The Care And Cleaning Of Cast Iron: A Guide To Disinfecting And Maintaining Your Pan

Cast iron pans are a reliable workhorse in the kitchen, but they can get filthy. There are many opinions and rules about how to disinfect and care for them properly. Firstly, it is important to note that cast iron pans are sanitary if cared for properly. After each use, the pan should be wiped or rinsed out, and then heated on the stovetop or in the oven for three to five minutes to kill bacteria. Pre-heating the pan to 160 degrees Fahrenheit or more before cooking will also kill bacteria and viruses. While it is generally believed that cast iron pans cannot be washed with soap, this is a myth. Modern dish soap is mild enough to be used in small quantities without removing the seasoning. However, it is important to thoroughly dry the pan with a lint-free cloth or paper towel after washing to prevent rust. To maintain the seasoning, a light layer of cooking oil should be applied and wiped off with a paper towel until no residue remains.

How to Disinfect a Cast Iron Pan

Use salt to scrub away stuck-on food

To disinfect a cast iron pan, you'll want to scrub away any stuck-on food. One way to do this is by using salt. Here's how:

• First, make sure your cast iron pan is still warm from cooking. If it's not, add a small amount of water to the pan and heat it up on the stove.
• Next, sprinkle a generous amount of coarse salt (such as kosher salt or sea salt) onto the cooking surface of the pan. The salt will act as a natural abrasive to help lift off any stubborn bits of food.
• Take a flat-ended wooden spoon or spatula and gently scrape the salt around the pan, focusing on the areas with stuck-on food. You can also use a paper towel or a dish rag to scrub the salt into the pan.
• If needed, add a small amount of water to the pan and continue scrubbing. The water will help to loosen the food particles and create a paste with the salt.
• Once the stuck-on food has been lifted off, dump the salt and any remaining water into the trash. Rinse the pan with warm water to remove any leftover salt residue.
• Dry the pan immediately and thoroughly with a lint-free cloth or paper towel. Cast iron is prone to rusting, so it's important to dry the pan as soon as possible after washing.
• To ensure the pan is completely dry, place it over a low flame for a few minutes. The heat will speed up evaporation and guarantee that any remaining moisture is removed.
• Once the pan is dry, you can re-season it by rubbing a light layer of cooking oil onto the surface. This will help to maintain the pan's non-stick properties and prevent rusting.

Using salt to scrub your cast iron pan is a safe and effective way to remove stuck-on food without damaging the pan's seasoning. With proper care and maintenance, your cast iron cookware will last for years to come.

Dry the pan with a lint-free cloth or paper towel

After washing your cast iron pan, it is important to dry it promptly and thoroughly. Leaving water in the pan can cause rust, which is the most common problem people face with cast iron. The best way to dry your pan is with a lint-free cloth or paper towel. If you notice any black residue on your towel, don't worry, it's just seasoning and is perfectly normal.

If you want to be extra sure that your pan is completely dry, you can use heat from the stovetop or oven. Place the pan over low heat for a few minutes until you see steam and possibly smoke. This will speed up evaporation and guarantee that the pan is totally dry. Alternatively, you can place the pan in the oven at 350 degrees Fahrenheit for about 5 minutes.

Once your cast iron pan is dry, it's important to reseal it with a light layer of cooking oil or seasoning spray. Use a paper towel to wipe the surface until no oil residue remains. This will prevent the pan from becoming sticky and help maintain its smooth, nonstick cooking surface.

Re-season the pan with a light layer of cooking oil

Re-seasoning a cast iron pan is a straightforward process that will ensure your cookware is non-stick and protected from rust. Here is a detailed, step-by-step guide to re-seasoning your cast iron pan with a light layer of cooking oil:

Firstly, ensure your pan is clean and dry. If your pan is rusty, scour it with warm, soapy water and steel wool. Rinse and hand-dry thoroughly. If your pan is not rusty, a simple wash with warm, soapy water and a sponge will do the trick. Make sure to remove any remaining surface moisture by placing the pan on a stovetop flame for a minute or two.

