Keeping Your Cast Iron Skillet
A cast iron skillet is built to outlast you, but it needs a rhythm of care. Neglect leads to rust or a sticky surface, but consistent use builds a finish that eventually becomes non-stick.
Consistency beats perfection.
You do not need to baby the pan. The only enemies are standing water and neglect.
- Stiff-bristle brush or chainmail scrubber
- Clean lint-free cloth or paper towels
- Stovetop burner
What goes in.
- 1 tspHigh-smoke point oil like grapeseed or flaxseed
- As neededHot water
- OptionalCoarse salt for scrubbing stubborn bits
Kill the moisture
Air drying leaves microscopic water beads that cause rust. Always place the wet pan over a medium flame for two minutes until the moisture evaporates completely.
The method.
Wash while warm
Clean the pan shortly after cooking while it is still warm to the touch. Use hot water and a stiff brush; avoid soaking the pan in the sink.
Scrub the stubborn spots
If food is stuck, pour in a handful of coarse salt and scrub with a paper towel. Rinse and proceed to the next step immediately.
Heat-dry
Place the skillet over medium heat on the stove. Watch until the surface turns from matte grey to dry dark iron. Turn off the heat.
Apply the finish
While the pan is still warm, drop a small amount of oil into the center. Use a cloth to buff it across the entire interior and the rim. Keep buffing until no visible oil remains and the surface looks dull, not wet.
When it doesn't go to plan.
If you see a spot of rust, scrub it away with steel wool, wash it, and immediately perform a full seasoning cycle.
A well-maintained skillet will turn dark black over time; this is carbon buildup, which is exactly what you want.
Avoid cooking highly acidic foods like tomato sauce or lemon juice for long periods until you have built up a very solid layer of seasoning.
The ones that keep coming up.
Can I use soap?
Yes. Modern dish soap is mild and will not strip a seasoned pan. Just ensure you rinse it thoroughly and dry the pan on the stove immediately after.
How do I know if it needs re-seasoning?
If the pan looks grey or dry, or if food consistently sticks even with plenty of oil, it is time to heat a thin layer of oil in the oven at 450°F for an hour.
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