Salting A Cast Iron Pan: A Step-By-Step Guide To Seasoning Success

Cast iron skillets are a must-have in any home cook's kitchen. They can last forever, but they do require some care and attention to keep them in good condition. One method of cleaning a cast iron pan is to use salt. This is an effective way to remove stuck-on food and residue without damaging the pan's surface. Here's a step-by-step guide to achieving a clean and seasoned cast iron pan using salt.

How to Salt a Cast Iron Pan

How much salt to use

The amount of salt you'll need to clean your cast-iron pan depends on the size of the pan. For a small pan, one tablespoon of coarse salt will do. For a 10" pan, you can use two to three tablespoons of salt. If you have a 12" skillet, start with about half a cup of coarse salt and add more as needed.

It's important to use coarse-grained salt, as this will provide the traction needed to remove food particles. You can use kosher salt or coarse sea salt.

What type of salt to use

When cleaning a cast iron pan, it is important to use a coarse-grained salt. This will provide the traction needed to remove food particles. The salt should be kosher salt or any other coarse salt, such as sea salt or Himalayan pink salt. These salts have larger crystals that can help to break up stuck-on food and residue. Table salt, on the other hand, has smaller crystals that may not be as effective at scrubbing the pan.

It is recommended to use about a tablespoon of coarse salt for cleaning a cast iron pan. If you have a smaller pan, one tablespoon will be sufficient. You can also add a little oil to the salt to help loosen the stuck-on food. This mixture of salt and oil can be scrubbed into the pan using a clean kitchen rag, a folded paper towel, or even a potato cut in half. The salt and oil mixture is also useful for removing any seasoning that may have built up on the pan.

After scrubbing the pan with the salt mixture, simply discard the salt and rinse the pan with warm water. Dry the pan thoroughly with a clean towel or kitchen roll, and then place it on the stovetop over medium-low heat for about five minutes to ensure that any remaining moisture is evaporated.

Using coarse salt to clean a cast iron pan is an effective and natural way to remove stuck-on food and residue without damaging the pan's surface. It is important to note that using too much salt or scrubbing too vigorously may remove the seasoning from the pan, so a gentle touch is recommended.

How to clean the pan after salting

To clean a cast iron pan after salting, first, remove the salt and rinse the pan with warm water. You can use lukewarm water and scour with a kitchen towel, folding the cloth and gripping it with tongs if you want to avoid getting your hands dirty. Dry the pan with a rag or kitchen towel, or place it on the stove top and heat at a medium-low temperature for around five minutes, or until wisps of smoke start to come off the surface.

Let the pan cool until it is safe to touch, then wipe it down with a thin layer of oil. You are looking to coat the skillet, but not leave behind a thick layer of oil—the pan should have a matte appearance even when oiled.

How to dry the pan after cleaning

Drying your cast iron pan is an important step in the cleaning process, as water is the enemy of cast iron and can cause rusting. Here is a step-by-step guide on how to dry your cast iron pan after cleaning:

• After rinsing the pan, use a lint-free cloth or paper towel to thoroughly dry the pan. It is normal to see some black residue on your towel, as this is just the seasoning coming off.
• Make sure to get the pan bone dry by placing it on the stovetop over low heat or in the oven at a low temperature (200-300 degrees Fahrenheit or 100-150 degrees Celsius) to evaporate any remaining moisture.
• Once the pan is completely dry, rub a very light layer of cooking oil or seasoning spray onto the surface. Use a paper towel to wipe the surface until no oil residue remains.
• Alternatively, you can rub the pan with a small amount of unsaturated cooking fat, such as canola, vegetable, or corn oil, ensuring you buff away any visible grease.
• Place the pan back on the stovetop over high heat or in the oven for a couple of minutes until it is heated through and lightly smoking.
• Allow the pan to cool completely before storing it away.

Remember, it is crucial to dry your cast iron pan thoroughly after each use to prevent rust and maintain its seasoning.

How to maintain the pan after cleaning

Maintaining your cast iron pan after cleaning is crucial to ensure its longevity and performance. Here are some detailed instructions to help you care for your cast iron pan:

Dry the Pan:

After washing your cast iron pan, it is essential to dry it thoroughly. Use a lint-free cloth or paper towel to absorb any remaining water. Make sure to dry both the inside and outside of the pan, including the handle. If needed, you can place the pan on the stovetop over low heat or in an oven set at a low temperature (around 200 to 300 degrees Fahrenheit) to ensure complete evaporation of moisture.

Oil the Pan:

Once the pan is dry, it's time to apply a thin layer of oil to the entire surface, including the inside, outside, and handle. Use an unsaturated cooking fat, such as canola, vegetable, or corn oil. Buff away any visible grease with a paper towel or clean rag so that the pan has a matte appearance. This step helps protect the pan and maintains its seasoning.

Heat the Pan:

After oiling, place the pan back on the stovetop over high heat or in the oven for a couple of minutes until it is heated through and lightly smoking. This step helps to set the oil and create a protective coating.

Store the Pan Properly:

When it comes to storing your cast iron pan, there are a few things to keep in mind. Firstly, always ensure that the pan is completely dry before storing it away. Cast iron is highly susceptible to rust, so moisture should be avoided. Store the pan in a dry cabinet, on the stovetop (away from moisture), or in the oven (if it doesn't have wooden parts). You can also hang the pan on a wall, but ensure that the hooks are securely mounted to support the weight.

Prevent Scratching and Rusting:

To prevent scratching and rusting, place paper towels between pans when stacking them. Always focus on keeping your cast iron pans dry, as moisture can lead to rust formation.

Re-season the Pan if Necessary:

If you notice that the seasoning on your pan has worn off or needs to be refreshed, follow the steps for re-seasoning. This typically involves applying a thin layer of oil to the pan, rubbing it with a paper towel or clean rag, and then heating it in the oven at a high temperature (around 450 to 500 degrees Fahrenheit) for about an hour.

By following these maintenance steps, you can keep your cast iron pan in optimal condition and enjoy its superior performance for years to come.

Frequently asked questions