Next, apply a thin, even layer of cooking oil to the pan, coating the inside and outside of the pan, including the handle. You can use a variety of cooking oils, such as vegetable, canola, grapeseed, avocado, or corn oil. Avoid using too much oil, as this may cause the pan to become sticky. Buff the pan with a paper towel to remove any excess oil residue.

Once the pan is coated and buffed, place it in the oven upside down. Place a large baking sheet or aluminium foil on the bottom rack to catch any excess oil that may drip. Preheat your oven to 450-500 degrees Fahrenheit and bake the pan for 30 minutes to an hour. The oil will polymerize and form a hard, plastic-like coating. You may see some smoke during this process, so ensure your kitchen is well-ventilated.

After the time is up, remove the pan from the oven and allow it to cool. You can now repeat the process of coating the pan with oil, buffing, and baking if you wish to add another layer of seasoning. This is especially useful if you are restoring an old, rusty skillet.

Finally, slowly cool the pan by turning off the oven and leaving the pan inside as it cools. This helps to solidify the layers of seasoning. And that's it! Your cast iron pan is now ready to use and should last you a lifetime with proper care and maintenance.

Use a small amount of soap to wash the pan

Contrary to popular belief, it is possible to use a small amount of soap to wash a cast-iron pan. Large amounts of soap can strip the seasoning from your pan, but this can be remedied by re-seasoning the pan.

To wash your cast-iron pan with soap, use a small amount of mild dish detergent and a sponge or soft-bristled brush. Avoid using metal scrubbers, steel wool, or abrasive scrubbers, as these can damage or remove the seasoning layer. If your pan has stuck-on food, you can use a pan scraper or a nylon scrubbing brush to remove it. After washing, thoroughly dry your pan with a lint-free cloth or paper towel. If you notice any black residue on your towel, don't worry—this is normal and is just the seasoning coming off.

Once your pan is dry, it's important to re-season it to protect it from rust. To do this, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains.

While it is possible to use soap to wash a cast-iron pan, it is not necessary. If you prefer to avoid using soap, there are several alternative methods for cleaning your pan. One popular method is to use salt as an abrasive to scrub away any stuck-on food. Simply sprinkle some kosher salt into the pan and use a wooden spoon or soft-bristled brush to remove the food residue. You can also try filling the pan with a few inches of water and boiling it over medium heat before scraping off any burnt-on bits with a wooden spoon.

Remember, whether you choose to use soap or not, it is important to dry your cast-iron pan thoroughly after washing and to re-season it regularly to maintain its protective coating.

Heat the pan to kill bacteria

Heating your cast iron pan is an effective way to kill bacteria and sanitise your cookware. This is because, as the World Health Organization (WHO) notes, bacteria are inactivated at temperatures between 60°C and 65°C (140°F and 149°F).

To effectively kill bacteria, you should heat your cast iron pan to 160°F or higher. This can be done on the stovetop or in the oven. On the stovetop, a burner setting of 4 to 6, or the "medium heat" range, should be sufficient. In the oven, a temperature of 350°F for 3 to 5 minutes is recommended.

It is important to ensure that the entire pan reaches the desired temperature, as the amount of heat conducted through the bottom and sidewalls of a cast iron skillet can vary. To avoid overheating the bottom surface and causing smoking, heating your cast iron pan in the oven may be the best option.

• Preheat your oven to 350°F.
• Place your clean and dry cast iron pan on the middle rack of the oven.
• Allow the pan to heat for 3 to 5 minutes.
• Remove the pan from the oven and let it cool completely before handling.

Alternatively, you can heat your cast iron pan on the stovetop:

• Turn on your stovetop burner to medium heat.
• Place your clean and dry cast iron pan on the burner.
• Heat the pan for 3 to 5 minutes, or until it reaches a temperature of 160°F or higher.
• Remove the pan from the heat and let it cool completely before handling.

By following these steps, you can effectively kill bacteria and sanitise your cast iron cookware, ensuring a safe and healthy cooking environment.

Frequently asked questions