The Great Debate: Should Your Cast Iron Pan Be Greasy After Each Use?

Cast iron pans are heavy-duty kitchen essentials that require proper care to perform at their best. While cast iron is known for its durability, it is susceptible to rust if exposed to moisture for extended periods. To prevent rust, it is crucial to avoid soaking the pan, using a dishwasher, or air-drying it. Proper cleaning and maintenance techniques, such as hand-washing with mild soap and prompt drying, are essential to preserving the pan's seasoning and preventing rust.

Cleaning cast iron with detergent

It is generally advised not to use detergent or soap when cleaning cast iron, as it can strip the seasoning from the pan. However, some sources suggest that using a small amount of mild dish soap is acceptable, as long as the pan is well-seasoned. If you do use soap, it is important to thoroughly rinse and dry the pan afterwards.

If your cast iron pan is seasoned, you can clean it with a non-abrasive sponge or scrub brush, hot water, and kosher salt for stuck-on food. You can also use baking soda instead of or in addition to salt, as this will cut down on any greasiness or stickiness. After cleaning, be sure to dry the pan promptly and thoroughly with a lint-free cloth or paper towel.

If your pan has developed rust, you can remove it by scouring the pan with warm, soapy water and steel wool. Rinse and hand dry thoroughly, then apply a thin layer of cooking oil to the pan. Place the pan upside down on the top rack of the oven and place a large baking sheet or aluminium foil on the bottom rack to catch any excess oil. Bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool, then repeat as necessary until the classic black patina is achieved.

To prevent rust, avoid soaking your cast iron pan in water and do not put it in the dishwasher. It is also important to dry the pan thoroughly after washing and before storing.

Removing burnt-on food

• Boil water in the cast iron cookware for 5-10 minutes. Turn off the heat and let it cool until you can safely handle it. Use a stainless steel sponge or scrubber (no soap) to remove the residue.
• Simmer a small amount of water in the pan for 3-5 minutes. Use a flat wooden spatula to scrape off the residue. Repeat if necessary.
• Place the pan in a self-cleaning oven on the clean cycle. This will burn off the food residue, but be sure to re-season the pan afterwards.
• Use a pan scraper or the Lodge Chainmail Scrubber to remove stuck-on food residue.
• For stubborn, stuck-on food, you can try using a nylon scrubbing brush or steel wool with a small amount of soap and warm water. Rinse and dry the pan thoroughly afterwards.
• If the burnt-on food is particularly stubborn, you can try a more intensive method such as using a lye solution or biological laundry detergent. However, these methods may require more extensive cleaning and re-seasoning afterwards.

Remember, it is important to dry your cast iron cookware thoroughly after washing and to apply a light layer of cooking oil to maintain the seasoning and prevent rust.

Cast iron maintenance

Maintaining your cast iron cookware is not as challenging as you might think. Here are some tips to keep your cast iron pans in top condition:

Cleaning

Contrary to popular belief, cast iron pans can be washed with a small amount of mild soap and warm water. Use a sponge or scrubber with a non-scratch surface, such as nylon or chainmail, to remove any stuck-on food residue. Avoid using steel wool or metal scrubbers, as these can damage the pan's seasoning. If there are stubborn burnt-on bits, you can use salt as an abrasive—sprinkle salt into the pan, set it over high heat, and then rub the charred bits out with a paper towel. After washing, be sure to dry the pan promptly and thoroughly with a lint-free cloth or paper towel.

Oil Seasoning

Once the pan is clean and dry, it's important to season it with a light layer of cooking oil, such as canola, vegetable, or corn oil. This helps to protect the pan from rust and creates a non-stick surface. Apply a very thin and even layer of oil to the inside and outside of the pan, ensuring that no excess oil remains. Then, place the pan upside down on the top rack of the oven and place a baking sheet or aluminium foil on the bottom rack to catch any oil drippings. Bake at 450-500 degrees Fahrenheit for about an hour. Allow the pan to cool, and repeat the process as needed to achieve a desired finish.

Removing Rust

If your cast iron pan develops rust, don't panic. Simply scour the rusty areas with warm, soapy water and a metal scouring pad or steel wool. Rinse and dry the pan thoroughly. Then, apply a thin layer of cooking oil and follow the same oven seasoning process described above.

