The Ultimate Guide To Starting Your Cast Iron Pan Journey

Cast iron pans are a versatile and durable option for your kitchen, but they do require some maintenance. The term seasoning refers to a thin, fat-based layer on the surface of the pan that, when heated to a high temperature, forms a coating that stops food from sticking and prevents rusting. This process is called polymerisation. While most new cast iron pans come pre-seasoned, regular maintenance will ensure your pan lasts a lifetime. To season your cast iron pan, start by washing and drying it thoroughly. Then, apply a thin layer of oil to the entire pan, including the handle. Place the pan upside down in the oven and heat to a high temperature (around 230-240°C) for 30 minutes to an hour. This process can be repeated to build up a stronger coating.

How to Start a Cast Iron Pan

Cleaning your cast iron pan

Cleaning a cast-iron pan is not as daunting as it may seem. Here is a step-by-step guide to help you keep your pan in top condition:

• Scrub the pan with a stiff brush, sponge, or scouring pad and hot water. You can also use a mild dish soap to remove any stuck-on food or residue. If there is stubborn residue, create a mixture of coarse kosher salt and water and scrub the pan gently with a sponge. Alternatively, you can use steel wool to scrub the pan down to its base layer, but be sure to rinse and scrub with a non-metal scouring pad afterward.
• Dry the pan thoroughly. This step is crucial to prevent rusting. Use a towel to dry the pan, then place it in a hot oven or on the stovetop to ensure any remaining moisture evaporates.
• Add a protective layer of oil. Once the pan is completely dry, spread a thin layer of oil (such as vegetable oil, canola oil, or flaxseed oil) along the inside of the pan with a paper towel or dish towel. Be sure to wipe off any excess oil to avoid a sticky residue.
• Heat the pan. Place the oiled pan in the oven at the highest temperature (between 450°F and 500°F) for about one hour. Alternatively, you can heat the pan on the stovetop over a medium-high flame until it smokes a little. This process allows the oil to polymerize and form a protective coating.
• Cool the pan. After heating, turn off the oven and let the pan cool down inside.
• Wipe the pan with a paper towel. Before storing your pan, slip a paper towel inside to wick away any moisture and protect the pan's surface.

By following these steps, you can keep your cast iron pan clean, rust-free, and well-seasoned for years of enjoyable cooking!

Drying your cast iron pan

• After washing your cast iron pan, use a clean towel or paper towel to wipe out most of the water. It is important to ensure that you have a dedicated towel for drying your cast iron, as it can stain regular towels.
• Place the skillet over a medium or low flame and let it sit until it is completely dry. This should take around 5 minutes. It is important to ensure that there are no damp patches remaining on the pan, as this can lead to rusting.
• Once the pan is dry, remove it from the heat and allow it to cool down.
• After the pan has cooled, give it one final wipe with a clean towel or paper towel to remove any remaining moisture.
• If there are still some damp patches, you can return the pan to the heat until it is completely dry.
• After your cast iron pan is completely dry, it is recommended to rub a small amount of vegetable oil, canola oil, or flaxseed oil onto the surface of the pan. This helps to maintain the seasoning and prevent rusting.
• Store your cast iron pan in a dry place with the lid off to prevent rusting.

It is important to note that cast iron should never be soaked or left in water, as this can lead to rusting. Always dry your cast iron pan thoroughly after washing and avoid using harsh detergents or steel wool, as these can damage the seasoning. With proper care and maintenance, your cast iron pan will last for many years.

Oiling your cast iron pan

• 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 or if it has been exposed to food residue or acidic foods. Cast iron is porous and can trap moisture, so it is crucial to ensure your pan is completely dry before moving on to the next step. You can use a towel to wipe it down and then place it on a stovetop flame for a few minutes to eliminate any remaining moisture.
• Oil the Pan: Use a paper towel or a silicone pastry brush to apply a thin, even layer of cooking oil to the entire pan, including the handle if it is made of cast iron. You can use vegetable oil, canola oil, sunflower oil, or any other neutral cooking oil with a high smoke point. Avoid using too much oil, as this can result in a sticky finish. Buff the oil into the pan until it no longer looks greasy.
• Heat the Pan: Place the oiled pan on a medium-high flame or in a preheated oven at around 450°F (230°C). If using an oven, place the pan upside down on a rack with a tray or foil underneath to catch any potential drips. Heat the pan until it starts to smoke slightly.
• Repeat as Needed: Once the smoke has died down, your pan is seasoned. For a stronger layer of protection, you can repeat the oiling and heating process. Simply apply another thin layer of oil to the pan and heat it again. You can do this two to four more times, depending on the condition of your pan.

