Oiling Iron Pans: A Cat Owner's Guide

Cast-iron pans are a sturdy and versatile piece of kitchenware that can be used for frying, roasting, and even baking. They are prized for their durability and ability to retain heat. However, to get the most out of your cast-iron pan and ensure its longevity, proper care and maintenance are essential. One crucial aspect of cast-iron pan care is seasoning, which involves creating a thin, non-stick coating on the pan's surface to prevent food from sticking and the pan from rusting. Seasoning is achieved by heating oil in the pan, allowing the oil molecules to bond with the iron and form a hard surface. This process, known as polymerization, fills the pores of the cast iron and creates a smooth, non-stick finish. While cast-iron pans can be seasoned in various ways, one common method involves scrubbing the pan, drying it thoroughly, applying a thin layer of oil, and then heating it in the oven at a high temperature. With regular use and proper seasoning, a cast-iron pan can become increasingly non-stick and even be passed down through generations.

How to oil a cast iron pan

Caring for a cast-iron pan is simple and easy. Cast-iron pans are durable, virtually indestructible, and can last a lifetime if maintained properly. Oiling a cast-iron pan is a crucial step in the maintenance process, known as seasoning. Here is a detailed guide on how to oil a cast iron pan:

Scrub and Clean the Pan

Firstly, scrub your cast iron pan with a sponge or stiff brush. Use hot water and a mild dish soap to clean the pan thoroughly. Cast iron cookware is typically one piece of cast iron, so be sure to scrub the entire pan, including the handle, bottom, and sides. This step is essential, especially if it is your first time seasoning the pan or if you are trying to remove rust and residue.

Dry the Pan

After scrubbing, rinse the pan with hot water and dry it completely. Use a clean, dry cloth or paper towel to remove any moisture. This step is crucial to prevent rusting. Place the pan in a hot oven or on the stovetop to ensure it is entirely dry.

Add a Thin Layer of Oil

Pour a small amount of oil into the pan. Flaxseed oil is recommended as it dries the hardest and creates a long-lasting nonstick surface. However, other oils such as canola oil or vegetable oil can also be used. Spread the oil evenly across the entire pan using a paper towel or dish towel. Be sure to coat the outside and bottom of the pan as well. Then, wipe off any excess oil with a clean towel. Leaving too much oil can result in a sticky pan.

Heat the Pan in the Oven

Place the oiled pan upside down in your oven. Set the oven to its highest temperature, typically between 450°F and 500°F. Heating the pan at a high temperature allows the oil to break down and bond with the cast iron. Keep the pan in the oven for about an hour. After the hour is up, turn off the oven and let the pan cool down inside.

Regular Maintenance

To maintain the seasoning and keep your cast iron pan in good condition, repeat the oiling process at least twice a year. If you notice food starting to stick to the surface or see any dull or rusted areas, it's time to re-season your pan. Regularly oiling your cast iron pan will ensure it remains nonstick and easy to cook with.

How to cook with a cast iron pan

Cast-iron pans are a versatile and durable option for any kitchen. They can be used on gas, electric, induction, grill, and even campfire setups. They can also be used to cook a variety of dishes, from searing meat to roasting vegetables and baking sweets. Here is a comprehensive guide on how to cook with a cast-iron pan:

Seasoning Your Pan

Cast iron pans need to be seasoned before use, which means coating the pan with a thin layer of oil and heating it up. This process fills the pores of the cast iron, creating a smooth, non-stick surface. Here are the steps to season your cast iron pan:

Scrub the pan: Use steel wool, hot water, and mild dish soap to scrub the entire pan, including the handle, bottom, and sides.

Dry the pan: Towel-dry the pan and then place it in a hot oven or on the stovetop to ensure complete dryness and prevent rusting.

Add a thin layer of oil: Use a paper towel to spread a small amount of oil (such as flaxseed or canola oil) across the entire pan. Then, wipe off any excess oil, as leaving too much can make the pan sticky.

