Cast iron pans or skillets are affordable alternatives to other cooking utensils because they are durable and, if maintained well, can last for generations. Such cookware requires specific care routines and can maintain high temperatures for longer periods than other utensils. But, if one finds it difficult to use and clean these pots and pans, following certain cast iron cooking tips and ideas on how to clean a cast iron pan properly will help.
1. Learn why seasoning is important for cast iron cookware
The key to using any cast iron utensil properly is to season it well. Seasoning involves building thin, natural layers on the utensil’s base so that the oil can naturally bond with the porous surface of the cast iron. This helps to create a non-stick surface. While pre-seasoned cast iron skillets or pans can save a lot of work, they still need to be seasoned before cooking to maintain their non-stick properties.
2. Season a cast iron skillet before using it
When thinking about how to season a cast iron skillet, start by washing it with water and gentle soap. Dry it with a soft towel well. Then, place the utensil on low heat to ensure complete drying. Take the pan off the heat and apply a small amount of oil to the pan. Some good oils for seasoning cast iron include plain vegetable oil, grapeseed oil, and flaxseed oil. Using a thick piece of paper towel, spread the oil all over the pan—inside as well as outside. Wipe off extra oil. Next, put the pan upside down on the middle rack of a preheated oven, preferably at around 400°F. Allow the pan to bake for about 45 minutes. Repeat the steps of oiling and baking a couple of times to get a good layer of seasoning.
3. Understand how to cook with cast iron
Cooking with cast iron can seem tricky, especially for beginners. But there are several basic cast iron cooking tips that can make it less challenging.
- Heat the pan first: Before adding any food, heat the pan first to even out hot spots on the pan’s surface that can cause uneven cooking or browning. The skillet or pan can be preheated on a stovetop or in an oven.
- Let meats form a crust: Cast iron pans are generally suitable for searing meats. But to ensure proper cooking, let the meat develop a crusty layer. This will ensure that it naturally releases from the pan’s surface rather than sticking to it when one tries to flip it.
- Use separate pans for sweet and savory foods: Cast iron retains flavors, so some individuals prefer using separate skillets for sweet dishes like pancakes and cinnamon rolls and another utensil for savory items like steak and fried fish.
4. Follow the right processes for cleaning
When thinking about how to make cast iron utensils last a lifetime, it is important to know and follow the right cleaning process. This is usually a cause of stress for many people who have recently introduced cast iron cookware in their kitchens. But breaking down the cleaning process into a few steps makes it easier to manage.
- Clean while the pan is warm: Cleaning a warm cast iron pan is easier since the crusty bits and grease have yet to solidify completely. Wipe these off with paper towels.
- Use warm water and a sponge: To remove stuff that the paper towels did not wipe off, use a plastic scrubber or sponge with warm water. Gentle dish soap also works well. But avoid putting the skillet in the dishwasher; never use a metal scrubber, scrubbing powder, or harsh detergent.
- Dry properly: Never let a cast iron pan air dry. Wipe excess water with a soft towel. Heating the pan a bit to ensure complete drying is also effective.
- Wipe with oil: Once the pan is completely dry, wipe the inside and outside surfaces well with a thin and even oil coating.
5. Know how to take care of rust
Oxidation is a common problem with cast iron utensils, especially when left unused for a while. To get rid of the rust, start by scouring the pan’s surface with warm water, gentle soap, and a metal scouring pad. Rinse the pan properly and dry it thoroughly using towels. Now, it’s time to reseason the pan. Apply a very thin and even layer of oil to the inside and outside surfaces. Use very little oil to prevent any gluey spots from developing on the pan’s surface. Then, let the pan bake in the oven, similar to how it was seasoned the very first time.
6. Don’t soak in water
A common mistake when using cast iron is letting it soak in water. For most other types of utensils, soaking can help eliminate stubborn greases and sticky food residue. But with cast iron, soaking increases the risk of damage to the protective seasoning layer and rust accumulating rapidly. While the rust can be removed and the pan can be reseasoned again, it can be a hassle to do it repeatedly over time. So, it is best to avoid soaking the pan or letting water sit in it for a long time.
