Cast Iron Pan Care: Oiling For Longevity

Cast iron pans are a versatile and durable option for any kitchen, but they do require some maintenance to keep them in good condition. One of the most important things you can do to care for your cast iron pan is to season it regularly. Seasoning creates a thin, non-stick coating on the pan that prevents food from sticking and the pan from rusting. In this guide, we will teach you how to oil and season your cast iron pan to keep it in top condition.

How to clean cast iron pans before oiling

To clean cast iron pans before oiling, follow these steps:

Firstly, wash the pan with warm, soapy water. You can use a sponge or a scrubber brush, but avoid steel wool or metal scrubbers as these can damage the pan's seasoning. If there are stubborn bits of food stuck to the pan, use a pan scraper or a wooden spatula to remove them. You can also try pouring some hot water into the pan and letting it simmer for a few minutes before scraping. Be sure to dry the pan thoroughly with a lint-free cloth or paper towel after washing.

If your cast iron pan is rusty, you will need to take additional steps to clean and restore it. Scour the pan with warm, soapy water and steel wool. Rinse and dry the pan thoroughly. Then, apply a thin layer of cooking oil to the pan, inside and out, and place it in the oven upside down at a temperature of 450-500 degrees Fahrenheit for about an hour. Allow the pan to cool before removing it from the oven.

Once your cast iron pan is clean and dry, you can proceed with the oiling process.

The best types of oil to use

When it comes to choosing the best oil for seasoning cast iron pans, there are several options available, each with its own advantages and considerations. Here is a detailed guide to help you select the most suitable oil for your cast iron cookware:

Vegetable Oil, Canola Oil, and Corn Oil:

These unsaturated cooking fats are readily available and highly effective for seasoning cast iron pans. They are easy to spread and won't leave your pan feeling greasy. Vegetable oil, including canola oil, is a popular choice due to its affordability and effectiveness. These oils have a high smoke point, so they can withstand higher temperatures without burning.

Grapeseed Oil:

Grapeseed oil is a versatile and affordable option for seasoning cast iron pans. It has a high smoke point, similar to vegetable and canola oils, and forms a smooth and nonstick coating. Grapeseed oil is also neutral in flavour and scent, so it won't affect the taste of your food.

Flaxseed Oil:

Flaxseed oil is often recommended for seasoning cast iron pans. It forms a fast layer of seasoning, but it tends to be more expensive and has a lower smoke point. Some people find that flaxseed oil coatings can become brittle and flake off over time.

Other Options:

While less commonly used, oils such as sunflower oil, soybean oil, and lard can also be effective for seasoning cast iron pans. Sunflower oil, in particular, stands out for its high polyunsaturated fat content. However, it's important to note that common cooking oils like olive oil and coconut oil are less effective for seasoning and may not provide the desired results.

In summary, the best types of oil to use for seasoning cast iron pans are those with high smoke points and polyunsaturated fats, such as vegetable oil, canola oil, grapeseed oil, and sunflower oil. These oils will help create a durable, nonstick coating and improve the condition of your cast iron cookware over time.

How much oil to use

When oiling a cast iron pan, it is important to use the right amount of oil. Using too much oil will cause your pan to become sticky. The goal is to rub the oil all over the pan, but then buff it so thoroughly that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface.

The amount of oil you use will depend on the size of your pan, but a good rule of thumb is to use a thin layer of oil. A tablespoon or two of oil is usually enough. You want the pan to feel practically dry to the touch.

When oiling your cast iron pan, be sure to coat the entire surface, including the handle and the outside of the pan. Use a paper towel or a clean cloth to rub the oil onto the pan, and then buff it until the pan looks matte.

It is important to note that the type of oil you use is also important. Oils with a high smoke point, such as canola, vegetable, grapeseed, sunflower, and safflower oil, are recommended. Flaxseed oil can also be used, but it has a low smoke point, so it will make your kitchen smoky.

