Keeping Your Cast Iron Skillet
A well-maintained cast iron skillet becomes slicker and more resilient with every use. You are building a layer of polymerized oil that acts as a natural non-stick surface, provided you treat the metal with consistent care.
Consistency beats deep-cleaning
Avoid soaking the pan or putting it through a dishwasher, which strips the seasoning and encourages rust. If food sticks, use coarse salt as an abrasive.
- stiff-bristled brush
- lint-free cloth or paper towels
- neutral high-smoke point oil (grapeseed or canola)
What goes in.
- 1 tspneutral oil, such as grapeseed or canola
- 1 tbspcoarse kosher salt (for stubborn stuck-on bits)
Evaporating moisture
Never put a wet skillet away. Always place the cleaned pan on a burner set to low for two minutes until every trace of water vapor disappears from the surface.
The method.
Clean while warm
While the pan is still warm, scrub it under hot water using a stiff brush. Avoid harsh soaps if possible, but a drop of mild detergent will not hurt the seasoning if you use it sparingly.
Dry thoroughly
Wipe the skillet dry with a towel, then place it on the stovetop over low heat. Once the surface looks matte and dry, turn off the flame.
Oil the surface
While the pan is still slightly warm, pour in a few drops of oil. Use a paper towel to rub the oil over the entire interior surface, then use a clean cloth to wipe out any excess until the pan looks dull, not greasy.
Final cure
Leave the pan on the warm burner for another minute to allow the oil to settle into the metal pores, then store in a dry place.
Other turns to take.
Removing Rust
If spots of orange rust appear, scrub the area with steel wool until the metal is exposed, wash, dry, and apply a fresh, thin layer of oil before heating it on the stove for 10 minutes to re-season.
When it doesn't go to plan.
If your eggs or pancakes start sticking, it is time to re-season the pan; perform the oiling step in a 450 degree oven for one hour.
Avoid cooking highly acidic foods like tomato sauce or wine reductions for long periods, as these can strip the seasoning and impart a metallic taste.
Store your skillets with a paper towel between them if you stack them to prevent scratching the seasoning layer.
The ones that keep coming up.
Can I use soap?
Modern mild dish soaps do not contain lye, which was the chemical that used to strip seasoning. A small amount of soap is fine, but avoid soaking the pan.
How do I know if the pan is too greasy?
If the pan feels tacky or sticky after you wipe it, you used too much oil. Wipe it again with a clean cloth until the surface feels smooth.
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