While cast iron seems like it can last forever, there are some important things you can do
to ensure quality and longevity. We have some cast iron skillet tips and straight up hacks
for making this classic cooking tool a powerhouse in your kitchen.
Cast iron skillets can be intimidating to learn how to use properly. Once the nuances
of cast iron are understood, home chefs will be slow to reach for anything else from the
cupboard. Coincidentally, slow is also the best way to heat a skillet.
The Kitchn explains it's not true that cast iron conducts heat well, despite what people
might have heard. Instead, the pan's true strength lies in retaining heat. You need
to preheat a skillet for the pan to absorb heat thoroughly, resulting in foods cooking
more evenly.
The Today Show recommends heating a cast iron pan slowly by starting at a low heat and then
raising the temperature until it reaches the right level. One tip from The Today Show experts
is to position the pan off center and move the pan around the heat source in order to
distribute it in all areas of the skillet.
This can take up to 10 minutes. Why else is this important? The site explains dough, for
example, might be hard to remove if you place it directly into a cold pan for baking bread
in the oven using a skillet. Although preheating might seem like a hassle, this technique is
a simple but helpful tip to avoid headaches.
You've likely heard seasoning a cast iron skillet is important. Seasoning cast iron
requires baking oil onto the surface in a process called polymerization , giving the
skillet its trademark black surface. Seasoning maintains its non-stick properties and keeps
the cast iron from rusting.
The good news is there are plenty of tools and tricks to seasoning cast iron. But how
are you supposed to know which way is the best?
Serious Eats author Daniel Gritzer says the first step is using hot soapy water and then
drying for a minute or so over heat to rid the pan of any moisture and grime. Then rub
the entire surface — bottom and handle included — with a vegetable, canola, or corn oil
until the pan fully absorbs the oil.
Next, Serious Eats recommends placing the skillet upside down — to avoid any oil accumulating
— in an oven preheated to 450 degrees for 30 minutes. The site suggests removing the
hot pan with care and repeating the process of applying oil then baking at least three
or four more times. You now have an easy-cook surface and protected cast iron, which only
gets better with use.
Proud cast iron pan owners might be hesitant to scrub away all the beautiful seasoning
that naturally builds up from use and care. Thankfully, you don't have to be delicate
with your trusty skillet.
Cast iron skillets benefit from a good scrubbing now and again to remove any stuck-on bits
or irregularities in the surface. First We Feast recommends the simple method of heating
water in the skillet and then scraping off stubborn food with a scrubber or wood spoon.
It's a simple way to loosen anything stuck. The site reports that using kosher salt to
scrub the pan and then rinsing the salt off with water also works well.
Ready to up your tool set for scrubbing? The Kitchn recommends using a stiff brush or pan
scraper for stuck-on foods without undoing all that time you spent seasoning the pan.
The site also suggests a chainmail scrubber. Combine these two tips to scrub away anything
stuck on and don't be afraid to use metal as needed.
If you've ever found a rusty skillet in a thrift store and wondered if it could be revived,
this tip is for you. Cast iron skillets are susceptible to rust from humidity, water,
improper cleaning, and mistreatment called "profile rusting," says The Kitchn.
Even widespread surface rust can be revived with some elbow grease. For deeper rust, the
site says you could have the pan sandblasted by a specialist.
The New York Times recommends a regular sponge for small patches and a rust eraser made of
rubber and silicon carbide for larger issues. The outlet warns against firm pressure, which
could cause "microcracking" that might lead to a broken skillet.
For a full-on rust situation, scrub with a stainless steel scrubber with some Bar Keeper's
Friend and a "couple of tablespoons" of water, the New York Times suggests. Be careful to
protect your hands with gloves when using this combination. The last resort is placing
the pan in equal parts distilled white vinegar and water for an hour or only as long as necessary
for the rust to dissolve.
Relegating a cast iron skillet to only the stovetop is a missed opportunity for many
cooks. The fully metal cookware is ideal for using in the oven. Bakers will especially
appreciate the crisp edges and "superior" crust on baked goods, according to Fine Cooking.
Pie crusts, biscuits, cookies, pancakes, and classic cornbread will all benefit from the
browned effect cast irons can deliver. You can even serve directly from the pan, an added
bonus when it comes time to clean up. Be sure to skip any stinky or savory foods right before
baking anything sweet, or else you might end up with funk from your cast iron.
Similar to cooking on a stovetop, Plant Prosperous recommends preheating the pan by placing it
in the oven cold and letting it heat as the oven heats before placing batter or pre-baked
goods in the cast iron.
While the skillet warms, use plenty of vegetable oil, coconut oil, lard, or your preferred
oil to prevent sticking. A final dusting of flour or cornmeal will prevent your baked
goods from sticking to the pan. The plant-based chef also prefers to use a 10-inch cast iron
skillet for baking because anything bigger than a 12-inch can be heavy when filled with
delicious pie.
If you forgot to move dinner items from the freezer to the fridge, you aren't necessarily
out of luck. Cast iron skillets can help thaw frozen meat in less time. America's Test Kitchen
found placing thin pieces of meat in cast iron for an hour will conduct ambient heat
from the iron to the frozen food.
Thawing frozen meats at room temperature isn't advised for longer than two hours. The US
Department of Agriculture recommends thawing in the fridge, cold water, or in the microwave
if you're really short on time.
Fragrant fish oils can cause problems with subsequent meals prepared in a cast iron skillet.