How to apply oil to cast iron pans

To apply oil to a cast-iron pan, follow these steps:

Wash and Dry the Pan

Start by giving your pan a good scrub with warm, soapy water. This is especially important if your pan is new or if it has been exposed to moisture and needs to be rid of any rust. Use an abrasive brush or sponge to remove any unwanted particles, and ensure the surface is smooth and free of any sticky residue. Rinse the pan thoroughly, then dry it with a clean towel or paper linen. For extra precaution, you can place the pan on a stovetop flame for a few minutes to ensure all moisture has evaporated.

Oil the Pan

Using a piece of folded kitchen paper, rub a small amount of oil all over the pan, including the handle if it is made of cast iron, and the outside. The type of oil you use is up to you, but it should be an edible cooking oil. Oils such as sunflower, vegetable, canola, grapeseed, or safflower are great choices. Avoid using butter, unrefined coconut oil, or traditional lard, as they can burn, scorch, or turn rancid. Only a very thin coating of oil is needed, with no excess drips. Buff the pan with the oil until it leaves the thinnest coating possible.

Heat the Pan

Place the pan over a medium-high flame. If you have an induction hob, you can use the oven method described below. Let the pan heat up and smoke a little. Once the smoke has died down, the pan is seasoned. To add another layer of seasoning, apply more oil using tongs and kitchen paper, as the pan will be very hot, and heat it again over medium heat. You are aiming for a shiny layer that coats the pan. Regularly applying these layers of seasoning will ensure your pan lasts for generations.

Seasoning in the Oven

Another way to season your cast iron pan is in the oven, which provides a more even heat distribution. Preheat your oven to 450°F (230°C) or higher. Place the pan upside down on the oven rack, with a baking sheet or aluminium foil on the rack below to catch any potential drips. Leave the pan in the oven for 40 minutes to 1 hour, allowing the oil to coat the pan. If needed, reapply oil and place the pan back in the oven.

How to maintain oiled cast iron pans

Maintaining oiled cast iron pans is essential to ensure their longevity and performance. Here are some detailed instructions on how to properly maintain your oiled cast iron pans:

Cleaning and Drying:

Before seasoning, it's important to start with a clean and dry pan. Wash your cast iron pan with mild soap and hot water, using a sponge or stiff brush. Rinse it thoroughly and ensure it is completely dry. You can use a towel to absorb excess water, and then place the pan on a stovetop flame for a few minutes to evaporate any remaining moisture. This step is crucial, as cast iron is porous and can trap moisture, leading to rusting.

Oiling:

Once your pan is dry, it's time to apply a thin and even layer of oil. You can use a variety of oils such as vegetable, canola, corn, grapeseed, sunflower, or safflower oil. Avoid using butter, unrefined coconut oil, or traditional lard as they can burn, scorch, or turn rancid. Rub the oil onto the pan, including the handle and the outside, with a paper towel or a cloth. Make sure to buff the pan until it no longer looks greasy, as excess oil can pool and form hardened droplets or become sticky.

Heating:

After oiling, it's time to heat your pan. You can do this in an oven or on a stovetop. If using an oven, preheat it to a temperature between 450°F and 500°F (230°C to 260°C). Place the pan upside down on an oven rack with a baking sheet or aluminium foil on the rack below to catch any potential drips. Bake for 30 minutes to an hour, depending on the instructions followed. Then, turn off the oven and let the pan cool down inside. If using a stovetop, place the pan over a medium-high flame and let it smoke a little. Once the smoke dies down, the pan is seasoned.

Repeating the Process:

To build a strong layer of seasoning, you may need to repeat the oiling and heating process multiple times. This will create a more solid layer of protection. Some cooks repeat this process up to six times, especially when reviving a neglected cast iron pan.

Regular Maintenance:

After cooking with your cast iron pan, avoid using soap or abrasive scrubbers to clean it. Instead, opt for a soft sponge, kosher salt, or hot water. Wipe the pan dry, and then place it on a stovetop over medium heat to drive off any remaining moisture and prevent rusting. If the pan looks dull, add a small amount of oil and rub it in thoroughly while the pan is still hot.

Frequently asked questions