Cast Iron Conundrum: To Polish Or Not To Polish?

Whether or not to polish a new cast-iron pan is a contentious issue. Some people believe that polishing a cast-iron pan will improve its aesthetics, giving it a mirror finish. However, polishing may not improve the cooking experience or the pan's non-stick properties. In fact, it may even decrease the durability of seasoning. Additionally, polishing a cast-iron pan can be a time-consuming and challenging task, requiring the use of power tools, sandpaper, and oil. It is worth noting that with proper usage and maintenance, a cast-iron pan will naturally develop a smooth finish over time. Therefore, it may be more advisable to simply season the pan and use it regularly, rather than attempting to polish it.

Sanding and polishing cast iron skillets

Sanding and polishing a cast-iron skillet can be a rewarding project, resulting in a smooth and shiny piece of cookware. However, it is important to note that this process is not recommended by the mainstream cast-iron community and can be time-consuming and messy. Here is a step-by-step guide on how to sand and polish a cast-iron skillet:

Step 1: Choosing the Right Skillet

It is important to select the right skillet for this process. Avoid using antique or collectible cast-iron skillets as they may have sentimental or financial value. Instead, choose inexpensive skillets made in the past 20 years with rough cooking surfaces.

Step 2: Gathering the Right Tools and Safety Gear

Before starting the project, ensure you have the necessary tools and safety gear. You will need power tools such as a random-orbit sander or a drill, along with various grit sandpaper discs (starting from 40-grit to 120-grit or higher). Additionally, wear safety gear such as a face mask, safety glasses, and old clothing to protect yourself from the dust created during sanding.

Step 3: Mounting the Skillet

Create a simple mounting bracket to securely hold the skillet during sanding. You can use rough-cut thick planks of wood, an eye bolt, and a table vise to create an adjustable and stable setup.

Step 4: Initial Stripping and Sanding

Use stripping discs or sanding pads to remove the existing coating on the skillet. Start with lower grit sandpaper, such as 40-grit, to remove most of the product, and then move on to higher grits like 80-grit, 100-grit, and 120-grit for a smoother finish. Work your way up gradually, making even passes over the surface. Remember to get enough sanding pads, especially for the lower grits, as they will be the most effective in removing material.

Step 5: Washing and Drying the Skillet

Once you are satisfied with the sanding, wash the skillet with soap and steel wool, and then rinse and dry it thoroughly. You can use a towel to pat it dry and place it in a warm oven (around 200°F) to ensure complete dryness.

Step 6: Seasoning the Skillet

Seasoning the skillet is crucial to protect the surface, prevent corrosion, and create a non-stick cooking surface. There are different methods for seasoning, but a common approach is to use high-temperature cooking oil, such as flaxseed oil, and apply a thin layer to the skillet. Heat the skillet in the oven at a temperature above the smoke point of the oil (typically 350-450°F) for about an hour. Repeat this process multiple times to build up a glossy, non-stick surface.

Step 7: Maintenance and Care

Cast-iron skillets require proper maintenance to keep them in good condition. Clean the skillet after each use with hot water and a non-abrasive sponge or scrub brush. Dry it thoroughly and apply a thin layer of oil to protect the surface. Avoid using soap unless necessary, and never put the skillet in the dishwasher or leave it soaking in water, as it may rust.

The best oil to use for seasoning

• Smoke point: Choose an oil with a high smoke point, especially if you cook at high temperatures. The most effective temperatures for seasoning cast iron are between 400-500 degrees Fahrenheit, so you need an oil that can withstand those temperatures.
• Unsaturated fat content: Oils with a higher concentration of unsaturated fats are more optimal for polymerization, the process that creates the desired cast iron seasoning. Therefore, steer clear of oils with a higher concentration of saturated fats, like coconut oil and palm oil.
• Neutral flavour: You don't want the oil you use for seasoning to affect the flavour of your food, so look for an oil that is neutral in flavour.
• Affordability: Seasoning cast iron pans can be a time-consuming and expensive process, so you don't want to break the bank on the oil.

