The Everlasting Pan: Unraveling The Mystery Of Cast Iron's Eternal Youth

Cast iron pans are famously durable and can be passed down through generations. However, they are not indestructible and can break or become damaged. So, when is it time to throw away your cast iron pan?

Cast iron skillets can be saved in many cases, but if any of the following apply, it's probably time to get rid of it: deep rust, warping, cracks, or discolouration.

If your cast iron pan has a wobbly base, it has likely warped due to very high heat or temperature fluctuations. A slight unevenness may not impact performance, but a dramatic wobble will cause food to heat unevenly and may cause it to splash or spill.

Even a hairline crack will expand and contract when heated and cooled, and the pan will eventually split, which could be dangerous if it happens during cooking. Cracks are also difficult to clean and may harbour bacteria and rust.

Deep rust and discolouration are also signs that your cast iron pan is past its best. However, surface rust can be cleaned off with steel wool or a vinegar soak, and discolouration is merely an aesthetic problem.

Cast iron pans can be saved from rust

Cast iron pans are resilient and can last a lifetime if treated correctly. However, if neglected, they can get damaged and rusty. But fear not! A rusty cast iron pan can be saved and brought back to life with some scrubbing and re-seasoning.

Removing Rust from a Cast Iron Pan:

• For light rust, use steel wool, sandpaper, or wire wool to scrub off the rust.
• For heavier rust, try a vinegar soak. Submerge the pan in equal parts white vinegar and water for up to eight hours. The vinegar will remove the rust and strip the pan of its seasoning.
• For severe rust, take the pan to a machine shop to have it sandblasted and restored to raw cast iron.

Re-seasoning a Cast Iron Pan:

• Wash the pan with warm water and mild dish soap. Use a bristle brush, gentle scouring pad, or mesh sponge if needed.
• Dry the pan thoroughly with a clean dish towel or paper towels.
• Apply a small amount of vegetable oil or cooking oil of your choice to the entire pan, including the bottom and handle. Use only a small amount to avoid a sticky surface.
• Place the pan upside down on the top rack of your oven. Place a sheet of aluminum foil or a foil-lined baking sheet on the bottom rack to catch any oil drips.
• Heat the cast iron for one hour at 350°F.
• Let the pan cool before using it again.

Tips to Prevent Rust and Maintain Your Cast Iron Pan:

• Keep the pan seasoned. Seasoning creates a natural non-stick coating and makes the pan easier to clean.
• Use plenty of oil when cooking and wipe the pan with oil after cleaning.
• Always use plain water to clean the pan. Dish soap and harsh cleaners can strip the oils, affecting the pan's non-stick properties.
• Dry the pan properly after washing and store it in a dry place.
• Avoid heating the pan without anything in it. Always have at least some oil in the pan.
• Avoid heating or cooling the pan too quickly.
• Avoid putting the pan in the dishwasher or using soap to clean it.
• Use the pan regularly. Cast iron pans get better with use.

Cast iron pans can be warped by heat

Cast iron skillets are known for their durability, but they are not indestructible. Warping can occur as a result of very high heat or temperature fluctuations. Cast iron skillets are built to take a lot of heat punishment, but too much heat over an extended period can cause the skillet to warp.

To test for an uneven base, set the cast iron pan on a burner and press down on the handle. If the pan wobbles, the base has warped. A slight wobble won't impact the pan's performance, but the pan will heat less evenly, so keep an eye on the food and stir frequently. A dramatic wobble will cause food to heat very unevenly and may even cause food to splash or spill from the pan. In this case, it's time to retire the pan.

If the warping is very noticeable, you'll have problems with uneven heating or oil pooling in one part of the pan. The pan will still cook a meal, but it will be frustrating to use and the results won't be ideal.

The only instance where you might reconsider throwing away a warped skillet is if you only plan to use it in the oven. As long as it sits relatively evenly, it'll still be a helpful piece of cookware.

To prevent warping, cast iron pans should be brought up to temperature gradually. Blasting a cold pan with high heat can lead to thermal shock. It's best to start heating the pan in a cold oven or on low heat on the stovetop, gradually increasing to high.

Additionally, putting a hot pan into cold water can cause thermal shock, cracking, or warping. Always wash a hot pan with hot water.

Cast iron pans can crack

Cast iron pans are susceptible to thermal shock, which can cause hairline cracks. This occurs when a cold pan is placed on a hot stove, or when a hot pan is filled with cold water. To avoid thermal shock, never heat your cast iron above medium-high heat, and allow pans to cool for a few minutes before washing. Cast iron pans should also never be placed in the dishwasher or washed with soap, as this will strip the pan's seasoning.

If your cast iron pan has a crack, it may be possible to repair it without welding by using a brazing torch, filler rod, and sand. However, welding cast iron is tricky, and it's best to take it to a professional welder if the crack is significant.

Cast iron pans can be discoloured by sunlight

Cast iron pans are resilient and can last for a lifetime if treated correctly. However, if they are neglected, they can get damaged. Cast iron skillets are famously durable and are often passed down through generations. With proper reseasoning care, years of frequent use can improve the pan's "seasoning", its natural non-stick coating.

That being said, discolouration isn't always a reason to let go of your cast iron skillet, and can actually be a feature that adds character to your cookware. If it is indeed discolouration, it is probably due to getting tons of sunlight from your window, if you tend to leave it on the stove. This won't affect its effectiveness, and it will still cook evenly.

Cast iron pans can be damaged by incorrect cleaning

Cast iron pans are resilient and can last a lifetime if treated correctly. However, incorrect cleaning can damage them. Here are some cleaning mistakes that can ruin your cast iron pan:

• Using soap or dishwasher: Large amounts of soap can strip the seasoning off your pan. While a small amount of mild dish soap is acceptable, it is best to avoid it altogether. Cast iron pans should always be washed by hand. Dishwashers will remove the seasoning and likely cause rust.
• Soaking the pan in water: Soaking cast iron in water will cause rust. If you need to remove stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan after.
• Using steel wool or metal scrubbers: Steel wool or metal scrubbers should only be used to remove rust before reseasoning. For stuck-on food, use a pan scraper or chainmail scrubber.
• Improper drying: Always dry your cast iron pan promptly and thoroughly with a lint-free cloth or paper towel. Leaving the pan damp will cause rust.
• Improper storage: Store your pan by hanging it (make sure the hook is strong!) or stack with paper towels in between pans to protect the finish.

Frequently asked questions