No one wants to taste fish on their chocolate chip cookies or morning bacon. Deodorizing
a cast iron doesn't have to be messy or smelly. Cooks Illustrated tested multiple skillets
to remove smelly fish oils without stripping the seasoning.
"Up yours Gutherson! Pew! Pewww! What the hell is that smell?"
They found cooking the pan with a bit of oil until it reaches a smoking point can remove
the smell, but it left a mess of oil behind. Now we're asking, is the oil even necessary?
Baking the cast iron in the oven isn't just for seasoning. Cook's Illustrated reports
compounds called trialkylamines that cause the distinct fish smell will burn off between
200 and 250 degrees. When a pan reaches 350 degrees, the site found even the "oxidized
fatty acids" are removed. So, no messy oil to clean out of the pan and no pungent, smoke-filled
kitchen when compared to stovetop methods.
Bake the fishy skillet for a mere 10 minutes at 400 degrees and it will take care of the
stink without any left over oil. Simple enough right?
If taken care of correctly, a cast iron skillet can last generations. While some newcomers
might be hesitant to invest in a vintage cast iron, buying vintage can be cost effective
and relatively painless.
The Kitchn reports a dealer might locate a vintage cast iron in decent condition for
prices starting around $75. The site says any pan made before 1957 is considered vintage,
and name brand cookware from the 1800s to the 1900s is also available. Rust isn't a
deal breaker when it comes to buying vintage, since it can be removed.
The cooking outlet does warn serious rust can hide major flaws in the pan such as warping,
cracks, or pitting. The Kitchn also reports "crusted-over old relics" could be found at
a yard sale or flea market when you know what to look for. Push on the edge to see if the
pan wobbles when on a flat surface and knock on the bottom of the skillet to ensure it
rings like a bell.
"But I've met a lot of wonderful people in this cast iron business. And they're all over
the country. And we help each other."
Reuse saves perfectly good cast irons, and potentially saves money when compared to buying
a new skillet. Plus, you might find a real cute and collectable vintage cast iron.
It's a myth that acidic foods such as tomatoes, white wine sauces, and lemon juice will ruin
your pan — as long as it's seasoned correctly. What is more likely is that slow-cooked white
wine and Bolognese and other acidic sauces will come out tasting metallic.
America's Test Kitchen experimented with an acidic tomato sauce and found the flavor changed
after simmering for a full 30 minutes. And while seasoned pans are protected from acidity,
after a certain point, bits of the metal will leech from the skillet, which is why the food
could taste metallic.
But, the test kitchen advises to add acidic ingredients last and use shorter cook times
to avoid any pH changes.
Even a well-seasoned pan might have some bare sections that could interact with acidic foods.
But Serious Eats reports that small amounts of acidic ingredients, such as deglazing a
pan with wine, won't cause any issues. While acid might not be as harmful as the myth would
have us believe, it would be a shame to toss out a good meal because it tastes a little
like metal.
It's really up to you if you want to grab another pan for your classic Bolognese sauce
— we won't judge.
Keeping food warm on the stove or warming delicate ingredients can be tricky, especially
if you're multitasking. A cast iron can act like a layer of protection and can retain
heat when your attention is focused on another dish.
America's Test Kitchen recommends using the heavy duty pan on the stove to keep food like
potatoes warm without getting an overly burnt crust on the bottom.
Keep in mind that an actual double boil technique uses two pots to slowly melt delicate foods
like chocolate. The bottom pot is full of water to help regulate a gentle heat. Water
is the mortal enemy of a cast iron — so it might be best to leave that style of doubling
up to its stainless steel cousins. Leaving a cast iron soaking in water for too long
is a big risk for rust.
Too much heat on a cast iron skillet can, at the very least, burn food — or it can
have consequences that are more serious. Thanks to cast iron retaining heat so well, Taste
of Home warns the pan can overheat quicker than other cookware.
If a pan is smoking, the skillet is way too hot. The site recommends taking the pan off
the heat and letting it cool down before you continue.
You can easily overheat a pan whether at home or while camping. Cooking on an open fire
requires a bit of nuance to not overheat and ruin a perfectly good skillet. Outdoor lovers
shouldn't get too eager by placing a skillet directly over the hot flames of a campfire
or risk burning the pan. Instead, place it on coals, which will also result in a more
even heat.
HuffPost also found sudden temperature changes, such as washing a hot pan with cold water,
could cause a pan to warp. While this workhorse is designed to retain heat, fast temperature
changes can cause "thermal shock," leading to uneven cooking and warping.
Avoid placing a hot pan under running water; instead wait until it reaches room temperature.
A little patience can help keep a cast iron skillet working for the long run.
Cast iron skillets are built to last and often only get better with age. The care and longevity
are a couple of the reasons professional and home cooks have built a cult following around
this kitchen cookware staple. Despite this, every cook with a cast iron needs to know
when a pan is beyond repair.
Cooks agree a cast iron skillet is not indestructible. Don't be fooled. The Kitchn explains a crack,
warping, or a hole in the pan are points of no return. A crack in a pan is similar to
one in a nice wine glass. The fracture might seem harmless, but it will only grow and act
as a ticking time bomb.
A crack or a hole is the sign of either rust beyond repair or is a warning sign that an
older piece might have been used for something more hazardous than cooking. A warped pan
is another liability for being unstable and cooking food unevenly — a reason to move
on to fresher iron.
We also agree that if a cast iron skillet is taking up cupboard space and not being
used, gift or donate the pan to someone who will enjoy using it.
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