The Care And Keeping Of Cast Iron: A Guide To Seasoning And Cleaning

Cast iron pans are a great addition to any kitchen, but they do require a little extra care when it comes to cleaning and maintenance. The good news is that it's not as complicated as you might think! Here's a simple guide to keeping your cast iron pans clean, rust-free, and well-seasoned. Firstly, always clean your cast iron pan immediately after use while it's still warm. Avoid using soap, as it can strip away the seasoning, and opt for hot water and a stiff brush or sponge instead. For stuck-on food, a paste of coarse salt and water can work wonders. Once your pan is clean, dry it thoroughly on the stove over low heat to ensure no rust forms. Finally, apply a light coating of vegetable oil or another neutral oil to the inside of the pan using a cloth or paper towel.

Use hot water and a sponge or stiff brush

To clean a cast-iron pan, you'll need hot water and a sponge or stiff brush. You can also use a cast-iron pan cleaning brush, which is designed specifically for this purpose. It's important to clean your cast-iron pan by hand and avoid using the dishwasher, as this may strip the pan's seasoning. Make sure to use tongs or gloves if the water is extra hot!

To begin, fill your cast-iron pan with hot water and scrub it firmly with your sponge or brush. For stuck-on food, you can use some coarse kosher salt and water to form a paste, then scrub the pan with this mixture. Rinse or wipe the pan with a paper towel afterward.

If there are stubborn, stuck-on bits of food, you can try boiling some water in the pan to loosen them. Simply fill the pan with about an inch of water and place it over high heat. After the water has boiled for about 10 minutes, you can gently nudge the burnt-on spots with a wooden spatula or a cast-iron scrubber.

Once you've removed all the stuck-on food, thoroughly dry the pan. You can do this by placing it on the stove over low heat until all the water has evaporated. It's important to ensure that the pan is completely dry before moving on to the next step, as any remaining water can cause rusting.

After drying, apply a light coat of vegetable oil or melted shortening to the inside of the skillet using a cloth or paper towel. Buff the pan to remove any excess oil. And that's it! Your cast-iron pan is now clean and ready to be stored in a dry place until its next use.

Avoid dishwashers, soap, and steel wool

When it comes to cleaning cast iron pans, there are a few key things to avoid: dishwashers, harsh soaps, and steel wool. Here's why:

Dishwashers

Cast iron pans should never be put in the dishwasher. The dishwasher uses jets of hot water and strong detergents to clean dishes, which can be too harsh for cast iron. The water jets and detergents will strip away the seasoning on the pan, which is what gives it its non-stick properties. The prolonged exposure to water can also cause the cast iron to rust easily. Cast iron is very tough, but its enemy is excess moisture. Thus, it's important to always hand wash cast iron pans.

Soap

While a small amount of mild dish soap is generally safe to use on cast iron these days, it's important to avoid using too much. Older soaps were made with lye, which would strip the seasoning and damage the pan. Today's milder soaps will not remove the seasoning, but they can remove some excess oil. If you do use soap, make sure to dry the pan thoroughly afterward and re-season if needed.

Steel Wool

Steel wool and metal scrubbers are designed to remove rust or uneven surfaces from cast iron. Using them regularly to clean your cast iron pan will strip away the seasoning, and the pan may lose its non-stick properties. Instead, use a nylon brush, plastic scrubber, or chainmail scrubbing pad to clean your cast iron. These tools are much gentler and won't damage the pan's seasoning.

Dry the pan on the stove to prevent rust

Drying your cast-iron pan on the stove is an effective way to prevent rust from forming. Rust occurs when cast iron is exposed to moisture for extended periods, so it's important to dry your pan thoroughly before storing it.

To dry your cast-iron pan on the stove, first, make sure you've cleaned and rinsed it. Then, place the pan on the stove over low heat until all the water has evaporated. You can also turn the burner to high and set the pan on it, waiting for the water to boil off. This will ensure your pan is completely dry and prevent rust from forming.

After drying your cast-iron pan on the stove, you can further protect it from rust by seasoning it with oil. This creates a rust-resistant, non-stick surface. To season your pan, heat it on the stove until it's very hot. Then, using a paper towel, rub a thin coat of oil, such as canola or flaxseed oil, onto the pan's surface. Be sure to wipe away any excess oil, as you don't want a thick, sticky layer. Finally, let the pan cool before storing it in a dry place.

Season the pan with oil to create a non-stick surface

Seasoning a cast-iron pan is a simple process that involves coating the pan with oil and baking it to create a non-stick surface. This process, known as polymerization, involves heating the pan to a high temperature, causing the oil to bond to the metal and form a hard, protective coating. This coating not only gives the pan non-stick properties but also protects it from rust and corrosion.

To season your cast-iron pan with oil, start by washing the pan with warm, soapy water to remove any food residue or rust. It is important to ensure that the pan is thoroughly cleaned before seasoning. Once the pan is clean, dry it completely, either with a towel or by placing it on a stovetop flame for a few minutes to drive off any remaining water.

The next step is to apply a thin, even layer of oil to the pan. You can use a variety of oils for this process, such as vegetable oil, canola oil, grapeseed oil, or melted shortening. Avoid using oils with a low smoke point, as these may smoke and fill your oven with haze. Use a paper towel, lint-free cloth, or silicone pastry brush to coat the entire pan, including the bottom, sides, and handle. Make sure to wipe away any excess oil so that the pan feels dry to the touch.

After the pan is coated in oil, place it upside down in an oven preheated to between 350 to 500 degrees Fahrenheit. Place a baking sheet or aluminium foil on the rack below to catch any oil drips. Leave the pan in the oven for about an hour, then turn off the heat and allow it to cool completely.

If your pan did not come pre-seasoned, or if it has lost its seasoning, you may need to repeat the oiling and heating process a few more times to build up a good layer of seasoning. A well-seasoned cast-iron pan will have a glossy black non-stick coating and will last for years with proper care and maintenance.

Remove rust with steel wool and re-season

Removing rust from a cast-iron pan is a straightforward process. First, scrub the rusty sections with steel wool until the area returns to raw cast iron. Then, wash the pan with warm, soapy water. This step may remove some of the seasoning, but that's okay, as you're preparing to re-season the pan.

Next, dry the pan thoroughly with a paper towel or lint-free cloth. You can place it on the stovetop on low heat for a few minutes to ensure it's completely dry. Once dry, add a very thin layer of cooking oil to the entire surface of the pan with a cloth or lint-free paper towel. Be sure to use just a thin layer, not enough to drip or run when you tilt the pan. Thin layers are important for baking seasoning into the pan.

Finally, preheat your oven to between 450–500 degrees Fahrenheit. Place a sheet of aluminium foil on the bottom rack of the oven to catch any excess oil. Put your cookware upside down on the centre rack. This helps prevent oil from pooling on the cooking surface. Bake for 1 hour, then turn off the heat and allow the cast iron skillet to cool in the oven. This allows the seasoning to further cure and adhere to the iron.

Repeat the heating, oiling, and cooling process as necessary to achieve the classic black patina.

Frequently asked questions