Cast Iron Revival: Bringing Life Back To Your Pans

Cast iron skillets are a must-have for any home cook, but they can be a little high-maintenance to clean. The key is to avoid rust and protect the pan's seasoning layer so that it stays non-stick. The good news is that, with proper care, cast-iron cookware can last 100 years or more. Here's how to scour a cast iron pan in a few simple steps:

- Wash the pan while it's still warm to prevent food remnants from getting stuck as it cools. Use hot water and a sponge or stiff brush, and a drop of mild dish soap if needed. Avoid using the dishwasher, harsh soaps, or steel wool, as these can strip the pan's seasoning.

- Remove stuck-on food by sprinkling coarse salt onto the pan and scrubbing with a damp cloth or paper towel, or by simmering a little water in the pan for about a minute before scrubbing.

- Dry the pan thoroughly as soon as possible. Use a lint-free cloth or paper towel, then gently reheat the pan over low heat to ensure there's no trace of moisture.

- Apply a light coating of vegetable oil or cooking oil to the inside and outside of the pan to protect the non-stick surface and prevent rust.

Use salt to scrub away stuck-on food

To scour a cast-iron pan, you can use salt to scrub away stuck-on food. This method is best for pans that are a bit more soiled or have food lightly stuck to them. Begin by sprinkling an abrasive agent like coarse sea salt or kosher salt into your skillet. Then, take a paper towel or a soft scrub brush and scrub the pan until any stuck-on food comes off. You can also use a half-cut potato along with the salt to scrub the pan. The moisture in the potato, along with the natural oxalic acid, will help dissolve any rust or burned bits.

After scrubbing the pan, scrape any remaining food pieces into the trash. Then, rinse the pan with water to remove any leftover salt. Finally, finish off by rubbing your pan down with oil. This will help to season the skillet, creating a non-stick cooking surface and preventing the skillet from rusting.

Dry the pan immediately after washing

Drying your cast iron pan immediately after washing is crucial to prevent rust and preserve the non-stick surface. Here are some detailed steps to ensure your pan is dried properly:

Firstly, use a lint-free cloth or paper towel to dry the pan as soon as possible after washing. Make sure to absorb as much moisture as you can. Next, gently reheat the pan over low heat on the stovetop. This step ensures that any remaining moisture is evaporated, and it also helps to warm the pan, which is important for the next step.

Once the pan is warm and dry, it's time to apply a light layer of cooking oil. Use a dry paper towel or cloth to rub a thin coating of oil, such as vegetable, canola, or avocado oil, on the inside and outside of the pan, including the bottom and handle. Be careful not to use too much oil, as this can make the pan sticky. This process is known as "seasoning" the pan, as the heated oil bonds with the cast iron, creating a non-stick surface that also helps prevent rust.

Finally, set the pan aside and allow it to cool completely before storing it in a dry place. Your cast iron pan is now ready for its next use! Remember, always dry your cast iron pan immediately after washing to maintain its longevity and performance.

Re-season the pan after cleaning

Re-seasoning a cast iron pan is important to maintain its non-stick coating and to prevent rust. This process is simple and can be done in a few easy steps.

First, scrub the pan with warm, soapy water. It is safe to use soap in this instance as you are preparing to re-season the pan. Rinse the pan and dry it thoroughly with a lint-free cloth or paper towel. Next, apply a thin, even layer of cooking oil to the inside and outside of the pan. Be sure not to use too much oil, as this will cause the pan to become sticky. Place the pan upside down on the top rack of your oven. Place a sheet of aluminium foil or a foil-lined baking sheet on the bottom rack to catch any oil drips. Heat the cast iron for one hour at 350-500°F. Turn off the heat and let the pan cool before using it again.

Repeat this process three to four times to set down a good initial layer of seasoning. After this, your pan will be ready for cooking. Each time you cook with oil, you will be adding another layer to the seasoning.

Remove rust with steel wool or lemon and salt

Removing rust from a cast iron pan can be done using steel wool, or lemon and salt. Here is a detailed guide on how to do it:

Steel Wool Method:

Start by using a nylon bristle brush or a plastic pan scraper to remove any stuck-on food particles from the pan. Then, fill the pan with warm water and a mild dish soap, and scrub the surface with a bristle brush, gentle scouring pad, or mesh sponge if needed. Dry the pan thoroughly with a clean cloth or paper towel. Once dry, use a fine-grade steel wool pad to scrub the pan's surface, inside and out, until the rust is removed. Wash the pan with hot water and mild soap to remove any residue, and dry it completely.

Lemon and Salt Method:

Cut a fresh lemon in half and dip the cut end in salt, preferably coarse salt like kosher salt or sea salt. You can also mix equal parts salt and lemon juice in a small bowl and apply the mixture to the rusty areas using an abrasive pad. Rub the lemon and salt mixture vigorously over the rusted spots, adding more salt if needed, until the rust is removed. Let the mixture sit for about 30 minutes to 2 hours. If there is still some rust remaining, repeat the process and let the mixture sit for a longer time. After removing the rust, wash the pan with mild dish soap and warm water, then rinse and dry the pan thoroughly.

Once you have removed the rust using either method, it is important to re-season the pan to prevent rust from forming again. This can be done by applying a light layer of cooking oil to the pan and placing it in the oven upside down at 350°F for about an hour. Let the pan cool before using it again.

Avoid harsh detergents and scrubbers

Cast iron skillets are prized possessions in the kitchen, and for good reason. They are durable, heat retentive, and can produce crispy potatoes and perfectly seared pork chops. However, they do require some special care and attention to keep them in good condition.

One of the most important things to remember when cleaning cast iron is to avoid using harsh detergents and scrubbers. While it may be tempting to reach for the steel wool and abrasive cleaning products, these can actually do more harm than good.

Harsh detergents, such as those containing dyes or synthetic fragrances, can break down the seasoning on your cast iron. This removes the non-stick coating and flavour-enhancing properties of the pan. Instead, opt for a mild dish soap that is free from dyes and synthetic fragrances. You can also use a small amount of vegetable oil or cooking oil of your choice.

Similarly, harsh scrubbers like steel wool or abrasive sponges can also strip away the seasoning. They can also cause microcracking, which makes the pan more susceptible to breakage. Instead, use a nylon or non-abrasive sponge, a plastic scouring pad, or a poly dish scrubber. For stuck-on food, a pan scraper or a chainmail cleaning tool can be very effective. You can also try using coarse salt or baking soda to help scrub away the residue.

By avoiding harsh detergents and scrubbers, you can help maintain the seasoning on your cast iron skillet and keep it in good condition for years to come.

Frequently asked questions