The Ultimate Guide To Seasoning Your Iron Cast Pan

Cast iron pans are a kitchen staple, offering even heat distribution and a long-lasting, non-stick surface. While they may seem intimidating to care for, it's a fairly simple process to keep your cast iron in top shape. Cast iron skillets are compatible with all types of heat sources and offer excellent searing and browning capabilities. They are also versatile, allowing you to fry, sear, bake, and more.

When it comes to maintenance, it's essential to keep your pan dry and seasoned with a thin layer of oil after each wash. This conditioning step protects the iron from moisture and prevents rusting. While some people avoid using soap on their cast iron, a mild dish soap is generally safe to use and can help prevent foodborne illnesses.

Cast iron skillets come in various sizes, but a 10-inch skillet is a good standard size for most households, providing enough space for everyday cooking tasks.

How to season cast iron

Seasoning a cast-iron pan is a simple process that will ensure your cookware lasts for generations. Seasoning creates a protective coating that prevents rusting and gives your pan non-stick properties. Here is a detailed guide on how to season cast iron:

Step 1: Wash and Dry Your Pan

Start by giving your pan a good scrub with warm, soapy water. This is especially important if your pan is new, as you don't know what it has been exposed to during the manufacturing process or shipping. Dry the pan thoroughly with a towel, then place it on a stovetop flame for a minute or two to eliminate any remaining surface moisture.

Step 2: Apply a Thin Layer of Oil

Using a paper towel or dishcloth, coat the pan with a thin layer of cooking oil. Be sure to cover the entire pan, including the handle, bottom, and exterior. You can use a variety of oils, such as vegetable, canola, corn, grapeseed, or flaxseed oil. Avoid using too much oil, as this can cause your pan to become sticky. Buff the pan until it no longer looks greasy and feels practically dry to the touch.

Step 3: Bake the Pan in the Oven

Place the oiled pan upside down in a preheated oven. Set the temperature between 350°F and 500°F, depending on the type of oil used. Leave the pan in the oven for about an hour. The oil will polymerize, forming a hard, plastic-like coating. Using the oven ensures even heating, resulting in a more consistent seasoning. Placing a baking sheet or aluminium foil on the rack below the pan will catch any oil drips.

Step 4: Cool the Pan in the Oven

After an hour, turn off the oven and let the pan cool down completely inside. This step is crucial for safety and to ensure the seasoning sets properly. Do not be tempted to touch the pan or remove it from the oven until it has cooled sufficiently.

Step 5: Repeat the Process

For a brand new pan, it is recommended to repeat the oiling and heating process one to four more times to build up a strong initial layer of seasoning. You may also want to season your pan occasionally throughout its lifetime, especially after a thorough cleaning. A well-seasoned cast-iron pan will have a glossy black finish and non-stick properties.

Tips for Maintaining Seasoning

• Avoid using soap or abrasive cleaning tools on your cast-iron pan, as these can strip away the seasoning.
• Cook with your cast-iron pan regularly, especially with fatty foods like bacon or roux. Each time you cook with oil or fat, you add another layer to the seasoning.
• Avoid cooking acidic foods, such as tomatoes or citrus, as these can break down the seasoning over time.

How to clean cast iron

Cast iron pans are durable and can handle heavy-duty cooking, but they do require some care to keep them in good condition. Here is a step-by-step guide on how to clean and care for your cast iron cookware:

Step 1: Clean the Pan While it's Still Warm

It is best to clean your cast iron cookware immediately after use. Waiting too long will cause stuck-on food to harden and become more difficult to remove.

Step 2: Wash with Hot Water

Fill your cast iron pan with hot water and scrub with a sponge, brush, or scouring pad. Avoid using steel wool or metal scrubbers, as these can damage the pan's seasoning. If there is stuck-on food, you can use a pan scraper to remove it. For more stubborn residue, simmer a small amount of water in the pan for 3-5 minutes, then use the scraper after the pan has cooled.

