Buzz
A cast iron skillet, when cared for properly, can last for many years and maintain its naturally non-stick surface. The non-stick coating is formed from oil that is heated and bonded to the pan’s surface. Learn how to maintain a brand-new pan, rejuvenate an old one, and preserve the non-stick layer from wearing off.
- Preparation time: 15-30 minutes
- Baking time: 6 hours
- Total time: 6-7 hours
Steps
Maintaining a New Cast Iron Skillet
Preheat the oven to 350 ºF (175ºC). Avoid cooking anything else in the oven while preparing to maintain the cast iron skillet, as steam from other foods could interfere with the process.
Clean and dry the pan. Use soap and a brush to scrub it thoroughly. This is the only time you’ll use these tools to clean your pan; once you've taken steps to protect the non-stick surface, you won’t scrub it again.
Apply lard, vegetable shortening, or olive oil to the entire inside and outside of the pan. Make sure the oil or fat is spread evenly across the pan, then rub it in using a paper towel.
Place the pan in the oven. Let the fat and oil soak into the surface of the pan for about two hours. Remove the pan from the oven and let it cool down.
Repeat this process three times. You need to repeat the process more than once to fully prevent the non-stick layer from wearing off. To ensure a smooth, non-cracked cooking surface, add another layer of oil or fat, heat it up, let it cool, and repeat the process once more.
Restoring an Old Rusty Cast Iron Skillet
Preheat the oven to 230°C. Avoid cooking anything else in the oven while you're seasoning the pan.
Mix together white vinegar and water. Find a large enough bowl to fit the entire pan. Pour a 50/50 mix of vinegar and water into the bowl.
Submerge the pan in the vinegar and water solution. Make sure the pan is fully submerged. Let it soak for 3 hours. The vinegar solution will help dissolve the rust. Remove the pan from the bowl after the soaking time is up.
- If there is still some rust left, use a brush to scrub it off. The rust should come off easily. Make sure there's no trace of rust left.
- Do not reuse the vinegar-water solution to soak the pan again. If you exceed the recommended soaking time, the cast iron will start to corrode.
Rinse the pan with water and dry it thoroughly. You must ensure it's completely dry by heating the pan in the oven for a few minutes.
Coat the pan with a layer of fat or oil. Be sure to cover the pan completely. Use a paper towel to rub the fat or oil into the surface of the pan.
Heat the pan in the oven at 350ºF (177ºC) for 2 hours. Remove the pan from the oven and allow it to cool.
Repeat the process. To ensure a strong non-stick coating, coat the pan with oil, heat it, let it cool, and then repeat the process one more time.
Cast Iron Pan Care
Clean the pan immediately after use. Cast iron pans are easiest to clean when done cooking. Don't let food stick to the pan before cleaning it. Once the pan is cool enough to handle, use a cloth to wipe off any food and rinse the pan with hot water.
- If there is stuck-on food at the bottom of the pan, use a mixture of regular salt and vinegar to scrub it off with a paper towel. Then, wash the pan with hot water to remove any vinegar residue.
- Stuck-on food can also be burned off. Place the pan in the oven and set it to the highest temperature. The food will burn into ash, and you can easily wipe it away once the pan cools. If using this method, remember to re-oil the pan as the protective coating will be lost.
- Do not use soap or metal brushes to scrub the surface of the pan. This can scratch the surface and damage the non-stick coating, allowing moisture to react with the metal and cause rust.
Ensure the pan is completely dry. After cleaning off any food from the pan, you must dry it thoroughly. Use a dish towel, making sure you don't miss any spots, and ensure the back of the pan is also fully dry.
- If your stove is still warm, you can also heat the pan over the flame to help it dry faster.
- To ensure complete dryness, place the pan in the oven and heat it for a few minutes.
Repeat the process of protecting the non-stick surface of the pan periodically. Each time you cook with a cast iron pan, the oil soaks into the pan, improving its non-stick capabilities. However, you can carry out the rust prevention process over time to ensure your pan remains fully non-stick. It is recommended to use a mixture of vinegar and salt for cleaning.
Store the pan in a dry and well-ventilated place. Avoid letting water come into contact with the pan. If you store your pan with other cooking utensils, separate them with a dry cloth or paper towel to protect the pan's surface.
Warning
- Do not wash the pan with soap or abrasive metal pads. If you accidentally scratch the protective layer, it will be very difficult to restore it to its original condition.
