Caring For Your Cast Iron: A Guide To Seasoning And Maintenance

Cast iron pans are a kitchen staple, especially in a Southern kitchen. They are incredibly versatile and can be placed over an open flame, on a bed of embers, or in the oven. They can also be heated to extremely high temperatures and have great heat retention. However, cast iron pans require proper care and maintenance to ensure they remain non-stick and durable. This includes regular cleaning, drying, and seasoning. Seasoning is the process of baking oil into the pan's surface, creating a protective layer that makes the pan more durable, improves its heat production, and prevents rusting.

Wash with hot, soapy water and a gentle brush

To treat your cast iron pan with care, you need to wash it with hot, soapy water and a gentle brush. This is a straightforward process but requires a few key steps to ensure your pan remains in good condition.

Firstly, fill your sink with hot water and add a small amount of mild dish soap. You don't need much, as a little goes a long way. Next, submerge your cast iron pan in the water and let it sit for a few minutes. This will help loosen any stuck-on food and make it easier to clean. Then, take a gentle brush, such as a soft sponge or a chainmail scrubber, and gently scrub the pan. Be sure to avoid using anything too abrasive, like steel wool or scouring pads, as these can damage the pan's seasoning. If there are any stubborn bits of food, you can use a flat metal utensil or a plastic pan scraper to gently lift them off without scratching the surface.

Once you've scrubbed the entire pan, rinse it thoroughly with warm water to remove any soap residue. It's important to ensure that all the soap is gone, as soap can affect the taste of your food if not rinsed properly. After rinsing, dry the pan with a clean cloth or paper towel. Make sure to get it as dry as possible to prevent rusting. If you have a gas stove, you can also place the pan on the burner for a few minutes to ensure it's completely dry.

Finally, to maintain the seasoning and prevent rust, rub a small amount of cooking oil into the pan. You can use vegetable, canola, grapeseed, or flaxseed oil. Be sure to wipe away any excess oil with a paper towel, so the pan appears dry. This will help create a smooth, non-stick surface and protect your pan.

Preheat on the stovetop

Preheating your cast iron pan is essential to prevent food from sticking to it. Cast iron skillets don't heat as evenly as non-stick or stainless steel pans, but they retain heat very well. Therefore, it's important to preheat the skillet on low to medium heat for 5-10 minutes, until it's evenly heated. You can test this by carefully hovering your hand over the pan to feel when it's hot enough.

It's best to preheat your cast iron pan on a similar-sized burner to ensure even heating. Cast iron holds heat, so it's not necessary to use a heat setting above medium. You should also use a hot handle mitt to protect yourself from burns.

Once your pan is preheated, add a little oil or fat, and then add your food. If you want to use butter, start with oil, and then add butter just before you add your food.

Preheating your cast iron pan is about more than just ensuring even heating. It's also about timing, to ensure that the oil can quickly and evenly transfer heat from the pan to the food. This will help to create a browned and crispy exterior on your food.

If you're searing meat, you can place your cast iron pan in a hot oven for at least 20 minutes, and then transfer it to the stovetop to sear on high heat. However, this method is best left to experienced cooks as it can be dangerous.

It's important to note that you shouldn't preheat an empty enameled cast-iron pan on the stovetop, as this can cause thermal shock and potentially crack the glasslike coating. Instead, completely cover the base with oil, fat, or butter before heating.

Additionally, when preheating your cast iron pan, be mindful of the smoke point of the oil or fat you're using. Each type of fat has a smoke point, and if you exceed this temperature, you'll produce smoke and an acrid smell.

Oil the entire surface

To oil the entire surface of a cast iron pan, you'll need to start by cleaning the pan. Wash the pan with warm, soapy water, scrubbing it vigorously to remove any dirt or residue. If your pan is new, this step is especially important as you don't know what the pan has been through since it came off the factory line. Once you're done scrubbing, dry the pan thoroughly. You can use a towel to dry the pan, but it's a good idea to place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Now that your pan is clean and dry, it's time to apply the oil. Rub the pan all over, inside and out—including the handle—with cooking oil. It's best to use unsaturated cooking fats, like vegetable, canola, grapeseed, or corn oil. These oils are easier to spread than saturated fats, like shortening or lard, and you probably already have them on hand.

When applying the oil, make sure to rub it all over the pan but then buff it so thoroughly that the pan no longer looks greasy. Even a small amount of excess oil can pool during the heating process, forming hardened droplets on your cooking surface or becoming sticky if left unused for a few days.

Once you've oiled and buffed the pan, it's time to heat it in the oven. Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. The oil will polymerize during this time, forming a hard, plastic-like coating. It may get a little smoky, so make sure your kitchen is well-ventilated.

After 30 minutes, remove the pan from the oven. It will be hot, so be careful! Rub the pan with oil once more, buffing it out as before. Then put it back in the oven for another 30-minute spell. Repeat this oiling-and-heating process two more times to set down a good initial layer of seasoning.

Once you're done, let the pan cool down. Your cast iron pan is now ready for cooking!

Bake upside down in the oven

To treat a cast iron pan, you can season it by scrubbing, oiling, and baking.

Firstly, ensure your cast iron pan is clean and dry. Use a stiff brush or steel wool and a drop of dish soap to scrub down the entire pan. Rinse and dry the pan thoroughly. It is important to get the pan as dry as possible. If you are struggling to get the pan completely dry, place it on a burner over medium heat until all the water evaporates.

Next, take a small amount of oil and rub it into the pan with a paper towel. You are aiming for a thin, even layer of oil that coats the entire pan. Remember to wipe away any excess oil. The pan should look almost dry once you have finished this step.

Now, place your cast iron pan upside down on the middle rack of your oven. You may wish to put a sheet of aluminium foil on the bottom rack to catch any potential drips.

Turn the oven on and set it to 450°F. Bake the pan for 1 hour.

After an hour, turn off the oven and allow the pan to cool down completely with the oven door closed. This may take a while, so be patient!

Once the pan has cooled, remove it from the oven. You can now repeat the oiling and baking process two or three more times to build up a good layer of seasoning.

Your cast iron pan is now seasoned and ready to use!

Repeat the process

To treat a cast-iron pan, you need to season it. Seasoning is a protective layer of oil baked into the cookware's surface to make the equipment durable, produce heat, and prevent rust. Repeat the process of seasoning your cast iron pan whenever you remove a bit of seasoning. This can happen if you cook with acidic foods or at very high heat. It's also a good idea to season your pan after scouring, if rust appears, food starts to stick, or you experience a metallic taste.

To season your cast iron pan, start by cleaning it with hot, soapy water. Use a gentle scourer or brush, avoiding anything metallic or abrasive. Rinse the pan to ensure it is free of soap suds, and then dry it completely. The pan should be bone-dry, with any remaining grey residue wiped off. Preheat your cast iron pan on the stovetop until it is hot enough for the seasoning balm or oil to melt into the surface. Using a clean cloth or paper towel, apply the seasoning balm or oil to the entire surface of the pan, inside and out. Be sure to rub the seasoning into the pan and wipe off any excess, leaving a thin, matte finish.

Place the pan upside down in the middle of your oven. Place a sheet of aluminium foil on the bottom rack to catch any drips. Turn the oven to 450°F and bake for 1 hour. Turn off the heat and let the pan cool completely in the oven. Repeat steps 3-5 for at least another two times to build up a strong layer of seasoning.

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