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.
