Cast Iron Conundrum: Mastering The Proofing Process

Cast iron pans are a popular kitchen tool, used for a variety of cooking tasks from frying chicken to baking brownies. They are renowned for their durability, with many pans being passed down through families over multiple generations. However, cast iron pans require a process called 'seasoning' to keep them in good condition. This involves cleaning the pan, coating it with oil, and then baking it in the oven. The oil forms a protective layer over the pan, preventing rust and creating a non-stick surface. The process should be repeated several times a year to maintain the pan's quality.

How to season a cast iron pan

A cast iron pan is a durable and versatile tool for your kitchen. To keep it in good condition, you'll need to season it properly, which will give it a protective layer and help prevent rusting. Here's how to do it:

Step 1: Wash and Dry Your Pan

First, scrub your pan with warm, soapy water. This is especially important if your pan is new, as you don't know what it has been exposed to before it arrived in your kitchen. Make sure you dry the pan thoroughly after washing. You can also place the pan on a stovetop flame for a minute or two to ensure all the water has evaporated.

Step 2: Apply a Thin Layer of Oil

Using a paper towel, lint-free cloth, or silicone pastry brush, rub a thin layer of oil all over the pan, including the handle. You want to use an oil with a high smoke point, such as vegetable oil, canola oil, or melted shortening. Avoid using too much oil, as this can make your pan sticky. The pan should feel practically dry to the touch.

Step 3: Bake the Pan

Place the oiled pan upside down in a cold oven. Put a large baking sheet or a piece of aluminium foil on the rack below to catch any oil drips. Preheat the oven to between 350°F and 500°F (some sources recommend 450°F to 500°F). Bake the pan for about an hour. This process will polymerize the oil, creating a hard, protective coating.

Step 4: Cool the Pan

Turn off the oven and let the pan cool down completely inside.

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. You should also re-season your pan occasionally as part of its maintenance—some recommend doing this a few times a year. You'll know it's time to re-season if the surface looks dry and patchy.

How to clean a cast iron pan

Cast-iron pans are a great investment for any home cook. They are long-lasting, versatile, and can handle heavy-duty cooking. However, they do require some special care when it comes to cleaning and maintenance. Here is a step-by-step guide on how to clean your cast-iron pan:

Step 1: Clean the Pan While It's Still Warm

It is best to clean your cast-iron pan immediately after use. Waiting too long will cause stuck-on food to harden and become more difficult to remove. Cleaning the pan while it is still warm will also make the process easier.

Step 2: Wash the Pan with Hot Water

Fill your cast-iron pan with hot water and scrub it gently with a sponge, stiff brush, or scouring pad. Avoid using steel wool or metal scrubbers, as they can damage the pan's seasoning. If there is stuck-on food, you can use a wooden or plastic spatula to gently scrape it off. You can also use a small amount of mild dish soap if needed, but it is important to rinse the pan thoroughly afterward to remove any soap residue. Contrary to popular belief, modern soap does not contain lye, which was previously thought to degrade the pan's seasoning.

Step 3: Remove Stubborn Residue

For stubborn, stuck-on food, you can simmer a small amount of water in the pan for 3-5 minutes. Then, use a pan scraper or a nylon scrubbing brush to remove the residue once the pan has cooled. You can also use a paste of coarse kosher salt and water to scrub the pan and remove stuck-on food.

Step 4: Dry the Pan Thoroughly

After washing and removing any residue, it is crucial to dry your cast-iron pan thoroughly. Use a lint-free cloth or paper towel to absorb any excess water. You can also place the pan on the stove and turn the heat to low to ensure that all the water evaporates. It is important to make sure the pan is completely dry to prevent rusting.

Step 5: Season the Pan

Once the pan is clean and dry, it is a good idea to season it. "Seasoning" refers to the process of bonding oil to the iron, creating a rust-resistant, non-stick surface. To season your pan, heat it on the stove until it is very hot. Then, using a cloth or paper towel, rub a light layer of cooking oil, such as canola oil or flaxseed oil, onto the surface of the pan. Be sure to wipe away any excess oil with a clean paper towel. Allow the pan to cool before storing it.

Additional Tips:

• Do not soak your cast-iron pan in water, as this can lead to rusting.
• If your pan does develop rust, you can remove it by scouring it with warm, soapy water and steel wool. Then, rinse and dry the pan thoroughly before re-seasoning it.
• Store your cast-iron pan in a dry place, either by hanging it or stacking it with paper towels between the pans to protect the finish.