It is recommended to avoid using soap, as it can strip the seasoning from your pan. However, some sources say that using a small amount of mild dish soap is acceptable, especially if your pan is well-seasoned. If you do use soap, make sure to rinse the pan thoroughly afterward.

Step 3: Remove Stuck-on Food

For stubborn, stuck-on food, you can use coarse kosher salt and water to create a scrubbing paste. The abrasion of the salt will help lift the food away, and you can work it in with a towel or sponge. You can also try boiling a little water in the pan to loosen the residue.

Step 4: Dry the Pan

After washing, it is important to dry your cast iron pan thoroughly. Use a lint-free cloth or paper towel to absorb any water, and make sure to get rid of any black residue that may be left behind. You can also dry the pan on the stove over low heat to ensure all the water has evaporated.

Step 5: Season the Pan

To season your cast iron, rub a light layer of cooking oil or seasoning spray onto the surface of the pan. You can use vegetable oil, canola oil, flaxseed oil, or any other food-safe oil. Use a paper towel to wipe the surface until no oil residue remains. Then, place the pan in the oven upside down and bake at a high temperature (around 450-500 degrees F) for about an hour. This process will create a rust-resistant, non-stick surface.

Additional Tips:

• Do not soak your cast iron pan in water, as this can promote rusting and eat away at the seasoning.
• If your pan does develop rust, don't panic! Simply scrub the rust off with steel wool and warm, soapy water, then re-season the pan.
• Store your cast iron pan in a dry place, either by hanging it or stacking it with paper towels in between pans to protect the finish.

Best cast iron skillets

Cast iron skillets are a versatile and durable piece of kitchen equipment. They are compatible with most heat sources and can be used to cook a variety of dishes. They are also affordable and long-lasting, with some skillets being passed down through generations.

Lodge Cast Iron Skillet

This skillet is a favourite among chefs and home cooks alike. It is affordable, durable, and non-stick. It sears superbly and typically costs around $20 to $30. The Lodge skillet is also lightweight, weighing only 4.29 pounds, and has a large helper handle that makes it easy to manoeuvre.

Stargazer Cast Iron Skillet

The Stargazer skillet is easy to manoeuvre and has a wide helper handle, making it convenient to use even while wearing oven mitts. It maintained its non-stick coating during testing and performed well in searing and cornbread tests.

Camp Chef 10-inch Seasoned Cast Iron Skillet

This skillet is an excellent value option, performing extremely well in tests despite being the cheapest skillet tested. It provided a consistently even sear and maintained its non-stick capabilities.

Le Creuset Enameled Cast Iron Signature Iron Handle Skillet

This skillet is a great option for those who want the benefits of cast iron without the maintenance. The enamel coating makes it more non-stick than uncoated cast iron and it doesn't need to be seasoned. It heated reliably and is available in a range of colours.

Victoria 10-inch Cast Iron Skillet

The Victoria skillet is a great alternative to the Lodge skillet. It has wider and deeper pour spouts, making it drip-free. It is also lighter and has a smooth surface, allowing eggs to cook beautifully straight out of the box.

Lancaster No. 8 Cast Iron Skillet

The Lancaster skillet is a lightweight option, weighing just over four pounds. It heated up quickly and performed well in steak, cornbread, and egg tests. It also has a gorgeous design that will impress both seasoned and new cast-iron skillet users.

Field Company No. 8 Cast Iron Skillet

This dark grey skillet has a smooth, silky surface that released food easily during tests. It doesn't have pour spouts, but its flared sides make pouring liquids neat and easy.

Ozark Trail 3-Piece Cast Iron Skillet Set

This set of three cast iron skillets is a great budget-friendly option, perfect for camping or for those who want a pan that can take a beating. It performed decently in cornbread, egg, and steak tests and is very affordable.

Le Creuset 10-inch Cast Iron Skillet

This skillet is perfect for those who want the functionality of a classic cast-iron pan without the upkeep. It is coated with matte black enamel, eliminating the need for seasoning or special care when cleaning. It is compatible with all cooktops and is dishwasher-safe.