Storage

Cast iron pans are best stored in a dry place. Avoid storing them in moisture-prone environments, such as cabinets near dishwashers or in humid locations. Additionally, always ensure your cast iron pans are completely dry before storing them to prevent rust.

Cooking Tips

When cooking with cast iron, it's important to preheat the pan before adding any ingredients. This helps to ensure even heating. Medium heat is generally suitable for most cooking tasks, but you can go up to medium-high for searing steaks, for example. Cast iron pans are versatile and can be used for a variety of cooking techniques, including searing, frying, and sautéing.

Remember, cast iron cookware is durable and can last for generations with proper care. Regular cleaning, oil seasoning, and proper storage will keep your cast iron pans in excellent condition for years to come.

Rust removal

Cast iron pans are susceptible to rust when exposed to moisture for extended periods of time. If your cast iron pan has started to rust, don't panic! It can be easily restored by following these simple steps:

Scrub and Wash

For minor surface rust, use a scouring pad or kitchen towel to rub about 1/3 cup of kosher salt into the surface of the pan until the spots of rust are removed. For more serious cases, start by soaking your pan in vinegar. Mix equal parts water and distilled white vinegar in a bucket or deep foil pan, ensuring the entire pan is submerged. Check the pan every 15 minutes and remove it once the rust easily flakes away. This can take up to eight hours, so keep checking to avoid over-soaking.

After soaking, wash the pan with a drop of mild dish soap and warm water, and clean away any lingering rust with a mildly abrasive sponge. Always use warm water to prevent the pan from warping or cracking.

Dry

Dry the pan immediately and thoroughly with a kitchen or paper towel. Set it on the stovetop over low heat for a few minutes to ensure it is completely dry.

Re-season

Now it's time to re-season your pan to restore the protective layer of fat molecules. Preheat the oven to 450-500°F. Wipe a thin layer of neutral cooking oil, such as vegetable oil, all over the entire pan, inside and out. Then, buff any excess oil and set the pan upside down in the oven, with aluminum foil or a baking sheet on the bottom rack to catch any drips. Turn off the heat after an hour and let the pan cool in the oven overnight, or for at least 45 minutes before using.

Prevention

To prevent rust from returning, always ensure your skillet is completely dry before putting it away and store it in a low-humidity spot. If stacking multiple pans, line each one with paper towels or invest in breathable pan separators to prevent moisture build-up.

Re-seasoning cast iron

Re-seasoning a cast-iron pan is a straightforward process, and it's a great way to restore a rusty or dull pan to its former glory. Here's a step-by-step guide to re-seasoning your cast iron cookware:

Step 1: Scrub the Pan

Start by giving your cast iron pan a good scrub with hot, soapy water. You can use a nylon scrub brush or fine steel wool scrubber to remove any stuck-on food residue or rust. Lodge, a manufacturer of cast iron cookware, notes that it is okay to use soap in this instance because you are preparing to re-season the pan. Make sure to rinse and thoroughly dry the pan inside and out after scrubbing.

Step 2: Apply a Thin Layer of Cooking Oil

The next step is to apply a very thin, even layer of cooking oil to the entire pan, including the inside, outside, and handle. Oils with a high smoke point, such as vegetable oil, canola oil, or safflower oil, are recommended. You can also use melted shortening or cooking sprays designed for cast iron. Avoid using too much oil, as this can make your cookware sticky.

Step 3: Place the Pan in the Oven

Preheat your oven to between 450-500°F (230°C). Place the oiled pan upside down on the top or middle rack of the oven to prevent oil from pooling inside the pan. Place a sheet of aluminum foil or a large baking sheet on the lower rack to catch any oil drips.

Step 4: Bake the Pan

Bake the pan for approximately one hour. The oil will polymerize during this time, forming a hard, plastic-like coating. This process can be repeated 3-4 times to build up a stronger layer of seasoning.

Step 5: Allow the Pan to Cool

After baking, turn off the oven and leave the pan inside to cool completely. Once cool, wipe away any excess oil with a paper towel.

Step 6: Regular Maintenance

From now on, simply use your pan! Each time you cook with oil or fat, you'll be adding to the seasoning. To maintain the seasoning, be sure to dry your pan thoroughly after each use and avoid using excessive heat or cooking acidic foods, as these can break down the seasoning.

Frequently asked questions