guide to cast iron skillets - proper care and maintenance for your cast iron skillets

1. GUIDE TO CAST
IRON SKILLETS
Cast iron skillets is as durable as it is
frugal. Follow the proper cleaning and
maintenance procedures, and your
cast iron skillets will last for
generations to come.
Here’s what you need to know:
How to Season a Cast Iron Skillet
Traditional cast-iron skillets don't emerge from the box with a nonstick surface.
That comes with seasoning, or coating the skillet with cooking oil and baking it
in a 350° F oven for an hour. It won't take on that shiny black patina just yet,
but once you dry it with paper towels, it will be ready to use. You'll reinforce
the nonstick coating every time you heat oil in the skillet, and you can hasten
the process by seasoning as often as you like. Or you can forget seasoning and
go with Lodge Logic (available at hardware and cookware stores), a line of pre-
seasoned skillets from Lodge Manufacturing, the oldest U.S. maker of cast-iron
cookware.

2. Guide to Cleaning a Cast Iron Skillet
A cast-iron skillet isn't ideal for a set-aside-to-soak sort of person. For best
results, rinse the pan with hot water immediately after cooking. If you need to
remove burned-on food, scrub with a mild abrasive, like coarse salt, and a
nonmetal brush to preserve the nonstick surface; you can also use a few drops
of a mild dishwashing soap every once in a while. If the pan gets a sticky
coating or develops rust over time, scrub it with steel wool and reseason it. To
prevent rust, dry the skillet thoroughly and lightly coat the cooking surface
with cooking oil. Cover with a paper towel to protect it from dust
How to Clean Cast Iron
1. Wash your cast iron in hot water immediately after use. Due to
concerns over bacteria, I recommend washing with soapy water – though
there are many cast iron users who feel it’s best to stick to water only.
Whichever route you choose, be sure not to scrub too vigorously, and
take care not to submerge the pan in water. This could cause damage to
the seasoning on the pan.
2. Dry your cookware completely. Cast iron will rust if it isn’t dried
immediately after washing. Start by towel drying you cookware. Then,
place it on the stove over low heat for a minute or two to pull out any
remaining moisture. If desired, lightly coat the inside of the pan with oil,
and heat for a minute or two longer. This will help to restore any
seasoning that might have been lost during washing.
3. Store with the lid off. To further protect against rusting, store your
cookware with the lid off. Many cast iron users also recommending
placing a paper towel inside the cookware to absorb any additional
moisture that may be present – either in the pan or in the surrounding
environment.

3. Additional Tips
• Although everything from Dutch ovens to cactus-shaped cornbread pans
comes in cast iron, nothing is more versatile than a basic skillet. Either a
10- or 12-inch will do.
• There's only one thing you shouldn't attempt in cast-iron cookware:
boiling water, which will cause the pan to rust.
• Cast iron takes longer to warm than other surfaces but retains heat
remarkably well and diffuses it evenly.
• Cast iron remains hot long after you remove it from the stove. As a
reminder to be careful, drape a thick towel or a mitt over the handle.
• To avoid getting smudges on all your kitchen towels, designate one to
use exclusively for drying your cast-iron skillet.
• Cooking in cast iron increases the iron content in food. The longer the
food is in contact with the skillet, the more it absorbs.
• Cook over low heat, to avoid damage to the pan
• Use plastic or wooden cooking utensils to prevent scratching
• Remove acidic foods from your pans immediately after cooking, and
wash promptly to prevent damage to the seasoning
• do not store foods in cast iron, as this can break down the seasoning
• Never submerge cast iron in water
• Never put cold water in a hot pan; this can cause the pan to crack or
warp
• Do not wash cast iron in the dishwasher
Common Cast Iron Problems
My cast iron skillet is rusty; what causes this?
Rust indicates that a pan is not properly seasoned. This can occur when a pan is new and
not fully broken in, and can also occur when the pan is scrubbed too hard or not dried
adequately after washing. To remedy the problem, scrub or sand off the rust; then,
reseason your pan
Everything seems to stick to my skillet; why is this happening?
If food is sticking to your pan, it’s a sign that the pan isn’t fully seasoned. To achieve the
desired no-stick surface, you’ll need to reseason your pan

4. You may also find it beneficial to lightly oil your pan before and after each use, and to cook
fattier foods until a deep seasoning develops. Bare in mind: a true no-stick surface
develops over time, and after much use.
I mistakenly cooked at too high of a temperature, and now my pan is one big,
baked on mess; what’s the fix?
Start by scrubbing out all of the stuck on food, just as you would with any other pan. Then,
once the pan is dry, evaluate the condition of the seasoning. Are there areas where the
seasoning was removed? If so, you’ll need to reseason the pan before you can use it again.
The Bottom Line: Cast iron skillets are very forgiving. Learn how to clean and season
your cast iron skillet , and you’ll have it forever.
For More Information on Cast Iron Cookware Care
please visit my blog at http://www.castironskilletcare.com
May You Always Produce Wonderful Meals for your Loved Ones!