Cast Iron Care: Tips For Longevity

Cast iron pots and pans are remarkably durable and can last for generations if properly cared for. While they do require some special care, maintaining cast iron cookware is not as difficult as some might believe. Here are some essential tips to help you care for your cast iron cookware:

- Wash your cast iron cookware by hand using a small amount of mild dish soap and warm water. Avoid using steel wool or metal scrubbers, as these can damage the seasoning. Instead, opt for a pan scraper, a nylon scrubbing brush, or a non-abrasive sponge.

- After washing, thoroughly dry your cast iron cookware with a lint-free cloth or paper towel. Ensure that the cookware is completely dry before storing it away.

- To maintain the seasoning and prevent rust, apply a light layer of cooking oil or seasoning spray to the surface of the cookware after drying. Use a paper towel to wipe away any excess oil.

- Avoid soaking your cast iron cookware in water for prolonged periods, as this can lead to rust. If you need to remove stubborn, stuck-on food, simmer a small amount of water for a few minutes and then use a scraper after the pan has cooled.

- Use your cast iron cookware frequently, especially for cooking with fat or oil. Each use will help build up the seasoning and improve the non-stick properties of the pan.

How to clean cast iron after cooking

Step 1: Wash the Cast Iron Pan

Contrary to popular belief, cast iron pans can be washed with a small amount of mild dish soap and warm water. Use a sponge or soft cloth to wash the pan. If there are stubborn bits of food stuck to the pan, use the synthetic scrubber on the back of the sponge, or a pan scraper, to remove them. Avoid using steel wool or metal scrubbers, as these can damage the pan's seasoning.

Step 2: Dry the Pan

Water is the enemy of cast iron, so it's important to dry the pan thoroughly after washing. Use a lint-free cloth or paper towel to dry the pan. You can also place the pan over a low flame or in an oven set to 200-300°F to ensure all moisture has evaporated.

Step 3: Oil the Pan

After drying, apply a very thin layer of cooking oil, such as canola or vegetable oil, to the surface of the pan. Use a paper towel to wipe the oil over the entire pan, including the handle, and then wipe away any visible residue.

Step 4: Heat the Pan

Place the pan over a burner on high heat or in an oven for a couple of minutes until it is heated through and lightly smoking. This step helps to create a protective layer on the pan and prevents the oil from becoming sticky or rancid.

Additional Tips:

• If you have stuck-on food, you can add a quarter cup of kosher salt and a few drops of warm water to the pan while it is still warm. Use a sponge or scrub brush to gently remove the food. The salt will dissolve as you scrub and won't damage the pan's seasoning.
• For very stubborn stuck-on food, add a cup or two of water to the pan and bring it to a boil. The boiling water will loosen the food, which can then be scraped up with a wooden spatula.
• Avoid soaking cast iron pans in water, as this can lead to rust.
• Cast iron pans should also not be placed in the dishwasher, as this can remove the seasoning and cause rust.
• Use your cast iron pan often! The more you cook with it, the better the seasoning will become.

How to dry cast iron

Drying cast iron thoroughly is essential to prevent rust. Water is the enemy of cast iron, so it's important to dry your cast iron cookware as soon as possible after washing. Here are the steps to dry cast iron properly:

• Use a lint-free cloth, paper towel, or dish towel to wipe out most of the water from the cast iron cookware. Make sure to dry the inside, outside, and handle of the pan.
• Place the cast iron cookware on the stovetop over low to medium heat. This step ensures that any remaining moisture is evaporated. Allow the cast iron to sit on the stovetop for about 5 minutes or until completely dry.
• Let the cast iron cookware cool down.
• Once cool, wipe out any remaining moisture with a clean cloth or paper towel.
• Rub a very light layer of cooking oil or seasoning spray onto the surface of the cookware. You can use vegetable, canola, avocado, grapeseed, or safflower oil.
• Use a paper towel to wipe the surface until no oil residue remains.
• Return the cast iron cookware to the stovetop and heat until the oil just starts to smoke. Then, turn off the heat and let the pan cool to room temperature.

