How to Care for Your Cast Iron Cookware and 4 Commonly Asked Questions
|December 12, 2014||Filled under Crafting and DIY|
How to Care for Your Cast Iron Cookware
Over time, cast iron cookware develops a thin protective coating known as “seasoning” from the natural fats and oils associated with the cooking process. This coating fills in all the nooks and crannies inherent in the pan metal to create a smooth, uniform surface.
This seasoning is what gives cast iron cookware its wonderful non-stick quality.
Today, most new cast iron cookware comes with this protective coating or “seasoning” already on them. If the package has “pre-seasoned” printed on it, your new pan should be ready for use because the manufacturer has already completed the initial seasoning process for you.
When you buy a brand new pre-seasoned cast iron skillet, all you need to do is rinse it out in hot water and dry completely by placing on your cooktop over medium-high heat. Make sure the entire surface is dry before putting away because cast iron can and will rust if water is left sitting on its surface.
After cooking with your new cast iron skillet, wash it by hand in hot water right away. Avoid putting your skillet in the dishwasher or soaking it in water overnight due to the potential for rust.
Instead, once the pan cools to the touch, rinse it under hot water while using a dishcloth or soft-bristled nylon brush to remove cooked-on particles. Also avoid using any harsh soaps, detergents, or metal scouring pads and scrapers as these items can damage or remove the seasoning.
How to Re-Season Your Cast Iron Skillet
If your seasoned cast iron cookware loses its sheen for whatever reason, you may need to re-season it to get it back into tip-top shape. If you search online for how to re-season a cast iron skillet, you may be a bit overwhelmed by all the different points of view out there regarding the best methods and types of oil to use.
For example, there is a lot of debate about what oil to use due to the different smoke points associated with each type of oil and the release of unhealthy free radicals caused by using oils with too-low smoke points. As a result, flaxseed oil is often suggested as an ideal oil to use due to its high smoke point.
According to Lodge, a leading manufacturer of cast iron cookware, the proper way to re-season their products is to start by preheating your oven to 350 – 400˚. While it is heating, wash the pan with hot, soapy water and a stiff brush. (It’s okay to use harsher soap and a stiff brush for this because you’re not trying to protect the original seasoning at this point).
Once clean, rinse and dry completely before applying a very thin coat of melted solid vegetable shortening or other cooking oil of your choice. Place the pan upside down on the upper rack of your preheated oven, with a metal cooking sheet under it to catch any drips.
Leave pan in hot oven for at least an hour. Turn oven off and allow the skillet to cool completely while still inside the oven. Remove pan from oven and if the coating isn’t as consistent as you’d like, repeat this process until the desired sheen is achieved.
Following these easy tips on how to care for your cast iron cookware will help keep your pieces in great shape. A minimal investment of time and effort on your part will yield delicious meals for you and your family for years to come.
4 Commonly Asked Questions About Cast Iron Cookware
Whether you’re new to cast iron cooking or have been using your favorite pieces for years, chances are you may have a few questions about how to use and care for your cast iron.
Here are four common questions about cast iron cookware:
Question: I bought a new cast iron skillet and it says it’s “pre-seasoned” and “ready to use.” Is it really? I’ve heard so much about the proper seasoning of cast iron, this just doesn’t seem right.
Answer: This is a tricky question two-part question which actually can be answered both “yes” and “no.”
Yes, you can cook in new “pre-seasoned” cast iron cookware without going through any seasoning process. However, it is not truly “ready to use.” You should still rinse your new cast iron piece in hot water to remove any of the dust or dirt it picked up on the store shelf. Then, dry it completely by heating over a burner set to medium-high heat for about one minute.
Once it is completely dry, allow your pan to cool before lightly coating with a good food-quality oil or fat with a high smoke point. Adding a light coat of oil after each use will help build up an even better patina on your pan surface over time.
Question: I had a really nice seasoning on my cast iron skillet, but now it seems to be peeling and chipping. What happened?
Answer: There are a few things that can cause this. The most common causes are washing your skillet with a harsh soap or letting it soak overnight in the sink. Both of these actions can soften the finish and cause it to peel off or disintegrate.
The recommended method for washing your cast iron is to give it a quick rinse in hot water, wipe with a paper towel, and dry thoroughly on a hot burner. This will maintain the cast iron patina.
Cooking highly acidic foods or using metal cooking utensils can also damage the patina on your cast iron pieces. For instance, if you are making something with a lot of tomatoes, you may see some distress or dulling on the finish. To combat the reaction that acidic foods have on the finish, be sure to cook other types of food in the same pan often.
Fortunately, if the patina is very well established, a little acid isn’t going to hurt it. It’s really in those first stages that you might have some pitting and softening. Just watch it closely and avoid acidic foods as much as possible in newly seasoned cookware.
Question: I recently pulled out my grandmother’s old cast iron skillet and noticed that rust had formed where the pots were stacked together. Is it ruined?
Answer: No, definitely not. While it can be discouraging to find rust on your favorite pieces of cast iron, it is not impossible to remove.
There are a lot of remedies out there, but the most natural methods for rust removal are often the best and safest. Simply sprinkle salt onto the area, cut a lemon in half, and rub the lemon over the salt. Let the cast iron sit out to dry, then rinse. Repeat the process to remove any remaining spots of rust.
The nice thing about this method is you are not going to hurt the pan, and you can repeat it as often as necessary. Be wary of any suggestions that a spray-on oven cleaner is the only remedy. A little salt and lemon will remove the rust without severely stripping whatever patina you have already built up.
Question: I really want to wash my cast iron cookware, but I keep hearing people say I should just wipe it out to keep the finish nice. Isn’t that just asking for trouble with germs?
Answer: In a perfect world, soap would never touch your cast iron cookware. However, there are times when a little mild dish soap on a sponge is needed. The key is to not overdo it with harsh detergents or abrasive surfaces so you don’t damage the patina.
If you’re worried about germs, soap and water isn’t the only solution. Heat your cast iron over high heat and add some oil to the pan. Allow the oil to heat to just below the smoke point. Then, remove from the heat, let cool and wipe with a paper towel. No germs will survive through this process.
If you still want a water bath, add water to the cookware and bring it to a boil, then pour it out, and dry on a hot burner, wiping the cookware clean. If you absolutely must use soap, then do so sparingly. Wipe the cookware with a sponge (never a scrubber) and a dab of dish soap. Then, rinse and dry thoroughly. Be sure to brush on some oil or grease after each cleaning, regardless of what method you use.
Keep in mind, there are different methods to care for your cast iron cookware depending on the types of foods you cook in them. For example, if you cook a lot of chili or other acidic food, you may have to season your cast iron more often. If you use a skillet just to fry eggs and bacon, you can probably just wipe it out with a paper towel and you’ll be good to go.
With a little practice, you’ll know exactly what your cast iron needs to perform perfectly every time.
I’m curious about which piece of cast iron cookware is your favorite?