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.
Tami
I find that if I take my skillet off the stove while it's still pretty hot, add a little water (it will sizzle and bubble), then take my Pampered Chef scraper to the bottom, it's a cinch to clean up. Just run water over it with a sponge, put it back on the hot stove to let it dry thoroughly, then add oil and rub it in.
Jami
I do the same - my PC scraper is seriously the best tool in my kitchen. Ha! I use it all the time - and it's at least 15 years old and still works great! 🙂
Nicole C
I recently "retired" all my nonstick pans where the nonstick coating wasn't perfect due to concerns about the toxic nature of the stuff in the coating as it breaks down. I'd been thinking of trying cast iron - that's the only skillet my mother ever used - and started w/a Lodge pan. After 4 attempts to season it I wondered what I was doing wrong, as it never developed a smooth surface. The cheap metals from overseas scenario sounds right. I've since bought 2 on eBay - one single serve size & one #8 - and the #8 is smooth as glass! There's not much I haven't cooked in one if them. I've even boiled water for pasta in the Lodge, since it doesn't give good results for many things. What a lot of people don't know is that you can use cast iron on an induction surface. I've recently had to move to SMALL temporary quarters w/cheap appliances, and bought one of those induction burners in self defense after learning I could use my cast iron on it (no new pans to buy!) I also like being able to start something on the stovetop & finish it in the oven, which cast iron is perfect for!
Sid
Great info on taking care of Cast Iron, Thanks, us guys need all the help we can get!
Sara
You are so welcome, Sid!
Mrs. Lomac
Thank you for this post I came across it having an insomnia moment, I actually read every comment as well! I'm super excited about all the possibilities with cast iron. I have one skillet and thinking of getting rid of my other post and pans and replacing them for a cast iron set. I am a newly wed 2 weeks in and I've been searching for recipes so I can start cooking, planning meals and developing a routine with my husband he is big on flavor and likes to eat healthy. I will be going to goodwills and antique shops to see if I can find a griswold or Wagner for some added flavor. What is a brand that I can find in stores now? Thank you again for sharing your knowledge and thank you to grandma Z for schooling us all!!!
Sara
Congratulations on your recent marriage! How exciting. I love that you're excited about meal planning and cooking. It's so much fun to cook for someone else, isn't it? Lodge cast iron is a very popular brand these days - definitely one I trust. The best cast iron can be found at garage sales and second-hand shops just like you said. Good luck and thank you for such a thoughtful comment!
Lana
I'm thinking of getting my hubby to take the sander to my pan. I tried making pancakes today and it was an epic failure. Every time I rinse the pan and dry it with paper towel black film comes off the pan. It's been doing this for ever. I scrub it with steel wool and it just keeps letting off the black stuff. I try seasoning it over this but to no avail. Only really greasy food cooks well in it. I don't feel this black stuff (charcoal maybe). Is good for is. Is this what ruins others dish towels. I've learnt to use paper towels.
John W. Long
If you live in a humid environment, you can pour some salt in the bottom of the pan to keep it from rusting. Works like a charm.
Ken Conrad
Just a quick note, I inherited my grandmother's cast iron skillet and outs the only thing I will fry chicken in, it's the best.
Tami
Have you ever done 'oven fried chicken' in your cast iron? Just get the oil hot in your skillet on top of the stove, roll your chicken in flower, and add it to the hot oil. Put into a 350 degree oven, and after 30 minutes, turn it over, and cook another 30 minutes. Just like on top of the stove, except that it won't burn in spots, and cooks evenly.
Ed
Great post! I wish more people were familiar with cast. Im 52, and grew up with mom and dad cooking exclusively in cast iron. I've inherited all of the cast they had, which started out in grandma's kitchen. Food is DEFINITELY better cooked in cast, and healthier for you. I use mine in the kitchen, camping, and fishing trips. Lard is best for seasoning and yes, the older Wagners and Griswolds are the best. Every so often, dad would throw one of the skillets in the fire, wait for it to cool, and get to re-seasoning it. One trick that I learned is that no matter how bad of shape a skillet might be in, it CAN be saved. Friends bring their's to me to save. If it has rusted to the point that it looks too far gone, take a wire brush to it and scrape the flakes off. Place it in the oven in self-cleaning setting and leave it. When its cooled, brush it again, then 3-4 cycles of lard and back in the oven upside down, at 250-275 for about 20 minutes each. It'll be just fine. I have 7 skillets, in various sizes and depths, and a few dutch ovens, too. Nothing better!
