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.
Ann
Being a
Be a Southern lady, I have two cast iron skillets. One medium and one large sizes. There just isn't any way to make cornbread and get the great crunchy crust unless you use cast iron. Simply heat the skillet on a burner, add oil and continue to heat until very hot. Then pour in your cornbread batter and pop into a 425 degree oven. In about 20 minutes it's done. Yum !
Sara
That sounds absolutely delicious, Ann!
Dyan
I have my Mom's cast iron skillets and they are very old and well used. I just gave two of them to my daughter. I kept one for myself and love to cook in it. There's nothing like pineapple upside down cake from a cast iron skillet!
Sara
I've heard that from a few folks who have commented. In fact, one of our readers said that Pineapple Upside Down Cake was the first thing she ever made in a cast iron skillet as a young girl. How cool is that?!
Meghan
Sara I have 3 cast Iron pans. A #3, #8 griswold with lid, & a #9 flat griswold. I'm a fan if you can't tell! Use them every day. My comment/question is instead of drying with paper towel, I heat up pan till completely dry & hot and then I apply the oil. Have you heard of this? It seems to work well for us & then there is no moisture! Any thoughts one way or another between the two methods....? I've been using them for years, and have brought many sad rusted cast iron pans back to beauty. Some times you must take drastic measures to get all the rust off but in most cases they can be saved! Thanks for any input I'm willing to try something different if it might work better...?
Sara
Meghan, you method for drying the pan is sound. I think either way is fine. Bottom line is you don't want to allow water to set in the pan. I've heard of many people storing them right in their ovens.
Valerie
i have 2 cast iron pans, and regularly sear and cook our tenderloin filets in the one. Heat that oven to 450, sear the filets on the stove top in the cast iron first to brown t with a little oil or butter( your preference) then put in hot oven for 7 min. Remove from oven and let stand for about 5 min. They are perfect medium rare. Clean up with hot water and recoil the pan. A snap! But great tips!!
Sara
Tenderloin filets in cast iron pans are my favorite. Cooking them the way you described make them taste just like restaurant quality!
Mary Beth
I have a few cast iron pans (I picked most up at thrift stores for .50 each). Duh!!! I LOVE MY CAST IRON PANS!!!
I treat them after each use with Crisco, since I don't usually have lard available. Works great. Never Ever Water!!
I store my 2 most used pans in the oven....easy breezy. Since I use them almost daily, I love the east access. And if the oven gets turned on before I remember to remove the pan....no big deal.
Sara
That's a great storage idea, Beth. They're pretty heavy to drag in and out of the cupboards all the time. I can't believe you've found pans for $.50! You are a LUCKY DUCK!!
Lydia
After I rinse mine out, I usually put it on the stove on low for a few minutes to make sure it is nice and dry, then put a small spoon full of lard, let it melt, and use a paper towel to spread it over the whole pan. I have only had it for 6 months or so but it is well seasoned already.
Sara
Sounds like drying the pan out in the oven or on the stove is a great idea!
Cassie
I'm so glad I found this. I have two skillets I got at a garage sale that I was too scared to use. I never understood them! So, I cleaned them with the salt, rinsed, paper towel dried, applied oil and put in the oven for an hour. After 40 minutes they were smoking! My house filled with smoke. Did I miss something or is that somewhat normal?
Sara
Cassie, the smoke is actually normal. You'll need to turn your exhaust fans on, etc. I hope the process worked for you and the look of them has improved. Now just wait until you cook something in it!
Clarissa
Thank you for this simple yet profound article. I've used cast iron for 22 years but for the past 10 years have used only cast iron (and stainless for anything tomato-based as tomatoes react chemically with cast iron). There will be no traditional "non-stick pans" for me.
Every time I mention my cast iron, I get the same response: "It's not non-stick", "I could never cook eggs in it because they stick" (eggs are my favorite in my pans), "What? You mean you have to season it? How do you do that?" and my favorite question, "How can I clean it if I don't use soap?". I'm glad you finally figured out how much easier cast iron is. Sure, they're heavy, but they make food taste amazing, and using them has eliminated my need to take iron supplements for my tendency toward anemia.
Sara
Clarissa, I can't WAIT until I get some of those questions when having a conversation with my friends. I'll actually know how to answer now!!
Franny
When they moved my grandparents out of their home I got 3 things. A couple of hand made pillow cases, their flatwear. And grandmas cast iron skillets. But not only were they grandmas, they were HER mothers before that. They are truly treasures to me.
Sara
I would treasure them too, Franny! How special!
Carrie
My husband used a metal scrubber to scrub my new lodge 12 inch skillet. It looks like he took off some of the finish? Is it ruined or can I just reseason it.
Sara
Try re-seasoning it. If you find food is excessively sticking to the pan, it may be the end.
