Cast iron cookware is loved for its durability and ability to bring out rich flavors in every dish. But to get the most out of your cast iron skillet or pan, knowing how to season and care for it is essential.
What is cast iron seasoning?
Cast iron seasoning is the process that gives your skillet its smooth, non-stick surface.
Seasoning allows you to fry an egg, sear a steak, or bake cornbread without worrying about food getting stuck or hard-to-clean bits being left behind.
When you season cast iron, you create a protective layer that makes cooking and cleanup easier. This layer forms when oil is heated on the cast iron, bonding with the metal to create a durable surface that not only prevents food from sticking but also protects against rust.
How to Season Your Cast Iron Pan or Skillet
You’ll create a lasting, non-stick surface with the right oil and a few easy steps.
Best Oil to Use
Choosing the right oil is important because some oils bond better with cast iron than others.
The key is to use an oil with a high smoke point, which helps the oil bond with the cast iron surface to form a long-lasting protective layer.
Here are a few popular options:
- Flaxseed oil: Known for creating a durable layer, flaxseed oil is often preferred by cast iron enthusiasts. It has a high smoke point and forms a strong bond with the metal.
- Vegetable oil: Affordable and accessible, vegetable oil is a versatile choice for seasoning. Its moderate smoke point makes it ideal for regular use.
- Canola oil: Another widely available option, canola oil works well for seasoning and is a good choice if you frequently use your cast iron.
- Grapeseed oil: Known for its high smoke point, grapeseed oil is another solid choice for cast iron seasoning.
Step-by-Step Seasoning Process
Here’s a straightforward guide to get your cast iron skillet or pan properly seasoned:
- Wash your pan: First, wash your cast iron with warm, soapy water to remove any residue. (This is usually the only time you’ll use soap on cast iron.)
- Dry completely: Once washed, dry the pan using a soft cloth or paper towel. You can also place it on a stove burner over low heat for a few minutes to make sure it’s completely dry.
- Apply a thin layer of oil: Pour a small amount of your chosen oil onto the pan, then use a paper towel to rub it into the surface. Be sure to spread the oil evenly, covering the pan’s inside and outside. Wipe off any excess so you’re left with a very thin layer.
- Bake at a high temperature: Place the pan upside down in a preheated oven at around 400°F to 500°F. Let it bake for about an hour. This high heat allows the oil to bond with the iron to form the protective, non-stick layer.
- Cool in the oven: Once the hour is up, turn off the oven and let the pan cool completely before taking it out. This helps the seasoning set and prevents sudden temperature changes from affecting the pan.
How many layers should you season a cast-iron skillet or pan?
For the best results, aim for 2-3 thin layers of seasoning on a new or freshly restored cast iron skillet.
Start with a single layer of oil, bake it at a high temperature (around 400°F to 500°F) for an hour, then let it cool completely. Repeat this process for each additional layer.
How often should you season cast iron?
Once you have a good base layer of seasoning, season it every few months or as needed to keep it in great shape. Regular cooking (especially with oils or fats) will naturally add to the seasoning over time.
Cleaning Your Cast Iron After Every Use
A quality cast iron pan (like those from Lodge) can withstand years of use with proper care. Here’s how to wash, dry, and store it to keep it well-seasoned and rust-free.
Washing
- Skip the soap (most of the time): While a small amount of mild soap is fine occasionally, frequent soap use will strip the seasoning layer. Warm water and a gentle scrub with a brush or sponge work best for daily cleaning.
- Don’t soak: Avoid soaking cast iron in water since it will lead to rust. Instead, once the pan is cool enough to handle, rinse it to remove food particles (especially if any bits have started to stick).
Tip: It’s okay to rinse a warm cast iron pan, but avoid adding cold water to a hot pan. The sudden temperature change will cause thermal shock, potentially leading to warping or cracking. Let the pan cool until warm to the touch, then rinse with warm water.
Drying and Storing
- Dry thoroughly: After washing, dry the pan completely. You can use a towel or place it on a stovetop burner over low heat for a few minutes to remove any remaining moisture.
- Add a light oil coating: Once dry, use a paper towel to apply a very thin layer of oil over the surface. This helps protect quality cast iron against rust during storage and keeps the seasoning intact.
- Store in a dry place: Store your pan in a cool, dry spot, and if possible, place a paper towel between stacked pans to absorb any lingering moisture.
Quick Cleanup for Tough Residues
For stubborn, cooked-on bits, try these quick methods:
- Salt scrub: Sprinkle kosher salt into the pan and scrub gently with a paper towel or sponge. The salt acts as an abrasive, helping to lift residue without damaging the seasoning.
- Boil and scrape: Pour some water into the pan, heat it to a simmer, and use a wooden spatula to scrape away stuck food. This gentle approach helps loosen debris while keeping the seasoning intact.
Common Cast Iron Care Mistakes to Avoid
Even high-quality cast iron, like Lodge pans, will lose its luster with certain missteps. Here’s what to avoid.
Over-Oiling or Under-Seasoning
Applying too much oil creates a sticky buildup, while too little leaves your pan unprotected. Aim for a light coating after each use to help maintain the non-stick surface without leaving residue.
Using Too Much Water or Soap
While a bit of soap won’t harm your pan, using too much or soaking the pan will strip away the seasoning and lead to rust. For most cleanups, a simple rinse with warm water and a gentle scrub is all you need.
What Not to Cook in Cast Iron
Certain foods will weaken the seasoning on your cast iron:
- Acidic foods: Ingredients like tomatoes, vinegar, and citrus will wear down the seasoning, especially if left in the pan too long.
- Fish: Cast iron holds onto flavors, so fish is best reserved for non-cast iron pans if you plan to cook other foods afterward.
- Strong flavors: Aromatic foods like garlic and onions can leave lasting flavors in the cast iron, which may affect the taste of other dishes.
When should you throw out a cast iron pan?
A cast iron pan can last a lifetime with proper care, but in rare cases, replacement might be necessary.
Consider retiring your pan if it has severe, deep cracks, large rust holes, or a warped surface that affects cooking.
Minor rust spots or uneven seasoning can usually be fixed, but structural issues like cracks or warping are hard to repair. For most wear and tear, a little extra seasoning or a thorough cleaning can bring your cast iron back to life.
The Joy of Cooking with Cast Iron
With a little attention to seasoning and regular care, your cast iron skillet can last for generations, offering reliable, non-stick cooking and unmatched flavor.
Lodge Seasoned Cast Iron Skillet, 2 in. X 12 in.
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Lodge Logic Skillet, Seasoned Cast Iron, 2 X 10 1/4 in.
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Lodge Cast Iron Combo Cooker, 3.2 qt.
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