The Beginners Guide to Caring for Cast Iron

Congratulations! You’re the proud new owner of a cast iron pan, welcome to the club! But, before you get too excited, lets pump the brakes for a second here. Before you dive in to cooking all your delicious food in it, there’s a few things you need to know first. While cast iron is virtually indestructible, a cast iron pan is not as “no-fuss” as you may think. You need to keep your pan happy, and I will teach you how in this beginners guide to caring for cast iron.

Here is the beginners guide to caring for cast iron–we will go over cleaning, seasoning, what to cook in it first, how to deal with rust, and proper storage.
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Don’t Have a Cast Iron Pan but Want One?

This cast iron pan comes pre-seasoned, so most of the work is done for you! However, I still recommend seasoning it a couple times yourself at home before using (more on that down below).

The First Cast Iron Cleaning

You may have heard to NEVER use soap in your cast iron pans, and that is true–except for the VERY first wash ever. Once you bring home a brand new pan from the store you will want to wash it with very mild warm soap and water. This will remove any residue and/or rust bits from the factory and give you a nice clean slate to start building your seasoning on. This is the only time you will ever want to use soap in your cast iron pan. Anytime hereafter, using soap in your pan will remove the layers of seasoning that you will be so desperately trying to build.

Along the same lines, do not ever run your pan through the dishwasher. Once you are done washing your pan with mild warm soapy water, rinse it well, and dry it as well as you possibly can. Then, throw it on the stovetop element to dry up any lingering moisture. Cast iron pans rust easily and quickly, so make sure it is bone dry. Let it cool to a temperature that is safe to handle, then cover in a layer of oil. Now you are ready to get busy on building that seasoning! Read on below.

Seasoning or Re-Seasoning Your Cast Iron Pan

Seasoning a pan is what creates the natural non-stick coating. The more you use your pan, the more “non-stick” it will become as more oil layers build. This is how cast iron becomes better as it ages. Regardless of whether or not you have a pre-seasoned pan, you will still want to season your pan a few times at home before you start to cook in it to create a longer seasoning bond.

To season a cast iron pan, place a foil lining on the bottom rack of your oven, and preheat it to 375°F. Apply a thin layer of shortening, bacon grease, or oil (such as canola or vegetable with a high smoke point). Place your skillet face down on the top rack and bake for 1 hour. Allow to cool in the oven. Repeat as many times as you would like, we recommend 2-3 before cooking your first meals in it.

Cooking

Now that your pan is clean and seasoned, what should you make first?! With a new cast iron pan we recommend starting off with foods that have a high fat content, like bacon. This will help with building a strong non-stick surface in your new pan, and make cooking less fatty foods easier as you start out. Pro-tip: a new cast iron pan can be a little temperamental until a strong seasoning is built, so sticking with fatty foods at first helps speed up this process.

Keeping your Cast Iron Pan Clean

You may be wondering, “if I can’t use soap, how do I keep my pan clean?!” Not to worry, cleaning your cast iron pan is very easy once you know what to do for it. To clean your pan after use, run it under warm water while it is (preferably) still warm. If you have stuck on bits, do not soak it. Never let it soak.

To remove any stuck on bits you can use a brush like this one or chainmail scrubber like this one to easily remove them without damaging your seasoning or rusting your pan. You can also make a paste with coarse kosher salt and oil, and scrub it with that. After you are done scrubbing and rinsing, promptly dry your pan and place it on your stovetop element to dry it completely over medium-high heat, allow it to cool, then oil it with shortening, bacon grease, or oil such as canola or vegetable. Never leave your pan un-oiled.

Moisture is the Enemy

Dry it completely. Every time. Do not leave ANY lingering moisture. Leaving any lingering moisture, or prolonged contact with water will result in rust. Cast iron is extremely prone to rusting and will rust quickly given the opportunity. Always make sure your pan is bone dry, and oiled.

Store your Cast Iron Pan Properly

Storing your cast iron pan(s) properly is extremely important. If you have a space to hang them, that is a good option. However, you can also store them in a cupboard–just place a towel beneath them and ensure that no lids are on them. If you are stacking them, place a clean and dry dish towel under and between them to absorb moisture and prevent any rubbing that will damage the seasoning and possibly cause rusting.

What to do if Rust Appears

If you notice any rust on your cast iron pans, don’t panic! You can remove rust with steel wool or a salt and oil paste, then re-season it in the oven using the method outlined above.

We hope this beginners guide to caring for cast iron pans was helpful for you; comment below to let us know. Happy cooking!