Cast iron skillets are beloved by home cooks and professional chefs everywhere. It could be their rustic charm, but more than likely it’s an unmatched ability to evenly retain heat and serve as a reliable tool in any kitchen-goer’s arsenal. Cast iron skillets are like the workhorses of cookware, not only creating an even sear, but proving their durability time and time again. (Who doesn’t want a delicious ribeye right off the skillet?)
The earliest evidence of cast iron cookware dates back to China almost 3,000 years ago. But some consider their culinary prime to be in the 17th and 18th century when cast iron took off in America and Europe. The reason? It could withstand the harsh conditions of cooking over an open flame. Even as technology advanced, the cast iron skillet never wavered. Its versatility, heat distribution, and ability to create restaurant-quality results makes it a popular choice for nearly every cook.
And while we can tout its resilience all day, cast iron skillets still wear down. Treating this iron workhorse with care is paramount to keeping it cooking for years. From seasoning to cleaning, drying to storing, to troubleshooting any issues, we’ve got you covered on how to properly care for your cast iron skillet.
How to Care for a Cast Iron Skillet
Unlike high-maintenance cookware, cast iron thrives with a little TLC. Let’s get into it.
Seasoning and What Temp to Season Your Cast Iron Skillet
Seasoning turns your bare iron pan into a naturally non-stick skillet. It involves applying a thin layer of oil to the surface of your cast iron skillet and then baking it at high heat. This high heat starts a process called polymerization, where the oil molecules not only bond together, but also bond to the iron surface. As you repeatedly use your pan and conduct routine seasoning cycles, multiple layers build up, creating a strong, non-stick barrier. Popular choices for oil include vegetable, canola, avocado, and grapeseed.
Now, let’s talk temp. There’s some debate around the ideal temperature when it comes to seasoning your cast iron skillet. Traditional recommendations lie in the 450°F to 500°F range. But some people argue for a slower approach, starting around 200°F and gradually increasing the heat.
Truth is, it’s up to you. Higher heat will give you a faster initial seasoning and create a stronger layer, while lower heat creates a smoother and more durable seasoning. The more important part of this process is that you season the pan to evenly apply oil and distribute heat around the entire skillet.
Cleaning
First and foremost, skip the soap. Soap strips away the built-up layers of seasoning you’ve worked hard to achieve. Plus, your cast iron benefits from a more natural cleaning process.
- Let your cast iron skillet cool completely after cooking. If you send this gourmet griddle straight into cold water, it can warp.
- While your skillet is still warm, use a spatula or cast iron scraper to remove any stuck-on food particles.
- Once cool, rinse your skillet under hot running water. Use a stiff brush to scrub away any remaining food bits. (For stubborn stuck-on food, sprinkle coarse kosher salt over the surface of your skillet and scrub with a damp cloth or half a lemon. The salt acts as a natural abrasive, helping to lift away food particles without harming your hard-earned seasoning.)
- Rinse your skillet again with hot water and be sure all salt or food residue is gone.
It’s a fairly basic process but one that cleans and maintains the integrity of your skillet.
Drying
It’s essential to dry your cast iron skillet completely as even the smallest amount of moisture leftover may lead to rust. Two drying methods to note—stovetop and oven.
For the stovetop method, place your cast iron skillet on a burner set to low heat. As the skillet heats, use a clean cloth or paper towel to wipe up any remaining water droplets. Keep the skillet on low heat for five to 10 minutes, allowing it to dry completely.
If you decide on the oven method, preheat your oven to the lowest setting (around 200°F) and place the skillet on a rack. Leave it for 10 to 15 minutes to allow any remaining moisture to evaporate.
Pro tip: Apply a very thin layer of cooking oil to your skillet with a paper towel once it dries to maintain seasoning.
Storing
It’s best to store your skillet in a cool, dry place. You can leave it on the stovetop or hang it on a rack. You may also choose a well-ventilated area to prevent moisture build-up. (If you plan to store your skillet for a long time, apply a very thin layer of oil and buff it out as described earlier.)
Troubleshooting Common Issues
Even the most experienced cast iron cleaners encounter the occasional challenge. So, we got you covered.
Uneven Seasoning
Uneven seasoning appears as either light or dark patches that affect your pan’s non-stick ability. This could be from an improper first seasoning, using high heat too early, or cleaning with soap. To fix it, re-season your skillet entirely, ensuring a thin and even oil layer. If there’s minor unevenness, you can apply a light oil coat to problem areas with a paper towel and heat it on low.
Rust
Rust can happen, but it’s preventable and treatable. Make sure your skillet is completely dry before storing (and consider applying a thin layer of cooking oil for extended storage). To remove minor rust, scrub the area with coarse salt and water. For stubborn rust, you can soak the skillet in a white vinegar and water solution, scrub with a nylon brush, and re-season thoroughly.
Sticking Food
The culprit to this nuisance is usually not preheating or not using oil. Cast iron needs time to get hot and a thin layer of oil creates a barrier between food and pan. Proper cleaning is also important as leftover residue can turn sticky. If you find these solutions don’t work, re-season your skillet.
Cracks or Warping
Cracks do happen and it can affect the integrity and safety of your iron giant. It’s best to replace the skillet for continued safe cooking. If the warping is slight and doesn’t significantly affect the cooking surface, you can continue using your skillet. If your skillet has severe warping that prevents even heat distribution, you should probably replace it.
Enhancing Your Cooking Experience
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