By following these steps, you can effectively dry your cast iron cookware and maintain its seasoning.

How to oil cast iron

Caring for cast iron cookware can be a lengthy process, but it's worth it. A well-cared-for cast-iron skillet can be handed down through the generations. The natural non-stick surface that builds up is far healthier than Teflon, and it's said that they even leach trace amounts of iron into your food, which is good for you!

Here's a step-by-step guide to oiling your cast iron:

• Wash your cast iron cookware by hand: Use a small amount of mild dish soap and warm water. If there is stuck-on food, use a pan scraper or a nylon scrubbing brush. Rinse under warm water and be sure to thoroughly dry your pan.
• Dry your cookware thoroughly: Use a lint-free cloth or paper towel to dry your cast iron. If you notice a little black residue on your towel, don't worry, it's just seasoning and is perfectly normal.
• Apply a thin layer of cooking oil: Use a neutral oil with a high smoke point, such as canola, vegetable, grapeseed, or flaxseed oil. Rub the oil all over the surface of your cookware, inside and out, including the handle. Use a paper towel to wipe the surface until no oil residue remains.
• Heat your cast iron: Place your cast iron cookware in the oven, upside down, at 450-500°F for about an hour. Alternatively, you can place it over a burner set to high heat for a couple of minutes. This step helps to create an extremely thin, plastic-like coating, building up a protective layer that will make your pan more durable and non-stick.
• Cool and repeat: Allow your cast iron to cool completely before storing it in a dry place. Repeat the oiling and heating process one to two more times to build up a hardwearing non-stick base.

And that's it! Just remember to use your cast iron cookware frequently, as this will help to build up the seasoning. Also, avoid using soap, steel wool, or metal scrubbers, as these can strip away the seasoning.

How to remove rust from cast iron

Cast iron is susceptible to rusting, but it's easy to remove and treat.

For small rust spots, use a scouring pad or kitchen towel to rub about 1/3 cup of kosher salt into the surface of the pan until the spots of rust are removed. For more serious cases, start with a vinegar soak. Submerge the entire pan, including the handle, in a mixture of equal parts water and distilled white vinegar. Check the pan every 15 minutes and remove it from the solution once the rust easily flakes away. This can take as little as an hour or up to eight hours.

Next, scrub and wash the pan with warm, soapy water. Use steel wool or a Lodge Rust Eraser to scour the rusty sections, then wash the pan. This step may remove portions of the seasoning, but that's okay because you will be re-seasoning the pan. Dry the pan thoroughly with a lint-free cloth or paper towel. You can place it on the stovetop on low heat for a few minutes to ensure it's completely dry.

Finally, add a very thin layer of cooking oil to the entire surface of the pan with a cloth or lint-free paper towel. Place the pan upside down on the center rack of an oven preheated to 450–500 °F. Place aluminum foil on the bottom rack to catch any excess oil. Bake for 1 hour, then turn off the heat and allow the pan to cool in the oven.

How to store cast iron

Cast iron cookware is durable and can last a lifetime, but it requires proper care and storage. Here are some tips on how to store your cast iron pots and pans:

• Dry Location: Keep your cast iron in a dry cabinet or any dry area. Excess moisture can cause rust, so make sure your cast iron is thoroughly dried after rinsing or washing.
• Stovetop Storage: 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 Storage: Ovens can be a great storage space, but ensure your pans are free of wooden parts, and remember to remove them before heating the oven.
• Hanging: You can hang your cast iron on the wall, but use sturdy hooks mounted securely to studs to bear the weight. Hanging makes your cookware decorative and functional, and the airflow can help prevent rust.
• Paper Towels: When stacking your cast iron, place paper towels between the pans and lids to prevent scratching and rusting.
• Accessories: Consider using accessories like pan protectors, silicone trivets, or padded shelf liners to separate pans when stacking them.
• Oil Coating: Before long-term storage, wipe down your cast iron with a thin layer of oil to protect it.
• Lodge Cookware Organizer: If you're looking for a ready-made storage solution, Lodge offers a cookware organizer that can be used vertically or horizontally on countertops or inside cabinets.

Frequently asked questions