A good quality piece of cast iron cookware is a beautiful thing. You can cook almost anything in it, and it can go in the oven, on the stovetop, on your grill, and is a fantastic tool for campfire cooking. It's an investment, but if cared for properly, can last you a lifetime. Here's how to do it.
Keep it clean
Take the time to properly clean your cookware immediately after using, particularly if you've got liquid in it. There are a few ways to keep it clean. If it's not too dirty, a quick scrub with a little dish soap and a scrub brush will do the trick.
If you've got some stubborn stuck-on bits of food, sprinkle with kosher salt and scour with a paper towel to remove the food. There are also a variety of scraper tools and chainmail scrubbing pads on the market specifically designed for cleaning cast iron.
Don't use abrasive sponges or steel wool, as that will remove layers of seasoning. Never put cast iron in a dishwasher.
Keep it dry
Moisture is the enemy of cast iron. Over time, it will promote rust and make it unusable.
Immediately after washing, dry it thoroughly with a paper towel or a clean rag. Don't use your favorite towel when drying your skillet. Some of the seasoning may rub off as you're drying it and leave a black residue on the towel.
If you're going to be seasoning it, or you want to make sure that it's thoroughly dry, pop it on the stove and heat it for a few minutes to let any extra moisture evaporate.
Season regularly
Many cast iron pans come pre-seasoned, and you can start cooking your favorite cast-iron skillet recipes right away, although it will likely need a good seasoning after a couple of uses. You can also go ahead and season a new piece of cookware, even if it's pre-seasoned.
Cooking with oil will help to maintain a natural nonstick coating, but over time the cast iron will loose its sheen and food may begin to stick, particularly if you've cooked something that requires heavy-duty scrubbing. This is when it's time to season.
The seasoning process is simple. Give it a good clean and make sure it is very, very dry. You don't want any water trapped underneath the oil that could promote rust.
Next, pour a small amount of neutral oil (like vegetable or canola) onto the pan or cookware and rub it all over--inside and out. Keep rubbing it in until the pan no longer looks or feels greasy.
Finally, pop it into a 450°F oven, preferably upside down with a baking sheet below it to catch any excess oil, and let it bake for about an hour. Using oven mitts, carefully remove it from the oven and let it cool completely on your stovetop.
Repeat this process as needed, a few times a year, and always clean and dry your cast iron after using to keep it as good as new.
Cast Iron FAQs
This is a hotly debated topic, and at some time, you've probably been told that your cast iron will be RUINED if you use any soap or soapy water to clean it.
You can relax. A good scrub in soapy water isn't going to destroy your skillet. Don't let it soak in soapy water, and don't pile on the dish soap in the hopes of getting it sparkling clean, but it's fine to wash it as you would any other piece of cookware. Remember to re-season it as needed.
Cast iron and carbon steel cookware are both durable, excellent for high temperature cooking, and require special care to prevent damage and rust.
The primary difference is that cast iron contains more carbon than steel, making it stronger, heavier, and more resilient. Carbon steel heats up and cools down more quickly than cast iron, and its lighter weight makes it easier for lifting.
You can cook anything in well-seasoned cast iron cookware, but there are a few foods that are not ideal.
Cooking acidic ingredients, such as lemon or tomatoes for a long period of time can damage the seasoning, and may take on a metallic taste. Short simmering times of 30 minutes or less, like with these Italian sausage meatballs, are fine, but if you're making an all-afternoon bolognese, use an enamel-coated Dutch oven or a stainless steel pot.
Seasoned cast iron is nonstick, but it has its limits. Foods that tend to stick, such as eggs, delicate fish fillets, and sugary sauces can be tricky and can make your dishes difficult to clean.
If your skillet has a sticky or gummy feeling to it, you've likely used too much oil when seasoning it. Give it a good scrub with soap and water to remove any excess oil, then dry it and re-season it, taking care to work in just a thin film of oil before baking it.
Top photo credit: Adobe Stock
All remaining photos: Camp.Grill.Eat.
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