The Care And Keeping Of Cast Iron Pans

Keeping an iron pan in good condition is simple, but it does require some care and attention. Firstly, it's important to keep the pan dry, as iron is highly reactive and will rust quickly if left damp. Always dry the pan thoroughly after rinsing, and store it in a cool, dry place. It's also a good idea to oil the pan lightly after use, creating a protective layer that will prevent rust and improve its non-stick properties over time.

Keep it in a cool, dry place, like a cabinet or the oven

Keeping your iron pan in a cool, dry place is essential to prevent rusting and ensure its longevity. Here are some tips for storing your iron pan in a cabinet or the oven:

Cabinet Storage

Cabinets and cupboards are a typical choice for storing iron cookware. When selecting a cabinet, ensure it is large enough to accommodate the bulky size of iron pans. Before placing the pan inside, check for leaks and ensure the cabinet is dry. Avoid storing iron cookware near the sink or in damp areas to prevent moisture exposure. If stacking multiple pans, place paper towels or paper plates between them to prevent scratching and rusting.

Oven Storage

The oven is another ideal storage location for iron cookware. It is one of the driest places in your kitchen, making it perfect for preventing rust. Remember to remove the cookware before preheating the oven. Also, ensure your iron pan is free of wooden parts, as storing them in the oven could pose a fire hazard.

General Tips

Whether storing in a cabinet or the oven, always clean and thoroughly dry your iron pan before storage. You can dry it with a towel and then on low heat on the stovetop to ensure no moisture remains. Applying a light coating of vegetable oil or beeswax after drying can also help protect the pan. Additionally, wrapping the pan in paper towels or placing it in a zipper-lock bag with a slight opening for airflow can further protect it from moisture.

Make sure it's clean and dry before storing

Before storing your iron pan, it is important to ensure it is clean and dry. This is because any moisture left on the pan can cause rusting. To clean your iron pan, use hot water and a sponge or a stiff, non-metal brush. Avoid using soap, as this can cause food to stick to the pan. If there is a lot of food stuck to the pan, add a cup of kosher salt to the pan and scrub with a towel-wrapped pair of tongs. Rinse the pan thoroughly and then dry it as much as possible with a towel.

To ensure the pan is completely dry, place it on the stovetop at low heat for a few minutes. This will evaporate any remaining moisture. After a few minutes, use a paper towel to rub the pan with a small amount of lard, grease, or oil. Heat the pan for another 5 to 10 minutes, then allow it to cool. Once the pan is cool, wipe away any excess oil and it will be ready to store.

Wrap it in paper towels to protect it

Wrapping your iron pan in a paper towel is a great way to protect it from scratches and rust. This is especially useful if you are storing several iron pans on top of each other. Paper towels will absorb any excess moisture, preventing rust from forming. This is key, as iron pans are highly reactive and prone to rusting.

You can also use a lint-free cloth to protect your iron pan. However, you will need to wash the cloth regularly to prevent a build-up of seasoning oil.

If you are storing iron pans in a cupboard, be sure to check for leaks and dampness. You should also clean the shelves before storing your pans. This will ensure that your iron pans remain dry and rust-free.

In addition to wrapping your iron pan in a paper towel, you can also place paper towels between the pans to prevent scratching and rusting. This is a great way to protect your iron pans and ensure they remain in good condition.

Don't store food in the pan

Don't store food in your cast-iron pan! It's tempting to leave leftovers in the pan and place it in the oven or fridge for later, but this can cause more harm than good. Certain foods can react with the cast iron, affecting the taste of your food and the condition of your pan. Acidic foods, in particular, can be especially tough on the pan's seasoning, and any food left in the pan for a prolonged period may develop an off, metallic flavour.

Storing food in your cast-iron pan can also lead to rusting. Leftover food attracts moisture, which can cause rust to form on your pan. To prevent this, always move leftovers into a separate container. Make sure your cast-iron pan is clean and completely dry before storing it away.

Re-season the pan once or twice a year

Re-seasoning your cast-iron pan is a simple process that only needs to be done a few times a year. It is an important step in cast-iron care as it protects the surface of the pan and ensures that it stays non-stick.

To re-season your pan, start by giving it a good scrub with warm, soapy water. Dry it thoroughly with a paper towel or a cloth. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Next, rub the pan all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended. Make sure to rub the oil thoroughly and then buff the pan so that it no longer looks greasy. Excess oil can pool during seasoning, forming hardened droplets on the cooking surface, or turn sticky if left unused for a few days.

After the pan is cleaned, oiled, and buffed, place it in a preheated oven at 400-500°F (230°C-260°C) for about 30 minutes to an hour. It is recommended to place a baking sheet or foil underneath the pan to catch any excess oil that may run off.

Once the time is up, remove the pan from the oven and let it cool down. Your pan is now ready for cooking and will be good to go for years to come!

Frequently asked questions