Cast Iron Care: Safe And Sound

Cast iron pans are popular, especially for searing, and are generally safe to use. However, they do require some special care. Cast iron is made from iron alloyed with carbon, and potentially other metals, and is very tough. It is not easily damaged and is built to last. Cast iron pans are very versatile and can be used for searing steaks, frying bacon, sautéing vegetables, baking garlic knots, and more.

There are some common misconceptions about cast iron pans that need to be dispelled. Firstly, cast iron pans are not hard to maintain. They do need to be seasoned, which involves rubbing the pan with oil and heating it. This creates a protective coating that prevents rusting and gives the pan non-stick properties. It is also a myth that cast iron heats evenly—it actually has a low thermal conductivity, which means it forms hotspots. However, cast iron does have a high volumetric heat capacity, which means that once it's hot, it stays hot.

When it comes to cleaning cast iron pans, it is a common belief that you cannot use soap as it will strip away the seasoning. However, this is not true. Soap will not affect the seasoning, and it is important to wash your cast iron pan with warm soapy water after each use to keep it clean and hygienic. You should then dry the pan thoroughly and rub it with a light layer of cooking oil before heating it again to prime the pan for its next use.

While cast iron pans are generally safe, there are some potential health risks associated with their use. Cast iron pans can leach iron into food, especially if the pan is new or not well-seasoned, or if it is used with acidic foods. This can be a concern for individuals who are already at risk of iron overload, such as those with hemochromatosis or those who consume high levels of iron. Additionally, cast iron pans are very heavy, which can make them difficult to manoeuvre and increase the risk of strains or injuries if dropped.

Avoid cast iron when cooking for young children

Cast iron pans are generally safe to use, but there are a few reasons why you may want to avoid using them when cooking for young children.

Firstly, cast iron pans are extremely heavy compared to other types of pans, so they can be difficult to manoeuvre and pose a risk of injury if dropped. You definitely don't want to drop one on your foot or hurt your wrist!

Secondly, cast iron pans can leach a significant amount of iron into food, especially if they are newer or less seasoned. While iron is an essential dietary mineral, too much iron can be harmful. Young children are at particular risk of iron overload, which has been linked to serious health conditions such as iron poisoning.

Thirdly, while the risk is theoretical at this point, there is a potential danger from consuming tiny flakes of the seasoning that may come off the pan's surface over time. The health effects of ingesting these oxidized bits of fat are unknown, but it's probably best to err on the side of caution when cooking for young children.

Finally, cast iron pans are not the best option for all types of cooking. They excel at tasks like searing steak due to their heat retention, but they are not ideal for more delicate tasks like cooking eggs. You may find that other types of pans, such as Teflon, are better suited for cooking certain types of food for young children.

In conclusion, while cast iron pans have their advantages, it's probably wise to avoid using them when cooking for young children due to the risks of injury, iron overload, and unknown health effects of consuming oxidized fat.

Don't soak cast iron pans in water

If you do accidentally leave your pan in water for too long and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware. Scour the rusty pan with warm, soapy water and steel wool. Rinse and dry the pan thoroughly, then apply a thin layer of cooking oil to the cookware, inside and out. Place the pan upside down on the top rack of the oven, with a baking sheet or aluminium foil on the bottom rack to catch any excess oil. Bake at 450-500 degrees Fahrenheit for one hour, then allow to cool. Repeat as necessary until the classic black patina is achieved.

To prevent rust from forming, be sure to dry your cast iron pans promptly and thoroughly after washing, and rub a light layer of cooking oil onto the surface. Use a paper towel to wipe away any oil residue, and your pan will be ready for storage.

Use a small amount of soap to clean cast iron

It is a common misconception that cast iron pans cannot be cleaned with soap. In fact, a small amount of soap is perfectly safe to use and will not ruin your pan.

The myth that soap should not be used to clean cast iron pans likely stems from the fact that decades ago, soaps were made with lye and vinegar, which were too harsh for cast iron and would strip away oil and remove seasoning. However, today's soaps are much milder and not powerful enough to remove baked-on seasoning. While soap can remove some excess oil from the pan's surface, this is oil that you would likely wipe away with a paper towel anyway.

If you do decide to use soap to clean your cast iron pan, it is important to take a few extra steps to ensure it is ready for its next use. Firstly, never let the pan soak in water as this can cause rust. Instead, wash the pan by hand using a small amount of mild dish soap and a hard-bristle brush or the scrubbing side of a sponge. Rinse the pan and dry it immediately. Then, heat the pan over a stove eye on medium-low heat to remove any remaining water. Finally, pour a small amount of high-temperature oil, such as flaxseed, vegetable, or canola oil, into the pan and use a paper towel to spread the oil across the pan's surface, inside and out. Allow the pan to cool completely, then wipe away any excess oil before storing it away.

Dry cast iron pans thoroughly after washing

Drying cast iron pans thoroughly after washing is a crucial step in keeping them safe and usable. Cast iron pans are highly reactive and can rust within minutes in humid air. Therefore, it is essential to dry them promptly and thoroughly with a lint-free cloth or paper towel after washing. Even after towel-drying, some moisture may remain on the surface, so it is recommended to place the pan on a stovetop flame for a minute or two to ensure all water is driven off.

Leaving cast iron pans to air dry or not drying them thoroughly can lead to rust formation. While rust is not harmful and can be removed, it is best to avoid it as it requires extra care to restore the pan. Cast iron pans should also never be soaked, put in the dishwasher, or left in the sink, as these actions can also cause rusting.

After drying, the next step in cast iron pan care is to rub a light layer of cooking oil or seasoning spray onto the surface. This helps to maintain the seasoning, a protective coating that prevents rusting and food sticking. The oil should be buffed thoroughly so that no residue remains, as excess oil can pool and form hardened droplets or become sticky.

By following these steps of thorough drying and oiling, cast iron pans can be kept safe and in good condition for years.

Oil and heat the pan after washing

After washing your cast iron pan, it is important to dry it off immediately. Cast iron skillets should never be left to air dry as this can cause rust to build up. Use a lint-free towel to thoroughly dry the pan.

The next step is to remoisturise the pan with oil. This is a crucial step in the maintenance of your cast iron skillet as it prevents the pan from drying out. Use a small amount of cast iron seasoning or a half teaspoon of high smoke point oil and rub it throughout the interior of the skillet. Be sure to remove any excess oil with a separate cloth, leaving the surface almost dry.

The final step is to heat the pan. Place the skillet over low heat for 5-10 minutes to remove any additional moisture. Remove the pan from the heat once all the water has evaporated.

Frequently asked questions