Cast iron skillets have been around for centuries, and are still commonly used in modernity for their versatility, resilience, and rich seasoning. Iron skillets can be purchased as pre-seasoned or non-seasoned. Either choice provides a non-stick option without the aid of chemicals. With proper care, a cast iron skillet can last forever, and if neglected, a skillet can be restored. Whether you’re a proud new skillet owner or restoring a family relic–I’m here to provide guidance for premium flavor and long-lasting quality. Below are steps to ensure a healthy cast iron for ages!
First-time Cast Iron Skillet Use:
Non-Seasoned Only
Prior to initial use of a non-seasoned cast iron skillet, you will need to rinse it with water. Ensure it is completely dry.
Next, fill the bottom of the non-seasoned skillet with coarse kosher salt.
Thoroughly scrub the inside of the skillet with a rag or paper towel. Make sure to hit all surfaces of the skillet’s interior. If you notice black residue forming on your rag—don’t fret! This is excess seasoning and will not harm the pan.
Remove all salt from the skillet. If a small amount remains in the pan, that is fine. The salt will smooth the inside of the pan acting as an abrasive and cleanser.
Non-Seasoned and Pre-Seasoned
Preheat the oven to 350 degrees. While the oven heats, thoroughly coat the entire surface of the pan with any type of fat (lard and duck fat work best), including the outside and the handle. Vegetable oil is an easy alternative if you don’t have fat on hand.
Place the pan upside down on a large cookie sheet to prevent any oil from dripping that will run off in the heat. Place the cookie sheet on the center rack of the oven and heat for 45 minutes.
Remove the skillet and use a rag to remove any excess standing oil while it is still warm. Rub any remaining oil into the pan well while the iron is expanded. When the pan is completely cooled, it is ready for use.
For Frequent Cast Iron Skillet Maintenance:
Wash your cast iron after use with water only, and use a pan scraper for any food that may be stuck to the pan. Utilizing a small amount of dish soap is fine, but prolonged use can strip the skillet’s seasoning due to the soap’s degreasing properties.
Dry thoroughly with a lint-free cloth or paper towel.
Rub a light layer of cooking oil or fat on the interior of the pan, and wipe until no residue is remaining.
Additional Tips for a Long-Lasting Skillet
Keep it dry: Cast Iron’s one known weakness is water. Ensure it is completely dry before storing it. A quick placement in the oven will do the trick.
Use your skillet: The more you use the pan, the better it will hold up.
Season frequently: With continuous use, re-season your pan about once a month.
Rebuild seasoning: Old cookware can be rusty and some skillets can build up too much seasoning (visual cue: the skillet is sticky or black crust forms). In these cases, strip the seasoning fully and start again. Scrub it off with warm water, dish soap, and a steel scrubber (soap is okay in this case because you are starting the process over). If you get down to the raw iron interior, begin reseasoning by following the steps above, as you would with a new pan.
By following these simple steps, you can ensure your cast iron skillet will last a lifetime!
