How to Care for Cast Iron
Cooking with cast iron is a great way to be sustainable in the kitchen. This stuff will last forever if you take care of it properly, which means less production, less waste, and less money. I'm all about that life. In this post, I'll walk you through how to take care of your precious cast irons.
New Cast Iron
If you can avoid it, don't buy new cast iron! This stuff lasts forever, so there's no need for new. If you’re in the market for cast iron, a better option would be searching Goodwill, eBay or your grandma's cupboard for neglected cast irons.
Don’t be scared off if you find a used cast iron pan that looks a little rusty or scratched. As long as it isn’t cracked or rusted through, you can season it to make it good as new.
Seasoning
Seasoning just means restoring the protective coating on your pan. Seasoning your pan will get rid of any germiness or grossness that it may have acquired in manufacturing if it's new, or restore the "non-stick" quality of the pan if it's used.
Whether you've acquired an old reliable or accidentally bought a brand new cast iron, you should season your pan before using it. If your pan isn't new but you've had it for a long time and it isn't so “non-stick” anymore, it might be a good idea to re-season it.
To season your new or heavily-used pan:
Preheat your oven to 350 F.
Thoroughly scrub the pan with soap, water and a brush (don’t soak it!). Once you’ve scrubbed the entire surface, rinse out your pan and use a towel to dry it.
Use a paper towel to rub a layer of oil all over your pan, including the back and handle.
Place your oiled skillet in the oven upside down and bake for about an hour. This will make the layer of oil stick to your pan, which will cover up any worn places and make your pan non-stick.
Let the pan cool completely before storing. Proceed to use and care for the pan as described below. Once your pan starts to look a little worn (think: not shiny) or feel non-“non-stick,” redo this seasoning process.
Daily Use
For everyday cooking, cast iron care is super simple:
Cook whatever you please in your cast iron, even acidic foods, but don't use metal utensils on cast iron. Instead, go for wooden spoons and silicon spatulas. Before you’ve finished cooking, try to gently scrape off any burned or stuck-on bits so you don’t need to scrub your pan too hard in the next step.
Once you’re done cooking, rinse out the pan with warm water and some super gentle scrubbing if needed. Only use a few drops of soap if you really need it and don't go too hard on the scrubbing - this could wreck the seasoning you worked so hard to achieve! Also, don’t soak your cast iron or store food in it. These could both destroy your pan’s protective layer or make your pan rust.
Dry the pan thoroughly and coat it with a super thin layer of olive oil. Store your pan with a towel placed between it and any other pots, pans or dishes (to avoid scratching) until you’re ready to use it again.