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.
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Clean:
- After use, wipe your skillet clean, then rinse under hot running water. Scrub off stuck-on debris with salt and a damp towel.
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Dry:
- Immediately and thoroughly dry your pan with a towel. (Leaving water in it can lead to rusting.)
- *If your pan rusts, not to fear! 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.
- Immediately and thoroughly dry your pan with a towel. (Leaving water in it can lead to rusting.)
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Oil:
- 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.)
- *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.
- 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.)
