Cast Iron 101 - How to season and care for your cast iron skillet!
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I received a cast iron pan as a Christmas gift from my mother-in-law. A couple days later I was talking to my husband's grandmother (Grandma Z.), telling her about the pan. It was actually the second one I had owned. The first one we received as a wedding gift. It just sat in a bin downstairs in our basement for at least three years.
I finally sold it at a garage sale I had one summer because I just didn't have a need for it. Or so I thought. What I THOUGHT was that the pan was really heavy. I didn't like the noise it made if I scraped it against any of my other pans and I knew FOR SURE it was not going to be easy to clean. No thanks.
Silly girl.
Okay, so fast forward again to the conversation with Grandma Z. The first question out of her mouth was, "Did you season it already?" I looked back at her (kind of a deer in the headlights look) and said, "Did I do what now?" For the next 30 minutes I received my first Cast Iron 101. What did I learn? A lot. She even mentioned that Grandpa Z. wouldn't let her use any other skillet when she cooked on the stove (especially his eggs). The flavor just wasn't there. It took awhile, but now I totally understand Grandma Z.'s appreciation for cast iron.
Today I'm here to pass along some cast iron tips - how to season your cast iron pan and care for it as time goes on. Some of my favorite foods to use my cast iron pan for are steaks and over-easy eggs. I just used it last week to sear some scallops and they were DIVINE.
Okay, let's get started. We're going to talk about seasoning your pan first.
What does seasoning actually mean?
When you "season" a cast iron pan, you're actually just baking oil into the pores of the pan to prevent food from sticking to its surface. Normally you'll season a pan when you bring it home from the store brand spankin' new.
Now, some pans are sold already seasoned, some are not. If you notice that food is sticking to your pan, it's most likely not seasoned. And if you've had your pan for awhile and notice that food has started sticking to it again, you can reseason it at any time.
You begin the seasoning process by washing the skillet with soapy water and a plastic-bristle brush. This is the only time you get to use soap and water on your cast iron pan! Alright, let's keep, keeping on.
- If you notice there are some food bits stuck on the pan, use coarse salt to scour the pan, then rinse it and dry it well.
- Take a paper towel and rub a thin layer of vegetable oil on the inside and outside of the pan.
- Now, preheat your oven to 350 degrees. Line the bottom of the oven with some foil and place the pan upside down on the top rack of the oven. Allow the skillet to "bake" for one hour, then turn the oven off and leave the skillet in there to cool.
- Store your skillet in a dry place without any cover. If your skillet has any rust on it, it's probably because it was put away wet or has been stored in too humid of conditions.
What do I do after I cook something in it?
- Rinse the skillet with water while it's still warm. Remember NOT to use soap.
- If there are any food bits, repeat step #1 above, using coarse salt to scour the bits away. This also helps to remove any flavors or odors that may be left from your delicious dinner you just cooked in the pan.
- Dry the skillet using paper toweling. Cast irons pans WILL stain towels. I learned this the hard way and ruined a flour sack towel my grandmother had given me years ago. Boo.
- Rub a few drops of vegetable oil on the inside of the skillet with a paper towel to restore its sheen.
- Store in a dry spot.
So, if you're anything like me, you still have at least one more lingering question. . .like:
Are you sure I don't have to use soap to clean the pan?
YES! The pan heats up so fast and so hot that it will kill anything left on its surface. Don't EVER put the pan into the dishwasher. The detergent and humid conditions will ruin the seasoning and encourage rust.
Tip: If your pan does rust, scour off the rust with salt and a plastic-bristle brush, dry and reseason.
Okay, so that's basically it. ENJOY your cast iron skillet and take good care of it. Cast iron can last you MANY years and can be passed down from generation to generation. If only I knew back then what a special gift we had received for our wedding. Well, live and learn I guess, right?
If you're a newlywed reading this post who also just received a cast iron pan, PLEASE keep it. Don't make the same mistake I did. You're going to love it. Believe it or not, flavors from the pan get better and better as time goes on. If you have owned your cast iron skillet for awhile, I'd love for you to share any additional tips or tricks you may have, as well as favorite foods you love to cook in it.
Jaren (Diary of a Recipe Collector)
I have 3 of them and love them so much!!
Ashlyn @ Belle of the Kitchen
This is such great info, Sara. We have a cast iron skillet that sat in our cupboard for a couple of years because I knew it needed to be seasoned, but I had no idea how to do it, so there it sat. I finally seasoned it about a year ago and have loved it ever since! Glad to know that it can be fixed if any rust appears! I've wondered about that, and now I know how to tackle it! Thanks girl! 🙂
Tonia from TheGunnySack
Awww...how sweet that she gave you all those tips! I love how wise our grandparents are.
