I avoided cast iron pans for the longest time—they had a bad wrap for being a bit of a diva. Do you wash them or scrub them with salt? Do I leave them sticky with grease? What do you mean I have to season a pan? Seemed like a lot of work for a skillet. So how did I end up here, with a towering stack of skillets and pots in all sizes, cooking almost exclusively in cast iron?
Turned out, everything I heard was a lie. Once I understood how to season and maintain cast iron, it was easy to get into a groove and never look back. Well-seasoned cast iron is as slick as a nonstick skillet, easier to clean than stainless steel, super affordable, and lasts forever. It's excellent at retaining heat and is the only pan I rely on for searing and frying. Here's how I like to take care of my cast iron cookware, so you can join the cast iron club, too!
But First, Some History
Cast iron tools are made by melting down chunks of iron and steel before pouring the molten metal into a mold made out of sand or clay. Once set, the mold is broken, and the cast iron is sanded until smooth. Even with technological advances, the way cast iron is produced hasn't changed much from this simple process.
The oldest cast iron tools found have been from 400 BCE China, and by the 3rd century BCE, they were widespread in the region. Eventually, it reached Europe through the Silk Road but wasn't commonplace until the 1300s. It was primarily used for artillery until it became a core material for construction and cookware in the 1700s.
Now, What is Seasoning?
The term seasoning is often used when referring to cast iron maintenance. This has nothing to do with flavor or salt. Instead, it refers to the process of heating cast iron with several thin layers of fat. This converts the fat to a form of plastic, which then bonds to the metal in a process called polymerization. Once enough thin layers of fat have bonded to the cast iron, the pan loses its course texture and shine, becoming smooth, slick, and matte black. Properly seasoned cast iron won't rust and is non-reactive. This allows you to wash it and cook acidic ingredients without fear.
New cast iron pans often come with a few layers of seasoning, but I've found that I need to add 5 to 10 more layers before they genuinely become nonstick. But don't let all those layers intimidate you. As long as the pan doesn't overheat or end up in a dishwasher, those layers are here to stay. Depending on use, you may need to add another couple of layers of seasoning every week or month to maintain them.
How to Season Cast Iron
Scrub & Dry: Yes, you can wash cast iron! Use dish soap and a soft sponge to clean your pans after every use. If the pan is rusted or really crusty, scrub it with the help of coarse salt or baking soda. It's best to avoid harsh abrasives, like steel wool or stainless steel cleaner. Always thoroughly dry the pans after washing to prevent rust.
Preheat: Before adding the first layer of fat, preheat the cast iron over a gas burner or in a 450F oven. This makes it easier to apply a thin and even coat of oil.
Apply a Thin Layer of Oil: Depending on the size of the skillet, add 1 to 2 teaspoons of neutral oil (I prefer safflower or grapeseed) to the heated pan. Use a clean dishtowel or paper towel to evenly rub the oil on both sides and the handle. Be sure to buff off any excess fat, which can lead to an uneven season with sticky grease spots.
Heat & Repeat: Place the pan upside down in a 450F oven and bake until the surface is evenly black, dull, and no longer smoking, about 30 minutes. Remove the pan and repeat, adding another thin layer of oil and baking until matte. Keep going until the surface looks smooth. This can take anywhere from 5 to 10 layers for a brand new pan. For a pan that just needed a quick touch-up, 2 to 3 coats are enough.
Maintain That Cast Iron Perfection
After every use:
Wash the pan with dish soap and a soft sponge.
Dry with a dish towel and heat on the stove to ensure it's totally dry.
Once warm, rub on the teeny tiniest bit of neutral oil and heat until just smoking.
Set aside to fully cool before storing.
This prevents rust and keeps that season intact. If you're a heavy cast iron user like me, you may need to bake on a few layers of seasoning every few weeks.