Cast Iron is a unique material that has been used since in cooking since the pioneers came to the west. Despite being heavy, Cast Iron is porous. When oiled and heated correctly, Cast Iron pans develop small bubbles of oil on its surface. This creates a slick, non stick cooking surface. Cast Iron is also known for adding a delicious and unique flavor to dishes. Because it is such a good purchase, it is important to know how to clean, use, and care for your Cast Iron so that it can last for many years to come.

Types of Cast Iron

Cast Iron Skillet/ Frying Pan: Available in many sizes, but most professionals recommend the 10 inch for its convenient size. The 10 inch is also the best trade- off for size and weight.

Cast Iron Griddles: Best known for their success at breakfast, griddles create fluffy pancakes and crispy French toast. Make sure that when using your cast iron griddle that it fits over two burners for evenly distributed heat. If one side of the griddle is hotter than the other, the griddle may become warped over time.

Cast Iron Dutch Ovens: Nothing goes from the stove top to the oven more easily. The Dutch Oven is the most useful cooking tool because it can be used to cook almost anything.

What is Seasoning?

Many people are unsure of what it means to season your pans. When you season you are creating a thin, slick layer of oil over the surface of the pan. This protects the pan from rust and makes for a non-stick cooking surface. You will have to re-season your pan from time to time to keep it in good shape, however.

Re-Seasoning Cast Iron

Have you ever seen an old, rusty cast iron pan? Maybe it even has grease crusted onto its cooking surface? Fear not! This pan can be brought back to life. In just a few, easy steps, you can re-season that old pan so that it can be used for many generations.

Take a coarse, stiff brush or steel wool and scrub the entire pan with hot, soapy water. Usually soap is not recommended to be used on cast iron but since you are re-seasoning it, soapy water is best. Once you have removed all of the grease and rust, dry the cast iron with a dry paper towel.

Rub the entire cast iron pan with either melted solid vegetable oil like Crisco or take a cotton ball and rub the pan with a vegetable oil (canola, sunflower, etc.). The pan should look almost dry, not glistening with oil.

Stick the pan upside down in the oven on a sheet of aluminum foil to catch any grease drips. Bake the pan for either an hour at 350-400 degrees or thirty minutes at 450-500 degrees. After the chosen time, let the pan cool in the oven before storing the cast iron in a dry, warm place.

After you have re-seasoned your pan, it may look slightly dull in color. After it has been used a few times, this will go away and the cast iron will return to its rich, black color.

How to Use Cast Iron

Prepare your cast iron by rinsing it in hot water and drying it thoroughly with a paper towel. Then apply a thin layer of oil to the cooking surface before pre-heating it. Pre-heating is very important because, although very strong and durable, cast iron can warp if heat is not evenly distributed.

Cast iron works best when at an ideal temperature. It is difficult to say what this temperature is exactly. Once the cast iron is heated, pour a small amount of water into the pan. If the water droplets sizzle and disappear, the cast iron is too hot. If the droplets stay on the surface and bubble, the cast iron isn’t hot enough. The perfect temperature is when the water droplets sizzle and bounce around the pan without evaporating.

Avoid putting very cold items in the heated cast iron pan. The temperature difference can cause the food to stick to the pan, even if it is well seasoned. If the food is too cold it can cause the pan to warp or even crack. Make sure to pre heat your pan and thaw your food before cooking.

Remember that the handles on cast iron pans get very hot! Use an oven mitt or a silicone pan handle cover to ensure you don’t burn yourself.

How to Clean Cast Iron

Once you have cooked a delicious and healthy meal in your well-seasoned cast iron pan, make sure to take good care of it by cleaning it well. As mentioned earlier, simply rinse the cast iron with hot water. Do not use soap!
If there is some dried on food stuck to the cooking surface of the pan, scrub the pan with kosher salt and hot water. If the food is being especially stubborn, loosen it by boiling water in the pan.
Dry the pan with a paper towel and store in a warm, dry place. The oven works well as a storage spot but make sure to remove the cast iron before heating it. If the pan has a lid, either place a dry paper towel inside the pot to absorb any moisture or store the lid separately.
Never soak your cat iron. This will increase the chances of rust building on the pan.
Metallic Tastes
If you begin to notice a metallic taste after cooking with your cast iron, one of two things is wrong. Either the pan has not been seasoned well and you need to re-season it. This is easy enough! Just refer to the section above entitled “Re-Seasoning Your Cast Iron”. If the pan is sufficiently seasoned, it means that you are leaving your food in the cast iron for too long after you have finished cooking. You cannot store food in a cast iron pan. The acids from the foods break down the seasoning and allow the metallic taste to be absorbed.
Rust Spots
If you notice rust spots building up on your cast iron, scour the area with either a course, stiff brush or steel wool in hot, soapy water. Dry with a paper towel and repeat the seasoning process.