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.
Lisa
Instead of drying mine with a paper towel, I was taught at a young age to rinse thoroughly with water after use (NO soap) then immediately put it on a hot burner until dry. emove from burner and then pour a little oil and salt in the hot pan and scour with paper towels and then dump the salt and paper towel into the trash. Salt kills any left over germs and heating on the stove insures that there are no remaining damp areas to rust.
Sara
GREAT tips, Lisa! Thanks for sharing your knowledge!
Kathleen
Great post! I have a small skillet that has been in my family for around 100 years and it is like silk! I have a larger pan that I have been using for about 10 years. I season mine on the stove top. I didn't like using olive oil because it was too sticky. I was using vegetable oil until one day a was out and used peanut oil. It was fantastic! It held up well to the high heat and left a beautiful glossy finish! This is now my regular routine! Happy cooking, everyone!
Sara
I like the idea of using peanut oil, Kathleen! I may have to try that! Thanks for the tip!
Lee
I wouldn't say that I love my cast iron grill and skillet. But I highly highly respect them for the hard work they do around here. I have made cornbread, buttermilk biscuits and Moroccan semolina bread called Harsha on them. I have grilled vegetables. Stovetop to oven dishes like farmers omelets are the best in cast iron pans. Grilled vegetables like zucchini are the best thing to grill if you have griddle with grill lines on it. I hesitate to say I love them because I don't treat them with love. I confess I have soaked them overnight in the sink. And I have thrown them in the dishwasher often times after soaking them overnight in the sink. Please don't tell Grandma Z lol. But do tell her someone says thanks. And to you thanks as well I will definitely be trying the salt trick for getting out those stubborn burnt on memories. Cast irons in my house give a lot more than they get respect for sorry to say
Sara
Lee, it still sounds like your pans are holding up for you. It's amazing you haven't had any problems with rust. Hey, I'm all about easy cooking and you seem to have it figured out!
Lee
Hey Sara I've definitely had some problems with rust from my abuse lol. That's why I was thankful for your article. I just reasoned with ghee last night. It's spurred my curiosity and I'm learning more and more about them. I read a good article about science behind selecting the perfect oil from The Kitchn. Check it out here http://www.thekitchn.com/finally-the-science-behind-seasoning-cast-iron-the-best-oil-to-use-182433
Sara
Thanks for sharing such a helpful article, Lee!!
Virginia
I love my cast iron skillet, I've been using it for years. My mother had one and used it all the time. I don't know if anybody has said this but after I clean my skillet I put it back on the burner and burn the water off it.
Sara
Yes, great tip, Virginia! A few readers have said they do the same thing!
Jenny
I have several cast iron pieces and use them daily! For everything including tomatoe based sauces. I actually just made pancakes on my griddle for breakfast. I rub butter on the pan and then fry the batter it makes this fantastic crispy buttery edge that just doesn't happen with traditional nonstick pans. I love them for sausage gravy , it gives the best flavor. My grandad used to buy the old ones at auctions and yardsales to restore, the ones from him are my favorite pieces. If I use water to clean them I put them on the burner to dry and then rub with oil or lard to season. I have not tried the salt before but i will give it a go. Thanks for your post!
Sara
Ooh, those pancakes sound fantastic! I just purchased a cast iron griddle the other day with pancakes in mind!!
Stephanie
I have acquired a couple old cast iron skillets. They are nasty, dirty - left outside, animals have gotten in a box with them and messed on them, etc. So I'm not really comfortable not washing them and just rubbing with salt. Is there anything else to do to clean them good and then I could season them and start using them?
Sara
Stephanie, you can clean them with dish soap and warm water. Once they're clean, put the skillets through the seasoning process and you should be able to use them!
Stephanie
THANK YOU SO MUCH! 🙂 I am very excited to start using these pans.
Dana
Hi! Great tutorial! I have a set of cast iron pots and pans, but they have wooden handles, so I've never used them...not sure how they would stand up to seasoning in the oven, which is how I use my regular cast skillet. Was wondering if anyone else has had a pot like these and how they seasoned/used it?It's a great set, so I would really like to use them instead of buying a cheap new set. Thanks!
Sara
Dana, you DON'T want to put your pans in the oven for seasoning. There's another method for you! Turn one of your stove burners on, put the pan on it for 1-2 minutes until it gets pretty hot. Then, while on the burner, brush the inside of the pan with vegetable oil or lard. Leave the pan on the burner for 2-3 more minutes. Remove from the burner, let it cool, wipe off the excess oil and allow to dry completely. There you go! USE THOSE PANS! Good luck!