By regularly oiling and seasoning your cast iron pan, you will create a durable, non-stick surface that will improve with each use.

Heating your cast iron pan

Cast iron pans are incredibly versatile and durable, 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 heat it properly. Here are the steps you need to take:

• Preheat your cast iron pan: Place your pan on a burner that is similar in size to the pan. Turn the heat to medium and gradually heat the pan. Cast iron pans retain heat well, so you don't need to use a high heat setting. Preheating the pan helps to ensure even heating and prevents food from sticking.
• Add oil or fat: Once your pan is preheated, add a small amount of oil or fat. If you're using butter, start by adding a little oil, then add the butter just before you add your food.
• Heat the oil or fat: Before adding your food, make sure the oil or fat is hot. You can test this by carefully hovering your hand over the pan or by adding a drop of water to the pan. If the water sizzles and evaporates immediately, the pan is hot enough.
• Add your food: Now it's time to add your food to the pan. If you're searing meat, it's important to let it form a crust before trying to flip it. If it's sticking, it's not ready to be flipped. A well-seasoned cast iron pan will make it easier to sear and flip your food.
• Finish cooking in the oven: If you're cooking something that needs to be finished in the oven, cast iron pans are a great option. You can start the food on the stovetop to get a nice crust, then transfer the pan to the oven for more gentle, radiant heat.
• Adjust the heat as needed: Remember that cast iron pans retain heat well, so you may not need to keep the heat on high. Adjust the heat as needed to prevent overheating.
• Clean the pan: After cooking, it's important to clean your cast iron pan properly. Let the pan cool slightly, then scrub it with hot water and a mild dish soap. Towel dry the pan, then place it in a hot oven or on the stovetop to ensure it's completely dry.
• Season the pan: To maintain the non-stick properties of your cast iron pan, it's important to season it regularly. This involves adding a thin layer of oil to the pan and heating it in the oven at a high temperature. This process fills the pores of the cast iron and creates a smooth, non-stick surface.

By following these steps, you can ensure that your cast iron pan is heated properly and maintained in good condition. With proper care, your cast iron pan can last for generations.

Maintaining your cast iron pan

Cleaning and Drying:

Start by cleaning your cast iron pan with hot water and a mild dish soap. Use a non-metallic scouring pad or sponge to scrub the pan gently. Avoid using metallic scrubbers as they can damage the pan's surface. Rinse the pan thoroughly under hot water to remove any soap residue. Once rinsed, dry the pan completely. You can use a towel to absorb most of the moisture and then place the pan on a stovetop or in a hot oven to ensure it is entirely dry. This step is crucial to prevent rusting, as cast iron is highly reactive and can rust quickly.

Oil Coating:

After drying, add a thin layer of oil to the pan. You can use oils like canola, vegetable, or flaxseed oil for this purpose. Spread the oil evenly across the pan's surface, including the handle and the outside, using a paper towel or a lint-free cloth. Ensure there are no excess oil drips or pools, as this can make the pan sticky. The oil fills the pores of the cast iron, creating a smooth and non-stick surface.

Heating/Seasoning:

Place the oiled pan in an oven preheated to a high temperature, typically between 450°F and 500°F. The high heat allows the oil to break down and bond with the cast iron, creating a protective coating. Leave the pan in the oven for about 30 minutes to an hour. It may get smoky, so ensure your kitchen is well-ventilated. This process, known as seasoning, forms a hard, protective layer that prevents rust and makes the pan non-stick. Repeat this seasoning process at least twice a year for regular maintenance.

Daily Maintenance:

After each use, clean your cast iron pan while it is still warm. Use warm or hot water and a gentle brush or plastic pan scraper to remove any stuck-on food. For stubborn residue, scrub the pan with salt and hot water. Contrary to popular belief, you can use a mild dish soap to clean your cast iron pan without damaging the seasoning. After cleaning, ensure the pan is completely dry, and then store it in a dry place.

Cooking Tips:

Always preheat your cast iron pan before adding any oil, fat, or food. Preheat on low to medium heat for 5-10 minutes, allowing the pan to heat evenly. When adding food, resist the urge to move it around too much, especially when searing meat. Let it sit until a caramelized crust forms before flipping. Additionally, avoid cooking acidic foods like tomatoes or lemons in large quantities, as they can damage the seasoning.

Frequently asked questions