Preparing Your Cast Iron Pan: A Beginner's Guide

Cast iron pans are a versatile and durable option for any kitchen. They can be used for a variety of cooking techniques, such as searing, frying, baking, and roasting. However, they require proper care and maintenance to ensure their longevity. One crucial aspect of cast iron pan care is seasoning, which involves creating a protective coating on the pan's surface to enhance its non-stick properties and prevent rusting. This process involves scrubbing, oiling, and baking the pan. While most new cast iron pans come pre-seasoned, it is beneficial to re-season them periodically to maintain their quality. This guide will teach you how to get your cast iron pan ready for cooking and ensure its longevity.

How to get a cast iron pan ready

Cleaning the cast iron pan

Cleaning a cast-iron pan is a simple process but requires a few steps. Here is a guide on how to clean and care for your cast-iron pan:

• Clean your cast-iron pan immediately after use. It should still be warm when you start cleaning.
• Wear protective gloves if the pan is too hot to handle.
• Use a stiff brush or plastic scrubber to clean the pan under running water. Ensure the pan is warm but cool enough to handle with ease.
• Kosher salt is an effective scrubbing agent for baked-on stains. If there is stubborn food residue, add coarse kosher salt to some water and gently scrub with a sponge to release it.
• It is perfectly fine to use soap on the cast-iron pan. Modern dish soaps no longer contain lye and other ingredients that can strip the seasoning off the pan.
• Always dry your cast-iron pan entirely with a towel. Alternatively, place it over low heat to cause the water to evaporate until it is completely dry.
• Before storing the pan in a dry place, lightly coat the surface with vegetable oil using a paper towel.

It is important to note that you should never soak a cast-iron pan or leave it in water, as this can create rust and render the pan useless. Similarly, never put your cast-iron pan in the dishwasher.

Drying the pan

Drying your cast iron pan is an important step in the seasoning process. Seasoning your pan will help to create a protective coating that prevents food from sticking and the pan from rusting.

First, use a towel to dry the pan thoroughly. You can also place the pan on a stovetop flame for a minute or two to ensure that all remaining water is evaporated. It is important to remove all moisture from the pan, as cast iron is porous and can trap moisture below the surface.

After towel-drying, place the pan on a stovetop flame or a medium heat until all moisture has evaporated. You should heat the pan until you can feel or smell the heat coming off it. This step is crucial, as it ensures that all moisture is removed from the pan, preventing rust and ensuring a smooth finish.

Once the pan is completely dry, you can proceed to the next step of the seasoning process, which is to apply a thin layer of oil to the pan.

Oiling the pan

First, ensure your pan is clean and dry. Then, rub the pan all over, inside and out, including the handle, with cooking oil. You can use any cooking oil, but unsaturated cooking fats, like vegetable, canola, and corn oil, are easier to spread and are recommended by Serious Eats. Lodge recommends vegetable oil, melted shortening, or canola oil. Flaxseed oil is also an option but tends to flake off with use.

The key is to rub the oil all over and then buff it thoroughly so that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on the cooking surface, or turn sticky if left unused for a few days.

Once you've oiled and buffed the pan, it's ready for the next step: heating it in the oven.

Heating the pan

To heat the pan, you will need to place it over a medium-high flame. If you have an induction hob, you can use the oven method described below. Leave the pan to heat up and smoke a little. Once the smoke has died down, the pan is seasoned.

To add another layer of seasoning, apply some more oil using tongs and kitchen paper, as the pan will be very hot. You can also use a brush to apply the oil. You are aiming for a shiny layer that coats the pan. Repeat this process regularly, and your pan will last for generations.

If you don't have access to a flame, you can season the pan in the oven. This method is easier and creates a more even layer of seasoning, but it uses a lot of energy. Preheat your oven to 240°C/220°C fan/gas mark 9. Buff the pan with oil, then place the pan upside down on the oven rack, with a tray on the rack below to catch any potential drips. Leave the pan in the oven for 40 minutes, or until the oil has coated the pan, then reapply if needed.

For the oil to form a shiny, non-stick coating, it needs to reach a high enough temperature to pass its smoking point. This is why a medium-high heat is required on the stovetop, and a very high temperature in the oven.

Repeat the process

To get your cast iron pan ready, you need to season it. This is the process of creating a protective layer of oil baked into the pan's surface, which makes the pan more durable, improves heat conduction, and prevents rust.

Repeat the seasoning process three to four times to get a good initial layer of seasoning. This is especially important if your pan didn't come pre-seasoned.

After the first round of seasoning, repeat the following steps three to four more times:

• Wash and dry your pan: Scrub the pan with warm, soapy water. Rinse and hand dry thoroughly.
• Apply oil: Apply a very thin, even layer of cooking oil to the pan, inside and out. You can use vegetable oil, canola oil, or sunflower oil. Avoid using too much oil, as this can make your pan sticky.
• Heat the pan: Place the pan in the oven, upside down, at a temperature of 450-500°F (230°C) for 30 minutes. You can place a baking sheet or aluminium foil on the rack below to catch any oil drips.
• Cool the pan: Turn off the oven and let the pan cool down before touching it.

By repeating this process, you will build up a strong initial layer of seasoning, which will improve the non-stick properties of your cast iron pan and help protect it from rust.

Frequently asked questions