Kayla
I have 3 cast iron pans a large medium and just got a single serve one extra small I love them I cook corn bread pork chops fried chicken and the extra small brownie and cake.the next one I get will be the one that looks like corn to make individual corn bread muffins my mother and grandma had one.you did a great job telling how to season pan.you can also just pour salt in pan while still hot to clean without putting water in.cook sliced potatoes butter salt pepper cover and cook for 1 hour and half on 350
Sara
So many folks are talking about making corn bread in their cast iron pans. I need to try that! I also will try making sliced potatoes the way you described. I just made dinner in mine yet again tonight. Seared chicken breasts and then cooked the rest of the way in the oven. Delish!
Tracy
I love making cornbread in my fry pan. I have an old recipe that says to put your pan with butter/oil in the oven and heat it up before putting the corn bread batter in. Even with poorly seasoned pan, it did not stick.
Dana Robinson
I didn't know you could make cornbread in anything else...I melt a bit of bacon grease in mine before pouring the batter, crunchy yumminess on the outside delicious buttermilk soft bread on the inside.
Heather Clary
I feel the same way, I didn't know any other way to cook cornbread than in a cast iron. I too, put it in the oven while preheating to get the oil/fat/grease hot then pour the cornbread into the hot pan. It makes a crispy edge. Also always let your cornbread "rest" after mixing and before baking, this will let it "rise" for a nice crown. I have a cast iron for cornbread that are sticks that look like ears of corn for individual servings, so cute and doesn't crumble like in a round pan. Y'all should check campfire cookbooks to find other recipies made with cast iron. Tips like using a Dutch oven to it's fullest. I live in Texas and some cook offs categories are for entries with cast iron only.
Tracy
I remember my grandmother always cooked in her favorite iron skillet, it stayed on the stove top. When she would clean it it was usually a quick wipe, if water touched it was placed in the oven to heat till dry.
After 30 year I have picked up a fry pan. My husband had one from his single apartment days, the only kitchen thing of his we kept. I finally got tired of the pan's sad state. Last week I took it back to metal, tried several ways of doing it but finally the only one the worked was the self cleaning oven. Took off the rust, crud and mysterious black stuff. I seasoned it with Organic Coconut Oil after some research it was the best oil I had on hand with the highest smoke temp. I read that Flax seed oil was a preferred modern oil, but wasn't go'n searching for it. Most lard readily available today is not your g-ma's lard.
I love my beautiful pan, every time I look at it (on my stove top) I smile....I just don't want to get it dirty, it looks so pretty.....sniff, sniff. Another tip that I learned in my extensive on-line research of all things C.O. frying pans was that ....it is best to use your pan EVERYDAY, it cooks better and keeps it's seasoning in better condition.
Sara
Tracy, what a great story and some great tips! In my opinion, your pan will just continue to become even more "beautiful!"
Amy Richardson
Thanks for the tips! I can't wait to try cleaning with the salt! I am so upset that I threw out my grandmother's cast iron skillets after Hurricane Katrina! I was so traumatized and thought that they where contaminated from that nasty water. Oh well! At least I do have two skillets I purchased after the storm. I use them to cook everything from breads and steaks to pineapple upside-down cakes!
Sara
Even if you no longer have your grandmother's cast iron skillets, maybe you have some of her recipes you could make in the ones you own today. Sounds like you're already getting some great use out of them!
Michelle
An easy way to help smooth your pans is to use metal spatulas/spoons while cooking. It will wear down the surface over time and by scraping against the pan you are shaving iron particles into your food which is an added nutritional benefit. My parents have cast iron that they have been using for years and some of them are as smooth as non-stick pans at this point!
Sara
Great tip, Michelle! Especially about using the metal spatulas to shave some iron particles into the food. I'm working hard to get mine smooth as glass!
Betty
I have 6 castiron pans, love every one of them and use them daily. These came from my mom and one was a wedding present 56 yrs ago. But I have a dutch oven that is not in use until I can solve this problem. It is old like all the others I have but everything I cook is almost black so I don't use it. I thought that it possibly needs a good cleaning and seasoned again. Would that help?? I can't use it as it is now. Thanks.
Sara
Hi Betty, YES, your dutch oven needs to be seasoned again. The only other reason food would turn black in a cast iron pan is if you're leaving the food in the pot after it has been cooked. It should be removed immediately. Try seasoning it following the steps I outlined and let me know if you get it back to it's original condition! Good luck!
Julie@FrugallyBlonde
Thanks for the tips. I can't wait to try this. I do cook with cast iron, but I have never been able to keep things from sticking. I season with vegetable oil, but don't turn the pan upside down in the stove. Hopefully that's the secret!
Sara
If food is sticking to your pan, Julie, go through the steps I outlined to re-season your pan, but turning it upside down in the stove isn't something you need to do each time you use it - just for the seasoning.
Lee
Always pre heat your skillets before adding oil, lard or any food ingredients, that will help stop the sticking problem. Hot skillet + cool ingredients = no stick