Sara
That's so true, Tonia - they are wise. I'm always learning something new and today as an adult, I really appreciate it!
Cate @ Chez CateyLou
Such a helpful guide! I have a cast iron skillet but rarely use it - I need to clean and season it and get cooking!!
Sara
Yes, Cate, get that baby out and start using it! You're going to love the results!
Becky
I love my cast iron pan. My mom recently bought a second one for me at an antique store and it is as smooth as glass. Thanks for the great info about the salt, I will have to get some.
Sara
Ooh, Becky, your pan sounds like it was a great find. The older pans are sometimes the very best!
Dana Robinson
I have 2 small and 2 large ones, all passed down from family so they have to be like 30 years old...we're from Georgia, I've never used anything else. Pancakes, cornbread, grilled cheese everything is done in ours, I hope my daughter appreciates them when they're passed to her. Thanks for the cookie idea!
Anita Underwood
I have a lot of cast iron. Some outside coated and some not. But my favorite is my 10 inch that I bought in 1974.
TBizz
Table salt will work just as well. Their surface should be smooth, not bumpy. Old Griswold pans or Wagner are still the quality above all else.
Beth
I have a few cast iron pans, but I haven't cooked with them yet, I will have to season them before I start, haha 🙂
Sara
A FEW?? I'm so jealous, Beth. I really want one of the mini ones so I can make a big chocolate chip cookie or something in it. Season them up and I expect to see a recipe out on your blog that was cooked in cast iron soon! I'll be watching!
Laura
I have a small one and love to cook corn bread it in.... it even fits in my toaster oven
Sherri@ The Well Floured Kitchen
Cast Iron pans are the best, I use mine everyday! Thanks for the reminder- mine is definitely due for a re-seasoning. Love the tip about cleaning with salt- definitely trying that today!
Sara
I bet we all could learn a thing or two from you, Sherri! I would love to know what your favorite food to cook in it is!
Kacey @ The Cookie Writer
My husband treated me to two cast iron pans for mother's day one year and now I find him using the all the time as well! My neighbours told me they threw out their rusty cast iron pan and I almost cried! Great info!
Sara
Yes Kacey, that rust on your neighbors pan probably would have come off with some coarse sea salt and a brush. You'll have to "school" them on how great they are!
Bev
Oh, I had never heard of the salt trick to clean it up. I have a cast-iron skillet that I have only used a few times, but after reading this I am inspired to use it more! Thanks for sharing, stopping by from Wonderful Wednesday Blog hop.
Sara
All of you who have commented on this post are inspiring ME! I can't wait to cook with mine again either! What to make, what to make. . .
Wanda Ann @ Memories by the Mile
I also got one for Christmas. We have used them for years camping and outside. I use to use them in my kitchen too. I seriously don't know why I quite, but after going through so many pans that just don't last, I'm back to cast iron and loving it!!! Great post! I had a Grandpa and Grandma Z. too Zimmerman.
xox
Wanda Ann @ Memories by the Mile
Sara
Thanks so much Wanda Ann! I'm using my skillet more and more now. I have big plans for it and will definitely treat this one better than I did my last. My family will tell you that everything tastes better in cast iron. Grandma Z. told me that Grandpa wouldn't let her use any other pan for his eggs. 🙂 Also, we have several Zimmermans here in Central Wisconsin. Have a great rest of the week!
TBizz
Your tutorial is spot on. Everyone beware, not all 'cast iron' is a true cast iron. Old label GRISWOLD and WAGNER' are the best. Lodge and any others have a bumpy, rough surface and difficult to season and clean. It's too close to Korean cast iron (unknown name) which blends two types of metal, has a bumpy surface and does not season well. Lard, salt pork or cooking bacon in the cast iron is best for seasoning, i.e., animal fat. Olive Oil is second best for keeping it seasoned in-between real seasonings. If you need to start over, burn it in a pile of leaves (the way it was done many years ago), or broil it in your oven, or use a blow torch. I'm 63 years old and have some experience with cast iron skillets. I love mine and bought sets for my two boys. Nothing better!
Sara
Thank you for sharing your knowledge! I may stick to the oven for seasoning rather than burning the pan in a pile of leaves or blow torching it. Just to keep my home and family for the most part. LOL All kidding aside, THANK YOU for sharing. I'm learning so much from all of you ladies!
