preventing rust is to keep the pan dry. You can also reseason the pan if needed—this should be done about once or twice a year. Seasoning the pan creates a protective layer that guards against rust. After seasoning, add a thin layer of oil to the pan for extra protection. Oils with a high smoke point, such as avocado oil, grapeseed oil, or peanut oil, are ideal for cast iron.

Storage Locations:

There are several suitable places to store your cast iron pan:

• Dry cabinet: A typical kitchen cabinet is a great option, preferably a lower cabinet since cast iron can be heavy. Avoid cabinets near the sink or other moisture-prone areas.
• Stovetop: You can keep your cast iron pan on the countertop or stovetop, as long as it's in a dry area.
• Oven: The oven is an excellent storage spot, being naturally low in moisture. Just remember to remove the pan before turning on the oven.
• Wall-mounted rack: If you don't want to use cabinet space, you can invest in a wall-mounted rack. Ensure the hooks are securely mounted to support the weight of the cast iron.
• Pantry: If you don't use your cast iron often, a dry pantry is a good storage option.

Stacking and Protection:

When stacking multiple cast iron pans, place paper towels between them to absorb any excess moisture and prevent rust. This is also useful when storing pans in cabinets or the oven to protect them from scratching and rusting.

Frequently asked questions