The Care And Keeping Of Cast Iron

Maintaining a cast-iron pan is a straightforward process that ensures the cookware remains in top condition. While there are many misconceptions about cast-iron care, the key steps are simple: cleaning the pan with hot water (and a small amount of soap, if desired), drying it thoroughly, and then applying a thin layer of oil to protect the surface and build seasoning. This process keeps the pan well-maintained and helps to prevent rust.

How to clean cast iron after cooking

Step 1: Wash the Cast Iron Pan

Use a small amount of soap and warm water to wash your cast iron pan. Wipe it with a kitchen sponge or a non-scratch sponge. If there are stubborn burnt-on bits, use the synthetic scrubber on the back of many kitchen sponges. Avoid using steel wool or metal scrubbers as these can damage the pan's seasoning.

Step 2: Dry the Cast Iron Pan

Dry the pan thoroughly with towels. You can also place it over a high flame to speed up evaporation and guarantee that the pan is totally dry. Water is the enemy of cast iron, so it is important to ensure the pan is completely dry to prevent rust.

Step 3: Oil Lightly and Heat the Cast Iron Pan

Rub the pan very lightly all over with an unsaturated cooking fat, such as canola, vegetable, or corn oil. Make sure to buff away any visible grease so that the cast iron appears matte. Then, place the pan back over a burner set to high heat until it is heated through and lightly smoking.

Other Tips:

• If you have stuck-on food, add 1/4 cup of kosher salt and a few drops of warm water to the pan while it is still warm (not hot). Use a non-abrasive sponge or scrub brush to gently remove the food.
• If you have a lot of stuck-on food, try the boiling water method: add 1-2 cups of water to the pan and bring it to a boil. If the food doesn't come off, use a wooden spatula to scrape it up.
• It is best to hand-wash your cast iron pan. Do not put it in the dishwasher as this will remove the seasoning and likely cause rust.
• Do not soak your cast iron pan in water as this will cause rust.
• Contrary to popular belief, a small amount of soap can be used to clean cast iron. While it is true that large amounts of soap can strip the seasoning, a small amount will not cause any harm and is more effective than just water.

How to dry cast iron

Drying cast iron is an important step in the maintenance of these pans. Here is a detailed, step-by-step guide on how to dry cast iron:

Firstly, after washing your cast iron with hot water and a bit of soap, wipe out most of the water with a towel or paper towel. It is important to avoid using harsh detergents or steel wool, as these can damage the seasoning on your pan. A gentle scrub brush or sponge is a better option.

Next, place the skillet over a medium flame and let it sit until completely dry. This should take around 5 minutes. It is important to ensure that the pan is bone dry before moving on to the next step, as any remaining moisture can cause rusting.

Once your cast iron is dry, remove it from the heat and allow it to cool. After it has cooled, give it one final wipe with a towel or paper towel to remove any remaining moisture.

Finally, rub a thin layer of cooking oil, such as canola, vegetable, or corn oil, all over the pan, including the handle. Make sure to buff away any visible grease so that the cast iron appears dry. Then, return the pan to the stovetop or oven and heat until the oil just starts to smoke. This final step will help to create a protective layer on your pan, which will help to prevent rusting and maintain the seasoning.

By following these steps, you can ensure that your cast iron is thoroughly dried and protected from moisture, helping to maintain its quality and longevity.

How to oil cast iron

To oil and season a cast-iron pan, you should:

Wash and Dry Your Pan

Scrub the pan with warm, soapy water. Rinse and hand dry it thoroughly. Even after towel-drying, some moisture may remain, so place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Rub It All Over With Oil and Buff Well

Use a paper towel or cloth to rub the pan all over, inside and out—including the handle—with cooking oil. You can use vegetable, canola, corn, or flaxseed oil, or melted shortening. The key is to rub the oil all over and then buff it so thoroughly that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Heat It in the Oven

Place the oiled pan upside down in a preheated oven at 450-500 degrees F for 30 minutes to an hour. It may get a little smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize and form a hard, plastic-like coating. The oven provides an even heat that will set the oil all over the pan. You can place a baking sheet or foil underneath to catch any oil drips.

