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.
Rose
hi I have my moms cast iron skillet..would love to cook in it but I have a glass top stove. I have heard that you can't use cast iron on that type of stove. Is that true? Thanks!
Sara
I sure hope that's NOT true, Rose because I also have a glass top stove. I think you need to be careful not to "drag" the pan across the stove top or "drop" it on the stove top, but I think if you take care you should be fine cooking with one. I do and so far, so good!
Anne Merriam
Until I was grown and married I didn't know there was any other type pan. That is all my mother ever used. She has several of them in varying sizes. She will be 90 on her birthday in April. She has one that she has used so much it has cooked the pan thin. She said the handle fell off years ago. It had an attached handled it was not a solid one. She used it for biscuits and cornbread. Neither ever stuck in it. I have a small about 8 inch that I use for cornbread. Then I have a regular size that my mother bought for all the kids several years ago. I have one that was a hand me down in my husbands family with high sides and another small one that has a lid a sweet lady gave me when she was cleaning out her mother's house. My problem is the weight of the pans. I severe arthritis and have trouble lifting them empty little lone when it is full of food. They are great though for about everything.
Sara
You should certainly keep your mother's pan in the family! What a great story. Sounds like your mother is a big fan of cast iron seeing as she bought one for all the kids. I hope they continue the tradition. I absolutely agree with you about the weight of the pans. I need to take a deep breath and prepare before I try and lift mine - especially with food in it, like you said!
Jayne Schnelle
I'm an 74 year old and learned to cook with my cast iron many a year ago from my gma and my aunt, I have five pans and use every one all the time. The small one is my fried egg only, the lg. deep one is used for frying chicken, great!! They are all great and love cooking with them. My youngest son said, mom, I get your cast iron when you're done with them, right!! Right on, there are his, used, years of seasoning and ready for another generation of cooking. The way you are telling everyone on how to care for them, right on the money!
Sara
Your comment just warmed my heart. I love that you have one pan just for your fried egg! Your youngest son sounds to be wise beyond his years. Take care and God bless!
Rhonda
i love to make cornbread in my skillet. It is always delishous.
Marcy
One tip...if you can find "vintage" cast iron, all the better! The cooking surface on the old stuff is as smooth as glass when you touch it. A lot of the newer cast iron skillets aren't machine finished as they were back in the day. No amount of seasoning on a rough surface will make it smooth:(
Sara
Yes, so true, Marcy! In fact the next time I visit Grandma Z. I'm going to be checking out her pans very closely!
ashley
Thank you so much for informing people of this. I've had a stack of cast iron skillets in my cupboard for almost a year that my father in law gave me. Most are rusted and I hadno idea how to care for them. Tomorrow i am going to do everything you instructed. Again thank you for sharing this knowledge!!!
Sara
Ashley, you may need to use some dish soap to get all of the rust/oil off the pans when you clean them. Just put them through the seasoning process after you remove the rust and you should be good to go. Good luck!
Laura
they are wonderful pots and skillets... I have various size skillets and 3 dutch oven ones.. different sizes one has a porcelain coating inside which i use for the acidic foods and some times my roast beef since it is the biggest one. I cook corn bread and eggs and 2 pieces of Jalapeno cream cheese stuffed boneless chicken thighs wrapped in bacon all in my small skillet. smothered potatoes, cabbage, any meat with gravy...
after wipe it out after cleaning I add a little oil and store in the oven.. if the food was cooked in the oven it helps it dry and the oil soak in... and it is always ready to go next time. 🙂 many of nine were from my grand mother and a few probably 80+ yrs old.
thank you for your post... I never thought of the salt. sometimes i use a nylon scraper if stuck too bad.. (usually cheese) but i will definitely try the salt and brush ... thanks again
Sara
Wow, Laura - it sounds like you have quite the collection! The dutch ovens must be quite heavy. I have to use both hands to lift my skillet when moving it from the stovetop to the oven. I can't imagine a big pot like that. So worth it thought! You sure have a lot of deliciousness going on in your kitchen!!
Laura
it is very heavy... cooking on stove isn't bad but sometimes hubby has to get it out of the oven when I cook a large roast and gravy in it!
