I'm trying to get over my fear of cast iron pans and saw this article and wanted to share it with all of you and with my future self once I finally start using mine. I actually bought a pan so that's the first step, right?
Rules for a successful lifelong relationship with your cast iron
1) Season it when you get it. Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.
2) Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.
3) Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.
4) Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.
5) Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.
Here's the full article I got this from with all of the myths about cast iron.
Next step: USE cast iron pan. It's been 3 months since I bought mine at the Amish market (it only seemed fitting - if you're going to get one anywhere other than inheriting it from someone, you can't pass up an Amish market cast iron pan, right?) and I think this just may be the month I start using it.
Rules for a successful lifelong relationship with your cast iron
1) Season it when you get it. Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.
2) Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.
3) Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.
4) Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.
5) Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.
Here's the full article I got this from with all of the myths about cast iron.
Next step: USE cast iron pan. It's been 3 months since I bought mine at the Amish market (it only seemed fitting - if you're going to get one anywhere other than inheriting it from someone, you can't pass up an Amish market cast iron pan, right?) and I think this just may be the month I start using it.
Seriously, cast iron rules. It is the most nonstick material out there, and there are no nasty chemicals leeching into your dinner. I too was afraid when I got my first cast iron pan. When I accidentally ruined the seasoning on my skillet, I figured the whole pan was headed for the trash. Then I learned how indestructible they are, and how easy they are to re-season. These days I use cast iron for nearly everything. Best part is that mine takes about 5 seconds to clean. Just don't let it stay wet after washing it! Every time I use mine, I wipe it out with a paper towel and then rub a bit of oil around to protect it.
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