How to Care for Cast Iron Cookware
Seasoning, Using, and Cleaning Heavy Iron Pots and Pans
Nov 16, 2008
Cast iron cookware has many virtues. Its thick and heavy construction promotes even distribution of heat. It can be used on the stove and in the oven, as well as directly in a campfire and on the grill. Foods cooked in cast iron pots and pans cook evenly, retain moisture and flavor, and gain dietary iron from the cooking surface.
Seasoning Cast Iron Cookware
Seasoning, or curing, cast iron cookware is accomplished by applying a coating of oil or fat to the surface of the pot or pan, heating, and allowing the oil to fill the porous surface of the iron. This coating of oil creates a barrier that protects the pan from rusting and renders the cooking surface nonstick.
- Cover the entire surface, inside and out, of the cast iron cookware with a heat-stable oil or fat. Coconut oil or animal fat works well.
- Place the cookware in the oven and heat for an hour at 300 degrees Fahrenheit.
- Turn off the oven and leave the pan inside to cool completely.
- Rinse off excess oil from the pan and dry thoroughly.
- Give the pan a light coating of oil and store it, without a lid, in a dry place.
Video: How to Season and Protect Your Cast Iron
Cooking with Cast Iron Cookware
Cast iron cookware is easy to use. Its heat retention and distribution properties allow for cooking at lower temperatures, which keep foods moist and flavorful. Additionally, cast iron cookware imparts dietary iron to foods, adding a valuable nutrient to meals. Fatty foods maintain the cooking surface while acidic foods dissolve the protective coating of oil.
Cleaning Cast Iron Cookware
Cast iron cookware requires a gentler approach to cleaning than other metal pots and pans. A mild soap can be used, if necessary. Avoiding soaking, using harsh soaps, and scrubbing excessively.
- Gently scrub the cookware to remove food debris and rinse with hot water.
- Place the pot or pan on a heated stove burner to completely dry and prevent rusting.
- Apply a light coat of oil or fat to the inner surface of the cookware and store it, without a lid, in a dry place.
Restoring Used Cast Iron Cookware
Repairing old or rusted cast iron cookware is accomplished with a thorough cleaning and re-seasoning, following the instructions above. Used cast iron may be brown to shiny black depending on age and use. For difficult to clean pans, a wire brush may be required or a session in a self-cleaning oven.
To preserve seasoning and prevent rusting, avoid the following.
- Cooking acidic foods (tomato, vinegar).
- Boiling water.
- Adding cold water to a hot pan.
- Storing a pan with the lid on.
- Letting food or water sit in the pan.
Cast iron cookware is inexpensive, durable, versatile, and easy to use. It can be used indoors and outdoors for a variety of purposes. With proper care, cast iron cookware will last several lifetimes.
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