How to Use and Care for a Cast Iron Skillet

Cast iron heats slowly, but once hot, it holds heat better and more evenly than almost any other cookware. The core routine is straightforward: preheat the dry pan before cooking, wash and dry it thoroughly immediately after use, and keep the surface protected with a micro-thin layer of oil.

When treated properly, cast iron lasts generations. Its natural non-stick surface, called seasoning, is not a chemical coating. It is fat baked into the pores of the iron, and it improves with every meal you cook.

Preheating and Cooking

Never add oil and cold food to a cold cast iron pan. If the iron is cold, food will bond to the metal and stick.

1. 1.Place the dry skillet on medium heat for 4 to 5 minutes. Allow the heat to travel from the center to the edges.
2. 2.Hold your hand an inch above the pan. When you feel steady, radiant heat, add your cooking fat.
3. 3.Swirl the oil. When it thins out and shimmers, add your ingredients.
4. 4.When searing meat, let it sit undisturbed. The meat will release itself from the pan naturally once a solid crust forms.

Cast iron is the best tool for searing steaks, frying potatoes, making smash burgers, and baking cornbread or crusty bread in the oven.

Cleaning and Drying

Moisture is the only true threat to bare cast iron. Water left on the iron will cause rust within hours.

• Clean the pan while it is still warm, not piping hot. Never pour cold water directly into a searing hot pan, as thermal shock can warp or crack the metal.
• Use warm water and a regular sponge or a non-scratch dish brush. For stubborn stuck-on bits, pour in a splash of water and simmer it gently for two minutes to loosen the residue.
• Mild dish soap is fine to use. The old rule against soap comes from times when soap contained lye, which stripped seasoning. Modern dish soap does not damage polymerized oil.
• Never soak cast iron in the sink and never put it in the dishwasher.
• Dry the pan with a towel, then set it on a low burner for 1 to 2 minutes to evaporate any remaining moisture from the pores.

Maintaining the Seasoning

While the skillet is still warm from the drying step, add a small drop of neutral cooking oil (such as canola, sunflower, or vegetable oil). Use a folded paper towel to rub the oil all over the interior.

Take a clean paper towel and wipe out as much oil as possible. The pan should look matte or satin, never wet or greasy. Leaving too much oil creates a sticky, gummy layer instead of a slick seasoning.

Common Mistakes to Avoid

• Do not simmer long-cooking acidic dishes, such as tomato sauce, wine reductions, or heavy vinegar braises, in a pan that is not deeply seasoned. Acid breaks down the iron's protective layer and can give the dish a metallic taste.
• Do not store cooked food in the skillet. Transfer leftovers to a separate container immediately so the moisture does not induce rust.
• Avoid sudden temperature drops. Let the pan cool down to warm before bringing it to the sink.