Taking these factors into consideration, here are some of the best oils for seasoning cast iron pans:

• Avocado oil: Refined avocado oil has a smoke point of around 500-520 degrees Fahrenheit, making it an excellent choice for seasoning cast iron. It is also a healthy, neutral-flavoured oil that can be used for various cooking purposes.
• Crisco solid shortening: Crisco is a popular choice for seasoning cast iron due to its versatility, affordability, and wide availability in grocery stores. It has a high smoke point of 490 degrees Fahrenheit.
• Grapeseed oil: Grapeseed oil has a smoke point of 400-500 degrees Fahrenheit and is recommended by several cast iron manufacturers. It is also a versatile and inexpensive option.
• Vegetable oil: Vegetable oil is a common choice for seasoning cast iron as it is affordable and readily available. It has a smoke point of 400-450 degrees Fahrenheit.
• Canola oil: Canola oil is another affordable and versatile option for seasoning cast iron, with a smoke point of 400-450 degrees Fahrenheit.

While these are some of the most popular options, other oils such as flaxseed oil, olive oil, bacon fat, and lard can also be used for seasoning cast iron pans. However, these options may have some drawbacks, such as a low smoke point or a high concentration of saturated fats, so they may not be the best choice for everyone. Ultimately, the best oil for seasoning cast iron is the one that works best for you and your cooking needs.

How to clean and season cast-iron cookware

Cleaning

Cast iron cookware is a versatile and affordable option for cooking a wide range of dishes. However, it requires proper maintenance to ensure its longevity. Here are the steps to clean and season your cast-iron cookware:

• Hand Wash: Unlike other cookware, cast iron should not be washed in the dishwasher. Instead, hand wash it with a small amount of mild dish soap and hot water using a non-abrasive sponge or scrub brush. Avoid using steel wool or metal scrubbers, as they can damage the seasoning. For stuck-on food, use a pan scraper or a nylon scrubbing brush. If necessary, simmer a little water for 3-5 minutes to loosen the food and then scrape after the pan has cooled.
• Dry Thoroughly: After washing, it is crucial to dry your cast iron thoroughly. Use a lint-free cloth or paper towel to remove all moisture from the pan. Leaving the pan wet can lead to rusting.
• Remove Rust: If your cast iron develops rust, don't panic. Scour the rusty areas with warm, soapy water and steel wool. Rinse and dry the pan thoroughly before proceeding to the next step.

Seasoning

Seasoning is essential to protect your cast iron cookware from rust and create a non-stick surface. Here are the steps to season your cast iron:

• Apply Cooking Oil: After drying your cast iron, apply a very thin, even layer of cooking oil, such as canola, vegetable, or corn oil, to the entire surface, inside and out. Use a paper towel to wipe away any excess oil, ensuring the pan has a very light coating.
• Heat the Pan: Place the oiled pan in the oven, upside down on the top rack, with a baking sheet or aluminium foil on the bottom rack to catch any drips. Heat the oven to 450-500 degrees Fahrenheit and bake for one hour. This process creates a hard, protective coating on the pan.
• Cool and Repeat: Allow the pan to cool completely in the oven, then repeat the seasoning process as necessary to achieve the desired level of protection and non-stick properties.

Maintenance Tips:

• It is safe to use a small amount of mild dish soap to clean your cast iron, contrary to popular belief. While large amounts of soap can strip the seasoning, a small amount won't cause any harm.
• Avoid soaking your cast iron in water, as it can lead to rust.
• To maintain the seasoning, use your pan frequently, especially for cooking with fats or oils. Each use will add successive layers of seasoning, improving your pan's performance.

Removing rust from cast iron

Cast iron is susceptible to rust without a protective layer of carbonised oil, also known as seasoning. Even a well-seasoned pan can rust if it's left to soak, put in the dishwasher, allowed to air-dry, or stored in a moisture-prone environment.

