Cast iron pans are kitchen workhorses, beloved for their durability, even heat distribution, and natural non-stick properties. With proper care, a good cast iron pan can last for generations, becoming even better with age. Whether you’re new to cast iron or just need a refresher, this care guide will help you keep your pan in top shape.
Materials Needed:
- Rubber gloves (optional)
- Coarse salt (optional)
- Sponge or stiff brush
- Paper towels or a clean cloth
- Cooking oil (vegetable oil, canola oil, or any neutral oil)
1. Seasoning Your Cast Iron Pan
Seasoning is the process of building up a layer of oil on your cast iron pan, which creates a natural, non-stick surface. Here’s how to do it:
Bake it: Place the pan upside down in the oven at 375°F (190°C) for about an hour. Put a sheet of foil on the rack below to catch any drips. After an hour, turn off the oven and let the pan cool inside.
Apply oil: Rub a thin layer of vegetable oil or melted shortening all over the pan, including the handle and bottom.
Clean the pan: Start with a clean, dry pan. If it’s brand new, give it a quick rinse and dry it thoroughly.
Note: This process can be repeated a few times when you first get your pan or if the seasoning starts to wear off.
2. Cleaning Your Cast Iron Pan
Cleaning cast iron is different from other cookware, but it’s simple once you get the hang of it:
Dry immediately: After cleaning, dry the pan immediately and completely to prevent rust. You can place it on a low burner for a few minutes to ensure all moisture evaporates.
3. Re-seasoning and Maintenance
Avoid soap: Soap can strip the seasoning from your pan. Instead, use hot water and a stiff brush or a non-abrasive scrubber to clean the pan.
Stubborn food: For stuck-on food, try boiling a little water in the pan to loosen it, then scrape it off with a spatula or scrubber.
Over time, your pan might need a little extra care to maintain its seasoning:
- Spot seasoning: If you notice areas where the seasoning is wearing thin, apply a small amount of oil and heat the pan on the stove or in the oven until the oil is absorbed.
- Regular use: The more you use your cast iron pan, the better its seasoning will become. Cooking with oils and fats helps maintain and build up the seasoning.
4. Storing Your Pan
Proper storage is key to keeping your cast iron pan in great condition:
- Keep it dry: Always ensure your pan is completely dry before storing it to prevent rust.
- Store in a dry place: Avoid storing cast iron pan in damp areas. If you stack your pans, place a paper towel or cloth between them to absorb any moisture.
5. Dealing with Rust
If you find rust on your cast iron pan, don’t worry—it can usually be fixed:
- Scrub it off: Use steel wool or a stiff brush to scrub the rust off. Don’t be afraid to scrub hard; you’re aiming to remove all the rust.
- Re-season: After removing the rust, re-season your pan as described earlier to restore its protective layer.
With a little care and attention, your iron pan will reward you with years of service, improving every time you cook with it. Whether you’re frying, baking, or sautéing, your well-maintained cast pan will deliver consistent, flavourful results time after time.
Ready to make the most of your cast iron pan? Check back soon for our favourite cast iron recipes that will help you put this kitchen essential to good use!
