How Do You Take Care of Cast Iron Cookware?

If you’re such as myself, chances are, you have grown to have a special fondness for the style and ruggedness of your reliable old cast-iron skillet. I remember my childhood and how I used to come to visit my grandmother in Moldova. I loved watching her cook. And then, one day, she was bustling about in the kitchen; I was nearby as always, and she asked me – Mila, come on, bring me that skillet… Which one exactly, Grandma?” I asked. Well, the black one – she answered me. I remember how I picked it up (and I was small and fragile then). Oh, how heavy it was! I could barely drag it there. Grandma looked at me smiling and then said – Now we’ll fry the most delicious pancakes on it. And she didn’t lie to me, honestly! That’s how I first got acquainted with cast iron cookware. And if you only knew how much and often I use it in my kitchen. Frying pans, dutch ovens, and much more. I still use my first Lodge`s cast iron skillet that I bought many years ago, and it is still just as good. I wonder how many dishes I have cooked in it?? I’m afraid only it can know this, but it will not share this secret with me.

During this time, I have learned a lot about the proper care of cast iron. In this article, I want to share my tips and recommendations for cleaning and storing your cast-iron cookware. Well, let’s begin.

Features of Cast Iron Cookware

Let’s start with the basic facts. Cast iron is versatile in multiple respects. First, it has a high heat capacity. I love that my cast-iron pan holds heat so well.  This allows me to sear meats on high or slow-cook food on low.  Also, cast iron is known for its energy efficiency. The even heating helps to save energy and cook food consistently.

There are a few things you need to know about cast iron care. Cast iron cookware needs regular seasoning to maintain its nonstick surface. Seasoning is a thin layer of polymerized oil that builds up over time. Without it, food sticks to the pan, and you may even see surface rust. Unlike other cookware, cast iron can rust if it isn’t dried and stored properly. But once you get the hang of it, cleaning a cast iron skillet becomes a routine that will keep your pan looking great for years.

I also want to point out that cast iron is very forgiving. Even if you use a bit of dish soap or a stiff brush every now and then, a good re-seasoning session in the oven can bring your cast iron back to life. I once owned an old cast-iron skillet that appeared to be somewhat weary and rusty. Using elbow grease, warm, soapy water for scrubbing, and an in-oven re-seasoning, it was as good as new. Such is the magic of maintaining cast iron.

Basic Tips on How to Clean a Cast Iron Skillet After Cooking

Cleaning your cast iron might seem to be tough, but in fact, it is rather simple. I usually start by letting my cast iron pan cool after cooking. I never dunk a hot pan into cold water, as sudden changes in temperature can cause damage. Once my pan is cool, I use warm, soapy water with a very small amount of dish soap. I know some people say not to use soap, but a little bit is fine as long as you re-season afterward.

For daily washing, either a soft sponge or, in case of tough food residue, a stiff brush is employed. If food adheres to the surface or bits are stuck, warm water is poured into the pan and carefully scrub using a wooden spatula. Sometimes, I add salt to help remove stuck-on food. The salt acts as a mild abrasive that helps to remove the food without damaging the seasoning.

Then, following washing, rinse the pan in hot water to remove any soap residue. Then, dry it immediately using a towel or paper towel. I like my cast iron to be bone dry. Moisture is the enemy of cast iron because it can lead to rust.

How to Clean Rust Off Cast Iron

Even with regular cleaning, there may be a small amount of surface rust on your cast iron. Believe me, I have, and trust me, it is frustrating. If and when I do see rust, I know it’s time to do a thorough cleaning. How do you remove rust from cast-iron cookware? Here’s what I do.

First, I prepared a solution of vinegar and water. I immerse the rusty cast iron in the solution for a few minutes. I never keep it for an extended time, for vinegar tends to corrode the iron if left overnight. Then, after 30 minutes, I remove the pan and scrub carefully using a stiff brush or, in case of tough spots, steel wool. Baking soda is sprinkled on the pan and carefully scrubbed using a wooden spatula. Baking soda neutralizes vinegar’s acid and removes rust.

Once the rust is removed, I rinse the pan in hot water. Then, I dry it immediately using a towel, making sure to dry it completely. If there are any remaining pieces or if the surface is uneven, I might use a little extra elbow grease to scrub. After I’m sure that all the rust and food particles are gone, I need to re-season the pan.

I know that sometimes it feels like the only time you really clean your cast iron deeply is when there’s rust. But trust me, regular deep cleaning every now and then helps keep your cast iron in top shape. It’s all about balancing cleaning with preserving the seasoning.

