The Great Debate: To Grease Or Not To Grease Your Cast Iron Pan

Greasing a cast-iron pan is a crucial step in the seasoning process, which is necessary to create a protective coating that prevents rusting and sticking. This involves applying thin layers of fat or oil to the pan and heating it in the oven, causing the oil to polymerize and form a hard, blackened skin that has non-stick properties.

How to season a cast iron pan

A cast-iron pan is a versatile tool that can withstand extreme heat and cook food evenly. However, it requires proper care and maintenance to keep its sheen and non-stick properties. Here is a detailed guide on how to season a cast-iron pan:

• Scrub and Dry the Pan: Start by giving your cast-iron pan a good scrub with warm, soapy water. This step ensures that any residue or impurities from the manufacturing process or storage are removed. After scrubbing, thoroughly dry the pan with a clean towel or cloth. You can also place it on a stovetop flame for a minute or two to eliminate any remaining surface moisture.
• Apply a Thin Layer of Oil: Using a paper towel, lint-free cloth, or silicone pastry brush, apply a thin, even layer of cooking oil to the entire pan, including the bottom, sides, and handle. The key is to use just enough oil to coat the metal without leaving any excess. Oils such as vegetable oil, canola oil, or melted shortening are recommended due to their high smoke point and affordability. Avoid using too much oil, as it can make the pan sticky.
• Bake the Pan: Place the oiled pan upside down in a cold oven, with a baking sheet or aluminium foil on the bottom rack to catch any oil drips. Preheat the oven to between 350°F and 500°F (176°C and 260°C). Bake the pan for about an hour. This process allows the oil to polymerize and form a hard, protective coating.
• Cool the Pan: After an hour, turn off the oven and let the pan cool down completely inside. This step ensures that the coating sets properly.
• Repeat the Process: If your pan didn't come pre-seasoned, or if you're restoring a rusty pan, you may need to repeat the above steps three to four times to build up a good layer of seasoning. Each layer of seasoning adds to the pan's durability and non-stick properties.

By following these steps, you can properly season your cast-iron pan, ensuring that it remains in optimal condition for cooking and develops a natural, easy-release finish that improves over time.

How to clean a cast iron pan

Cast iron pans are durable and versatile, and with the proper care, they can last for decades. Here is a step-by-step guide on how to clean a cast iron pan:

Step 1: Clean the pan while it's still hot

As tempting as it might be to let the pan sit, cleaning your cast iron pan immediately after use will save you a lot of time later. That's because stuck-on food hardens as it cools.

Step 2: Wash the pan

Wash your cast iron pan by hand with hot water. You can use a small amount of mild dish soap and scrub the pan with a scouring pad, a cast iron pan cleaning brush, or a pan scraper. Contrary to popular belief, a small amount of soap will not ruin your cast iron pan. However, avoid using large amounts of soap, as it can strip the seasoning off.

For stuck-on food, you can use some salt and a dry towel. The abrasion of the salt helps lift the food away, and working it in with a dry towel amplifies the scrubbing power. You can also try using a nylon scrubbing brush or a wooden spatula to scrape off the bits. If the food is still not coming off, try boiling a little water in the pan for 3-5 minutes, then use the scraper after the pan has cooled.

Step 3: Dry the pan

Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. Make sure to dry your pan thoroughly, as cast iron pans are prone to rusting. To ensure it is completely dry, place it on the stove and gently heat it until all the water evaporates.

Step 4: Season the pan

To season your cast iron pan, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains. Flaxseed oil or canola oil are good choices for seasoning, as they build up a smooth, hard finish. Do not use too much oil, as this will make your pan sticky.

Storage

Store your pan by hanging it (make sure the hook is strong!) or stack it with paper towels in between the pans to protect against scraping the finish.

How to strip old seasoning and rust

If your cast iron pan has accumulated old seasoning and rust, it's time for a refresh! Here's a detailed guide on how to strip off the old seasoning and remove the rust to restore your pan to its former glory:

Step 1: Scrub and Wash the Pan

Start by scouring the rusty sections of the pan with steel wool or a rust eraser. You can also use a scouring pad or kitchen towel to rub about 1/3 cup of kosher salt onto the pan's surface to remove minor rust spots. For more stubborn rust, you may need to soak the pan in vinegar (see Step 2). After removing the rust, wash the pan with warm, soapy water. Don't worry about removing portions of the seasoning during this step, as you'll be re-seasoning the pan later.

Step 2: Soak in Vinegar (for more serious rust)

If your pan has more serious rust, create a mixture of equal parts water and distilled white vinegar in a bucket or deep foil pan. Ensure that the entire pan, including the handle, is submerged in the mixture. Check the pan every 15 minutes and remove it once the rust easily flakes away. This can take anywhere from an hour to eight hours, so frequent check-ins are important. Be cautious, as the vinegar solution can start to eat away at the original cast surface if left for too long.

Step 3: Dry the Pan

After scrubbing and washing (or soaking) your pan, it's crucial to dry it thoroughly. Use a paper towel or lint-free cloth to completely dry the pan. You can also place it on the stovetop on low heat for a few minutes to ensure it's completely dry.

