Oiling Red Pans: Good Or Bad?

Oiling a red pan is a common practice, but it is not necessary and may even be detrimental. While some people believe that oiling a cast-iron pan after washing helps maintain its seasoning and prevents rust, others argue that it is unnecessary and can lead to a sticky or rancid coating. The decision to oil a red pan depends on various factors, including the frequency of use, the climate, and personal preference.

Oiling cast iron after washing is unnecessary

Cast iron is a sturdy and durable material that has been used for cooking for centuries. While it is important to clean and maintain your cast iron cookware, the idea that cast iron is delicate and needs to be constantly oiled after washing is a common misconception. In fact, over-cleaning and over-oiling your cast iron pan is unnecessary and can do more harm than good.

Cleaning your cast iron

When it comes to cleaning your cast iron skillet, a simple wipe-down with a lint-free cloth or towel is often all that is needed. This will help remove any oil or food residue and prevent food from sticking. If there is cooked-on food or strong-flavoured residue, you can wash your skillet with warm water and a mild dish soap. Avoid using anything too abrasive, such as steel wool or sponges, as these can strip away the seasoning. For particularly stubborn messes, fill your pan halfway with water and heat it on the stove. As the water heats up, the food particles will soften and become easier to wipe out.

Drying and storing your cast iron

It is important to dry your cast iron skillet immediately after cleaning to prevent rust. A lint-free towel is best for this. Never let your cast iron air-dry. Once your skillet is dry, place it over low heat for 5-10 minutes to remove any remaining moisture. After this, your skillet is ready to be stored. Avoid stacking multiple cast iron pans on top of each other for long periods, as this can damage the seasoning. Instead, store them in a cool, dry place, or hang them on your kitchen walls.

Oiling your cast iron

While oiling your cast iron skillet can help prevent rust and maintain the seasoning, it is not necessary to do this after every wash. Over-oiling can lead to a build-up of dirt or microbes, making your skillet unhygienic. It can also cause the oil to become sticky or go rancid, especially if your skillet is not used regularly. If you live in a humid climate or use your skillet daily, you may want to add a light coat of oil after drying to prevent rust. However, for most people, simply washing, drying, and storing their cast iron is enough to keep it in good condition.

Oiling can prevent rusting

Oiling your red pan can help prevent rusting. Rust is a chemical reaction involving iron, water, and oxygen, resulting in hydrated iron oxide or rust. This process of corrosion can destroy metal, rendering it useless.

Water acts as a catalyst for the oxidation process, so keeping water out is key to preventing rust. As oil and water don't mix, oiling your pan creates a protective barrier that prevents water from reaching the metal surface and causing rust.

Oiling is especially important if your pan is regularly exposed to water, such as during the rainy season or in places near the sea. Regular oiling will ensure that your pan remains protected from rust.

Additionally, if your pan has already started to rust, oiling can help prevent further damage by penetrating the oxide-water on the metal and stabilising it. However, it's important to use the correct type of oil to effectively remove and prevent rust.

By understanding the rusting process and the benefits of oiling, you can take the necessary steps to maintain your red pan and keep it in good condition.

Oiling can make the pan look shiny

Oiling your red pan can make it look shiny and new. A well-seasoned skillet has a distinct look. It is noticeably dark with a shiny, semi-gloss finish. This can be achieved by coating the pan with oil with a high oleic index, such as safflower or canola, or with shortening. The oil should be applied with a paper towel in a nice, even coating—not too much, as you don't want the pan to be slippery.

Some people like the look of a light layer of oil after washing their pan. One person commented that they like their pan sitting on the stove, looking shiny and begging to be used. Another person said they oil their pan after washing because they like the shine and the fact that food sticks less the next time they use it.

If you want to achieve a semi-gloss look, you can try baking your cast-iron pan in the oven. Preheat the oven to 350˚F. Place the pan upside down on the middle oven rack to prevent the oil from pooling inside the pan. Put a sheet of aluminium foil on the lower shelf to catch any drips. Bake the pan for one hour to season it. You might need to repeat the baking step to achieve the desired look.

After one hour, turn off the oven and leave the pan in the oven to cool completely. When the pan is cool, wipe away excess oil with a paper towel. When it's time to cook with your shiny new skillet, wash it with hot water (no soap) and dry it thoroughly after each use. If a skillet is not completely dry, it will rust.

Oiling can make food stick less

If you're using a non-stick pan, you won't be able to coat it with oil until it's old and ready to be thrown out. However, you can still add a thin layer of oil to prevent food from sticking. For other types of pans, such as cast iron, it's important to add enough oil to coat the bottom of the pan. This will prevent the food from sticking and burning.

When cooking with a non-stick pan, you can use a pastry brush to manually spread the oil around the pan. This will help you achieve more even coverage. For more liquid oils, you can use a food-safe squirt bottle. Alternatively, adding butter to the oil can help coat the bottom of the pan.

The type of oil you use also makes a difference. When cooking at high temperatures, it's best to use a neutral oil with a high smoke point, such as canola oil or grapeseed oil. These oils have little to no flavor, making them ideal for stir-fries and frying. On the other hand, olive oil is a great option for low-temperature cooking.

Oiling can make the pan easier to clean

Oiling your pan can make it easier to clean, and there are several methods to do so. One way is to use a combination of baking soda and vinegar. Fill your pan with equal parts water and vinegar and bring the mixture to a boil. Then, add two tablespoons of baking soda, remove the pan from the heat, and let it soak for up to 15 minutes. After discarding the liquid, scrub away any remaining residue with a sponge or scouring pad. You can also make a paste with baking soda and a little water, apply it to the pan, let it sit for a few minutes, and then scrub it off.

Another method is to use Bar Keepers Friend, a household cleaning product that can be used on various surfaces. Run your dirty pan under hot water, then make a paste with a few tablespoons of Bar Keepers Friend and the residual water in the pan. Spread the paste over the burnt debris and let it sit for 60 seconds. Rinse the pan with hot water, and then scrub away the loosened food with a sponge or scouring pad.

Additionally, you can try using aluminium foil and baking soda. Rinse your dirty pot with hot water, then sprinkle generously with two tablespoons of baking soda. Add a few teaspoons of hot water to form a paste, and then scrub the pan with a golf ball-sized piece of crumpled foil until all the burnt debris lifts off. Finally, rinse the pan with hot, soapy water.

To prevent oil from sticking to your pan and making it difficult to clean, avoid heating oil to high temperatures for extended periods. Keeping food in contact with the pan will help regulate the temperature and reduce the chance of the oil bonding with the surface.

Frequently asked questions