Food Network Pre-Seasoned Cast Iron Skillet

This skillet has a more modern look, with a wide, round shape and no pour spouts. It has a shallower depth, making it ideal for searing meat and fish. It performed well in cornbread, egg, and steak tests and is easy to clean.

How to choose the right size cast iron pan

When choosing the right size cast iron pan, the first thing to consider is how many people you typically cook for. If you're cooking for yourself, an 8-inch skillet is a good option. This size is perfect for one serving of most foods, and it's also great for tossing food like roasted vegetables or potatoes. However, if you want leftovers or want to cook for more than one person, you'll need a larger skillet.

If you live with one other person, a 10-inch skillet is a good choice. This size can accommodate a large steak, a few chicken breasts, a deep-dish pizza, or two servings of stir-fry. It's also a good size for baking pies or bread. Keep in mind that 10-inch skillets are a little heavier than 8-inch ones, but with practice, you can still toss your food in the pan.

For families or groups of four, a 12-inch skillet is ideal. This size can cook up to four servings of most foods, so you won't have to cook in batches. It's also the most versatile option for your kitchen. However, due to its larger size, a 12-inch skillet won't cook as evenly as smaller skillets, with the middle being hotter than the edges. To ensure even cooking, it's best to preheat your skillet and use your largest burner.

If you're cooking for larger gatherings or parties, you might need a 14-inch or 15-inch skillet. However, keep in mind that these larger skillets are heavier and not as practical for everyday use. They can be difficult to cook with and store, and they may not fit on standard stovetops. If you only occasionally cook for a crowd, you might be better off with two 10-inch or 12-inch skillets instead.

When choosing a cast iron pan, it's also important to consider the type of food you'll be cooking. Smaller skillets are great for desserts, sides, and single servings, while larger skillets are better for family meals or dishes that require more space, like whole steaks or chicken. Additionally, if you plan to use your skillet for baking, a 10-inch skillet will accommodate most pie crust recipes.

Cast iron pans are known for their durability, heat retention, and versatility. They can be used on stovetops, in ovens, on grills, and even over campfires. When well-maintained, a good cast iron pan can last for years.

How to care for cast iron

Cast iron cookware is virtually indestructible and can last long enough for your grandchildren to inherit. However, it does require some special care. Here is a detailed, step-by-step guide on how to care for your cast iron cookware:

Cleaning

Contrary to popular belief, cast iron cookware can be washed with a small amount of soap and warm water. Use a sponge or brush to scrub away any stuck-on food. If there are stubborn bits of food, pour some water into the pan and simmer for 3-5 minutes, then use a scraper after the pan has cooled. Avoid using steel wool or metal scrubbers, as these can strip away the seasoning. Instead, use a nylon scrubbing brush, pan scraper, or chainmail scrubber. After washing, make sure to dry the pan promptly and thoroughly with a lint-free cloth or paper towel.

Seasoning

The "season" on a cast iron pan is what makes it non-stick and rust-resistant. To season your pan, first wash it with hot, soapy water, scrubbing vigorously. Then, dry it completely and wipe it with a small amount of vegetable oil or another neutral oil such as canola or grapeseed oil, inside and out. Wipe out as much of the oil as possible, so the pan appears as though it hasn't been oiled. Place the pan in an oven at 450-500 degrees Fahrenheit for 30 minutes to an hour. Repeat the process of oiling, wiping, and baking 3 to 4 times.

Daily Upkeep

After each use, gently clean your skillet with water and a small amount of soap, if necessary. Use a firm, non-metal scrubber, such as the scrubbing side of a two-sided sponge. Dry the pan thoroughly with a towel, then place it in a warm oven for about 10 minutes. Remove the pan from the oven and coat the entire surface with a thin layer of oil. Place the pan back on the stovetop or in the oven over high heat for a couple of minutes to heat it through and lightly smoke it. This will prime the pan for its next use by adding a bonus layer of protective seasoning.

Frequently asked questions