Cast Iron Care: Dos And Don'ts

Cast iron pans are beloved for their durability and longevity, but they do require special care to keep them in good condition. Here's an introduction to cast iron pan care, from cleaning and maintenance to troubleshooting and storage.

Firstly, it's important to note that cast iron pans are not as delicate as some believe. They can be washed with a small amount of soap and water, contrary to popular opinion. In fact, a gentle soap can help remove grease and dirt without stripping away the seasoning—the protective coating that gives the pan its non-stick properties. However, it's crucial to thoroughly dry the pan after washing to prevent rust. This can be done by placing the pan on a warm burner or in a warm oven for a few minutes.

Once dry, the next step is to oil the pan lightly. This helps maintain the seasoning and protect the pan from moisture. Any cooking oil can be used, such as canola, vegetable, or corn oil. Simply rub a thin layer of oil all over the pan, ensuring there is no visible grease, and then heat the pan on a stovetop or in an oven.

In addition to regular cleaning and oiling, cast iron pans should also be seasoned periodically. Seasoning involves creating multiple layers of oil that bake into the pan, enhancing its non-stick properties and rust resistance. This can be done by coating the pan with oil and placing it in an oven at a high temperature for an hour or so.

By following these simple steps of cleaning, drying, oiling, and seasoning, your cast iron pan will last for decades and can even be passed down through generations.

Wash with warm soapy water, then dry thoroughly

When it comes to washing your cast iron pan, it's important to remember that a little goes a long way. Using a small amount of soap and warm water, wash your pan by hand, taking care not to soak it. Soaking your cast iron pan can lead to rust, which is something you want to avoid. If you're dealing with stubborn, stuck-on food, you can simmer a little water for 3-5 minutes and then use a scraper to remove the food once the pan has cooled. You can also use a nylon scrubbing brush or the synthetic scrubber on the back of a kitchen sponge to tackle stuck-on food. Just be sure to avoid using steel wool or metal scrubbers, as these can damage the pan's seasoning.

Once you've washed your cast iron pan, it's crucial to dry it promptly and thoroughly. Use a lint-free cloth or paper towel to remove any remaining water. Don't be concerned if you notice some black residue on your towel, as this is just seasoning. To ensure your pan is completely dry, you can place it over a high flame to speed up evaporation and guarantee that no moisture is left behind.

Use a non-metal scrubber to remove stuck-on food

To remove stuck-on food from your cast iron pan, you should avoid using metal utensils or scourers as these can damage the pan's seasoning and cause it to rust. Instead, use a non-metal scrubber such as a wooden or plastic spatula, a nylon brush, or a pan scraper.

If you're struggling to remove stuck-on food, try adding a 1/4 cup of kosher salt and a few drops of warm water to the pan while it's still warm. Use a non-metal scrubber to gently scrub the pan. The salt will dissolve as you scrub without damaging the seasoning. Wash, dry, and wipe the pan with oil as usual.

For more stubborn stuck-on food, you can try the boiling water method. Add 1-2 cups of water to the pan and bring it to a boil. If the food bits don't come off on their own, use a wooden or plastic spatula to gently scrape them up. Afterward, wash, dry, and wipe the pan with oil.

If you're dealing with burnt-on food, you can try using baking soda or coarse salt. Scatter some over the base of the pan and use a paper towel or soft scrub brush to scrub out the stuck-on food. Give the pan a light rinse to remove any leftover salt or baking soda. Alternatively, you can add a little water to the baking soda to form a paste and scrub with a stiff brush.

Remember to always dry your cast iron pan thoroughly after washing and apply a thin layer of oil to prevent rusting.

Avoid soaking the pan to prevent rust

Cast iron pans are susceptible to rust when exposed to moisture for extended periods of time. Therefore, it is important to avoid soaking your cast iron pan in water for too long. Leaving your cast iron pan in the sink to soak will cause it to rust.

Cast iron pans are made of a mix of pig iron, steel, and alloys. Without the protective layer of carbonized oil, called seasoning, cast iron is vulnerable to rust. Even a well-seasoned pan can rust if it is soaked in the sink, put in the dishwasher, allowed to air dry, or stored in a moisture-prone environment.

To prevent rust, always ensure your cast iron pan is thoroughly dried before putting it away. If you accidentally leave your cast iron pan in water for too long and it develops rust, don't panic. With a little extra care, you can remove the rust and continue using your cast iron cookware.

To remove rust from a cast iron pan, scrub and wash the pan with warm, soapy water. This step may remove portions of the seasoning, but that's okay because you will be re-seasoning the pan afterward. Dry the pan with a paper towel or lint-free cloth. Place the pan on the stovetop over low heat for a few minutes to ensure it is completely dry.

Once the pan is dry, add a thin layer of cooking oil to the entire surface of the pan. Use a cloth or lint-free paper towel to apply the oil, ensuring there is no excess oil that will drip or run when the pan is tilted. Thin layers of oil are important for baking seasoning into the pan.

Oil the pan lightly and heat it up

Oiling and heating your cast iron pan is an important step in the care process. It helps to create a protective coating that prevents rusting and makes the pan non-stick. This process is called seasoning.

To begin, you should lightly oil your pan. Use an unsaturated cooking fat, such as canola, vegetable, or corn oil. You want to rub the oil all over the pan, including the handle, but then buff it so thoroughly that the pan no longer looks greasy. It is important to ensure that there is no excess oil as this can pool during seasoning and form hardened droplets on the cooking surface, or turn sticky if left for a few days.

Next, you should heat the pan. You can do this on the stovetop or in the oven. If using the stovetop, place the pan on a burner set to high heat and leave it for a couple of minutes until it is heated through and lightly smoking. If using the oven, place the oiled pan in an oven preheated to 450°F (230°C) and leave it for 30 minutes. During this time, the oil will polymerize and form a hard, plastic-like coating.

After heating, you can then add another layer of oil and repeat the heating process. It is recommended that you do this oiling-and-heating process three to four times to set down a good initial layer of seasoning. Once you are done, simply let the pan cool and it will be ready for cooking.

It is important to note that you should not let the pan sit for too long after oiling without heating it. If you do, the oil can become sticky and rancid, and you will need to wash the pan with soap and water before using it.

Store with a paper towel to wick away moisture

Cast iron pans are a beloved and timeless kitchen essential but they require a little extra care to keep them in good condition. One of the most important things to remember is to always keep your pan dry, as rust is the enemy of your pan's seasoning. Even if your cast iron is seasoned, it can still develop rust if it is exposed to moisture for extended periods of time.

To prevent rust, always ensure your cast iron pan is bone dry before stacking or hanging it for storage. A useful tip is to place a single paper towel inside the skillet before storing it, especially if you're stacking it with other pots and pans. The paper towel will wick away any moisture and protect the pan's surface. This is particularly important if you're storing your cast iron in a moisture-prone environment, such as a cabinet near a dishwasher, an open cabinet in a humid location, or outdoors.

If you notice any rust on your cast iron pan, don't panic. First, wash the pan with warm, soapy water and scrub off the rust with a scouring pad or steel wool. Dry the pan thoroughly, and then apply a thin layer of cooking oil to the inside and outside of the pan. Place the pan upside down on the top rack of your oven, with a baking sheet or aluminium foil on the bottom rack to catch any excess oil. Heat the oven to 450-500 degrees Fahrenheit and bake the pan for about an hour. Allow the pan to cool, and repeat the process if necessary until the classic black patina is achieved.

Remember, always make sure your cast iron pan is completely dry before storing it, and consider using a paper towel to wick away any moisture. This simple step will help protect your pan and ensure it lasts for years to come.

Frequently asked questions