Shari
i have my great grandma's CI and several others. We use duch ovens on scout overnights to cook everything from stew to the best cobblers you have ever eaten. I've never tried salt we have always rolled aluminum foil into a ball and rubbed the CI clean. Sausage gravy and homemade cinnamon rolls are always better cooked in cast iron.
Sara
Shari, while I read your comment I could hear the aluminum rubbing on the pan!! I'm sure it works well! I don't know if I could take the sound! Cinnamon Rolls in the cast iron pan sound wonderful!
TJ
If you have a gas oven and don't have an issue with it - after cleaning mine I always rub it with oil/fat/bacon grease (usually) and store it in the oven. The mild heat from the gas oven will keep it nice and seasoned over time. I have a fryer, a skillet, two griddles in my oven at all times - I have a roaster, a Dutch oven, and a cast iron pot that I often stick in the oven for a few days after use just to keep them looking good. My family believes in cast iron - my grandfather taught me to season them and all of my pieces, other than one, have been hand me downs which I treasure deeply.
Em
What a great tutorial!! I had no idea you shouldn't use soap after the first time, and mine has been sticking lately, time to give this tutorial a try and re-season it!
I love making anything involving gravy in my cast iron, such great flavor! Thank you for sharing!
Denise
I have several cast iron pans in various shapes and sizes and I LOVE them. I use them at home and camping. From stove to oven to fire pit there is nothing better. I love cooking just about everything in my cast iron....but I have to say its the only way to make your cornbread! YUM!
Doris
I, like many here, love my cast iron. I am the proud owner of griddles, pans, and Dutch ovens. They are used everyday. One of our skillets is used only for eggs...my husband's request. Since I have 5 children, my current favorite is my huge 14 inch skillet. Our favorite foods to cook in cast iron are eggs, cornbread, and roast chicken. I do use my cast iron for tomato-based foods and have never had issues with it.
Thanks so much for writing this article. I know there are many who don't know how to properly care for cast iron. Hopefully more people will discover the diversity of this material and forget about the non-stick pans!
Sara
You're making me hungry already this morning and it's amazing you've used your cast iron with tomato-based foods with no problem. I'm guessing yours is seasoned very well!
Carrie
I received my mother-in-law's cast iron skillets (set of 3) when she inherited her mother's. I LOVE them. I cook everything in them! If anything ever sticks, which is rare, I place it back on the stove on medium-low heat with some coconut oil and while it's heating use a metal spatula to scrape off the stuck on food. The oil provides a separation between the food and pan and the heat helps "cook" it off. Then I just wipe it clean with a paper towel after it's a bit cooler. Works every time.
Sara
I've heard others talk about using coconut oil for cleaning as well. Thanks for the tip!
Laurie C.
I own 7 CI pans most received from auctions &yard sales, everything from Griswold to the newer Lodge pieces. I also own a Danish Abelskivver pan. It has rounded deep circles to pour batter into. The resulting cakes I called pacman pancakes as they have a lip when turning them. Great for dipping into toppings. My next quest is to get a CI wok I just seen for sale! I cook on a glass stove top and season with flax oil. In my 50's I enjoy saving the older pans from the trash and giving them to the younger generation cleaned & seasoned with a bit of instruction. Share the knowledge ladies!
Sara
Ahh. . .flax oil! Another great oil. Thanks for the tip, Laurie!
Raquel
i am SO glad I found this before I decided to scrap my one & only CI pan! It was in storage for nearly 2 years & we had a mold issue on much of our stuff. The pan rusted & is in really sad shape. I thought it would need to be refired & had no clue how I could get that done. Not sure if I read correctly that someone "cleaned" a rusty pan by leaving it in the oven while cleaning the oven. I will have to give it a good scrubbing & reseason to see if that will bring it back to life. My husband will be delighted to have a non-stick pan again for frying his breakfast eggs!
Sara
I'm SO glad you found this post, too! Best of luck to you in trying to restore your pan!
Raquel
We are back in business with the cast iron skillet!! I discovered it is a "Lodge" brand so I will be looking for some better quality pans. It has some rings on it though I am not sure if that was from being in storage or not. Scrubbed it with some of my hubby's ice cream making salt since I only had table salt otherwise. Then cleaned it good with soap, oiled it down & let it rest in the hot oven. I made cornbread in it the other night. It turned out fine but we didn't care for the taste...but that might be a recipe issue! Just fried up some potato pancakes in it & it worked wonderfully! Yay for passing on knowledge!! I can just smell a strawberry cobbler being baked in it this summer, using fresh picked strawberries from the farm just down the road. 🙂
Sara
YEAH!!! So glad your skillet is back in business! Enjoy, Raquel!
Heather Clary
Don't use soap! That may have been what left the taste. But glad it came back to normal in the next recipie.