Keeping Your Cast Iron Skillet
A well-maintained pan develops a slick, black finish that releases eggs as easily as stainless steel releases a sear. If you treat the metal with respect, it will outlive you.
Stop babying it, but don't neglect it.
The biggest enemy of your pan is moisture left sitting on the surface. If you see brown spots or stickiness, the pan is telling you it needs attention, not replacement.
- Stiff-bristled brush or chainmail scrubber
- Lint-free cloth or paper towels
- Stovetop burner
- Grapeseed or flaxseed oil
Kill the rust before it begins
Never let a cast iron pan air dry. Placing it on a burner on low heat until the water evaporates ensures the pores of the iron are bone-dry before you store it.
The method.
Scrub the pan while warm
Use hot water and your brush to remove food debris. Avoid soaking; the metal will rust if left in the sink for even an hour.
Dry on the heat
Wipe it with a towel, then set it on the stove over medium-low heat for two minutes. If you see steam, it is still wet.
Apply the protective layer
Add a half-teaspoon of oil to the pan. Use a cloth to rub it across the entire surface until the pan looks dull rather than greasy. If it looks wet, you used too much; wipe it out again.
When it doesn't go to plan.
If your pan feels sticky, you have left too much oil on it during the last maintenance round; scrub it hard and apply a thinner layer next time.
A tiny amount of kosher salt works as an abrasive if you have stubborn burnt-on bits that your brush won't shift.
Avoid the dishwasher at all costs; the extreme heat and harsh detergents will strip your seasoning in a single cycle.
The ones that keep coming up.
Can I use soap?
Yes. Modern dish soap is mild and won't hurt a seasoned pan. Just don't let it sit submerged in soapy water.
My pan is turning gray or rusting. Is it ruined?
No. Steel wool the rust away until you hit bare metal, wash it, dry it, and apply a thin layer of oil. Heat it in the oven at 450°F for an hour to reset the surface.
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