Cast iron takes a little bit of extra work, but its healthier than aluminum and non-stick pans. It will also last pretty much forever. Even if your cast iron pan is rusty and looks like it’s beyond repair, don’t despair. It can be revived.
Read ahead to find out how to care for your pans and keep them in good condition or restore the old rusty ones that have been sitting around for generations already.
Cooking with cast iron
Cooking with cast iron is a great experience that can produce some really delicious dishes. However, there are still a few things to note if you want to reach culinary perfection.
You can use cast iron to prepare just about any type of food, and the stove you use (electric, gas, induction, etc.) shouldn’t limit your use of the pans. You also don’t have to worry about damaging the cast iron with metal utensils. Just about anything goes!
That said, there is a limit when it comes to acidic foods such as tomatoes and vinegar. The acid can make food taste metallic if it strips the seasoning, so avoid cooking acidic food in your pan unless it is well seasoned.
You’ll know it’s time to season your pan if food begins to stick and the surface has lost its luster.
Preparing to season cast iron
That brings us to the seasoning of your cast iron pans. It’s a process, but it’s not actually as daunting as it may seem at first.
The first rule of cast iron pans is not letting them cool completely before removing any caked-on oil or grease after cooking. It helps to remove it before it has a chance to really thicken and get stuck.
Start by rinsing out the cast iron pan. Next, add a fair amount of salt (a small amount of soap is okay too). Once that is in there with a little bit of water, use an old towel or a rounded metal scrubber to scrub away any remaining food or grease. Place the pan on the stove and turn it on low, just for long enough to dry any remaining water.
If you decide that the pan might be able to last a few more times without seasoning at this point, just give it a quick coat of oil and wipe it clean before storing it. Otherwise, proceed to the next step.
Seasoning you pan
it’s time to oil the pan for seasoning. Avoid using olive oil because it can go rancid over time. Stick with canola oil for the best result, although just about every oil out there has been used for seasoning cast iron with success.
Coat the pan with the oil and then wipe it clean with a paper towel. Then wipe it clean again. You really only want a very thin coat of oil to remain.
Now, turn on oven and set the temperature to 350 degrees Celsius. Place your cast iron pan inside upside down for one hour. Let it cool. You’re done!
All that is left to do is storing your pan, either by hanging it from a strong hook or stacking it with other pans. Just make sure to place a paper towel between each pan to avoid damage and dirt.
Restoring old rusty pans
If you have an old rusty cast iron pan, you’re going to need to remove that rust before doing the above.
Soak your pan in 50/50 mixture of water and vinegar for an hour. Then sprinkle it with baking soda. Then it’s time to get out the scouring pad and get rid of that rust. It should lift easily, but it’s still going to be a little bit of elbow work. It usually takes about five minutes of scrubbing to remove the rust.
After that, you’re ready to dry your pan and follow the seasoning instructions above.
That’s it!
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