Sara
Thank you for your thoughtful and helpful comment! I think the older skillets are definitely the best!
Kim
My mom bought me a set of cast iron pots to use with my NuWave cooktop when camping. They are rusting, which I read above to use steel wool to scrape it out...but ... they have wooden handles? Can I put them in the oven? I don't want to catch anything on fire.
Sara
Hi Kim! I wouldn't put your pots in the oven unless you're able to actually unscrew the handles. If the handles come off, they're good to go, otherwise, it would be a fire hazard for sure.
Monica
Thank you so much for this awesome post about Cast Iron Skillets. I just received my first one for my bridal shower and I already used it once! (Loved it) A few questions though...The skillet already came pre-seasoned.
1. Do I have to fully re-season it after every use (with instructions above)?
2. If not, how often do I have to do the full re-seasoning?
3. How do I treat it after every use then I don't fully re-season?
Thanks so much! I want to make sure I take care of it properly so I can have it for a long time!
Monica
Sara
Hi Monica! I'm so glad you enjoyed the post. You don't need to re-season your skillet after every use. Just follow the instructions on the post in the section "What do I do after I cook something in it?" If you're finding that the food is starting to stick to the skillet after awhile, it may be ready for a full re-seasoning. Hope that helps and enjoy your cast iron skillet!
Karen
Thanks for sharing! I work long hours and hate fast food. The night before I marinate a whole chicken in a plastic bag. When I get home I pull out my cast iron skillet add vegetables and my marinated chicken. In 40 minutes I have roasted chicken with vegetables. Its my go to meal twice a week.
Sara
That sounds delicious, Karen! I would love to hear what's in your marinade!
Christine
The best cast iron skillet I have was my great grandmother's that dates back to the mid to late 1800s. I just made over easy eggs in it this morning with no sticking. If you want a true cast iron with no factory coating on it, visit your local antique shops, estate and garage sales or flea markets. I got rid of a newer Lodge in favor of an old but smooth Wagner Ware cast iron pan I found at a flea market. There is no comparison.
Sara
I love hearing stories like yours about things that have been handed down through the generations. Your great grandmother would be very happy to know you are still using her skillet and I'm sure it warms your heart every time you use it to make a meal!
Jenn
I have several cast iron pans and just love them. If anyone likes cinnamon buns here is a recipe I found on Pinterest. You bake them in a cast iron skillet. BEST cinnamon buns ever and an easy to follow recipe. I 2as a bit skeptical at first but they really did turn out delightful i didn't even bother with the frosting. They didn't need it. So moist and sweet. http://pin.it/_KMGACk
Carri
I have used cast iron since I was a little girl. My mother now has my grandmothers set of cast iron. She purchased a set for me as a wedding gift, I cant wait to use them. My mother has always seasoned her pans with Crisco and to try them off she just puts them on the stove and turns on the burner for a few mins until they are dry.
My dad found an old cast iron skillet at the Goodwill, it was covered in rust, he came home dropped it in a 5 gallon bucket full of vinegar for a few days, scrubbed it, seasoned it and now it is like new.
My family only uses the Lodge brand, my parents swear they are the only true cast iron company left.
Sara
I only buy Lodge as well! Thank you for sharing your family's cast iron tips!
robin
ty for posting this...i got a new cast iron skillet for xmas and didnt season it and was complaining just this morning about breakfast sticking to the pan!...i know it is healthier to cook with cast iron as it puts iron in your food they say...ironic that i found your post today...i'm also digging out a giant iron pan that hasnt been done properly either..its good to know that its never to late to fix them
Sara
Robin, I'm SO glad you found the post and it warms my heart to know it helped you!! Thank you for your comment!!
Sherri
I pinned this post because we inherited a few cast iron skillets with our new to us travel trailer.
They appear clean - but, shouldn't I re-season them before we use them? (Hubby and I are debating)
Thanks!
Sara
If you're not real sure about how much they were used by their previous owner, I would just go ahead and re-season them. Enjoy them!