Easy Cast Iron Care Secrets Every Beginner Needs to Know

There’s something comforting about cooking with cast iron. It could be the heavy feel of the pan in your hand, how it crisps potatoes just right, or perhaps it’s the memory of your grandmother’s skillet, always hot and ready. But if you’re new to cast iron, it may seem like too much work to look after it.

The good news is that it’s pretty easy once you know a few tricks. With a few simple habits, cast iron care becomes second nature.

Why Choose Cast Iron Cookware

Cast iron isn’t just for nostalgic cooks. Whatever cast iron brand you choose, it’s durable, chemical-free, and versatile. Cast iron holds heat well, making it the right choice for everything, from searing steaks to baking artisan sourdough bread.

Once seasoned, it develops a natural nonstick surface. That means fewer chemical coatings and less fuss in the kitchen. Best of all, it lasts a lifetime and may even become an heirloom piece to pass down through generations.

How to Season Cast Iron, and Why You Should

Seasoning is what gives cast iron its famous nonstick surface. Learn how to season your cast iron pan by baking on a thin layer of oil to protect the surface and improve performance. Here’s how.

First, wash the pan with warm water and mild soap, and dry it thoroughly with a towel. Then warm it on the stove. Next, rub in a thin coat of cast iron care oil, which is food-safe and made for high-heat use. Alternatively, try the Culina Cast Iron Seasoning Stick. It’s mess-free and easy to store.

Buff off the extra oil until the pan looks dry, then bake it upside down in a 450 degrees Fahrenheit oven for one hour. Let it cool in the oven.

Pre-seasoned pans are a good place to start if you want to buy a cast iron, but even those benefit from a few rounds of home seasoning. Even though you don’t know how to determine the age of your cast iron pans, you can still clean and care for them using these tips.

Clean Cast Iron with Soap

Seriously. Forget what you’ve heard. A little soap won’t ruin your cast iron. However, choosing the right cast iron soap makes a difference.

After cooking, rinse with warm water. Try a pan scraper, cast iron scrub, or sprinkle in coarse salt if the food sticks. Chainmail scrubbers work well, too. Just skip the steel wool.

Dry your pan completely. Start with a towel, then heat it briefly on the stove to remove any lingering moisture.

Daily Habits that Make a Big Difference

When it comes to maintaining many household and kitchen tools, preventative care is key to keeping cast iron in tip-top shape. Make cast iron care part of your regular cooking and baking habits.

For example, wipe on a thin coat of oil, such as Culina Cast Iron Oil, after every use. It maintains the seasoning and prevents rust. And if you use your cast iron daily, use a gentle product like Culina Cast Iron Soap. It’s organic, non-toxic, and kind to your seasoning.

Store your pan in a dry place. If stacking cast iron pans or pots, place a cloth or paper towel between them to keep the moisture out. You can also keep your pan on the stove if you use it often, and remember, more frequent use equals better seasoning.

When Cast Iron Rusts

Despite your best efforts, regular use of cast iron cookware sometimes leads to rust. If this happens to your cast iron skillets, pans, or pots, don’t panic. Use one of the following methods to deal with cast iron rust.

For light rust, use Culina Cast Iron Scrub. It’s designed to tackle rust without stripping away your hard-earned seasoning. If the rust is more serious, soak the pan in a half-vinegar, half-water solution for 30-60 minutes. Scrub, rinse, dry, then reseason.

Remember, even the most experienced cast iron cooks deal with rust. It’s just part of the process.

Cast Iron Care No-nos

Despite its durability and flexibility, there are a few things cast iron doesn’t like. Here’s what to avoid when caring for cast iron in your home kitchen:

• Never put it in the dishwasher.
• Don’t soak it in water.
• Avoid cooking acidic foods like tomato sauce in a lightly seasoned pan.
• Don’t store food in cast iron.
• Never rinse a hot pan with cold water. It could crack.

Most of all, don’t worry if your cast iron pan isn’t perfect. The more you use it, the better it performs.

Cast Iron Myths

You’ll hear all sorts of advice regarding cast iron care and use. Yet sometimes, the things you hear about buying, maintaining, and using cast iron cookware are false. Here are some of the common myths you may encounter about cast iron cookware:

• You can’t use soap. You can. Just use a mild one or something like Culina’s cast iron-specific soap.
• It’s too much work. Once you’ve seasoned your pan and get into the habit of oiling it after each use, it’s easy.
• It only works for frying. Not true. Cast iron bakes, roasts, braises, and more.
• Only expensive brands work. Nope. Thrifted pans work just as well once they’re cleaned and seasoned.

To find answers to your questions about cast iron, refer to a trusted food resource such as The University of Maine Food and Health page.

Cast Iron for Beginners

Start with a 10- or 12-inch skillet. It’s large enough for most meals but not too heavy. Pre-seasoned pans are convenient, but vintage cast iron often has smoother cooking surfaces.

Look for secondhand pans at garage sales, flea markets, or antique shops. Cast iron doesn’t wear out, and old pieces might just need some TLC. Once you’re comfortable, branch out to Dutch ovens or griddles. You’ll be hooked in no time.

Cast Iron Care Made Simple

Cast iron care might sound like a chore, but it quickly becomes a habit. Clean, dry, and oil. That’s it. Start with one pan and cook something simple, like eggs or grilled cheese. Use your pan often, and the more you cook, the better the season gets.

Finally, don’t aim for shiny or new when it comes to caring for your cast iron. A well-used cast iron pan tells your kitchen’s story, seasoned by meals, memories, and good old-fashioned use.

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This article originally appeared on Food Drink Life.