Caring For Your New Cast Iron Pan

Cast iron pans are durable, efficient, and endlessly useful. They can be used to cook a variety of dishes, from searing meat and roasting vegetables to sweet recipes like cornbread and chocolate chip cookies. While some believe that cast iron pans are delicate and require special care, the reality is that they are virtually indestructible. In fact, cast iron pans can last for generations if properly seasoned and maintained. Seasoning a cast iron pan involves creating a hard, protective coating by heating thin layers of fat (like oil) on the pan, which polymerizes and forms a plastic-like coating. This coating not only protects the pan from rusting but also creates a natural, easy-release finish that improves over time. To season a new cast iron pan, it is recommended to wash and dry the pan, rub it with oil, heat it in the oven, and repeat these steps a few times. Contrary to popular belief, cast iron pans can be washed with soap and water, and even scrubbed with a sponge if needed. However, it is important to avoid metal scouring pads and ensure the pan is completely dry before storing. With proper care and regular use, a cast iron pan can become a beloved and versatile workhorse in any kitchen.

How to season your cast iron pan

Seasoning a cast iron pan is a simple process that will ensure your cookware lasts for generations. Seasoning refers to the hard, protective coating that is formed by heating thin layers of fat (like oil) on the cast iron. This coating has non-stick properties and protects the pan from rusting.

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water. This is especially important if your pan is new, as you want to remove any industrial grease or protective wax that may be on the surface. Dry the pan thoroughly with a dishcloth or towel. You can also place the pan on a stovetop flame for a minute or two to ensure all surface moisture has evaporated.

Step 2: Apply a Thin Layer of Oil

Using a paper towel or dishcloth, rub the pan all over, inside and out, with cooking oil. This includes the handle and the bottom of the pan. Vegetable, canola, corn, and flaxseed oils are all good options. Make sure to wipe out all excess oil, leaving only a thin layer. The pan should feel practically dry to the touch.

Step 3: Bake the Pan

Place the oiled pan in an oven preheated to between 230°C and 260°C. Leave it there for 30 minutes to an hour. The oil will polymerize during this time, forming a hard, plastic-like coating. Place the pan upside down on a baking sheet or aluminium foil to catch any oil drips.

Step 4: Cool the Pan

Turn off the oven and let the pan cool down completely inside the oven before handling it.

Step 5: Repeat as Needed

For a good initial layer of seasoning, repeat steps 2 to 4 three to four times. You will know your pan is well-seasoned when it develops a smooth, black finish.

Maintaining Your Seasoning

To maintain your cast iron pan's seasoning, simply use it often. Each time you cook with oil or fat, you will be adding more seasoning. You can also rub the pan with a light layer of oil after cleaning it. Avoid cooking acidic foods in your cast iron pan, as this can break down the seasoning.

How to clean your cast iron pan

Cast iron pans are a durable and versatile addition to your kitchen, but they do require some special care to keep them in good condition. Here's a step-by-step guide on how to clean and maintain your cast iron pan:

Step 1: Scrub Your Pan

Start by scrubbing your cast iron pan with hot water and a mild dish soap. You can use steel wool or a non-metal scouring pad for this step. If your pan is new, this will help remove any coating applied during shipping and storage. For older pans, this step will help get rid of rust and residue, taking your pan back to its base layer. Make sure to scrub the entire pan, including the handle, bottom, and sides.

Step 2: Dry the Pan

After scrubbing, thoroughly dry the pan with a towel. Then, place it in a hot oven or on the stovetop to ensure it is completely dry. This step is crucial to prevent rusting.

Step 3: Apply a Thin Layer of Oil

Add a small amount of oil to the pan and spread it evenly with a paper towel or dishcloth. Cast iron is porous, and the oil helps fill those pores, creating a smooth, non-stick surface. Wipe off any excess oil with a clean side of the towel. Leaving too much oil can result in a sticky pan. Flaxseed oil is recommended for creating the best non-stick seasoning, but it is expensive, so canola oil or vegetable oil are also good alternatives.

Step 4: Heat the Pan in the Oven

Place the oiled pan upside down in your oven at a temperature between 450°F and 500°F. The high heat will allow the oil to break down and bond with the cast iron. Keep the pan in the oven for about an hour. Then, turn off the oven and let the pan cool inside.

Step 5: Regular Maintenance

Repeat the oiling and heating process at least twice a year for regular maintenance. If this is your first time seasoning the pan, it is recommended to do this process twice in a row. For subsequent maintenance, you can skip the scrubbing and drying steps and start by adding a thin layer of oil before heating it in the oven.

Step 6: Preheat Before Cooking

Always preheat your cast iron pan before adding any oil, fat, or food. Place the pan on the stovetop and heat it at a low to medium setting for 5-10 minutes until it is evenly heated.

Step 7: Let the Food Sit

After preheating, add your oil or fat, followed by the food. If you're searing meat, resist the urge to move it around. Allow a caramelized crust to form before flipping. If the food is sticking, it's not ready to be flipped and will self-release when it is ready.

Step 8: Wash Soon After Cooking

Wash your cast iron pan soon after cooking to prevent food from sticking. You can scrub the pan with salt and hot water, using a non-metal scouring pad or the tough side of a sponge. This is a gentle and effective cleaning method. If needed, you can also use a mild dish soap without damaging the seasoning.

