A cast iron skillet can last generations. Its non-stick surface comes from seasoning: thin layers of oil that have been heated until they polymerize into a hard, slick coating bonded to the iron. Good care is mostly about building and protecting those layers.
How to season in the oven
Most new skillets are sold pre-seasoned, but extra coats help, and a stripped or rusty pan needs a full re-seasoning.
- Wash and dry the pan thoroughly. Heat it on the stove for a few minutes to drive off moisture.
- Rub a very thin layer of oil over every surface, inside and out, including the handle. Vegetable oil, canola, shortening or flaxseed oil all work.
- Wipe it off with a clean cloth as if you made a mistake. Too much oil leaves a sticky, blotchy surface.
- Place the pan upside down in the oven at 450 to 500°F (230 to 260°C) for one hour, with a tray below to catch drips.
- Let it cool in the oven. Repeat 3 to 4 times for a strong base.
Cleaning after cooking
- Clean it while still warm. Scrape stuck food with a spatula, chain mail scrubber or a stiff brush.
- A little dish soap is fine: modern soaps do not strip polymerized seasoning. What damages it is soaking and harsh scouring.
- For stubborn bits, simmer a little water in the pan for a minute, or scrub with coarse salt and a paper towel.
- Dry it immediately, then heat it on the stove for a minute to evaporate every trace of water.
- Wipe on a very thin layer of oil while warm, and store in a dry place.
Do not put cast iron in the dishwasher or leave it to soak.
Cooking to build the seasoning
The best way to maintain seasoning is to use the pan. In the first weeks, cook fatty foods: bacon, sautéed vegetables, shallow-fried potatoes, cornbread. Long simmering of acidic foods like tomato sauce or wine can wear the seasoning on a young pan; it is fine once the seasoning is well established, but do not store acidic food in it.
Fixing problems
- Rust: scrub it off with steel wool, wash, dry and re-season in the oven.
- Sticky surface: too much oil was applied. Bake it again at high heat, or scrub and re-season with thinner coats.
- Food sticks: the pan is not hot enough before adding food, or the seasoning is still thin. Preheat gradually for several minutes and use some fat.
- Black flakes: carbonized food or old seasoning; scrub and season again.
What cast iron does best
It holds heat beautifully, making it ideal for searing steaks, see how to cook the perfect steak, frying, cornbread and oven-to-table dishes. It heats slowly and unevenly on small burners, so preheat it patiently.
Other kitchen gear worth knowing is compared in how to choose a chef’s knife.