Repeat the Process

When the time is up, take the pan out and rub it once more with oil, buffing it out as before. Then put it back in the oven for another 30 minutes to an hour. Repeat this oiling-and-heating process three to four times to set down a good initial layer of seasoning.

Lightly Oil After Each Cleaning

To maintain your cast-iron pan, you should clean it after every use. Dry the skillet thoroughly (do not drip-dry), then heat it over medium-low heat until all traces of moisture have evaporated. Add a small amount of oil to the pan and use paper towels to lightly coat the interior surface. Continue to wipe the surface with oiled paper towels until it looks dark and smooth and no oil residue remains. Let the pan cool completely.

How to store cast iron

Cast iron cookware is durable, but it requires proper storage to prevent damage. Here are some tips on how to store your cast iron:

Keep Them Dry

Moisture is the enemy of cast iron. Before storing, ensure your cast iron is thoroughly dried. You can place it over low heat for a few minutes or leave it in a still-warm oven to ensure all moisture is gone. Never store cast iron in a damp environment, such as a basement or garage.

Choose a Storage Location

A typical kitchen cabinet is an ideal storage spot, as long as it's dry. Alternatively, you can keep cast iron on the countertop, stovetop, or in the oven, as long as it's away from moisture. If you have limited counter space, consider hanging your cast iron on the wall. Ensure the hooks are securely mounted to support the weight.

Stacking and Protection

If you need to stack your cast iron, separate each piece with paper towels, newspaper, or cork trivets to prevent scratches and absorb moisture. You can also use silicone trivets or pan protectors. If your cast iron has a lid, consider buying lid protectors—plastic inserts that cushion the pan and lid, promote air circulation, and prevent nicks and chips.

Oil Your Pan

Coating your cast iron with a thin layer of vegetable or grapeseed oil before storing will help protect it from rust. Simply rub the oil onto the pan with a paper towel and wipe away any excess, similar to the process of seasoning the pan.

Use Your Cast Iron Regularly

The best way to maintain your cast iron is to use it regularly. Each time you cook with it, you build up the seasoning, making it more non-stick and resistant to rust. So, don't let your cast iron linger in the cabinet—put it to good use!

How to season cast iron

Seasoning a cast-iron pan is a simple process that will ensure your cookware lasts for generations. Seasoning refers to the hard, protective coating that is formed by heating thin layers of fat (like oil) on the cast iron. This coating gives the pan an almost non-stick quality and helps to prevent rusting. Here is a step-by-step guide to seasoning your cast iron:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so it is best to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub with Oil

Using a paper towel or dishcloth, rub the pan all over, inside and out—including the handle—with a thin layer of cooking oil. Neutral oils with a high smoke point, such as grapeseed, canola, or vegetable oil, are recommended. Make sure to buff the oil so that the pan no longer feels greasy. Excess oil can pool during seasoning, forming hardened droplets or sticky spots.

Step 3: Heat in the Oven

Place the oiled pan in a preheated oven at a temperature between 350°F and 500°F for about an hour. The exact temperature and time may vary, but the goal is to heat the pan until the oil polymerizes and forms a hard, plastic-like coating. Placing the pan upside down on a baking sheet or foil will help catch any oil drips and prevent pooling.

Step 4: Repeat

Repeat steps 2 and 3 at least three to four more times to build up a good initial layer of seasoning. After the final round of heating, allow the pan to cool in the oven.

Step 5: Use and Maintain

Once your pan is seasoned, the best way to maintain the seasoning is to use it! Each time you cook with oil or fat, you will be adding another layer to the seasoning. You can also give your pan a mini-seasoning session after each use by giving it a quick rinse and dry, followed by a light coating of oil. You should only need to fully re-season your cast iron one to two times a year.

Tips:

• Avoid using abrasive scrubbers or pads, as these can remove the seasoning.
• Avoid cooking acidic foods in your cast iron pan, as they can break down the seasoning.
• Avoid using soap to clean your cast iron pan, especially after it has been seasoned.

Frequently asked questions