Cast Iron Pans: Food Sticking Or Not?

Cast iron pans are popular due to their even heat distribution and durability. However, food sticking to the pan is a common issue. This happens when the molecules in food chemically bond with the metal. This can be prevented by heating the pan and oil together until they are hot enough to create a barrier between the food and the metal. The oil should be an option with a high smoke point, such as vegetable, canola, avocado, grapeseed, or sunflower oil. It is also important to note that cast iron pans need to be seasoned regularly to prevent food from sticking.

Not getting the pan and oil hot enough

If food is sticking to your cast-iron pan, it might be because you're not getting the pan and oil hot enough before adding the food. This is one of the main reasons food sticks to cast iron. The molecules in the food will bond with the metal unless there is a barrier, and heated oil acts as that barrier.

To prevent food from sticking, it's important to get both the pan and the oil hot. Whether you heat the skillet and then add oil or heat the pan and oil together is debated, but the most important thing is to have them both hot. You can heat the pan slowly over a burner or in the oven.

Additionally, you might not be using enough fat. A well-seasoned pan has a polymerized layer of oil, but you still need oil for cooking, though not as much as a skillet with less seasoning.

Heating the pan too quickly

Heating a cast-iron pan too quickly can cause food to stick to it. Cast iron pans are poor conductors of heat, so when placed on a burner, they form distinct hotspots directly above the flames, while the rest of the pan remains relatively cool. This can lead to food sticking to the pan if it is not heated evenly. To avoid this, it is recommended to preheat the pan for at least 10 minutes, rotating it occasionally. Alternatively, the pan can be heated in an oven for 20 to 30 minutes.

Cast iron pans also retain heat very well, so it is important to adjust the temperature accordingly after preheating. Cast iron will continue to absorb heat even after being removed from the heat source, so it is advisable to reduce the temperature slightly before adding food to the pan.

Additionally, the type of oil used and its temperature play a crucial role in preventing food from sticking. Oils with a high smoke point, such as canola, grapeseed, or vegetable oil, are recommended for cast iron pans. It is important to ensure that the oil is hot before adding food to the pan. A shimmering appearance is a good indication that the oil is hot enough. If the oil starts to smoke, however, it is too hot, and the pan should be removed from the heat source to cool down.

Using enough oil is also essential. A thin layer of oil should be added to the pan before heating it up. For foods prone to sticking, such as eggs, a slightly more generous amount of oil may be necessary. On the other hand, fatty foods like chicken thighs may require less oil to prevent sticking.

Meat sticking

Firstly, ensure that your pan is hot enough before adding the meat. This is important because the molecules in the meat will bond with the metal unless there is a barrier. Heated oil acts as this barrier. Adding oil to a hot pan will also prevent the oil from smoking and burning. However, do not heat the pan too quickly, as this will create hotspots and cook the meat unevenly.

Secondly, use enough oil. This is especially important if your pan is new and does not yet have a polymerized layer of oil. A well-seasoned pan will be more non-stick, but you will still need to use oil when cooking. Oils with a high smoke point, such as canola oil, grapeseed oil, or vegetable oil, are good choices.

Thirdly, be patient. Even if you have a well-seasoned pan and are using enough oil, meat will initially stick when it touches the surface. However, if you wait, the heat and oil will brown the outside and cause it to release. This is because the molecules in protein initially bond with the surface of the pan. Therefore, when searing or trying to get a brown crust, resist the urge to turn the meat right away.

Pan needs to be reseasoned

If your food is sticking to your cast iron pan, it's time to reseason it. This is a simple process that will help to create a non-stick surface and prevent rusting.

First, scrub the pan with hot soapy water. It's important to ensure the pan is clean and dry before you begin the reseasoning process. You can use a brush or scrubber to remove any stuck-on food or residue. Once you've scrubbed the pan, rinse it well and dry it thoroughly.

Next, you'll need to apply a thin layer of oil to the pan. You can use vegetable oil, canola oil, avocado oil, grapeseed oil, or any other oil with a high smoke point. Use a cooking brush or a paper towel to spread the oil evenly across the entire surface of the pan, inside and out. Make sure to buff the pan so that no excess oil remains, as this can pool during seasoning and form hardened droplets.

Now, place the oiled pan in the oven. It's best to use an oven for this process, rather than a stovetop, as it will provide more even heat. Preheat the oven to between 375 and 500°F (some sources recommend 450°F specifically). Place a baking sheet or a layer of aluminum foil on the bottom rack to catch any oil drips. Then, put the pan upside down in the oven and leave it for about 30 minutes to an hour. This process will polymerize the oil, creating a hard, plastic-like coating that will protect the pan and provide non-stick properties.

After the time is up, remove the pan from the oven and let it cool. Your pan is now reseasoned and ready to use!

How often you need to season your cast iron pan depends on how often you use it. If you use it frequently, you may need to season it every month or two. If you only use it occasionally, you can season it every six months or so.

Breaking in a new skillet

Step 1: Preheat the Oven

Preheat your oven to a temperature between 350°F and 500°F (177°C to 260°C) . The higher the temperature, the longer your seasoning will last.

Step 2: Clean the Skillet

Thoroughly clean your new skillet with hot soapy water and a brush or scrubber. Rinse it well and ensure it is completely dry. This step is crucial, as it removes any dirt or residue from the manufacturing and shipping process.

Step 3: Apply a Thin Layer of Oil

Using a paper towel or a cooking brush, spread a thin layer of oil over the entire cooking surface of the skillet. The oil should be evenly distributed and glossy but not sticky. Vegetable oil, canola oil, avocado oil, grapeseed oil, and melted shortening are recommended due to their high smoke points.

Step 4: Place the Skillet in the Oven

Place the oiled skillet upside down on the top rack of the oven. Place a baking sheet or aluminium foil on the bottom rack to catch any drips. This step ensures that any excess oil drips off and doesn't accumulate in the skillet.

Step 5: Bake the Skillet

Bake the skillet at the preheated temperature for 45 minutes to an hour. This process allows the oil to polymerize and form a protective layer on the skillet, creating a non-stick surface.

Step 6: Cool the Skillet

After baking, turn off the oven and let the skillet cool down completely before removing it. Be very careful when handling the skillet, as it will be extremely hot.

Maintenance Tips:

• Cook fatty foods: Maintain the seasoning layer by cooking fatty foods like bacon in your cast iron skillet.
• Avoid soap for the first year: For the first 12 months, clean your skillet with hot water and a non-abrasive scrubber to avoid damaging the seasoning.
• Prevent rust: Always dry your skillet thoroughly after washing and store it in a dry place away from moisture and humidity.
• Re-season when needed: If the skillet starts to stick or rust, scrub it clean and repeat the seasoning process.

Frequently asked questions