Cody Casey
Cast iron pans are forged from cast iron, a metal that is built to last. However, cast iron is porous, meaning that long exposure to water can cause it to soak up the moisture and eventually rust. Leaving water in a cast iron pan can lead to rust spots, which can be scrubbed off, but it is best to avoid this by ensuring the pan is thoroughly dried with a paper towel after cleaning.
| Characteristics | Values |
|---|---|
| Leaving water in a cast iron pan | Not recommended |
| Reasons | Cast iron is porous and can soak up water, leading to rust; the water can also loosen the seasoning, making it patchy |
| Alternative methods to clean cast iron pans | Boil water in the pan and scrape off stuck-on food with warm water; use coarse salt as an abrasive; use a small amount of dish detergent and then rinse and dry thoroughly |
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What You'll Learn
Leaving water in a cast iron pan can cause rust
It is not advisable to let cast iron pans soak in the sink or to be washed in the dishwasher. If you must wash your cast iron pan with water, it is important to thoroughly dry it before storing it. You can do this by drying it on the stove or placing it on a heated burner for just a minute to ensure it is bone dry. You can also use paper towels to dry the pan, sucking up any residual moisture.
To prevent rust, it is recommended to lightly oil the inside of the pan using a paper towel after it has been cleaned and dried. This will help to protect the skillet and create a non-stick surface. The pan should then be stored with the lid off, especially in humid weather, to prevent moisture build-up.
If you do find rust on your cast iron pan, it can be removed with a little scrubbing and re-seasoning. To season your pan, heat it up on the stovetop until it is smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times to create a protective layer on the pan.
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How to clean a cast iron pan
Cast iron pans are durable and can last for generations if properly cared for. Here is a step-by-step guide on how to clean a cast iron pan:
Step 1: Rinse and Scrub
Rinse your cast iron pan under hot running water. Use a clean cloth, brush, or soft sponge to remove any traces of food. If there are stubborn, stuck-on bits of food, use coarse salt as an abrasive, along with a glug of oil. For really baked-on residue, bring the pan to a boil with a few cups of water, then scrape off the gunk with the help of warm water. Dump the water and proceed to clean, dry, and oil the pan.
Step 2: Dry
Thoroughly dry the pan. You can place it on a heated burner for a minute to ensure it's completely dry. It is important to remove all moisture because cast iron is porous, and long exposure to water can cause rusting.
Step 3: Oil
Once the pan is dry, lightly oil the inside using a paper towel. Use any food-grade oil, such as canola oil or flaxseed oil. Rub well to create a sheen, but be careful not to leave too much oil, as it can become rancid or sticky.
Step 4: Store
Let the pan cool completely before storing. Place a paper towel inside the pan to absorb any residual moisture and to prevent rust. Store the pan with the lid off, especially in humid weather, as moisture buildup can cause rust.
Additional Tips:
- Avoid using steel wool scrubbers, as they can damage the pan's seasoning.
- Do not put cast iron pans in the dishwasher or let them soak in water for extended periods.
- While cooking acidic foods or using soap is not an issue, long exposure to water is more damaging to cast iron.
- Regular use of cast iron pans improves their performance over time.
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How to dry a cast iron pan
Leaving water in a cast-iron pan for extended periods can cause it to rust. To dry a cast-iron pan, start by rinsing it with warm to hot water and a mild detergent or a small amount of dish soap. Use a brush or sponge to gently scrub away any food residue. Avoid using harsh scrubbers or steel wool, as these can damage the pan's seasoning. Instead, use coarse salt as an abrasive to help remove stuck-on food.
Once the pan is clean, dry it thoroughly with a clean cloth or paper towel. Place the pan on a stovetop burner over low to medium heat for a few minutes to ensure it is completely dry. You can then rub a thin layer of shortening, lard, bacon grease, or a neutral high-heat cooking oil onto the pan with a cloth or paper towel. Return the pan to the stovetop and heat until the fat begins to smoke, then turn off the heat and let the pan cool.
Properly drying and seasoning your cast-iron pan will help prevent rust and maintain its non-stick properties. Store your cast-iron pan in a dry place with the lid off to prevent moisture buildup, which can lead to rust. If your pan does develop rust, you can scour it with salt and steel wool or a chain-mail scrubber and then reseason it.
