Annual Southern Gentleman® Issue

How to Season & Maintain Cast Iron

Cast Your Cares

Believe it or not, cast iron cookware has been used to make meals for centuries, and if properly taken care of, cast iron can last for several generations. It’s no wonder that the rigid cookware is the go-to choice for many home chefs. But, for those who have never used it, the thought of making the switch can be daunting. In fact, how to clean, season, and take care of cast iron are the most frequently asked questions surrounding the pans. While cast iron does require regular care, it’s actually easier than many think. Here’s what to know when adding cast iron to your kitchen’s arsenal.

By Abby Callahan

Seasoning 101

A cast iron’s performance depends on how well it is “seasoned.” Seasoning is the process of baking oil into the pan so that it adds layers to and maintains its non-stick black patina. This also prevents it from rusting. Some cast iron pieces can be purchased as pre-seasoned for instant use, but it’s important to continue to season your pan as you use it.

You can season a new or existing pan in five simple steps:

Scrub the skillet with warm water. Rinse and dry thoroughly.
Use a paper towel to coat the surface with a neutral oil like vegetable oil, including the bottom and handle. Wipe away any excess until no visible residue remains.
Bake the skillet upside down in the oven at 400° for one hour. Place a large baking sheet or aluminum foil on the bottom rack to catch any oil that drips.
Remove and let cool.
Your skillet is now seasoned and ready for use!

Cooking with foods that have fats, like shortening, butter, and bacon, is another way to ensure your cast iron remains well-seasoned.

Keeping That Patina

Like any cookware, you will want to clean your cast iron after every use, but make sure to use the proper cleaning products and processes to protect the non-stick patina. Experts suggest the following:

Nonabrasive sponge
Coarse salt
Vegetable oil
Paper towel or dishcloth

How to Clean Cast Iron Cookware

Gently scrub your pan using hot water and a non-abrasive sponge.
To remove any stuck-on bits of food, form a paste with coarse salt and hot water and scrub gently. Rinse with hot water.
After washing your cast iron skillet, dry it thoroughly to remove water droplets and prevent rust from forming.

Using soap is not generally recommended unless it is absolutely needed, and only in small amounts – otherwise you will strip the pan’s seasoning. No matter if you’re a new or seasoned cast iron user, following these guidelines ensures your cast iron’s patina remains in good shape and lasts for years to come.

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