Caring For Your Cast Iron: A Guide To Seasoning And Maintenance

Cast iron pans are a delight to cook with, but they do require some care to keep them in good condition. The good news is that cast iron is virtually indestructible and can be easily restored if mistreated. Here are some tips to help you look after your cast iron pan:

- Wash your pan with warm water and a sponge or brush after each use. You can also use a small amount of soap, but this is not necessary and may remove the seasoning.

- Dry the pan thoroughly after washing. You can use a tea towel or place the pan on the hob over high heat to evaporate any remaining moisture.

- Oil the pan lightly after each cleaning. This will help to protect the cooking surface and build a strong seasoning.

- Store your pan in a cool, dry space with good air circulation. Avoid stacking pans on top of each other as this can harm the pan's seasoning.

- If your pan becomes rusty, scrub the rust away with salt or steel wool, then dry the pan and apply a thin layer of oil.

Cleaning: use warm water, a sponge, and a small amount of soap

When it comes to cleaning your cast iron pan, it's important to be thorough yet gentle. Here's a step-by-step guide to cleaning your cast iron pan using warm water, a sponge, and a small amount of soap:

Step 1: Scrub with Warm Water and Soap

Use warm water, as hot water can damage the pan's seasoning. Take a sponge—a soft, non-scratch, or non-abrasive sponge is ideal—and gently scrub the pan with a small amount of mild dish soap. Avoid steel wool or metal scouring pads, as these can be too abrasive and strip the pan's seasoning. If your pan has stuck-on food, a nylon scrubbing brush or pan scraper can help loosen it. You can also fill the pan with a small amount of water and simmer it for a few minutes to help loosen stubborn residue.

Step 2: Rinse and Dry

Rinse the pan with warm water to remove any soap residue. Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. Ensure that the pan is completely dry before moving on to the next step. Leaving moisture on the pan can lead to rusting.

Step 3: Re-Season the Pan

To maintain the pan's non-stick coating and protect it from rust, it's essential to re-season it after cleaning. Start by rubbing a very light layer of cooking oil, such as canola or vegetable oil, onto the surface of the pan with a paper towel. Wipe the surface until no oil residue remains. Then, place the pan in the oven, upside down, at a temperature of 450-500 degrees Fahrenheit for about an hour. This process bakes the oil into the pan, creating a rust-resistant and non-stick surface.

Notes and Tips:

• While some cast iron purists recommend avoiding soap, a small amount of mild dish soap won't harm your pan, especially if it is well-seasoned.
• Avoid soaking your cast iron pan in water, as this can lead to rust.
• If you do end up with a rusty pan, don't panic! You can remove the rust and re-season the pan.
• Regular maintenance is key. The more you use and care for your cast iron pan, the better it will perform over time.

Drying: dry thoroughly with a towel, then heat to evaporate remaining moisture

Drying your cast iron pan is an important step in the cleaning process, as water is the enemy of cast iron. Leaving water in the pan will cause rust to form, so it's crucial to dry your pan thoroughly.

First, use a clean towel to hand-dry the pan. Make sure to get the pan as dry as possible by wiping away any remaining water droplets. You can also use a lint-free cloth or paper towel for this step. If you notice any black residue on your towel, don't worry—this is just the seasoning coming off, and it's perfectly normal.

Next, place the pan on the hob or stovetop over high heat. This step will help to evaporate any remaining moisture and ensure that the pan is completely dry. The heat will speed up the evaporation process, driving off any last bits of water.

Once the pan is dry, you can move on to the next step in the cast iron care process, which is usually applying a thin layer of oil to the pan.

Oiling: apply a thin coat of oil to prevent rust

Oiling your cast iron pan is an important step in the maintenance process. The "seasoning" on your cast iron pan refers to the layer of baked-on oil or fat that protects your skillet and creates a non-stick surface. This process is called polymerization, where each layer of oil transforms into an extremely thin, plastic-like coating, protecting your pan from rust and making it non-stick.

To oil your cast iron pan, start by drying it thoroughly with a clean towel after washing. Then, place the pan over low heat to ensure that any remaining moisture is evaporated. Once the pan is completely dry, it's time to apply the oil. Choose an oil with a neutral flavour and a high smoke point, such as vegetable, rice bran, avocado, grape seed, or canola oil. Olive oil is not recommended as it may become rancid and impart a strong flavour.

Apply a very thin coat of oil to the pan, making sure to buff away any visible grease. You only need a small amount of oil—a teaspoon should be enough to cover the entire cooking surface. Once the oil is applied, place the pan back on the burner over high heat and leave it for a couple of minutes until it is heated through and lightly smoking. This step is crucial as it bakes the oil into the pan, creating a protective layer.

Allow the pan to cool before storing it away until you're ready to use it again. With regular use and proper maintenance, your cast iron pan will develop a sturdy non-stick layer that will last for years.

Storing: store in a cool, dry place with good air circulation

Storing your cast iron pan in a cool, dry place with good air circulation is ideal. Even warm, humid air can cause rust to form, so it's best to keep your pan in a dry environment. It's also important to note that stacking cast iron pans on top of each other can harm the pan's seasoning. The best place to store your pan is on the stove, so it's ready for your next meal.

• Make sure the pan is bone dry before storing it. Rust forms when iron is exposed to moisture and air, so it's crucial to ensure your pan is completely dry.
• Slip a single paper towel into the skillet when storing, especially if you're stacking it with other pots and pans. The paper towel will wick away any moisture and protect the pan's surface.
• Store your pan in a cool, dry place with good air circulation.
• Avoid stacking cast iron pans on top of each other. While the iron itself is sturdy and robust, sudden impacts and prolonged weight can harm the pan's seasoning.
• If you won't be using your pan for a while, apply a thin coat of oil or saturated fat to prevent rust during storage.

Removing rust: scrub with salt, rinse, dry, and rub with oil

Removing rust from a cast iron pan is a simple process. First, scrub the pan with coarse salt. You can add a little water to the pan and scrub with a stiff brush, steel wool, or a green cleansing pad. If you have a lot of rust to remove, you can also soak the pan in a mixture of equal parts water and vinegar for one to eight hours, checking regularly, until the rust flakes away.

Once you have removed the rust, rinse the pan with water until the water runs clear. Dry the pan thoroughly with a tea towel, then place it in the oven at 230°C or higher for 10 minutes.

Finally, rub the pan with a thin layer of oil. You can use an unsaturated cooking fat, such as canola, vegetable, or corn oil. Make sure to buff away any visible grease, so the pan looks almost dry. Then place the pan on a burner set to high heat for a couple of minutes, until the pan is heated through and lightly smoking.

Frequently asked questions