Keeping Your Cast Iron Skillet
A cast iron skillet is not a fragile antique, but it is an instrument that demands a specific routine. When treated well, the surface becomes increasingly slick and resistant to sticking, effectively gaining performance the longer you use it.
Stop babying it and start working it.
The biggest enemy of cast iron is moisture, not soap or hard scrubbing. If your pan is sticky, it was likely stored with too much oil, not too little.
- Stiff-bristled brush
- Chainmail scrubber
- Cotton rag or paper towels
- High-smoke point oil
Heat-drying
Never let a skillet air dry. Setting it on a burner for two minutes after wiping it out drives moisture out of the microscopic pores of the metal before it can turn into rust.
The method.
Clean while warm
Use hot water and a stiff brush to remove debris. If food is stuck, use a chainmail scrubber or a paste of coarse salt and oil. Soap is fine in small amounts, provided you rinse well.
Evaporate moisture
Place the cleaned skillet on a burner over medium-low heat. Leave it until the water has evaporated completely and the metal looks dry and dull.
Apply the oil
Add a few drops of neutral oil to the interior. Use a rag to rub the oil across the entire surface, then grab a clean cloth and buff it off as if you made a mistake applying it. The goal is a molecular layer, not a greasy puddle.
Final heat set
Increase heat to medium until you see the thinnest wisp of smoke, then turn it off and let it cool completely before storing.
When it doesn't go to plan.
If you see a rust spot, scrub it down to bare gray metal with steel wool, then re-season the entire pan in the oven.
Avoid boiling water in the pan for long periods, as it strips the seasoning you have worked to build.
Store the pan in a dry place, preferably not nested directly against other pans unless you place a paper towel inside to wick away stray moisture.
The ones that keep coming up.
Can I really use soap?
Modern dish soaps are mild enough that they will not strip a well-established seasoning layer. The danger is leaving the pan wet afterward.
What kind of oil should I use for maintenance?
Any oil with a high smoke point works, such as grapeseed, canola, or refined vegetable oil. Avoid butter or extra virgin olive oil for seasoning.
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