The Best Way To Care For Cast Iron (It’s Easier Than You Think)
I remember the first time I bought a cast iron skillet. I was terrified to use it because everyone told me it was incredibly fragile. They said I could ruin it if I looked at it the wrong way or washed it with the wrong soap. I treated it like a delicate piece of glass instead of the hunk of metal that it is. But after years of cooking, I realized that this pan is actually the toughest thing in my kitchen. And these are the best ways to take care of it.
The Myth About Dish Soap
We have all heard the golden rule that you must never let soap touch your cast iron. That advice actually comes from a time when soap was made with harsh lye that would strip the seasoning off the metal. Modern dish soap is much gentler and is totally safe to use. You can scrub your pan with a little suds and water without worrying. It will clean off the grease without hurting that nonstick layer you have worked so hard to build up.
Scrubbing
Since the pan is made of iron, you do not need to be gentle with it. If you have stuck on food bits do not be afraid to use a stiff brush or even a chainmail scrubber. I actually love my chainmail scrubber because it knocks the burnt bits off instantly without scratching the seasoning underneath. It feels wrong to scrub a pan that hard, but the iron can take it. It is much better than leaving old food to rot.
Water Is The Only Enemy
The one thing that will actually hurt your skillet is water. Rust is the real danger here so you need to dry the pan immediately after washing it. Do not put it in the drying rack to air dry like a regular plate. I like to wipe mine down with a towel and then pop it on the stove for a minute or two on low heat. This evaporates every last drop of moisture that might be hiding in the texture of the metal.
A Little Oil Goes A Long Way
Once the pan is dry and still a little warm from the stove, I like to rub a tiny drop of oil into it. You do not need a lot. Just put a drop of canola or grapeseed oil on a paper towel and wipe it all over the inside. You want it to look shiny but not greasy. This little layer acts as a protective barrier against the humidity in the air. It keeps the seasoning strong and ready for the next time you use it.
Cooking Is The Best Maintenance
The best way to care for your pan is honestly just to cook with it often. Every time you fry bacon or sear a steak you are adding another microscopic layer of fat to the seasoning. It gets better and more nonstick the more you use it. Do not save it for special occasions. Use it for your Tuesday night eggs and your Sunday pancakes. The pan loves the oil and heat so keep it in your regular rotation.
You Can Fix Almost Anything
The most comforting thing to know is that you basically cannot ruin cast iron unless you crack it in half. If you accidentally let it rust or if the seasoning flakes off, you can fix it. You just scrub it down to the bare metal and reseason it in the oven. It is very forgiving. Knowing that mistakes are reversible takes all the pressure off. You can experiment and learn without worrying that you have destroyed a family heirloom.
Related Articles
-The Only Oils You Should Be Using on Your Cast Iron Skillet
-Eat This: 5 Authentic Cowboy Recipes to Make in a Cast Iron Skillet
-A Foolproof Cast Iron Skillet Maintenance Routine
It is funny how we overcomplicate things that are meant to be simple. Your cast iron skillet is a tool that was designed to be used over open fires and wood stoves. It can handle your modern kitchen without any drama. Once you get into the rhythm of wash, dry, and oil, it becomes second nature. So go fry something delicious and enjoy the best pan you will ever own.
Bliss Donahue-Power