Step 9: Dry and Add a Protective Layer of Oil

After scrubbing, thoroughly dry the pan again using the stovetop or a hot oven to prevent rusting. Once dry, spread a thin layer of oil along the inside of the pan while it is still warm. Heat the pan until the oil begins to smoke, bringing it to its smoking point to prevent it from turning rancid.

By following these steps, you can keep your cast iron pan in excellent condition and enjoy its many benefits for years to come.

What foods to cook in your cast iron pan

Cast iron pans are incredibly versatile and can be used for a wide range of cooking methods and cuisines. Here are some ideas for what to cook in your cast iron pan:

Meats

Cast iron is ideal for cooking meats that require a hard sear, such as steak. The pan's ability to retain heat ensures a deep brown crust forms on the surface of the meat without burning or accumulating blackened bits at the bottom of the pan. Cast iron is also perfect for roasts that need to be browned before braising. For best results, preheat the pan over the flame to allow it to absorb the heat. You can also take your cast iron pan straight from the stovetop into the oven, making it perfect for dishes that require a combination of stovetop and oven cooking.

Stir-fries

Cast iron pans are excellent for stir-fries due to their heat retention properties. A proper stir-fry requires intense heat to cook the ingredients quickly, and cast iron pans can maintain the high temperatures needed to crisp up the rice and/or meat while keeping the vegetables crunchy.

Roasted vegetables

If you want perfectly golden-brown roasted vegetables with a crunchy exterior crust, a cast iron pan is the way to go. The direct contact with the super-hot surface of the pan is what gives vegetables that desirable browning.

Eggs

A well-seasoned and diligently cared-for cast iron pan can fry eggs beautifully. However, scrambled eggs and frittatas may stick to a poorly-seasoned pan, so make sure your pan is in good condition before attempting these dishes. The better the seasoning, the less likely your eggs are to stick.

Frying

You can use your cast iron pan for deep frying, eliminating the need for a separate deep fryer. Just be sure to use a deeper, Dutch oven-style cast iron pan when frying large or heavy foods that may splatter.

Cornbread

Cornbread is one of the most classic dishes to cook in a cast iron pan. Preheating the pan as the oven heats up will give your cornbread a crunchy, golden crust.

Baked goods

Cast iron pans are also great for baking sweet treats like cookies and pies. The even heat distribution of cast iron ensures your baked goods cook evenly and thoroughly.

What foods to avoid cooking in your cast iron pan

So, you've got a new cast-iron pan. Congratulations! These pans are durable, efficient, and endlessly useful. But what foods should you avoid cooking in your new pan?

Firstly, it's best to avoid cooking acidic foods in your cast-iron pan, especially for prolonged periods. The acid can react with the metal, causing it to leach into your food and imparting a metallic taste. It can also cause the seasoning on the pan to break down. So, it's best to avoid slow-simmered tomato sauces, deglazing with vinegar, or adding lemon juice to hot foods in your cast-iron pan.

Secondly, delicate pieces of fish, such as tilapia or flounder, are not the best choice for cast-iron pans. The high heat retention of cast iron can cause these delicate fish to fall apart or stick to the pan. Instead, opt for a stainless-steel non-stick pan for cooking flaky white fish. However, heartier fish like salmon and tuna steaks can withstand the heat of a cast-iron pan.

Thirdly, sticky foods, such as scrambled eggs or pancakes, can be tricky to cook in a new cast-iron pan. The high heat of the pan can cause the eggs to brown or the pancakes to stick and burn. It's best to wait until your pan is well-seasoned before attempting these sticky dishes.

Finally, be aware that cast-iron pans can take on the flavours of the foods cooked in them. So, if you're planning on making a dessert in your cast-iron pan, it's a good idea to buy a separate pan to avoid any unwanted savoury flavours in your sweets.

In summary, while cast-iron pans are versatile and durable, there are some foods that are best avoided to ensure the best cooking results and to maintain the seasoning of your pan. With proper care and usage, your cast-iron pan will serve you well for many years to come.

How to store your cast iron pan

Cast iron pans are durable and can last a lifetime if properly cared for. Here are some tips on how to store your cast iron pan to keep it in good condition:

• Ensure your pan is clean and dry before storing: Wash your pan with mild soap and water, and dry it thoroughly. You can place it in a hot oven or on the stovetop to ensure it's completely dry.
• Avoid stacking pans: Cast iron pans are quite sturdy, but it's best to avoid stacking them directly on top of each other to prevent any potential damage to the seasoning. If you need to stack them, place a layer of protection such as a paper towel or a cloth between them.
• Store in a dry place: Cast iron is susceptible to rust, so make sure to store your pan in a dry place. Avoid areas with high humidity or moisture, as this can promote rust formation.
• Nesting is an option: If you have limited storage space, you can nest your cast iron pans inside each other. Just make sure they are completely dry before doing so.
• Hang them up: Another option for storing cast iron pans is to hang them on a wall or from a rack. This saves cabinet space and also adds a rustic, decorative touch to your kitchen.
• Avoid airtight containers: Don't store your cast iron pan in an airtight container. The lack of air circulation can promote rust formation.
• Regular maintenance: Season your pan regularly to maintain its non-stick properties and protect it from rust. This will also help to repair any minor damage to the seasoning.

Frequently asked questions