How Do You Treat Cast Iron Frying Pans – Cast iron pots are practically indestructible. Even if it is old and rusty, it can be repaired. And if you take good care of your cast iron cookware, it will last you a lifetime! Some people even have cast iron cookware in their kitchen, given to them by their parents or grandparents.
You can also cook various dishes in a cast iron pan. They are great for roasting meat and roasting vegetables, but you can also make many sweet dishes with them. And the more cast iron cookware you use, the better!
How Do You Treat Cast Iron Frying Pans
Want to upgrade your cast iron, whether it’s old or new. New cast iron is usually coated to protect it during shipping and storage. And old cast iron can be reclaimed by the pickling process. Either way, you always want to condition your cast iron before using it for the first time (or if timing or damage control is needed).
Easy Care Tips For Cast Iron
If this is not your first time tasting a pot and you are just adding a serving layer, skip steps 1 and 2 and start with step 3.
First, you’ll want to clean the cast iron with steel wool, hot water, and dish soap to drain it. Wipe the entire pot, including the handle, bottom and sides. These pans are really a solid piece of cast iron and you want to taste the whole thing, not just the inside.
*Note: You only want to do this if you are cleaning the pan for the first time, or if you are trying to remove rust and residue and return it to an old coat.
After cleaning, rinse the pan under hot water and continue cleaning with a non-metallic sponge or the hard side of the sponge.
Cast Iron Care
After washing, dry the pan with a towel. Then put it in a hot oven or heat it on the stove to dry completely. This will ensure that excess moisture is boiled off and the pot is completely dry. This is the most important step in preventing corrosion.
Pour a small drop of oil into the pan and spread with paper or a kitchen towel to cover the entire pan. Then take the clean side of the cloth and wipe off the excess oil. Cast iron cookware is porous, the oil will fill these pores and create a smooth non-stick surface. Enough oil is absorbed into these pores during the initial application, so you can go ahead and wipe it off as much as you can. Leaving too much oil is a common mistake that will make your pan sticky.
*Note: Linseed oil is the new standard because it dries harder and makes the best, longest-lasting, non-sticky seasoning, but it’s also quite expensive. If you don’t want to spend a lot of money, canola oil works well too.
After rubbing the pan with oil, place it upside down in the oven at the highest temperature – 450°F to 500°F. The high temperature allows the oil to break down and bond with the cast iron. If your oven isn’t hot enough, the oil won’t break down and the pan will be sticky. This process takes about an hour. After this hour, turn off the oven and leave the pan to cool there.
How To Care For Your Cast Iron Skillet
The seasoning will give you a layer of hardened glass that protects your pan and keeps it from sticking. The more often you do this, the better and more efficient your pot will be.
For regular maintenance, do this procedure at least twice a year. If this is your first pot roast, it’s best to do this process twice in a row. If this is not your first stew, skip steps 1 and 2 and start by adding a thin layer of oil and heat the oven to smoking point.
With the right seasoning and proper cooking technique, a non-stick pan will be easy to work with (not to mention help you cook some seriously delicious food).
You always want to preheat the pan before cooking on the stove. Keeping cold food in a cold cast iron pan will cause your food to stick.
How To Season Or Re Season A Cast Iron Skillet
Cast iron pans do not heat as evenly as non-stick or stainless steel, but they retain heat very well. So heat the pan over low to medium heat for 5-10 minutes until it heats up evenly. You can run your hand gently over the pan to feel it is hot enough and ready to use.
When the pan is hot, add oil or fat. Then add whatever food you are working with. When grilling something like steak, you don’t want to move it! You want to let it sit and wait for the caramel crust to form. If you see a crust forming around the corner, you can turn it over. If you try to flip it and it sticks, it means it’s not ready. When ready, it opens by itself and is easy to flip.
Starting everything on the stove and finishing it in the oven is a huge benefit for your cast iron. This allows you to get a caramelized strip from the high heat on the stove, while finishing it with the gentle, radiant heat of the oven.
People often hear that you can’t cook acidic foods in a pan (like tomatoes, lemons, wine, etc.), but you can actually in small amounts if you have a good layer of ingredients in the pan.
How To Season And Clean A Cast Iron Skillet Properly
Many people tell horror stories when cleaning metal was worse because food stuck to it. But in fact, cleaning with this method can be very easy.
You will need to wash the pan immediately after you finish cooking. If you leave it too cold, the food will stick to the pan. If you wash the cast iron while it is still warm, you will avoid this!
Cleaning the pan with salt and hot water using a non-metallic sponge or the hard side of the sponge is a gentler method of cleaning. The salt acts as an abrasive to clean the food without damaging the ingredients.
*Note: If the salt and water method doesn’t work for you, you can use a little soap. It’s a common myth that using cast iron will ruin the seasoning, but if your pan is well seasoned, you can clean it with a mild soap!
Cooking With A Cast Iron Skillet: Here’s Everything You Need To Know
After scrubbing with salt and water, rinse and dry the cloth. Dry the pan thoroughly again in a hot oven or by heating on the stove to evaporate excess moisture and prevent rust.
When the pan is completely dry and still warm, put a little inside the pan with a very thin layer of protective oil. Heat the pan in a hot oven or on the stove until the oil starts to smoke. You want to bring the oil to the smoking area so it doesn’t stick. I love my cast iron pan: very cheap, durable and indestructible, and very versatile. It can handle everything from perfectly cooked steaks and fried rice to fluffy crepes and delicate crepes. Don’t be put off by the naysayers who claim that cast iron pans are difficult to clean and maintain: just a little TLC helps these kitchen horses.
Long-term version: Cast iron pans are porous, which means they can rust easily without a protective barrier. Most new cast iron models come already seasoned, but it’s a good idea to enhance this range with your own seasoning. Seasoning occurs when the layer of oil in the pan is heated to the point of smoking and chars. This process, called polymerization, turns the oil into a plastic that binds to the pot. The plastic coating seals the porous surface of the cast iron, prevents it from sticking too much during cooking and also protects against corrosion.
This method works for all types of cast iron cookware as well as carbon steel pans. So if your pan is looking rusty, dull or worse, worn out, grab a napkin, soap, oil and paper towels and follow these simple steps to give it a clean coat for a flawless hob.
We Tried Two Lighter Cast Iron Pans To See If They Get The Job Done
If your pan is rusty or crusty, give it a quick soak in hot, soapy water, then use an abrasive sponge or brush to remove unwanted particles until the surface is smooth and free of bumps or sticky debris. (Steel wool should only be used if you are willing to clean the pan thoroughly.) Rinse well.
Follow the quick drying process in 2 steps: Wipe the pan with a paper towel or tea towel, then place it on the stove over medium heat until all the moisture evaporates. It should be hot enough until you do it
