Cleaning And Seasoning Cast Iron, The Alton Brown Way

Cast iron skillets are a versatile and durable option for any kitchen, but they do require some care to keep them in top condition. In his book, *I'm Just Here for the Food*, Alton Brown describes cast iron as dense—really dense—which makes it a relatively slow conductor. But that density also allows for even heating, and once it gets hot it stays hot. So, how do you clean and season these pans?

Use canola, safflower, or vegetable oil to season

Alton Brown recommends using solid vegetable shortening to season cast iron pans. However, he also mentions that "any oil with a high smoke point" will work. This includes canola, safflower, and vegetable oil. These oils are ideal because they are cheap and have a high smoke point.

To season a cast iron pan, start by preheating your oven to 350°F (176°C). Then, take your clean cast iron pan and rub it all over with a very thin layer of oil, about 1/2 teaspoon. Make sure to coat the bottom, exterior sides, and the handle.

Place the pan upside down on the top rack of the oven and bake for 30 minutes to an hour. After baking, remove the pan from the oven and wipe off any excess oil with a clean washcloth or paper towel. Allow the pan to cool to room temperature before storing it away.

Repeat this process two to three more times for the best results. A well-seasoned cast iron pan will have a smooth, shiny surface that is naturally non-stick.

It's important to note that the specific oil used for seasoning is not as important as its properties. Choose an oil with a high smoke point and one that is not fully saturated. This allows its unsaturated fatty acids to form bonds with the skillet when the oil heats up and oxidizes.

Deglaze, then scrub with wooden spoon

Deglazing is a great way to clean your cast-iron pan without using harsh abrasives. Here's a detailed guide on how to do it, based on Alton Brown's recommendations:

First, place your cast-iron pan on the stove and turn the heat up high. Let the pan get really hot. This helps to loosen any stuck-on food or residue. Once the pan is hot, it's time to deglaze. Pour a small amount of liquid—water or cooking oil will do—into the pan. The liquid will sizzle and steam as it hits the hot surface. Use a wooden spoon to scrape away any remaining bits of food. The steam created by the deglazing process will also help to soften and loosen any stubborn residue.

Continue scraping and stirring with the wooden spoon until most of the residue has come off. If there are still some stuck-on bits, don't worry—you can always give the pan a quick scrub with a mild soap and water. As Alton Brown says, "It's iron; it'll get over it." However, you should avoid using harsh abrasives or metal scouring pads, as these can damage the polymerized crust, or "cure," that gives your cast iron its non-stick properties and protects it from rust.

Once you've deglazed and scrubbed your pan, it's important to dry it thoroughly. Place the pan back on the stove over low heat to evaporate any remaining liquid. Then, add about a tablespoon of cooking oil and use a paper towel or clean cloth to wipe the pan down. Make sure to coat the entire surface, including the bottom, exterior sides, and handle. This will help to maintain the seasoning of your cast iron and prevent rust.

If your cast-iron pan is particularly dirty or has developed rust spots, you may need to take additional steps to clean and reseason it. Start by scouring the surface with steel wool to remove any rust. Then, wash the pan with warm water and a mild dish soap. If small amounts of rust remain, use a scouring pad or bristle brush to gently scrub them away. Dry the pan thoroughly, then apply a thin layer of cooking oil or shortening and place the pan in a cold oven. Set the oven to 350°F and let the pan warm up. Once the pan is warm, remove it from the oven and use a paper towel to wipe away any excess oil. Place the pan upside down on the top rack of the oven and bake for one hour. Turn off the heat and allow the pan to cool completely before removing it from the oven.

Wash with soap, but avoid harsh abrasives

When it comes to cleaning and maintaining cast iron pans, celebrity chef Alton Brown has some straightforward advice. While cast iron skillets are known for their durability, proper care is essential to preserve their quality and longevity.

One common misconception about cast iron pans is that they should not be washed with soap. Alton Brown dispels this myth, assuring cooks that it is perfectly fine to use soap on these pans. "It's iron; it can take some soap," he says, adding that he uses soap on his cast iron cookware regularly. However, he cautions against using harsh abrasives, which can damage the pan's surface. "What cast iron doesn't like is high abrasives," he explains. The goal is to maintain a smooth, polymerized crust, often called a "cure," as this protective layer helps prevent rust. Therefore, harsh abrasives like metal scouring pads should be avoided.

So, how does Alton Brown recommend cleaning a cast iron pan? He typically starts by deglazing the pan, heating it up, and then adding some liquid to loosen any stuck-on food. He uses a wooden spoon to scrape off any remaining bits. Then, he adds a small amount of oil and wipes the pan clean before storing it. However, if there are stubborn, stuck-on foods, he advises using soap and water. "It's iron; it'll get over it," he quips.

While cast iron pans are known for their durability, it's essential to care for them properly. This includes regular cleaning and maintaining the seasoning, or "cure," of the pan. By following Alton Brown's advice and avoiding harsh abrasives, you can keep your cast iron pans in top condition for years to come.

Don't use metal utensils on cast iron

While cast iron is incredibly durable, it's important to be cautious when using metal utensils to avoid scratching the well-seasoned finish. Although opinions vary, with some sources stating that metal utensils are perfectly fine to use on cast iron, others suggest that it is best to avoid them, especially heavy spoons and spatulas, which can cause damage if not used carefully.

When it comes to cast iron, the seasoning is key. Seasoning creates a natural, non-stick cooking surface that helps prevent rusting. This seasoning can be affected by metal utensils, leaving scratches and streaks of metallic residue. While these marks can be cleaned, it is an additional step in the maintenance process.

If you do choose to use metal utensils, it is important to ensure that your cast iron is well-seasoned and that you use them gently. Avoid using metal utensils to chop up food or scoop food off the cooking surface or near the sides of the pan, as these actions are more likely to cause damage.

Additionally, it is recommended to use a set of common metal kitchen tools, such as a slotted turner or a fish spatula, for cooking and cleaning your cast iron. These tools can help with flipping or repositioning delicate foods and scraping off food residue without causing harm to the seasoning.

In summary, while cast iron is durable and can withstand the use of metal utensils, it is important to be cautious to avoid damaging the seasoning. Gentle use of metal utensils on a well-seasoned pan and the incorporation of specific metal tools can help maintain the quality of your cast iron cookware.

Use kosher salt to scrub off stuck-on spots

To clean and season a cast-iron pan, you'll need to scrub off any stuck-on spots. This can be done with kosher salt, which provides a natural exfoliation for the pan.

To do this, first, add about 1 tablespoon of oil to the pan. Then, add 1 to 2 tablespoons of kosher salt. Wad up some paper towels and grab them with tongs. Scrub the pan until it is clean and the salt turns dark brown or grey.

This method of cleaning cast iron pans is recommended by Alton Brown, who also suggests repeating the process two more times for a total of three cycles, or about eight hours, to properly cure a pan.

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