Tillie Doyle
Cast iron pans are a popular kitchen staple, but they can be mistreated over the years and sometimes the only option is to let them go. So, how do you know when it's time to bid farewell to your trusty cast iron pan? Firstly, if your pan has a crack, it's time to say goodbye. Cast iron pans can also become warped or wobbly under super-high heat, which can prevent them from sitting flat on a surface. Another sign that your pan needs replacing is if it has a hole in it, which could be due to rust or deliberate sabotage. If your cast iron pan is covered in dust, it might be a sign that you don't use it, and it's time to pass it on to someone who will.
| Characteristics | Values |
|---|---|
| Cracked | Cast iron pans can be cracked, which is a hazard as it will expand and contract as you use the pan, eventually cracking all the way through. |
| Hole | A hole in a cast iron pan means it has rusted all the way through, or that someone deliberately put a hole through it to prevent someone else from using it. |
| Warped or wobbly | Cast iron pans can get bent out of shape under super-high heat, leading to irregularities along the bottom, which can prevent it from sitting flat on a surface. |
| Covered in dust | A dusty cast iron pan is likely a sign that you don't use it. |
| Sticky | A cast iron pan can be sticky due to overseasoning. |
| Food stuck to it | A cast iron pan can have food stuck to it, which can be removed by adding a little bit of water to the pan, boiling it for a few minutes, and then scraping again. |
| Black residue | Black residue on a cast iron pan is just seasoning and is not harmful. |
What You'll Learn
The cast iron pan is cracked
If your cast iron pan is cracked, it's time to say goodbye. A crack in a cast iron pan is a hazard—it will expand and contract as you use the pan, which will eventually cause it to crack all the way through. While it may be tempting to try to repair the crack, welding cast iron is tricky, and it's best left to a professional welder.
Cracks in cast iron pans are usually caused by thermal shock (rapid temperature changes) or physical abuse, such as dropping the pan or using it as an anvil. To prevent cracks from forming, always heat your cast iron pan slowly and allow it to cool slowly. Avoid placing cold water in a hot pan, and never heat your cast iron pan above medium-high heat—it retains heat well, so a higher temperature is unnecessary.
If you're not ready to part with your cracked cast iron pan, it can still be used for light-duty cooking, such as making cornbread. However, keep in mind that even with light use, a faint crack can be enough to break the pan in two. If your pan is a family heirloom, it may be best to retire it from the kitchen and display it as a decorative piece instead.
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It has a hole in it
If your cast iron pan has a hole in it, it's time to say goodbye. Cast iron is extremely durable, so it's very hard to make a hole in it. If your pan has a hole, it's likely because it has rusted all the way through, which means it won't function anyway. While a little surface rust can be dealt with, rust that has eaten through the pan is a sign that it's time for a new one.
Alternatively, someone may have deliberately put a hole in the pan to prevent it from being used. This could be because the pan was used with materials that aren't food-safe, such as lead or motor oil. If you've inherited a pan with a hole in it or bought it second-hand, it's best to assume that it's not safe to use.
Even a small pinhole in a cast iron pan can be a sign that it's time to replace it. While it may not be a food contamination hazard, it could be a sign that your pan is damaged and may not function effectively.
Cast iron pans can last for decades with proper care, but sometimes they need to be replaced. If your pan has a hole in it, it's best to let it go and invest in a new one.
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It's warped or wobbly
Cast iron pans can get bent out of shape under super-high heat, leading to a warped or wobbly base. This can cause the pan to sit unevenly on a flat surface and prevent it from heating evenly. To test for warping, set the pan on a burner and press down on the handle. If the pan wobbles, the base has warped.
A slight wobble likely won't impact the pan's performance, but the pan will heat less evenly, so you'll need to keep an eye on your food and stir frequently. A dramatic wobble will cause food to heat very unevenly and may even cause food to splash or spill from the pan. In this case, it's time to retire the pan.
Warping typically occurs from too much heat applied too quickly, and probably unevenly. To prevent warping, warm the pan slowly, and avoid heating it empty. You can warm the pan for about 10 minutes, then add oil or butter to help the heat disperse more evenly.
If your cast iron pan has warped, there isn't much you can do to fix it. You could try heat-treating it, but this may not work and will likely remove the pan's seasoning. There are guides online that suggest forcing the pan back into shape with a hammer, but this is not recommended for cast iron as it is a brittle metal and may crack.
If you're using an induction stove, a slightly warped pan won't affect its heating. The heat is generated in the metal of the pan by a magnetic field from the hob. However, if you're using a machined flat hotplate, the warping will be an issue as it relies on good thermal contact between the hotplate and the pan.
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It's covered in dust
If your cast iron pan is covered in dust, it's probably a sign that you don't use it. If you find a cast iron pan too unwieldy to use, or it's just not part of your cooking routine, consider passing it along to someone else who can really use it. There's no point in storing something just because you feel like you should be "a cast iron person" if you never use it.
- If you're hanging it on the wall, hang it so the main part of the pan faces the wall. This will mean less dust will settle on it.
- Make a cast iron pan cover using heat-resistant yarn, or reuse an old sweater made of 100% cotton.
- Keep the pan in the oven when it's not in use.
- Before using the pan, heat it up for 20 minutes to burn off any dust that has settled on it.
- Wipe the pan with a wet or soapy cloth before using it.
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It's not well-seasoned
A cast iron pan that is not well-seasoned can cause your food to stick to the surface. Seasoning is a hard, protective coating formed by heating thin layers of fat (like oil) on the cast iron. This coating bonds to the metal and to itself in a process called polymerization, converting the fat into a plastic-like substance.
A well-seasoned cast iron pan will have a deep black colour and be almost non-stick. Pans that are pre-seasoned in the factory are not actually well-seasoned, they are just seasoned enough to prevent rust. To get a good seasoning, you need to keep adding thin layers of fat over time.
If your cast iron pan is not well-seasoned, you may notice that food sticks to the surface. This can be a problem, especially when cooking eggs or other sticky foods. You may also notice that the pan is not as non-stick as you would like, making it difficult to clean.
To improve the seasoning on your cast iron pan, you can follow these steps:
- Wash and dry your pan. Scrub the pan with warm, soapy water, then dry it thoroughly. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.
- Rub it all over with oil and buff well. Use cooking oil, such as vegetable, canola, or corn oil, and rub the oil all over the pan, inside and out, including the handle. Then, buff the pan so that it no longer looks greasy.
- Heat it in the oven. Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. It may get smoky, so keep your kitchen well-ventilated.
- Repeat the oiling and heating process 3-4 times. This will help to set down a good initial layer of seasoning.
- Use your pan. Each time you cook with oil, you will be adding another layer to the seasoning.
By following these steps, you can improve the seasoning on your cast iron pan, making it easier to cook with and clean.
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Frequently asked questions
If your cast iron pan is cracked, it will expand and contract as you use it, which will eventually cause it to crack all the way through.
It is very hard to make a hole in cast iron. If your pan has a hole, it is either because it has rusted all the way through or because someone deliberately put a hole in it to prevent its use.
Cast iron pans can get bent out of shape under very high heat, leading to irregularities along the bottom. If your pan is so wobbly that your food might spill out or it could be knocked off-balance on the stove, consider getting a new one.
If your cast iron pan is covered in dust, it probably means that you don't use it. If this is the case, consider passing it along to someone who will.
