Cast Iron Care: A Guide To Seasoning And Maintaining Your Pan

Cast iron pans are a versatile and durable option for any kitchen. They are affordable, long-lasting, and perfect for a variety of cooking techniques. You can sear, fry, bake, roast, and braise in these pans! Cast iron pans are also great for searing meat and roasting vegetables, but you can also make a ton of sweet recipes with them.

Cast iron pans are basically indestructible. Even if they're old and rusted, they can be repaired. And if you take good care of cast-iron cookware, it can last you a lifetime!

- Seasoning is important for cast iron pans. Most cast iron skillets come pre-seasoned, but over time, the seasoning erodes, and you will need to re-apply it.

- To season a cast iron pan, rub the pan with a thin film of neutral oil, bake the pan for 1 hour, cool the pan in the oven, and repeat these steps for an unseasoned or stripped pan.

- Cast iron pans are porous, so a small amount of oil will seep into the pan and create a non-stick surface over time.

- It is important to dry cast iron pans completely after washing to prevent rusting.

- You can use soap when cleaning cast iron pans, contrary to popular belief. However, avoid letting the pan soak in the sink and be sure to dry and season it right away.

How to season a cast iron pan

Seasoning a cast iron pan is a simple process that will ensure your cookware is protected and has non-stick properties. Seasoning refers to the hard, protective coating that is formed by heating thin layers of fat (like oil) on the cast iron. Here is a step-by-step guide on how to season a cast iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so it is recommended to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Using a paper towel, coat the pan with a thin layer of neutral oil like canola, vegetable, corn, or grapeseed oil. Be sure to cover the bottom, handle, and all sides of the pan. Wipe away all excess oil so no pooling oil is visible — the oil should just coat the metal. The pan should feel practically dry to the touch.

Step 3: Heat It in the Oven

Place the oiled pan upside down in a preheated oven at 450°F (230°C) for 30 minutes. The oil will polymerize and form a hard, plastic-like coating. It may get a little smoky, so keep your kitchen well-ventilated. Using the oven ensures even heating, which is important for effective seasoning.

Step 4: Repeat Steps 2 and 3

Once the first heating cycle is complete, remove the pan from the oven and allow it to cool. Then, repeat the process of rubbing the pan with oil and heating it in the oven for another 30 minutes. This process should be done three to four times to set down a good initial layer of seasoning.

Step 5: Allow the Pan to Cool

After the final heating cycle, turn off the oven and let the pan cool down completely inside the oven before touching it.

Maintenance Tips:

• A well-seasoned cast iron pan is a well-used one. Each time you cook with oil or fat, you are adding to the seasoning.
• Frying chicken, pan-searing steaks, frying eggs, and sautéing vegetables are all great ways to maintain the seasoning.
• Even skillet breads like cornbread will help season the pan.
• Cast iron pans can be used on any heat source, such as induction, electric, gas, and grills.
• Avoid cooking acidic foods like tomatoes, citrus, and vinegar, as they can strip the seasoning from the pan.

How to clean a cast iron pan

Cleaning a cast iron pan is simple, but there are a few things to keep in mind to ensure you don't damage the seasoning. Here's a step-by-step guide:

• Scrape Off Excess Food: After cooking, use a spatula to scrape off any large pieces of food from the pan.
• Rinse with Hot Water: Rinse the pan with hot water. Avoid letting the pan soak in water, as this can damage the seasoning and cause rust.
• Use a Stiff Brush or Scouring Pad: If there is stuck-on food, use a stiff-bristled brush, chainmail scrubber, or the scouring pad of a sponge to gently scrub the pan. Avoid using metal utensils if possible, as they can scratch the pan.
• Add a Mild Soap: While some sources suggest avoiding soap altogether, others recommend using a mild dish soap to ensure you remove all grease and food residue. The key is to avoid harsh soaps or detergents that can strip away the seasoning.
• Dry the Pan: After washing, thoroughly dry the pan with a clean towel or paper towel. You can also place the pan on a stovetop flame for a few minutes to ensure it's completely dry.
• Apply a Thin Layer of Oil: To protect the pan and maintain the seasoning, apply a thin layer of oil, such as vegetable oil or canola oil, to the surface of the pan. This helps prevent rust and maintains the non-stick properties of the cast iron.
• Heat the Pan: Place the oiled pan in a hot oven (around 450°F/230°C) for about 30 minutes to polymerize the oil and create a protective coating. Alternatively, you can heat the pan on the stovetop until it just starts to smoke.
• Cool and Store: Allow the pan to cool completely before storing. Make sure the pan is bone dry before putting it away, as any moisture can lead to rust.

By following these steps, you can keep your cast iron pan clean, seasoned, and ready for your next culinary adventure!

How to store a cast iron pan

Cast iron pans are known for their durability, but improper storage can cause serious damage to your cookware. Here are some tips on how to store cast iron pans to keep them in tip-top shape:

Before Storing:

• Clean your cast iron pan: Make sure to remove all food particles and rinse your skillet after each use. Abrasive cleaners can damage the seasoning, so it's best to use hot water and a brush or scrubber to remove any stuck-on food.
• Dry thoroughly: Before storing, ensure your cast iron pan is completely dry. Use paper towels or a dish towel to dry the pan. You can also place it over low heat for a few minutes to ensure all moisture is gone.
• Season the pan: Seasoning your cast iron pan creates a protective layer that helps prevent rust. If your pan is new or needs to be re-seasoned, coat it with a thin layer of oil and heat it in the oven before its first use.
• Add a thin layer of oil: After cleaning and drying your pan, add a light coating of oil, such as vegetable or grapeseed oil, to protect it from rust. Wipe off any excess oil with a paper towel.

