If you are new to cast iron care or need a refresher, adhere to these tips.
I have discovered that people who cook with cast iron skillets always cook with cast iron skillets. If they had to choose one thing before running out of their house in a hurry, their well-worn cast iron might just be the thing. It's that valuable. You might also find an old cast iron at a garage sale and wonder why the heck someone would think to sell it instead of just trash the old thing. But, cast irons get better with age! As you cook and cook and cook in it, the flavors melt into the skillet and bring a richer, deeper flavor to all that you continue to cook in it.
If you have just purchased a brand new skillet, check to see if you bought a pre-seasoned one. If you have, then all of the work has been done for you and you are ready to start cooking!
If you have purchased an un-seasoned skillet or received a family heirloom in the form of kitchen cookware, you must prepare the skillet for your use, also known as "seasoning." This seasoning makes your skillet rust-resistant and non-stick.
1. Wash your skillet with hot, soapy water and dry it thoroughly.
3. Evenly rub a coat of vegetable oil over the skillet.
4. Preheat your oven to 375°F and place the skillet upside down on the middle rack for 1 hour.
5. Let it cool before removing from the oven.
Cleaning your cast iron looks different than cleaning any one of your various pots and pans. The cast iron requires particular care to keep it up to snuff and avoid rusting and/or permanent food stains. If you are new to cast iron care or need a refresher, adhere to the following tips.
1. Keep in mind that the first wash, before you season your skillet, is different than the regular, daily washings. Once you have seasoned it, there is no more need for soap. The soap can seep into the seasoning and become one of those flavors that you start tasting in your meals. I don't want soap-flavored eggs in the morning, thank you very much. Instead of the usual soap and sponge, opt for a stiff brush or scrubbing pad and hot water.
2. For those stubborn food stains, you can also sprinkle in some salt and oil and use a paper towel to scrub down the stuck-on food. Rinse after scrubbing.
3. Clean the pan almost right away—do not leave it sitting or soaking in the sink. Let it cool slightly so that you can handle it, but avoid letting it cool all the way or the residue can harden.
4. If you do find rust stains, that's okay. It happens! Use a rust eraser on the spots and then re-season your cast iron.
5. When cooking, use a good amount of oil in the pan. Maybe a bit more than you are used to. You will notice that when you use more oil, less of it absorbs into the food. It all sizzles together in the pan to properly cook your culinary creations. It also helps with the cleaning. If you have used enough oil, you won't need anything more than a quick and gentle rinse.
6. Remember that the seasoning works like a glaze over the top of the metal, so try not to use any utensils that can damage it—especially in the beginning when you are still building your seasoning. Avoid metal tongs and spatulas. Choose rubber, wood, or silicone instead.
7. Finished cooking? How was your meal? Fabulous, I bet. After you have cooked and cleaned your cast iron, make sure to dry it thoroughly before putting it away. Moisture can lead to rust, which eats away at your precious seasoning!