Cast Iron Pan: Breaking In And Beyond

Breaking in a cast-iron pan is easy, but it's important to do it to give your pan a non-stick surface, protect it from rusting, and ensure it lasts for years. Cast-iron skillets are staples in a Southern kitchen and must be treated with care. This means learning how to season a cast-iron skillet properly. When kept in good condition, this versatile tool can withstand extreme heat and cooks food evenly on its highly durable surface.

Bake empty

Seasoning a cast-iron pan is important to give it a non-stick surface, protect it from rusting, and ensure it lasts for years. This process is also known as breaking in your cast-iron pan.

Step 1: Preheat the Oven

Set your oven to a low temperature. Some sources recommend 250°F, while others suggest 350°F.

Step 2: Oil the Pan

Using a paper towel, wipe a very small amount of vegetable oil all over the pan, including the handle and bottom. Make sure the pan is evenly coated with oil, but be careful not to use too much to avoid puddles of oil in the pan.

Step 3: Place the Pan in the Oven

Place the oiled pan upside down on the middle rack of a cold oven. Put foil on a lower rack to catch any potential drips.

Step 4: Bake the Pan

Bake the empty pan for about an hour. Leave the pan in the oven to cool completely.

Step 5: Repeat as Needed

If your pan did not come pre-seasoned, you may need to repeat the process three or four times to build up a good layer of seasoning before using it for cooking.

Additionally, it is recommended to re-season your cast-iron pan two to three times a year to maintain its protective coating. You may also need to re-season the pan if you cook with acidic foods or at very high temperatures, or if rust appears, food starts to stick, or you notice a metallic taste.

Use regularly

Using your cast iron pan regularly is the easiest way to maintain its seasoning. Each time you cook with oil, you're potentially adding another layer to the seasoning. The protective layer increases with every use, so it's essential to use and care for cast iron properly.

It's important to note that some activities may remove a bit of seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads. Therefore, it's recommended to rub oil into your pan after each use to ensure the seasoning remains for quality cooking.

To maintain the seasoning, you can also season your cast iron in the oven a few times a year. This method adds a more thorough layer of seasoning to the entire pan, strengthening the bond to the iron. It's especially beneficial to season your cast iron in the oven when restoring a rusty pan.

• Scrub the pan with warm, soapy water. It's okay to use soap since you're preparing to re-season the cookware. Rinse and hand dry thoroughly.
• Apply a very thin, even layer of cooking oil to the cookware, including the inside and outside surfaces. Be careful not to use too much oil, as it may cause the cookware to become sticky.
• Place the cookware in the oven upside down. Put a large baking sheet or aluminium foil on the bottom rack to catch any drips.
• Bake at a temperature between 450-500 degrees Fahrenheit for about an hour. Allow the cookware to cool completely in the oven.

By following these steps and using your cast iron pan regularly, you'll be able to maintain its seasoning and keep it in top condition for years to come.

Wash without soap for the first year

Breaking in a cast-iron pan, also known as seasoning, is essential to give your pan a non-stick surface, protect it from rusting, and ensure long-term use. While modern dish soaps are safe to use on cast iron, it is recommended to avoid soap for the first year when breaking in a new pan. Here are some detailed instructions to guide you through the process:

• Initial Seasoning: Start by preheating your oven to a low temperature, around 250°F to 350°F. Using a paper towel, coat the entire pan, including the handle and bottom, with a thin layer of vegetable oil or another suitable oil, such as canola or flaxseed oil. Place the oiled pan upside down on the middle rack of the oven, with foil on a lower rack to catch any drips. Bake for about an hour, then turn off the heat and let the pan cool completely in the oven.
• Regular Use and Cleaning: Use your cast-iron pan regularly, as frequent use helps build and strengthen the coating. Frying bacon or cooking fatty foods is particularly good for seasoning cast iron. After each use, wash the pan with very hot water and a scrubbing brush, avoiding the use of soap for the first year. Dry the pan thoroughly, then wipe the inside with a thin layer of oil using a paper towel. Finally, heat the oiled pan on the stove for about three minutes to seal in the seasoning.
• Removing Rust: If you encounter rust during the first year, scrub it away with stiff steel wool or a carborundum rust eraser, then start the seasoning process again from the beginning.
• Re-seasoning: Depending on usage and maintenance, you may need to re-season your pan two to four times a year. Repeat the initial seasoning process whenever you notice a decrease in the pan's non-stick properties, if food starts to stick, or if rust appears.

