Cast iron cookware is a kitchen investment that literally lasts forever. With proper care, your cast iron skillet will outlive you and can be passed down through generations.
Why Cast Iron?
Cast iron offers several unique advantages:
- Superior heat retention: Once hot, stays hot
- Natural non-stick: When properly seasoned
- Versatile: Stovetop to oven to campfire
- Adds iron: To your diet naturally
- Indestructible: Can't be ruined with proper care
Understanding Seasoning
Seasoning isn't a spice – it's a layer of polymerized oil bonded to the metal surface. This creates that coveted non-stick patina.
How Seasoning Works
When oil is heated past its smoke point on cast iron, it undergoes a chemical change. The fatty acids break down and reform as a hard, slick surface.
Initial Seasoning (New or Stripped Pan)
You'll Need
- Cast iron pan
- High smoke-point oil (flaxseed, grapeseed, or vegetable)
- Paper towels
- Oven
The Process
- Clean thoroughly: Wash with hot soapy water (yes, soap is fine!)
- Dry completely: Heat on stovetop until all moisture evaporates
- Apply thin oil layer: Very thin – wipe off any excess
- Bake upside down: 450°F for 1 hour
- Cool in oven: Let it cool completely
- Repeat: 3-6 times for best results
Pro tip: The key is THIN layers. Too much oil creates a sticky, uneven surface.
Daily Care Routine
After Cooking
- Let cool slightly: But clean while still warm
- Scrub with hot water: Use a stiff brush or chainmail scrubber
- Dry thoroughly: Towel dry, then heat on stove
- Light oil coating: Rub with a thin layer of oil
- Store: In a dry place
What About Soap?
Myth busted: Soap won't hurt properly seasoned cast iron! Modern dish soap doesn't contain lye. Use it when needed.
When Things Get Stuck
- Salt scrub: Coarse salt + oil makes an excellent abrasive
- Boiling water: Simmer water to loosen stubborn bits
- Chainmail scrubber: For tough jobs without damaging seasoning
Maintenance Seasoning
Every few weeks (or when food starts sticking):
- Clean your pan
- Apply thin layer of oil
- Heat on stovetop until smoking
- Let cool
- Wipe out excess
This refreshes the seasoning between major sessions.
What to Cook (and Avoid)
Great for Cast Iron
- Searing steaks and burgers
- Cornbread and skillet cookies
- Roasted vegetables
- Frittatas and baked eggs
- Pan pizzas
Avoid (at first)
- Acidic foods: Tomato sauce, wine reductions (okay once well-seasoned)
- Delicate fish: Until your seasoning is bombproof
- Prolonged liquid: Don't store food in the pan
Troubleshooting
Rust Spots
- Scrub with steel wool
- Wash and dry
- Re-season
Sticky Surface
Too much oil in seasoning. Keep cooking, or strip and re-season.
Flaking Seasoning
Normal! Cook through it. Smooth out with steel wool if needed.
Food Sticking
Needs more seasoning or insufficient preheating.
Advanced Tips
- Preheat properly: 5-10 minutes over medium heat
- Use enough fat: Don't be stingy with oil or butter
- Control temperature: Cast iron retains heat – you rarely need high heat
- Metal utensils are fine: They actually help smooth the seasoning
- Cook bacon regularly: It's like a delicious seasoning treatment
Storage
- Dry location: Moisture is the enemy
- Nest carefully: Use pan protectors if stacking
- Open air preferred: Better than enclosed cupboards
- Skip the lid: Unless bone dry
When to Strip and Re-season
Only if:
- Severe rust
- Sticky or gummy surface
- Flaking that won't even out
- You inherited a neglected pan
The 30-Day Challenge
Build your seasoning with this plan:
- Week 1: Season initially, cook bacon daily
- Week 2: Sear proteins every other day
- Week 3: Add fried eggs and vegetables
- Week 4: Try challenging foods like tomato sauce
Investment Advice
- Lodge: Excellent affordable option
- Le Creuset: If you want heirloom quality
- Vintage: Check estate sales for Wagner or Griswold
- Start with: A 10-inch or 12-inch skillet
Remember: Your cast iron gets better with age and use. Don't be afraid to cook with it – you can't ruin it!
Happy cooking! 🍳