By following these steps, you can keep your cast-iron pan clean, well-maintained, and in excellent condition for years to come.

How to store a cast iron pan

Cast iron cookware is known for its durability, but improper storage can cause serious damage. Here are some tips on how to store cast iron pans to keep them in good condition:

Preparing the Pan for Storage:

Before storing, ensure the pan is clean and free of food particles. Rinse the pan after use, and consider using a chainmail scrubber to remove any stuck-on food without damaging the seasoning. Avoid using abrasive cleaners, as these can chip away at the seasoning. While a well-seasoned pan should be relatively non-stick, it's still important to clean it thoroughly to prevent the growth of mould and rust.

After cleaning, it's crucial to dry the pan thoroughly. Use paper towels or a dish towel to absorb any moisture, and consider placing the pan on low heat for a few minutes to ensure it's completely dry. Never store a cast iron pan while it's still wet, as this can lead to rusting.

Once the pan is dry, it's a good idea to season it before storage. Seasoning creates a protective layer that guards against rust. To season, coat the pan with a thin layer of oil, such as vegetable oil or grapeseed oil, and rub it in with a paper towel. Wipe away any excess oil, leaving only a microscopic amount. This step will not only protect the pan but also help build up the seasoning over time.

Storage Locations:

When choosing a storage location, the key is to keep the pan in a dry environment. Avoid damp areas like basements or garages, and never store cast iron outdoors. Here are some suitable storage options:

• Kitchen cabinets: A typical kitchen cabinet is an optimal storage space. Place the pans on lower shelves to avoid breakages, and use paper towels or cotton dish towels between pans to prevent scratching and absorb any residual moisture.
• Stovetop: You can keep your cast iron on the countertop or stovetop, as long as it's away from moisture and the kitchen sink area.
• Oven: The oven is an ideal storage location, being naturally dry and spacious. Just remember to remove the pan before preheating the oven. Ensure the pan is free of wooden parts, as these may not withstand the heat.
• Wall-mounted rack: If you don't want to use cabinet space, consider investing in a wall-mounted rack. Ensure the hooks are securely mounted to support the weight of the cast iron.
• Hanging on the wall: Cast iron pans can be hung on the wall as a decorative and functional display. Again, ensure the hooks are securely mounted to studs, as cast iron is heavy.

Additional Tips:

• If you have a lid for your cast iron pan, consider purchasing lid protectors. These plastic accessories cushion the rim, preventing scratches and promoting air circulation to avoid trapped moisture.
• Use cast iron pans regularly. The more you use them, the better the seasoning becomes, making the pans more non-stick and resistant to rust.

What foods to avoid cooking in a cast iron pan

While cast iron pans are incredibly versatile, there are some foods that you should avoid cooking in them. Here are some guidelines on what not to cook in your cast iron pan:

Acidic Foods

Avoid cooking acidic foods in your cast iron pan for extended periods. While some sources say this is a myth, others caution that acidic foods like tomatoes, lemon, or wine-based sauces can react with the metal, causing it to leach into your food. This may give your meal an unpleasant metallic taste and may also break down the pan's seasoning, affecting its non-stick properties. If you do choose to cook acidic foods in your cast iron, ensure it is well-seasoned and avoid long simmering times.

Delicate Fish

Delicate fish varieties like tilapia, cod, and flounder are not well-suited for cast iron pans. The fish fillets can stick to the pan, making them difficult to remove without breaking. This can also damage the pan's seasoning. Instead, opt for a non-stick or enamel pan for delicate fish. However, heartier fish like salmon and tuna steaks can handle the cast iron and will cook up nicely.

Sticky Foods (when the pan is new)

When your cast iron pan is new, even if it comes pre-seasoned, it may not be non-stick enough for sticky foods like eggs or pancakes. You may end up with brown eggs and a messy pan. It takes time and use to build up a good layer of seasoning, so initially, stick to a regular non-stick pan for sticky foods. Once your cast iron pan is well-seasoned, you can try these sticky foods in it.