Jacqui
Thank you for linking up to Party Time and we hope to see you again next week!
Niki Hollett
My Grandma taught me to season my pans with lard. If I don't have lard then I use olive oil. I use them to cook everything except tomatoe based sauces because the song acidity raises cain with the seasoning if the pan! Your comments about the rest are spot-on with what I have learned from 3 generations of ladies that still predominantly use their castiron!
Sara
Niki, you're absolutely right about the lard. In fact, lard actually works better than vegetable oil. Vegetable oil can, at times, get a bit sticky. I've never run into any issues with it, however. You are also correct about steering clear of acidic ingredients. One of our readers commented how her food was actually turning gray in the pan. I think it had something to do with the acidic nature of what may have been cooked in the pan. Thanks so very much for your helpful, useful and thoughtful comments!
Brittany
I have a cast iron skillet that i seasoned and used a few times and now it turns any thing I cook in it a greyish color. What am I doing wrong?
Sara
Brittany, the only time I've ever heard of a cast iron pan turning food gray is if you're cooking something too acidic in the pan like tomatoes that reacts with the iron. Think back to what you've made in it. If the ingredients haven't been acidic, there's a good chance you unfortunately just have a bad skillet. I would probably get rid of the one you have and start over again, taking care not to cook anything acidic in it until it is WELL seasoned.
Stan
We use ours to make homemade spaghetti sauce all the time and never had a problem. My dad used his iron skillet to make his spaghetti sauce also and never had any problems. It's true that our pans were well seasoned. We use ours just about everyday.
Sara
Stan, your pans sound like they are well-seasoned. I know they caution against acidic foods early on, but as you use them more and more, it makes sense that they're able to stand up to something like spaghetti sauce.
Kent webber
I baked the pan for 1 hr with olive oil...it is still sticky. Should I try veg oil???? Shoul I use salt again??? I'm frustrated!!!!!
Sara
It sounds like you may have used a bit too much oil and I recommend using vegetable oil over olive oil. Scrub the residue away with a stiff brush or some kosher salt and then re-season. This time, wipe the pan out with a paper towel while the pan is still hot to remove any excess oil that may still be in the pan. Remember that a little oil goes a long way!
Vandi
Two points on the grey food. Is it black flecks or grey streaks/entirely grey. If its black flecks, then there is probably burned food in the pores of the skillet. Simply scrub clean and reseason properly. If it is a greyish matter, then it could be iron leeching from the skillet into the food. Other than for visual reasons this is not an issue and is actually healthy.
Jenna
This is the best tutorial I have ever seen on cast iron. I did the exact same thing as a bride, but I do currently have 2 cast iron pans that I am going to get out, re season, and start cooking with! Thanks so much!! Pinning to my household tips board
Sara
Jenna, what a sweet compliment. You truly made my day. Thanks for sharing the post!
Connie
Thank you so much for educating on the cast iron. I've always wanted one and just 2 days ago acquired 6 {3 small, 2 medium and one that looks like a pizza pan?}. They have very little rust and not shiny. I've heard of seasoning them, but never knew not to use soap after using. So that's why moms food always stuck to it. Thankyou again so much for the education. I'm going seasoning now 🙂
Sara
Good luck, Connie! And enjoy your "new to you" pans!
Janine Huldie
Great advice here and admit I do have a cast iron pan, but hang my head in shame that I didn't know that you shouldn't clean with soap after that first time. You totally schooled me here today on this. Thanks Sara 🙂
Sara
All is not lost! LOL You can reseason it at any time. Thanks so much for the nice comments, Janine!
Sandy
Hi Sara,
I really don't know how to leave a comment on your blog, so I'm using this reply space.
I read that you ruined a towel that was valuable to you by placing the iron pan on it. If you have not tried it or heard of it, and if you still have the towel, you may want to try a product called Iron-Out. I've had such good luck with it removing iron stains from clothes, sinks and other things. It has even removed color stains from fabric for me.
Just a thought... and thank you for your great blog!
Sandy
Sara
Sandy, what a GREAT tip! Thank you! I've never heard of that product, but I certainly will seek it out. Thank you for such a helpful and sweet comment!
Angela
What kind of salt?
Sara
Coarse sea salt works best at scrubbing the cast iron.
Anonymous
I was my iron skillets in soapy water all the time. After washing I dry with paper towel then place skillet on the stove to heat up to evaporate any leftover moisture. Then while still hot I use another paper towel to recoat with oil. Then let cool on it’s own.