Caring for Cast Iron
Years ago when I decided to banish nonstick pans from my kitchen I was at a bit of a loss for what to replace them with. I had an All-Clad stainless steel set that I loved as well as an enameled cast iron Dutch oven, but something was missing. So I begrudgingly bought a Lodge cast iron skillet having heard only that they’re hard to care for, never to touch them with soap, and lots of bacon was required. In my first months of using it I think all I tried making was eggs and cornbread, both came out mediocre, and I pretty much abandoned the thing for a few years.
Luckily I eventually stumbled on better information on caring for cast iron, and today, armed with proper knowledge, I not only use my skillet frequently but I’ve expanded my cast iron arsenal to a stove-top griddle, a wok and a massive propane griddle in my backyard. Technically the propane griddle is made of carbon steel, not cast iron, but carbon steel is chemically very similar to cast iron, with just a slightly different ratio of carbon to iron. Caring for them is identical.
So what’s the secret to caring for cast iron? Two things: an initial round of “seasoning” the surface, followed by a simple cleaning and conditioning regimen after each cook. You’ll notice that I recommend flaxseed oil for both seasoning and maintenance. Why? I’m glad you asked! Actually, the science of it is kind of over my head, but here’s the answer in a nutshell, taken straight from the most comprehensive explanation of cast iron seasoning I’ve found:
The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible.
~Sheryl Canter
Seasoning your Cast Iron
Look for a pure, organic flax oil. It should be in the refrigerated section of the store, since it goes rancid quite fast. Store it in the fridge at home as well.
I kind of hate the term “seasoning” here because it has nothing to do with herbs, spices or salt. It really should be called “sealing” because the goal is to create a rock hard, dare I say “nonstick,” surface atop your cast iron. If you have a brand new cast iron piece, or one that is in pretty good shape with no rust, follow the steps below:
Start by coating the entire pan in a thin layer of flax oil. Use a paper towel to make sure there's no excess oil pooling anywhere.
Heat your oven to 450 degrees F. Place you pan in the hot oven, upside down. Bake for 1 hour.
Turn off the oven and allow the pan to cool fully while still in the oven with the door closed.
Repeat steps 1-3 two more times.
You're ready to cook!
If you have an old piece that has acquired some rust, fear not! Rusty cast iron can be saved with a little love and elbow grease.
Start by using steel wool to remove the rust on the dry pan. If the rust is really caked on, you can soak the pan for up to 4 hours in a solution of half water, half white vinegar.
Next, thoroughly wash the pan in your sink with soap and a sponge. You may need to use a scour pad or bristle brush to get every last bit of rust off.
Dry the pan well, then season it as if it were new, using the instructions above.
Ongoing Maintenance
Now that your pan is nicely seasoned, you’ll need to follow a few basic guidelines for keeping it in tip top shape.
Always use fat when cooking on cast iron! This is not some midnight infomercial where you can cook eggs without butter or oil. Plus, healthy fats like butter, olive oil, avocado oil, coconut oil and pastured lard and tallow are GOOD FOR YOU!
After you are done cooking in a cast iron pan, pot or wok, it’s helpful to rinse it while it’s still hot. If that’s not possible, you may need to soak it for 10 minutes to loosen any stuck bits. Avoid soaking much longer than that, as moisture leads to rust. You can also use a plastic food scraper to remove any stubborn bits. Then wash as you would any other dish, with warm water and soap. Dry immediately with a rag or paper towel.
A small indoor griddle can be wiped clean with a wet paper towel, or brought to the sink like a pan if needed. A metal spatula is a great way to scrape off stuck bits. A large outdoor griddle is easiest to clean when still hot - just squirt with water and scrape with a spatula or griddle scraper. Then dry immediately with a rag or paper towel.
Finally, squirt the (very dry) surface with a small amount of flax oil and rub it in with a clean rag or paper towel. That’s it! Store the pan and it will be ready to go next time you need it.
My Cast Iron Arsenal
The OG cast iron skillet. We use it mainly for meat - steaks, pork chops, fish, scallops, etc. But it’s also great for veggies and you can get creative with egg casseroles and corn breads.
This is a permanent fixture across two of the burners on our stove. We mostly use it for fried eggs, quesadillas, grilled cheese and pancakes. It’s also great for warming up cooked meat such as pulled pork or chopped sausages.
We make fried rice at least a few times a month, and this is our go-to pan. I’ll admit, it’s heavy, so you might consider its slightly lighter sister, carbon steel.
John bought this baby last year for himself and I have completely stolen it from him. The carbon steel surface performs identically to cast iron, making this my absolute favorite tool for burgers, veggies, pancakes, fried eggs, fried rice, sausages, grilled cheese, quesadillas, shrimp scampi and so much more.