A cast iron skillet can last a lifetime, so long as it’s cared for properly. First off, if you don’t have any cast iron cookware, I highly recommend getting a skillet or a dutch oven. They are really effective for cooking meat, fish, and grilled cheese sandwiches…or anything else that you want to get a nice grilled “crust” on because they keep a steady heat that helps cook things evenly. Not to mention that they are pretty much unbreakable, ideal for stove top to oven dishes, inexpensive and versatile. You guys, you can bake a PIE in this shit. And pizza! That’s how versatile it is. It’s crazy.
The fact that these pans may need a little more care than other types of cookware can seem daunting at first, but it’s really not that bad. When you first get your pan, you will need to season it. That basically consists of coating the pan with cooking oil and baking it in the oven upside down for an hour at 350°F. I appreciate this woman’s approach when it comes to the chemistry of cast iron seasoning, as she takes into consideration the science behind it.
In terms of cleaning your cast iron cookware, it’s not one of those set-aside-to-soak-and-I’ll-clean-it-when-I-get-around-to-it sort of deals. Which sucks for me because there is nothing on the face of this earth that I hate more than doing dishes.
Instructions
- Clean the pan while it is still warm.
- You should probably take a wine sip here, if you want to get through washing the dishes without quitting, losing your mind or slapping someone upside the head.
- Wash it by hand in hot water with a sponge. Do not use any kind of soap, steel wool, or anything else that may wear off the seasoning.
- If there is some stubborn-ass food that just won’t come off, try scrubbing the pan using kosher salt, a little water and a sponge. If you still need a little more help here, you can use a nylon scrub brush.
- God dammit, washing dishes is just awful.
- Towel dry the pan really well, don’t put it on a rack or set it out to dry.
- Before storing, give the pan a light coat of oil.
- Store the pan in a dry place and cover it with a paper towel to protect it from dust.
- WINE SIP. You deserve it. No one should ever have to do dishes and not be praised for it. CLAP CLAP clap clap clap clap. Yay you.
Cast Iron Helpful Tips
- Try to avoid boiling water in your cast iron cookware, this can cause it to rust.
- Do not put cold water in/on the cast iron if it’s still hot…it can cause it to crack.
- Try to find someone else to wash it for you. The “I did the cooking so you do the washing” trick works every time.
- Your drying towel will probably get all dirty from drying the pan, just FYI. If you use your pan a lot you might want to give it it’s own designated drying towel.
- Your pan is ready for a re-season when it starts to rust, gets sticky or your food starts to taste metal-y.
Tell us about any other cast iron care tips you might have below!
The first rule is, throw out all that non-stick cookware which is coated with: No One Knows. The important thing about well-seasoned cast iron (I have quite a few pieces and they become well-seasoned by using them) is that it’s no more work to use or care for than the expensive non-stick coated stuff. It’s simply about timing.
The moment you’ve emptied the pan, run it under HOT water and wipe it clean with a sponge. That’s probably all it will need. Rinse, dry and leave it somewhere to air dry a little more before stowing. If it does need a little more help, HOT water and a little soap for just a few minutes (not enough to rust it) will loosen whatever, then rinse, dry and move on.
And always use real fat products — real olive oil, real butter, real, real stuff. Doesn’t have to be a lot, but experience has convinced us that fake fats (“spreads”) and spray can oil just makes ingredients stick. To anything.
Good piece. Pour yourself a lovely glass for the writing. Enjoy!
[Reply]
Carmen Reply:
January 7th, 2012 at 11:56 am
Thanks for the tips Meg!!
[Reply]