Step 4: Strip Old Seasoning (using Lye)

To effectively remove the old seasoning, you can use a product like Easy-Off, an oven cleaner that sprays a lye-based foam. Spray the foam all over the cookware, then seal it in a heavy-duty garbage bag and let it sit for 24 hours. After that, scrub the pan with a heavy-duty scrubber to strip off the old seasoning. You may need to repeat this process several times for complete removal.

Alternatively, you can create a lye solution by adding a one-pound bottle of lye (available at hardware stores) to five gallons of water. Always add lye to water and not the other way around to avoid a violent reaction. Submerge the pans in the solution for 24 hours, then scrub them. If necessary, you can return the pans to the solution for further soaking and scrubbing until all the seasoning is removed. Lye won't harm the metal, so there's no risk of over-soaking. However, always exercise caution when handling lye, as it can cause chemical burns.

Step 5: Rinse and Dry

After removing the rust and old seasoning, rinse the pan thoroughly. Dry it immediately and completely with a kitchen or paper towel.

Step 6: Re-season the Pan

Now it's time to re-season your pan to restore its protective layer. Preheat your oven to 450–500°F. Wipe a thin layer of cooking oil, such as vegetable oil, all over the entire pan, including the inside and outside surfaces. Place aluminum foil or a baking sheet on the bottom rack of the oven to catch any drips. Put the pan upside down in the oven and turn off the heat after an hour. Allow the pan to cool in the oven overnight or remove it and set it aside for at least 45 minutes before using.

Maintenance Tips:

To prevent your cast iron pan from rusting in the future, always ensure it's completely dry before putting it away. Store it in a low-humidity spot. If stacking multiple pans, use layers of paper towels or breathable pan separators to prevent moisture buildup. Regularly cleaning and re-seasoning your pan will also help guard against rust.

Best oils to use for seasoning

Greasing a cast iron pan is essential to prevent food from sticking to the surface. The process of seasoning involves filling the nooks and crannies of the metal with oil, which is then heated so that the oil bonds with the pan, creating a protective layer. This layer will improve with each use of the pan, making the surface smoother, slicker, and more non-stick.

When it comes to choosing the best oil for seasoning a cast iron pan, there are several options that stand out. Here is a detailed overview:

• Grapeseed Oil: This oil has been praised for its versatility, ease of use, and effectiveness. It has a high smoke point, making it suitable for a wide range of cooking applications. Grapeseed oil is also affordable and widely available in grocery stores. The oil produces a smooth and non-stick surface, enhancing the performance of the pan.
• Canola Oil: Canola oil is another popular choice for seasoning cast iron pans. It is interchangeable with vegetable oil and offers good performance at a very reasonable price. Canola oil is readily available and can be used for both cooking and seasoning. However, some users have reported slight sticking issues with this oil.
• Vegetable Oil: Vegetable oil is a blend of various oils, typically including sunflower, corn, soy, and safflower. It is a cost-effective option that can be easily found in most pantries. While it may not be as impressive as grapeseed oil, it still performs adequately and helps create a protective layer on the pan.
• Flaxseed Oil: Flaxseed oil has gained popularity due to its ability to form a strong protective coating. It has a low smoke point, which means it polymerizes quickly. However, it tends to be more expensive and challenging to find. Flaxseed oil also has a strong smell, and there are concerns about it potentially flaking off over time.
• Avocado Oil: Avocado oil is known for its high smoke point, making it suitable for cast iron seasoning. It helps create a durable coating and prevents the seasoning from burning off. Avocado oil is a good alternative to other oils with lower smoke points.
• Soybean Oil: Soybean oil is another option for seasoning cast iron pans. It is often blended with other oils or used as a base, as in the case of Lodge's seasoning spray. This spray-on format aims to make it easier to apply a thin coat of oil to the pan.

In summary, the best oils for seasoning a cast iron pan include grapeseed oil, canola oil, vegetable oil, flaxseed oil, avocado oil, and soybean oil. Each of these oils has unique characteristics, such as high smoke points, versatility, and affordability. By using these oils and properly heating the pan, you can create a tough, non-stick coating that protects the metal from rust and ensures better cooking performance.

How to prevent cast iron pans from rusting

Cast-iron skillets are naturally prone to rusting, but there are several ways to prevent this. Firstly, always dry your cast-iron pan thoroughly after washing it. You can do this by hand with a towel or by placing it on a burner for a few minutes. Once it is dry, rub in a light layer of cooking oil, such as vegetable oil, to prevent rust.

It is also important to avoid soaking your cast-iron pan, as this will increase its exposure to water and make it more vulnerable to rust. Instead, rinse it and then wipe off any excess water with a towel. Additionally, avoid letting your pan air-dry, as this can contribute to rusting.

Another way to prevent rust is to oil your pan lightly after use. Once it is dried, rub your skillet with a thin layer of vegetable oil or another cooking oil before storing it.

Finally, use your cast-iron pan often. Cast-iron skillets can start to rust if they are stored away for long periods without much use or air circulation. This is particularly true in coastal climates, where the salty air can accelerate rusting.

Frequently asked questions