Strongly Aromatic Foods

Some foods are known to leave strong aromatic memories with your cast iron pan, which may transfer to the next few dishes you cook. Foods like garlic, peppers, certain fish, and pungent cheeses can impart their scents to your pan, which may not be desirable for the next dish you cook. While you can remove the smell by heating the pan in the oven, it's best to avoid cooking foods that could be ruined by those lingering aromas.

Foods that Require Deglazing

Cooking foods that require deglazing with wine or vinegar in a cast iron pan is not recommended unless the pan is perfectly seasoned. The acid in these liquids can leach small amounts of metal into your food, resulting in an off-taste and potential health concerns.

Savory Foods (if you plan to bake desserts)

Cast iron pans retain a bit of flavor from the foods cooked in them. If you plan to bake desserts in your cast iron, be mindful of the residual flavors from savory dishes. These flavors can transfer to your baked goods, giving them an unexpected savory twist. Consider investing in a separate cast iron pan specifically for baking if you plan to make a lot of desserts.

Myths about cast iron pans

Myth 1: Cast iron is hard to maintain

The myth: Cast iron is a material that can rust, chip, or crack easily.

Reality: Cast iron is tough and durable. It's very difficult to completely ruin it. Most new pans come pre-seasoned, so the hard part is already done for you. Cast iron pans are built to last—there's a reason why there are 75-year-old cast iron pans at yard sales and antique shops.

Myth 2: It heats evenly

The myth: Cast iron is great at searing steaks, so it must heat evenly, right??

Reality: Cast iron is actually terrible at heating evenly. Its thermal conductivity—the measure of a material's ability to transfer heat—is only around a third to a quarter that of aluminium. When you place a cast iron skillet on a burner, very clear hot spots form right on top of the flames, while the rest of the pan remains relatively cool.

Myth 3: Cast iron is non-stick

The myth: The better you season your cast iron, the more non-stick it becomes.

Reality: While a well-seasoned cast iron pan can be non-stick enough to fry an egg, it's not as non-stick as Teflon. You can't dump a load of cold eggs into your cast iron pan, slowly heat them up with no oil, and then slide them out without a spot left behind—but you can do that in Teflon.

Myth 4: Don't scrub with soap

The myth: Seasoning is a thin layer of oil that coats the inside of the skillet. Soap is designed to remove oil, so it will damage the seasoning.

Reality: Seasoning is actually a thin layer of polymerized oil—a plastic-like substance that has bonded to the surface of the metal. It's no longer oil, so the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.

Myth 5: No metal utensils

The myth: The seasoning in cast iron pans is delicate and can easily flake or chip if you use metal utensils.

Reality: The seasoning in cast iron is remarkably resilient. It's chemically bonded to the metal, so unless you're gouging out the surface of the metal, you'll be fine.

Myth 6: Vintage is better than new

The myth: Metal is metal, and the new stuff is no different from the old Wagner and Griswold pans from the early 20th century.

Reality: While the material may be the same, the production methods have changed. Vintage cast iron tends to have a satiny smooth finish, whereas modern cast iron retains a bumpy, pebbly surface. However, as long as you've seasoned your pan properly, both vintage and modern cast iron should take on a nice non-stick surface.

Myth 7: No acidic foods

The myth: Acidic food can react with the metal, causing it to leech into your food, giving it an off-flavor and potentially harming you.

Reality: In a well-seasoned cast iron pan, the food should only be coming into contact with the layer of polymerized oil, not the metal itself. However, there may still be spots of bare metal that can interact with acidic ingredients. It's best to keep cooking times for acidic foods on the shorter side. Deglazing with wine is fine, but marinating with citrus is not recommended.

Myth 8: You can't use soap to clean cast iron

The myth: Soap will damage the seasoning on cast iron.

Reality: This used to be true when soap contained lye, but modern dish soap is mild and can safely be used on well-seasoned pans. The seasoning on cast iron is resilient and can withstand a little soap and a good scrub with a brush.

Myth 9: You can't use metal cooking tools on cast iron

The myth: The seasoning in cast iron pans is too delicate to withstand metal utensils.

Reality: Cast iron is both relatively non-stick and incredibly tough. It can withstand just about anything, including your metal spatula. If the pan's seasoning does get scratched, you can always season it again.

Myth 10: You can't break cast iron

The myth: Cast iron is unbreakable.

Reality: Cast iron is incredibly durable, but it's not indestructible. It will break before it bends, so it should be treated with care like any other piece of cookware.

Frequently asked questions