Cast Iron Pan Maintenance: Oil Or No Oil?

Cast iron pans are a kitchen staple, perfect for a variety of cooking techniques. They are durable, affordable, and can be used on almost any heat source. However, they do require special care to keep them in top condition. One of the most important aspects of cast iron pan care is seasoning the pan, which involves creating a non-stick surface that protects the pan from rust and corrosion. This process, known as polymerization, involves bonding fat molecules to the pan by heating them at high temperatures. While it is possible to buy pre-seasoned cast iron pans, these can benefit from additional layers of seasoning. This can be done by coating the pan with a thin layer of oil and heating it in the oven, or simply by cooking with it.

How to oil a cast iron pan

How to oil a cast-iron pan

Caring for a cast-iron pan is similar to caring for a car—regular upkeep will ensure it lasts a long time. Cast-iron pans are usually washed without soap, but it's fine to use soap when preparing to re-season the cookware. Here are the steps to oil your cast-iron pan:

Step 1: Wash the skillet

Scrub the pan with warm, soapy water and a sponge or stiff brush. Rinse and hand dry thoroughly.

Step 2: Apply oil

Apply a very thin, even layer of cooking oil to the cookware, inside and out. You can use any cooking oil or fat, but vegetable oil, melted shortening, or canola oil are recommended due to their availability, affordability, effectiveness, and high smoke point. If you use too much oil, your cookware may become sticky.

Step 3: Bake the skillet

Place the cookware upside down in the oven. Place a large baking sheet or aluminium foil on the bottom rack to catch any drips. Bake at 450-500 degrees Fahrenheit for one hour. Allow to cool.

Step 4: Lightly oil after each cleaning

After each use, wipe the interior surface of the still-warm skillet with paper towels to remove any excess food and oil. Dry the skillet thoroughly (do not drip-dry), then heat over medium-low heat until all traces of moisture have evaporated. Add 1/2 teaspoon of oil to the pan and use paper towels to lightly coat the interior surface. Continue to wipe the surface with oiled paper towels until it looks dark and smooth, and no oil residue remains. Let the pan cool completely.

How often to oil a cast iron pan

Caring for a cast iron pan is essential to ensure it remains in good condition and lasts for years to come. Oiling a cast iron pan is a crucial part of this maintenance process and should be done regularly.

How Often to Oil

There are varying opinions on how often to oil a cast iron pan. Some sources suggest that it is unnecessary to oil the pan after every use. Instead, a thin coat of oil can be applied once the pan is completely dry. This can be achieved by heating the pan on the stove to ensure no water remains, and then applying a light coat of oil.

However, other sources recommend oiling the pan after each use. This involves cleaning the pan, drying it, and then rubbing a thin layer of oil all over the pan, including the handle.

Best Oils to Use

When it comes to choosing an oil, unsaturated cooking fats such as vegetable, canola, and corn oil are recommended. These oils are typically readily available and are easier to spread than saturated fats like shortening or lard. It is important to ensure that only a thin layer of oil is applied to the pan to prevent it from becoming sticky.

Benefits of Oiling

Oiling a cast iron pan helps to maintain a protective coating, known as seasoning, which prevents rusting and creates a non-stick surface. This coating is formed through a process called polymerization, where the oil bonds to the metal and itself, creating a hard, blackened skin.

By regularly oiling a cast iron pan, you can ensure that it remains in optimal condition and provides a smooth cooking surface.

Best oils to use

Vegetable Oil, Canola Oil, and Shortening

Vegetable oil, canola oil, and melted shortening are all highly recommended for seasoning cast iron pans. They are affordable, easily available, and have high smoke points. Lodge, a popular manufacturer of cast iron cookware, uses a thin layer of soy-based vegetable oil to season its products.

Grapeseed Oil

Grapeseed oil is another versatile and affordable option with a high smoke point. It has been praised for producing a very smooth and non-stick surface.

Flaxseed Oil

Flaxseed oil is also a popular choice for seasoning cast iron pans. Its low smoke point of 225°F (107°C) means it can quickly form a layer of seasoning. However, it is more expensive than other options and may not be as versatile in the kitchen.

Other Options

Lard, a traditional option, is still suitable but may go rancid if the cookware is stored for too long. Coconut oil and other highly saturated fats are not ideal because they are less prone to oxidation and polymerization.

In general, "healthy" oils with high unsaturated fat content are preferable, and you should always heat the pan to the oil's smoke point to ensure proper polymerization.

How to clean a cast iron pan

Cast iron pans are durable and can be used for heavy-duty cooking. Here is a step-by-step guide on how to clean and care for your cast iron pan:

Step 1: Clean the pan while it's still hot

Stuck-on food hardens as it cools, so it's best to clean your cast iron pan immediately after use.

Step 2: Clean with hot water and no soap

Use hot water to help loosen stuck-on food. Scrub the pan firmly with a cast-iron scrubber or a cleaning brush. Do not use soap as it can strip the seasoning from your pan. If you need a more powerful cleaning agent than water, you can use coarse salt and a scrubber.

Step 3: For stuck-on messes, use salt and a dry towel

The abrasion of salt helps to lift away stuck-on food, and using a dry towel with a large surface area amplifies the effect. If the food is still stuck, try boiling some water in the pan.

Step 4: Dry the pan thoroughly

Use paper towels to dry your pan thoroughly, otherwise, it may rust. To ensure it is completely dry, place it on the stove and heat gently until all the water evaporates.

Step 5: Season the pan with oil

Rub the inside of the pan with an oiled paper towel. Neutral oils with high smoke points, such as vegetable, canola, grapeseed, or flaxseed oil, are best. Make sure to wipe away any excess oil.

Step 6: Store the pan properly

Store your pan by hanging it (make sure the hook is strong) or stack it with paper towels in between pans to protect the finish.

Benefits of using a cast iron pan

Cast iron pans have been used for centuries, and for good reason. Here are some benefits of using a cast iron pan:

Durability

Cast iron pans are made to last a lifetime. They are incredibly durable and can be easily restored if mistreated. With proper care, cast iron pans can be passed down through the generations.

Affordability

Cast iron pans are typically very affordable, especially when compared to other types of cookware with similar material quality. They are a great investment for any kitchen.

Versatility

Cast iron pans can be used on any heat source, including stovetops, ovens, grills, campfires, and more. They can also be used for a wide variety of cooking techniques, such as searing, grilling, sautéing, frying, and baking.

Heat Retention

Cast iron has excellent heat retention properties, making it ideal for high-heat cooking methods like searing steaks. It can also help improve the flavour of your food by promoting even cooking and better browning.

Non-Stick Surface

When properly seasoned, cast iron pans develop a natural non-stick coating. This makes cleaning and maintenance easier and helps prevent food from sticking.

Health Benefits

Cooking with cast iron can add a small amount of dietary iron to your food, which is an essential mineral for transporting oxygen and maintaining healthy cells in the body. Using cast iron can be a great way to boost your iron intake without taking supplements.

Frequently asked questions