Sara
I think you're on to something, Laura. I just need to enlist my hubby for help in the kitchen!
Mindy
A tip I read..after washing wipe cast iron pans with used tea bags--the tannins in the tea create a rust preventing layer! Haven't tried this myself but clipped the tip out from a magazine 100 years ago and have it in the cabinet shelf by my "CI" skillets!! Thoughts on this?
Sara
Mindy, I haven't tried it either, but I have also read the same thing. Thanks so much for sharing this tip in the comments!
Brooke
My grandmother and mother both love to make cornbread in their cast iron skillets. I know that I need to reseason my pans, but I'll start with the salt trick. 🙂
Sara
Brooke, cornbread sounds delicious in the skillet! Good luck with "revitalizing" your existing pans!
Karen
Love my cast iron skillet. Mom always had one, and mine is going on 15 years old 🙂 It's the ONLY pan I'll make fried potatoes in. And in regards to baking....as a young girl I made my first pineapple upside down cake using a cast iron skillet. Works great to melt butter and sugar on the stove top, add the pineapple and cherries, then the cake mixture - all goes into the oven!
Sara
What great memories for you! Your pineapple upside down cake sounds so tasty!
GinevraP
My family also prefers fried potatoes made in a cast iron skillet. They just don't turn out right when made in any other. Unfortunately cast iron does not do pretty things to a ceramic top stove. Other than that I love my skillets. I have a pot too and need to pull it out and use it.
Jenny
Thank you for your post, it was just what I needed to gain the courage to start using cast iron. It has been rumored that if you have an iron deficiency that using cast iron can actually help you by adding iron to your food. Do you know if there is any truth to this? Also you mentioned using yours for a chic-chip cookie, can you regularly bake your pans? Thanks again for a great post!
Sara
Jenny, cast iron can add a bit more iron to your food especially when you're cooking something that's more acidic in nature in the pan like tomato sauce - the reaction with the iron is quite great. Stay away from too acidic of foods, however, until your cast iron pan is seasoned well. And as far as baking, cast iron pans are made to go from burner to oven. I cook filet mignon using my cast iron pan. Searing both sides for a minute each and then putting the pan directly in a 450 degree oven until steaks are cooked to desired temp.
Jenni
Oh, cast iron from stove to oven makes the BEST filet mignon! I made them that way for my BIL, seasoned with just sea salt and pepper, seared in some butter that browned in the oven with the steaks. He couldn't believe that the only seasoning was salt and pepper.
Sara
You're making me so hungry, Jenni!
Andi @ The Weary Chef
This is such a useful and well-written post, Sara! Thank you!
Sara
Thanks for the sweet comment, Andi!
karen
I LOVE LOVE LOVE my cast iron skillets...heck we even have a cast iron pot...I also want a cast iron pan!
Sara
Sounds like you're a big fan, Karen! I was talking to my hubby about those scallops I made in ours the other night and we both agree they should happen soon again!
cindy
Tell us more about those scallops please. I stayed away from cast iron for many years because I thought it was a lot of work, but you have made it sound easy to use. Thank you.
Sara
Cindy, I'll have to put together a post on my scallops. They're SO easy. Wash and dry the scallops well before preparing. Sprinkle them with some salt and pepper - I also use Old Bay seasoning on mine. Put a combination of butter and olive oil in your skillet and sear each side for about 1 1/2 minutes when a beautiful golden crust starts to form on the outside.
Shari
Sara. Do you coat the scalllops with flour or anything before putting them in the skillet?
Sara
No I don't, Shari.
Andie Conn
I'm a newlywed and had no idea cast iron skillets were so... intense. Great post (:
Visiting from http://www.andieconn.com/#sthash.Rs01TLCD.dpbs / referred from Shabby Nest
Sara
Andie, neither did I! I sure got a lesson, didn't I? Thanks for the sweet compliment!
Audrey
I love my cast iron pans. We just bought a cast iron griddle for the stove top, grill marks on one side, griddle on the other. Both it and the skillet are just stored on the stove because I use them every day.
Sara
Your griddle sounds amazing, especially when it's winter and you want grilled food. I think I need to go shopping!