Cast Iron Cooking: No-Stick, No Problem

Cast iron pans are a popular choice for home cooks and professional chefs alike, but they can be tricky to use. One of the most common issues people encounter is food sticking to the pan. This can be frustrating and time-consuming to clean, but there are several ways to prevent it. Firstly, it's important to preheat your skillet for 4-5 minutes to establish an even heat before adding your food. You should also make sure you're using enough oil – a thin layer of oil should cover the bottom of the pan. If you're using butter, it can be helpful to start with a base layer of oil to prevent sticking. The type of oil you use is also important – for high-temperature cooking, neutral oils with a high smoke point like canola or grapeseed oil are best, while olive oil is a good option for low-temperature cooking.

Use enough oil to coat the bottom of the pan

When cooking with cast iron, it's important to use enough oil to coat the bottom of the pan. This prevents food from sticking and helps to build up the pan's seasoning over time. The amount of oil you need will depend on the type of food you're cooking. For example, foods that are prone to sticking, like eggs, may require a bit more oil, while fatty foods, like chicken thighs, won't need as much.

When choosing an oil, consider the cooking temperature. For high-heat cooking, it's best to use a neutral oil with a high smoke point, such as canola or grapeseed oil. These oils have little to no flavour, making them ideal for stir-fries and frying. On the other hand, if you're cooking at a lower temperature, olive oil is a great option.

When using butter, it's a good idea to start with a thin layer of oil first to prevent the butter from sticking to or burning on the pan. This initial layer of oil will also help to build up the pan's seasoning.

If you're baking in your cast-iron pan, you can use a pastry brush to get oil into the corners and sidewalls. Non-stick sprays with flour and oil are also a great option for baking.

Remember, the key is to use enough oil to coat the bottom of the pan, creating a non-stick surface and building up the seasoning that will make your cast-iron pan better over time.

Preheat the pan for 10-15 minutes

Preheating your cast-iron pan is essential to prevent your food from sticking. It is one of the fundamental things in cooking, and it is important to get it right.

Firstly, it is important to understand that cast-iron skillets do not heat as evenly as non-stick or stainless steel pans, but they retain heat very well. Therefore, you should preheat your cast-iron pan on low to medium heat for 10-15 minutes, until it is evenly heated. You can test when it is hot enough by carefully hovering your hand over the pan.

Secondly, once the pan is preheated, add your oil or fat. This is a crucial step as it is the combination of a preheated skillet and oil that will quickly begin to cook the food and prevent sticking. The heated pan and oil work in tandem. The oil should be hot before adding your food. You will know it is hot enough when it starts to shimmer. If you add food before the oil is hot, it will soak up the oil rather than sauté or sear.

Finally, it is important to note that cast iron retains heat much better than other types of cookware. Therefore, you generally don't need to use as high a heat setting as you would with stainless steel or aluminium cookware. After preheating your pan, you may need to reduce the temperature slightly as cast iron will continue to absorb heat as it sits on the burner.

Cook on a low-medium heat setting

When cooking with cast iron, it is important to remember that cast iron retains heat much better than other types of cookware. This means that you generally don't need to use as high a heat setting as you normally would with stainless steel or aluminium cookware. Cast iron can withstand high temperatures (up to 650˚ F), but for most cooking needs, a medium-high setting will provide the best results.

When preheating your cast iron cookware, it is recommended to start with a low-medium heat setting and gradually increase the temperature. This will help prevent your food from sticking and ensure even heating. Cast iron takes longer to heat up and cool down compared to other materials, so it's important to be patient and experiment to find the right heat setting for your particular stove.

When cooking with cast iron, always use enough oil to coat the bottom of the pan. This will create a layer of seasoning and help prevent food from sticking. If you are cooking foods that are prone to sticking, such as eggs, you may need to use a bit more oil. On the other hand, fatty foods like chicken thighs don't need as much oil to keep from sticking.

It's also important to make sure that your oil is hot before adding your food. When your oil starts to shimmer, it's hot enough. If the oil starts to smoke, it's too hot, and you should remove it from the heat for a minute or two to cool it down.

By following these tips and cooking on a low-medium heat setting, you can help prevent your food from sticking to your cast iron cookware.

Re-season the pan every 6-12 months

Re-seasoning your cast-iron pan every 6-12 months is crucial to maintaining its non-stick finish. Over time, the baked-on oils that create this finish wear down, leading to food sticking to the pan. While the process is straightforward, it is time-consuming and may cause some smoke, so ensure your hood range vent is on and open a window if needed.

Firstly, preheat your oven to between 400°F and 500°F. While the oven is heating up, generously apply a hard-finish oil, such as lard, tallow, or coconut oil, to your pan. Ensure the entire surface and rim are coated, but be careful not to use too much oil, as this will result in a bumpy, uneven finish. Use a paper towel to remove any excess oil, leaving only a thin layer that will bake on in 45-60 minutes.

Once your pan is oiled, place it upside down on the top rack of the oven. Putting a cookie sheet or aluminium foil below can catch any drips and prevent them from baking onto the bottom of your oven. Leave the pan in the oven for 45-60 minutes, checking it periodically to ensure the finish doesn't burn off. If your pan looks dry and black, it's ready for another coat of oil. If it still has wet-looking spots, return it to the oven for another 30 minutes.

Repeat the oiling and baking process until your cast-iron pan has a glossy, black finish. This may take two or three coats, but for very old, worn-down pans, continue seasoning until the desired finish is achieved. Once complete, your cast-iron pan should only need to be seasoned once or twice a year, with one or two coats each time.

Clean the pan with hot, soapy water

To get your cast-iron pan to stop sticking, cleaning it with hot, soapy water is a good first step. This is a deep clean that will help remove any residue or excess oil that has built up on the pan. It is important to note that this method of cleaning cast iron is somewhat controversial, with some sources advising against using soap. However, many people find that using soap is perfectly fine, especially if the pan is going to be re-seasoned afterward.

When cleaning your cast-iron pan with hot, soapy water, it is important to use a mild soap and avoid harsh chemicals or abrasive cleaning tools that could damage the pan's surface. Start by filling your sink with hot water and adding a small amount of mild dish soap. Use a soft sponge or cloth to gently scrub the pan, ensuring that you cover all surfaces, including the sides and handle. Rinse the pan thoroughly with hot water to remove any soap residue, as soap can affect the taste of your food if it is not completely removed.

After rinsing, it is crucial to dry your cast-iron pan thoroughly to prevent rust. Use a clean towel or paper towel to dry the pan as much as possible by hand. Then, place the pan on the stove over low heat for a few minutes to ensure that any remaining moisture is evaporated. This step is crucial, as cast iron is highly susceptible to rust if left damp.

Once your pan is clean and dry, it is essential to season it with oil to create a non-stick surface. This step is key to preventing sticking and maintaining the quality of your cast iron. There are various oils you can use for seasoning, such as vegetable, grapeseed, canola, sunflower, or oils with a high smoke point. Apply a thin layer of oil to the surface of the pan using a cloth or paper towel, ensuring that the entire surface, including the sides and handle, are coated. Place the pan in an oven preheated to 450-500°F, upside down on the center rack, and bake for about an hour. This process will create a polymerized bond between the oil and the cast iron, resulting in a non-stick surface.

After the pan has cooled, it should be ready to use, and you should notice an improvement in its non-stick qualities. However, it is important to maintain this seasoning by regularly cleaning your cast iron with hot water, drying it thoroughly, and occasionally re-seasoning it with oil. With proper care, your cast-iron pan will develop a natural non-stick surface that will only get better with time and use.

Frequently asked questions