Cast iron pans are a game-changing addition to any kitchen. In my opinion, there’s no better way to cook crispy hash browns, fry an egg or sear a burger than by using a cast iron pan. Cast iron Dutch ovens are essential for braising, stewing and even making bread. While there are many myths about cleaning and seasoning cast iron cookware, it is actually simple and easy to care for. Follow these tips that will help your cast iron last forever.
How to Season a Cast Iron Pan
When we say season, we’re not talking salt and pepper. Seasoning a cast iron pan means treating it with oil. A brand new cast iron pan might say “pre-seasoned” on it and but it’s best to season it yourself before using it. Start by preheating the oven to 325°F. Pour a few tablespoons of oil in the pan, and spread in and around the edge of the pan. Place a sheet of aluminum foil over the center rack in the oven. Place the cast iron pan upside down on the foil. It will catch any oil drips. Bake for 1 hour. Remove from oven and let cool.
How to Wash a Cast Iron Pan
Many people that will tell you that soap and water will destroy a cast iron pan. This isn’t true. Cast iron pans can get grimy just like other cookware and it’s okay to scrub your pan. Use the abrasive side of a sponge, and rinse your soap off with plenty of water. Dry your cast iron right away and re-season it to get back that beautiful oily lustre.
How to Care for a Cast Iron Pan
The best way to care for your cast iron cookware is by using it. The more you cook, sear and fry in it, the better seasoned it becomes. Cast iron is great for cornbread, brownies, fried chicken and steaks. The more use a cast iron pan gets, the more non-stick it becomes.
What to do About Rusty Cast Iron
When cast iron is left wet or stored in a humid environment, it can start to get rusty. This is an easy problem to fix and even easier to prevent. Ensure that your cast iron cookware is completely dry after using it and store it in a dry place. Do not let it soak in the sink before you clean it or re-season it. It’s best to minimize the time between when you begin cleaning it and when you re-season it. If your pan does get a bit rusty or cruddy, scrub it away with dish soap and an abrasive sponge. Steel wool is also a good option. Once the rust is removed, dry your cookware and re-season it.