• Soak your cast iron in vinegar (or don't): 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 with a vinegar soak. Mix equal parts water and distilled white vinegar and add it to a container that will fit your rusty cast-iron skillet, such as a bucket or a deep foil pan. Make sure the entire pan is submerged in the mixture, including the handle. Check the pan every 15 minutes and remove it from the solution once the rust easily flakes away. This process can take anywhere from one hour to eight hours, so frequent check-ins are important. The vinegar solution will dissolve the rust, but once that's gone, it can start to eat away at the original cast surface of the pan.
• Scrub and wash it thoroughly: Wash your pan with a drop of mild dish soap and warm water, and clean away any lingering rust with a mildly abrasive sponge, such as a green scrub pad. It may take some effort, depending on the severity of the rust. Always use warm water to clean your cast iron to prevent warping or cracking from a shock of cold, and to speed up the drying process. Despite the myths, it is okay to use a small amount of soapy water on cast iron at any time, especially at this point, as there's no seasoning to damage. 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's completely dry.
• Reseason the cast iron: Preheat your oven to between 450°F and 500°F. Wipe a thin layer of neutral cooking oil with a high smoke point, like vegetable oil, all over the entire pan—inside and out. Then, buff any excess oil and place the pan upside down in the oven, with aluminium 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 remove the pan and set it aside for at least 45 minutes before using.

Every time you use your seasoned pan, wipe it clean or give it a gentle scrub with warm soapy water, then dry thoroughly and coat it lightly with another layer of oil. These mini-seasoning sessions will gradually build up the protective layers, making for a better cooking surface and guarding against future rust. Repeat the complete seasoning process once or twice a year for regular upkeep.

Tips for preventing rust:

• Always ensure your skillet is completely dry before putting it away.
• Store it in a low-humidity spot.
• If you're stacking multiple cast-iron pans, line each one with a few layers of paper or kitchen towel, or invest in breathable pan separators to prevent moisture buildup.

Remember, the best way to keep your cast iron in top shape is to prevent it from rusting in the first place. Along with proper cleaning and seasoning, correct storage is critical.

How to strip a cast iron pan

There are several methods to strip a cast iron pan, but all of them require time and effort. Here is a step-by-step guide on how to do it effectively and safely:

Use Oven Cleaner:

• Put on long-cuffed, heavy-duty dish gloves and eye protection.
• In a well-ventilated area, cover the cast iron pan completely with an oven cleaner like Easy-Off.
• Place the pan in a heavy-duty garbage bag and seal it tightly to prevent the oven cleaner from drying.
• Store it in a warm place for at least one day.
• Remove the pan from the bag and scrub it with steel wool and/or a stainless steel brush to remove the residue.
• Rinse the pan with water and dry it thoroughly.

Self-Cleaning Oven Method:

• Place the cast iron pan upside down on the middle rack of your oven.
• Activate the self-cleaning feature for 3-5 hours. Make sure the oven door is locked.
• After the cycle, allow the pan to cool in the oven.
• Remove the pan and wash it with hot soapy water. Use steel wool if necessary to remove any remaining residue.

Fire Pit or Wood-Burning Stove Method:

• Build a campfire in an outside fire pit or use a wood-burning stove.
• Once you have hot coals, bury your cast iron pan face down in the ashes and leave it overnight.
• The next day, remove the pan from the ashes and wash it with hot soapy water. Use steel wool if needed to remove any remaining residue.

Lye Bath Method:

Please note that caution must be taken when working with lye. Always wear heavy-duty, long-cuffed chemical-resistant gloves, eye protection, and avoid any exposed skin on your arms and legs.

• Place the cast iron pan in a lye bath.
• Wait at least one day, or longer if dealing with extremely stubborn seasoning.
• Remove the pan from the lye bath and transfer it to a sink or outdoor area.
• Rinse the pan with cold water while scrubbing it with steel wool and/or a handheld stainless steel brush.
• Repeat the process as necessary until all the seasoning is removed.

After stripping the cast iron pan, it is important to clean, dry, and re-season it properly to prevent rust and ensure its cooking performance.

Frequently asked questions