Restoring and Maintaining Cast Iron
A well-cared-for skillet develops a slick, non-stick surface that improves with every meal. Treat the pan as a tool that works with you, and it will last for generations.
Heat is the primary cleaning agent.
Never put a hot skillet into cold water, as thermal shock can crack the iron. Keep it out of the dishwasher entirely.
- Stiff-bristled brush
- Chainmail scrubber
- Lint-free cloth
- Neutral cooking oil
Thermal Conditioning
The final step of heating the pan until it smokes slightly ensures the oil has fully bonded to the iron, turning it into a protective layer rather than a greasy residue.
The method.
Scrub the surface
While the pan is still warm from cooking, run it under hot water. Use the chainmail or brush to dislodge food bits. If the pan is cool, heat it on the burner first to loosen stubborn crust.
Dry completely
Wipe the pan with a cloth, then place it on the stove over medium-low heat for two minutes. This evaporates trapped water from the pores of the iron.
Oil the surface
Once the pan is dry, drip a half-teaspoon of oil into the center. Use a paper towel to buff the oil into the surface until the pan looks matte, not oily. Wipe away any excess oil so it doesn't become tacky.
Other turns to take.
Salt Scrub
For stuck-on bits, pour a half-cup of coarse kosher salt into the pan and scour with a folded paper towel before rinsing.
When it doesn't go to plan.
If you see a grey or rusted spot, scrub it down to the raw iron with steel wool and repeat the stovetop seasoning process.
Avoid using soap unless you have cooked something highly aromatic, like fish; a quick pass with a drop of mild soap won't ruin a seasoned pan.
Always store your skillet in a dry place, never stacked with another pan unless you place a paper towel between them to prevent scratching.
The ones that keep coming up.
Can I leave my skillet soaking in the sink?
Never. Soaking allows water to penetrate the seasoning and reach the iron, which will cause rust within minutes.
Does my pan need to be black?
The deep black color develops over years of use and high-heat cooking; don't force it, just keep cooking.
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