Where to Store:

• Dry cabinet or pantry: A kitchen cabinet or pantry is a great place to store your cast iron pan, but make sure it's dry. Excess moisture can cause rust, so keep the pan away from humid areas or the sink.
• Stovetop or countertop: You can keep your cast iron pan out on the stovetop or countertop, as long as it's moisture-free and away from the sink area.
• Oven: The oven is an ideal storage spot for cast iron pans as it's typically a low-moisture environment. Just remember to remove the pan before preheating your oven.
• Wall-mounted rack or hooks: If you want to save cabinet space, consider investing in a wall-mounted rack or hooks to hang your cast iron pans. Ensure the hooks are securely mounted to support the weight of the pans.
• Storage bag: If you plan to take your cast iron pan camping, store it in a storage bag to protect it during transport.

Stacking and Protection:

• Use paper towels or cloth: When stacking cast iron pans, place paper towels or cloth, such as cotton dish towels, between them to prevent scratching and absorb moisture.
• Lid protectors: If your skillet has a lid, consider purchasing lid protectors. These plastic accessories cushion the rim of the pan, preventing nicks and chips while promoting air circulation to prevent moisture buildup.

How to cook with a cast iron pan

Cast iron pans are incredibly versatile and durable, making them a great investment for your kitchen. Here are some tips on how to cook with a cast iron pan:

Seasoning Your Pan

Cast iron pans need to be seasoned before use to create a protective coating, which will give the pan non-stick properties. This is done by coating the pan with a thin layer of oil and heating it in the oven. Here are the steps:

• Wash and dry your pan: Give the pan a good scrub with warm, soapy water, then dry it thoroughly. You can place the pan on a stovetop flame for a minute or two to drive off any remaining moisture.
• Rub it with oil: Use a neutral oil with a high smoke point, such as vegetable, canola, or flaxseed oil. Coat the pan inside and out, including the handle. Make sure to buff the pan so that it doesn't look greasy.
• Heat it in the oven: Place the oiled pan upside down in a preheated oven at 450°F (230°C) for 30 minutes. It may get smoky, so ensure your kitchen is well-ventilated. Repeat this process 3 to 4 times.

Cooking with Your Cast Iron Pan

• Preheat your pan: Always preheat your cast iron pan on the stovetop before adding any oil, fat, or food. This is especially important when cooking sticky foods like eggs.
• Let the food sit: When searing meat, resist the urge to move it around. Let it sit and wait for a caramelized crust to form before flipping it.
• Start on the stove and finish in the oven: Cast iron pans are great for starting dishes on the stove and then transferring them to the oven. This allows you to get a nice crust from the high heat of the stovetop, while the oven provides a gentler, more radiant heat.
• Avoid cooking acidic foods: Cooking acidic foods like tomatoes or citrus in cast iron pans can strip the seasoning and make your food taste metallic. It's best to avoid these types of foods until your pan is highly seasoned.
• Clean your pan soon after cooking: Don't let your cast iron pan sit for too long after cooking, as the food will stick to the pan. Wash it while it's still warm, and dry it thoroughly to prevent rusting.

How to choose a cast iron pan

Cast iron pans are a versatile and durable option for any kitchen. They are great for searing, frying, baking, roasting, and braising. They are compatible with most heat sources, including induction, electric, gas, and grills.

When choosing a cast iron pan, there are a few things to consider:

• Size and Weight: Cast iron pans are heavier than other types of cookware of a similar size. Thicker cast iron retains heat better but takes longer to heat up. Lighter pans are easier to handle but may not heat as evenly. Consider what you will be cooking and choose a size and weight that suits your needs.
• Enameled or Uncoated: Enameled cast iron pans are coated with enamel, which prevents food from coming into contact with the metal. They never need seasoning, are easier to clean, and can be used with acidic foods. However, the coating can crack or chip over time. Uncoated cast iron pans are more durable but require seasoning to prevent food from sticking and taking on a metallic taste.
• Price: Cast iron pans can range in price, from budget-friendly options to more expensive, lightweight skillets. Consider your budget and how often you plan to use the pan.
• Smooth or Rough Surface: Modern cast iron pans have a rougher cooking surface due to changes in production methods, while older pans tend to have a smoother finish. A smoother surface may be easier to clean, but a well-seasoned pan will build up layers of seasoning that make it non-stick over time.
• Handle Configuration: Cast iron pans are heavy, so a sturdy handle is important. Look for a pan with a long handle and a helper handle on the opposite side for easier manoeuvring.
• Type of Pan: There are several types of cast iron pans available, including frying pans, Dutch ovens, chicken fryers, grill pans/griddles, and specialty pans like woks and pizza pans. Choose the type of pan that best suits the dishes you want to cook.

Frequently asked questions