Cast iron cooking; What you need to know

 

Look out for these 3 things before buying. 

1. Warping: look for a pan that lays as flat as possible on cooktops.
2. Cracks: always check for cracks in your pan. You can tap the bottom with your knuckles. Listen for it to ring like a bell. If it does not, choose another pan.
3. Pitting:  Avoid pans with uneven surfaces on the inside of the pan. Any pitting can make it difficult to season the pan.

Caring for your new-to-you pan

Got rust?

Remove rust from the pan using fine steel. Scrub rusty areas until it returns to raw cast iron. Wash the pan well with warm water and mild soap.

Season Your Pan
Spread a thin layer of melted butter or oil over the skillet. Then, bake the pan in a 375° oven for 1 hour, upside-down over a pan or aluminum foil to catch drips.

Before Daily Use
Add butter or oil to pan and heat up slowly to the desired cooking temp.

Cleaning After Use
While pan is still warm after cooking, use a stiff brush or scrubber under running water to clean. Do not use soap.

When to Season Your Pan Again

  • After cooking acidic mixtures like tomato sauce
  • When food sticks to pan
  • When rust appears
  • When food tastes metallic


A seasoned pan is one that is baked with oil. It allows a cast iron pan to have a non-stick surface. And, when done regularly, it helps the pan last for years.