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How to season a cast iron pan
Cast iron pans are porous, meaning that long exposure to water can cause them to soak up moisture and eventually rust. Therefore, it is best to avoid leaving water in a cast iron pan.
Step 1: Clean the pan
Start by rinsing your pan with warm water and a clean cloth or brush to remove any traces of food. If there are stubborn, stuck-on bits of food, use coarse salt as an abrasive. You can also soak the pan in equal parts water and vinegar for no more than 45 minutes to help loosen the residue.
Step 2: Dry the pan
After rinsing, dry the pan thoroughly with paper towels. Make sure to get rid of any moisture to prevent rusting. You can also place the pan on a heated burner for a minute to ensure it is completely dry.
Step 3: Oil the pan
Once the pan is dry, it's time to oil it. Use any food-grade oil of your choice and lightly oil the inside and outside of the pan, including any handles and crevices. Rub the oil well into the pan until it has a sheen but is not greasy.
Step 4: Heat the pan
Place the oiled pan in an oven and heat it for 30 minutes. After the first 30 minutes, take the pan out and rub it once more with oil. Then, put it back in the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to set a good initial layer of seasoning.
Step 5: Cool and store the pan
Once you have completed the oiling and heating process, let the pan cool down. Your pan is now ready for cooking! After each use, remember to season the pan again to maintain its non-stick properties and protect it from rust. Store the pan with the lid off, especially in humid weather, to prevent moisture buildup.
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How to store a cast iron pan
Cast iron pans are known for their durability and longevity. However, improper storage can cause serious damage to your cookware. Here are some tips on how to store your cast-iron pan to ensure it remains in good condition:
Clean and Dry Your Pan
Before storing your cast iron pan, it is important to thoroughly clean and dry it. Small bits of food residue can retain moisture, which can lead to rust and corrosion. Use hot water and a scrubber sponge, plastic scraper, or kosher salt to remove any stuck-on food. Avoid abrasive materials like steel wool, which can damage the non-stick seasoning. After cleaning, dry the pan with a paper towel, cotton dish towel, or microfiber cloth. You can also place the pan on a heated burner for a minute to ensure it is completely dry.
Oil the Pan
Once the pan is clean and dry, lightly oil the inside with a paper towel. Use a food-grade oil, such as vegetable oil, grapeseed oil, or canola oil. Rub the oil well into the pan until it has a sheen but is not greasy. Oiling the pan will protect it between uses and help build up the seasoning.
Choose a Dry Storage Location
Always store your cast-iron pan in a dry place with proper ventilation to prevent moisture buildup. Avoid storing it near the sink or stove, where it can be splashed or coated with steam. A kitchen cabinet is a suitable storage option, but ensure it is dry and well-ventilated. If you have multiple pans, you can stack them, but it is recommended to place a layer of paper towels, newspaper, or cork trivets between them to absorb moisture and prevent scratches. Alternatively, you can hang your cast-iron pans on hooks or racks to make them more accessible.
Regular Use and Maintenance
Regular use and proper maintenance are essential for keeping your cast-iron pan in good condition. Use your pan frequently, and remember to preheat it before cooking. Avoid letting the pan soak in water, as this can damage the seasoning. If you need to reseason the pan, apply a thin layer of oil and then heat it for an hour. With proper care and storage, your cast-iron pan can last for years.
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Frequently asked questions
No, cast iron is porous, so leaving water in the pan can cause it to rust. Make sure to thoroughly dry your pan with a paper towel before storing it.
Rinse the pan under hot running water using a clean cloth or brush to remove any traces of food. If there is burnt-on food, use coarse salt as an abrasive. Dry the pan with paper towels and place it on a heated burner for a minute to ensure it is bone dry. Lightly oil the inside of the pan using a paper towel and a food-grade oil of your choice.
While soap can be used to clean cast iron, it is not recommended as it can disintegrate the seasoning on the pan. If you do use soap, make sure to thoroughly rinse the pan with water and re-season it by heating it up and rubbing a little oil into it.
It is not recommended to boil water in a cast iron pan as it can cause the seasoning to release, leaving an uneven layer. Water-based dishes like pasta or soup are better cooked in a stock pot.
