Cast Iron Care: The Only Guide You Need
Yes, you can use soap. No, you have not ruined it. Here is how to keep a skillet for life.
A cast iron skillet is the one pan that gets better the more you use it. It is also surrounded by more myths than any other piece of kitchen equipment. Here is what is true.
What seasoning is
Seasoning is oil that has been heated until it bonds to the iron as a hard, slick layer. It is not a coating that washes away. It builds up a little every time you cook with fat.
Cleaning, day to day
- Wash the pan while it is still warm with hot water and a brush.
- A little dish soap is fine. Modern soap will not strip seasoning.
- For stuck bits, scrub with coarse salt and a splash of water.
- Dry it completely on a low burner for a minute.
- Rub in a few drops of oil and wipe until it looks dry.
What to avoid
Do not leave it to soak and never put it in the dishwasher. Long simmering of acidic sauces can dull new seasoning, so save the all-day tomato ragù for another pot until the pan is well used.
How to rescue a rusty pan
Rust looks dramatic and is easy to fix. Scrub back to bare metal with steel wool, wash and dry. Rub a very thin film of neutral oil over every surface, then bake upside down at 230°C / 450°F for an hour. Repeat two or three times.
The most common mistake is too much oil. If the pan feels sticky, the layer was too thick.
What to cook first
Fatty, forgiving foods build seasoning fastest: bacon, smash burgers, cornbread, roast potatoes. Leave eggs until the surface has a soft sheen.
If you are starting from scratch, the Lodge cast iron skillet comes pre-seasoned and will outlast most of your kitchen.