Heat the pan in the oven: Place the pan upside down in the oven at a temperature between 450°F and 500°F for about an hour. This allows the oil to break down and bond with the cast iron, creating a non-stick surface.

Repeat the process: For a good base layer, repeat the seasoning process at least twice.

Cooking with Your Pan

Once your pan is seasoned, you can start cooking. Here are some tips for using your cast iron pan:

Preheat your pan: Always preheat your cast iron pan on low to medium heat for 5-10 minutes before adding any food or oil. This helps prevent sticking and ensures even cooking.

Add oil or fat: After preheating, add a small amount of oil or fat to the pan. If using butter, add it after the oil, just before adding your food.

Add your food: Now it's time to add your ingredients. Let your food cook without moving it around too much, especially if you're searing meat. Allow a crust to form before flipping or turning.

Let the food sit: When cooking meat, wait for a caramelized crust to form before flipping it. If the meat is sticking, it's not ready to be flipped; it will naturally release when ready.

Start on the stove and finish in the oven: Cast iron pans are great for starting dishes on the stove and then finishing them in the oven for a gentle, radiant heat.

Cleaning and Maintenance

Cleaning and maintaining your cast iron pan is important to keep it in good condition:

Wash soon after cooking: Wash the pan while it's still warm to prevent food from sticking. Use hot water and a non-metal scouring pad, or the tough side of a sponge. A tiny bit of mild dish soap is okay, and kosher salt can be used as a natural scrub.

Dry the pan: After washing, towel-dry the pan and then place it on the stovetop over low heat to ensure complete dryness.

Add a protective layer of oil: Once the pan is dry and still warm, spread a thin layer of oil inside the pan and heat it until the oil begins to smoke. This prevents the oil from turning rancid.

How to clean a cast iron pan

Cast iron pans are durable and can last a lifetime if properly cared for. Here is a step-by-step guide on how to clean and care for your cast iron pan:

Cleaning

• Clean the pan immediately after use. Stuck-on food hardens as it cools, so it's best to clean your cast iron pan while it's still hot.
• Use hot water and a cast iron scrubber to clean the pan. Avoid using soap as it can strip the seasoning from the pan.
• For stuck-on food, use salt and a dry towel. The salt helps lift the food away, and the towel amplifies the scrubbing power.
• If the food is still stuck, try using some really hot water or boiling water in the pan. You can also use a spatula to scrape off the burnt-on food.
• Rinse the pan with water and pat it dry with a clean kitchen or paper towel. Make sure to remove all water droplets as they can cause rusting.
• If your pan has rusted, scrub the rust off with a steel wool scouring pad and warm water, then rub it with oil.
• For a deeper clean, scrub the pan with kosher salt, a scrubber, and neutral oil like vegetable, canola, or grapeseed oil.
• Do not use dish soap or put the pan in the dishwasher as it can strip the seasoning.

Drying

• Dry the pan thoroughly with paper towels or a kitchen towel.
• To ensure the pan is completely dry, place it on the stove and heat it until all the water evaporates.

Seasoning

• Seasoning your cast iron pan creates a rust-resistant, non-stick surface.
• To season, add a thin layer of oil to the pan. Flaxseed oil is recommended as it creates a hard, smooth finish, but canola oil is also a good option.
• Use a paper towel or dish towel to spread the oil evenly across the entire pan, including the handle, bottom, and sides.
• Wipe off any excess oil with a clean paper towel. You do not want a thick layer of oil as it will create a sticky, gummy mess.
• Heat the pan on the stove until it is very hot.
• Place the pan upside down in the oven and heat it at the highest temperature (between 450°F and 500°F) for about an hour. This allows the oil to break down and bond with the iron.
• Turn off the oven and let the pan cool down inside.

By following these steps, you can keep your cast iron pan in great condition and enjoy its many benefits for years to come.

