3 Tips for Maintaining Your Cast Iron Skillet

Perhaps no piece of cookware is more iconic—or dependable—than the cast iron pan. This tried-and-true workhorse is beloved for its durability and versatility; you can fry, grill, sauté, braise or bake in it. Best of all, with proper care, cast iron actually improves with use. Below, we break down how to maintain it.

How to clean a cast iron skillet

After use, wipe your skillet clean, then rinse under hot running water. Scrub off stuck-on debris with salt and a damp towel. Contrary to popular belief, it’s fine to use a little soap on a well-seasoned cast iron skillet. The seasoning on a cast iron pan is polymerized oil, which won’t be broken down by a few suds.

Should you dry a cast iron skillet?

Yes. Immediately and thoroughly dry your pan with a towel. Leaving the pan damp or leaving it in water in it can lead to rusting.

*If your pan rusts, not all is lost! To bring a rusted pan back to life, bake at 450ºF for about an hour, then remove from the oven and carefully rub with oil and a paper towel to loosen and wipe out the rust. Scrub out any remaining rust with salt, then rinse, dry and carefully rub with an oiled paper towel.

How to season a cast iron pan

Use a paper towel to evenly coat the inside of the pan with a small amount of vegetable or canola oil. Use enough oil to give the inside of the pan a nice sheen, but not so much that it feels sticky. Heat the pan gently in the oven or over the stove top, just until is starts to lightly smoke. Let it cool, and put it away until next time.

If you won’t be using your cast iron pan for a while, it’s important to heat the pan to help the oil form a protective seal with the iron. Place the pan on the stovetop and heat on high for a few minutes, until hot and the oil starts to smoke lightly. Remove from heat; when cool enough to handle, carefully wipe out the pan with a dry rag. Let cool completely before storing.

Pick up a cast iron pan of your very own at the Blue Apron Marketplace.

How to Prepare Shrimp for Cooking 

prepared shrimp

Cooking a shrimp dinner is easy. These small crustaceans just need a few minutes in the pan to transform into a juicy, delicious meal. Choosing shrimp can be a bit more confusing. You’ll find a plethora of shrimp options at your local grocery store. Jumbo, colossal, peeled, frozen, and fresh—purchasing one bag of shrimp can require a lot of decision making. Read on to learn how to buy and prepare shrimp for cooking. 

What’s the difference between jumbo and colossal shrimp? 

Labels like small, large, jumbo, and colossal refer to the size of the shrimp for sale. Shrimp are measured by weight, and the size refers to the number of shrimp it would take to make up a pound. It takes 16-25 jumbo shrimp to reach a pound. For colossal shrimp, there will be fewer than 15 shrimp per pound. 

Larger shrimp aren’t necessarily better, but they may be better suited for some dishes. If you’re grilling whole shrimp, a jumbo or colossal shrimp is less likely to slip through the grates. For a seafood pasta, large or medium shrimp will do nicely and cost less. 

Fresh or frozen shrimp 

The vast majority of shrimp for sale in U.S. supermarkets are frozen or have been frozen at some point. Shrimp are very perishable. To extend their shelf life, most shrimp are flash frozen as soon as they’re caught. The “fresh” shrimp in the seafood case at the grocery store is no exception. Most often, the shrimp in the seafood case is the same shrimp that they’re selling in the freezer aisle, just thawed and displayed. Once frozen shrimp have been thawed, they should be used quickly. Unless you’re planning to cook immediately, it’s better to buy the frozen shrimp and thaw them yourself. 

Make sure your frozen shrimp are thoroughly thawed before cooking. To speed up this process, place the frozen shrimp in a colander and run them under cold water (don’t use warm).

Do I need to devein shrimp?

prepare shrimp vein
This is is the digestive tract, which should be removed

Shrimp are available in several states of processing. You can find pre-cooked, pre-peeled, deveined with shell on, or whole shrimp. Blue Apron sends peeled, deveined shrimp for quick and easy preparation. If you buy whole shrimp, you’ll need to remove the what’s colloquially known as “the vein.”

Just scrape away with a knife

Shrimp have a long black ‘vein’ running across their back. Although we call it the vein, it’s actually their digestive tract, and it should be removed. Yes, it’s full of shrimp poop. It’s not dangerous, but it can have a gritty, unpleasant texture. To remove the shrimp vein, just use a paring knife to make a slit down the back of the shrimp, and then scrape or rinse the vein away. 

This is a true vein, nothing to worry about here

Some shrimp may also have a visible vein on their belly. This is a true vein, and does not need to be removed. Deveined shrimp will still have this vein. It will dissolve during cooking and will not be noticeable. 

Try some of our 10 favorite shrimp recipes.