The reasoning behind avoiding soap during the first year of breaking in a cast-iron pan is twofold. Firstly, the belief that soap will remove the oil-based seasoning is widespread. However, this is a myth, as the seasoning is not just a layer of oil but a polymerized oil bonded to the metal surface. Soap and water are not strong enough to remove this polymerized layer. The second reason is practicality; oil and kosher salt are more effective cleaning agents for cast iron than soap, which tends to be less efficient at removing grease.

Scrub rust away with steel wool

If your cast iron pan has developed rust, don't panic! It can be saved. The first step is to scrub the rust away with steel wool. You can use either fine steel wool or a Lodge Rust Eraser. If there is a thick layer of rust, you may want to soak the pan in a 50/50 solution of white vinegar and water for up to eight hours before scrubbing. This will help to loosen the rust.

Once you have removed the rust, rinse the pan with warm water. It is okay to use a small amount of soap at this stage, as you are preparing to re-season the pan. Dry the pan thoroughly with a lint-free cloth or paper towel. You can place the pan on the stovetop on low heat for a few minutes to ensure it is completely dry.

Now that your pan is dry, it's time to re-season it. This will protect the pan from future rust and help to create a non-stick surface. Add a very thin layer of cooking oil to the entire surface of the pan, including the handle and bottom. You can use vegetable oil, melted shortening, canola oil, or another type of cooking oil. Go easy on the oil—you just want a thin layer that won't drip or run. Thin layers are important for baking seasoning into the pan.

Preheat your oven to between 350 and 500 degrees Fahrenheit. Place aluminum foil or a baking sheet on the bottom rack of the oven to catch any excess oil. Place your pan upside down on the middle or top rack of the oven. This will help prevent oil from pooling on the cooking surface. Bake the pan for about an hour, then turn off the heat and allow it to cool completely in the oven. This allows the seasoning to further cure and adhere to the iron.

Re-season after scouring

Re-seasoning a cast-iron pan after scouring is a straightforward process, but it requires some time and attention. Here is a detailed guide to help you get it right:

Step 1: Clean and Dry Your Pan

Start by giving your cast-iron pan a good scrub with warm, soapy water. Use a stiff brush, nylon scrub brush, or even steel wool to remove any rust or stuck-on food particles. Rinse the pan thoroughly and then dry it completely. It is crucial to ensure that your pan is entirely dry before moving on to the next step.

Step 2: Oil the Pan

Once your pan is clean and dry, it's time to oil it. Choose an oil with a high smoke point, such as vegetable oil, canola oil, or melted shortening. You can also use cooking oils like corn oil or safflower oil. Apply a thin, even layer of oil to the entire pan, inside and out, including the handle. Be careful not to use too much oil, as this can make your pan sticky. Buff the pan with a lint-free cloth or paper towel to remove any excess oil.

Step 3: Place Upside Down in the Oven

Preheat your oven to between 350°F and 500°F. Place the oiled pan upside down on the middle rack of the oven. Place a baking sheet or a layer of aluminum foil on the lower rack to catch any oil drips. This step ensures that the oil doesn't pool inside the pan.

Step 4: Bake the Pan

With the pan in place, bake it in the oven for about an hour. The exact time may vary depending on the oven and the oil used, but this step allows the oil to polymerize and form a hard, protective coating. You may notice some smoke during this process, so ensure your kitchen is well-ventilated.

Step 5: Cool and Repeat

After an hour, turn off the oven and let the pan cool completely inside. Once it's cool, you can wipe away any excess oil with a paper towel. Depending on the condition of your pan, you may need to repeat the oiling and baking process two or three more times to build up a good layer of seasoning.

Step 6: Regular Use and Maintenance

Once your pan is seasoned, it's essential to use and maintain it properly. Use your cast-iron pan regularly, and each time you cook with oil, you'll be adding to the seasoning. Avoid cooking acidic foods or using excessive heat, as these can break down the seasoning. Also, be sure to clean your pan with hot water (no soap) and dry it thoroughly after each use. If you notice rust or food starts to stick, repeat the re-seasoning process.

Frequently asked questions