How to season a new cast iron pan

Step 1: Wash and Dry Your Pan

Give your new cast-iron pan a good scrub with warm, soapy water, then dry it thoroughly. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Coat the Pan with Oil

Using a paper towel, coat the pan with a neutral oil like canola, vegetable, corn, or grapeseed oil, or melted shortening. Be sure to coat all surfaces, including the handle, bottom, and outside of the pan. Wipe away all excess oil—the pan should feel practically dry to the touch. Using too much oil will cause your pan to become sticky.

Step 3: Heat the Pan in the Oven

Place the oiled pan upside down in a preheated oven at 450°F (230°C) for about an hour. This process, called polymerization, will cause the oil to bond to the metal and form a hard, protective coating. Place a baking sheet or aluminium foil on the rack below to catch any oil drips.

Step 4: Cool the Pan in the Oven

Turn off the oven and let the pan cool down completely before removing it.

Step 5: Repeat the Process

If your pan didn't come pre-seasoned, you may need to repeat the above steps three to four times to build up a good layer of seasoning before using the pan for cooking.

Maintenance Tips:

• Each time you cook with oil, you will be adding another layer to the seasoning.
• Cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads can remove seasoning.
• To clean your cast-iron pan, simply wash it with hot water and wipe it out with a towel or paper towel. You can also heat it over medium-low heat until totally dry.
• Avoid using soap on your cast-iron pan as it can strip the seasoning. However, you can use soap sparingly for tough, stuck-on food.
• Always make sure your cast-iron pan is completely dry before storing it to prevent rusting.

How to restore a rusty cast iron pan

Cast iron pans are a great investment for any home chef. They are hard-wearing, versatile, and can be used almost anywhere. Plus, they only get better with age. However, they are susceptible to rust. If your cast iron pan has started to show signs of rust, don't panic! Here is a detailed guide on how to restore it to its former glory:

Step 1: Remove Rust

Use fine steel wool, or a scouring pad/sponge, to scour the rusty sections of the pan until the raw cast iron is exposed. If your pan has only minor surface rust, you can try using a scouring pad or kitchen towel to rub about 1/3 cup of kosher salt onto the pan until the rust spots disappear. If the rust is more severe, you may need to soak the pan in a mixture of equal parts water and distilled white vinegar until the rust easily flakes away. Be sure to check the pan regularly during this process, as prolonged exposure to vinegar can damage the cast iron.

Step 2: Wash the Pan

Once the rust is removed, wash the pan with warm water and mild dish soap. Use a bristle brush or a gentle scouring pad to scrub the pan clean. You can also add a small amount of soap to aid the process. Contrary to popular belief, it is okay to use a mild soap on cast iron, especially when there is no seasoning to damage.

Step 3: Dry the Pan

After washing the pan, dry it immediately and thoroughly with a clean dish towel or paper towels. You can also place the pan on the stovetop over low heat for a few minutes to ensure it is completely dry.

Step 4: Apply Oil

Apply a thin coating of vegetable oil or cooking oil of your choice to the entire pan, including the bottom and handle. Be sure to use only a small amount of oil to avoid a sticky surface.

Step 5: Place the Pan in the Oven

Place the oiled 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 oven to between 350°F and 500°F for one hour.

Step 6: Let the Pan Cool

After an hour, turn off the heat and let the pan cool down inside the oven.

And that's it! Your rusty cast iron pan should now be good as new and ready for cooking.

Tips for Maintaining Your Cast Iron Pan:

• Never soak the pan, as cast iron is vulnerable to rust.
• Don't let the pan air-dry. Instead, use a towel to wipe off excess water immediately after rinsing, and then place the pan on a burner to remove extra moisture.
• Lightly oil the pan after use. Once dried, rub the pan with a thin layer of vegetable oil before storing.
• Avoid cooking acidic ingredients like tomatoes or vinegar, as these can eat into the seasoning and lead to rust.
• Use the pan often. Cast iron pans can start to rust if they are stored away for long periods without much air circulation or use.

Frequently asked questions