How to Season a Cast Iron Griddle

Once your cast iron is clean, the next step is drying it properly. I always make sure to dry my pan completely. After washing in warm, soapy water and rinsing in hot water, I dry my pan right away using a paper towel. In some cases, I even warm it on low on the stovetop for a minute or two. The extra procedure guarantees that my cast iron is bone dry and is in position for the following procedure: re-seasoning.

Seasoning is the key to having a nonstick cast-iron skillet. I like to start with a thin layer of oil on the entire cooking surface. I usually use vegetable oil or canola oil, but sometimes I switch to flaxseed oil or even cooking oil if I’m in a hurry. I pour a very small amount of oil into the pan and use a clean towel to spread it evenly. I want just a thin layer that will bond to the cast iron.

After applying the oil, I put my pan upside down on a baking sheet in my oven. This is crucial. I heat it up to 400°F and bake it for around an hour. The heat polymerizes the oil, giving it a hard, protective layer on top of the iron. This polymerized oil becomes the seasoning that makes your cast-iron pan nonstick.

After an hour, I turn off the oven and let the pan cool inside. This gradual cooling process helps the seasoning to set properly. I always check my skillet once it’s cool to see if the coating looks smooth and even. If the seasoning isn’t perfect, I might repeat the process. Re-seasoning isn’t hard once you get the hang of it, and it makes a huge difference in your cast iron care.

I also sometimes add a sprinkle of kosher salt before putting the pan back in the oven. Pour salt lightly to help absorb any excess oil. I’ve found that this extra step sometimes improves the coating. In my experience, a well-seasoned cast-iron skillet not only prevents food sticks but also makes cleaning easier after cooking.

How to Store Cast Iron Cookware

Once your cast iron pan is clean and freshly seasoned, storage is the next important step. I store my cast iron upside down if possible. This prevents surface moisture and, thus, rust. If I have to store one on top of other pieces of equipment, I always put something between them, such as a piece of paper towel or thin cloth, to keep them from scratching.

I never let my cast iron sit for too long after cooking. I make sure to store it as soon as it is cool and completely dry. I sometimes add a very small amount of oil on top before storing it. This extra layer helps protect the cooking surface and keeps it ready to start cooking right away.

I keep my cast iron in a dry, cool place away from direct humidity. A kitchen cabinet works fine as long as there isn’t too much moisture. I’ve seen other cookware develop surface rust because they were stored in damp conditions, and I don’t want that for my favorite skillet. It’s all about making sure that my cast iron remains clean for every meal.

Conclusion

I hope following these tips on maintaining cast iron keeps your cast iron skillet in top working order. If you take a few minutes and do regular maintenance, your cast-iron skillet will last for decades. Be sure to rinse in warm, soapy water, dry on a paper towel or dish towel, and always re-season in the oven. These few steps keep the surface smooth and rust-free. Cooking in an old, much-loved cast iron skillet is one of life’s pleasures. Not only does it bring flavor to your food, but it lends a rustic ambiance to your kitchen. Challenge yourself to do them and observe for yourself.

And if you want to learn to cook professionally, watch my master classes. Not only will I guide you on how to prepare many dishes in your cast-iron skillet, but I will also show you how to take good care of it and keep it clean afterward. Cooking, and may your cast-iron skillet always be in place!

Frequently Asked Questions (FAQ)

Is cast iron safe to use for cooking?

Yes, cast iron is safe. If properly cared for by washing in warm, soapy water and drying and seasoning on a regular basis, it is safe to use for cooking.

Can you use dish soap on cast iron​?

You may use a small amount of dish soap. Make sure to rinse it out under hot water and re-season if needed. Don’t fret; small amounts won’t ruin your seasoning.

Can you put cast iron in the dishwasher?

No, never put cast iron in the dishwasher. The powerful dishwasher detergent and extreme water temperature strip away the seasoning and promote rust.

What do I re-season with: vegetable oil, canola oil, or flaxseed oil?

A: I’ve used them all. Vegetable oil and canola oil are ideal for most uses, and flaxseed oil is ideal if you want an extra hard finish. It’s up to personal preference. Make sure to apply only a thin layer and bake in the oven for the best effects.

Do you need season enameled cast iron​?

No, you do not season enameled cast-ironware because enamel protects the base metal. You only have to follow the maintenance guide given by the manufacturer to keep it in top condition.