Cast iron cookware is made to last for many years. This heavy-duty cookware is versatile and convenient to use in the oven, on the stovetop and in the refrigerator. Proper use and care ensures your cast iron skillet stays in good condition, cooks food well and cleans easily. Before using a cast iron skillet for the first time, you’ll need to season the surface.
Things You'll Need
Wash a new cast iron skillet with hot water and a nylon dish scrubber. Dish soap isn’t necessary to clean the pan. In fact, soap will cause the seasoning to wear off after the pan has been cured. New cast iron cookware often has a gray film that washes off.
Season the cast iron skillet prior to the first use. Rub vegetable oil around the entire surface with a paper towel to coat it lightly.
Place the skillet in an oven that’s been preheated to 450 degrees. Leave the pan in the oven for 30 minutes; then remove it and allow it to cool.
Heat the stove top or oven to the appropriate cooking temperature before cooking with your skillet for the first time. Allow the skillet to heat up for a few minutes before adding food to create an even cooking surface.
Use wooden cooking utensils during the cooking process to prevent the pan from being scratched. Grasp the pan with an oven mitt when removing the pan from the heat source, as heat is absorbed into the handle.
Wash the pan immediately after use by scrubbing it with a nylon dish scrubber and water. Dry immediately with a kitchen towel to prevent rusting.
Use medium to low heat on an electric range to prevent hot spots that can cause the pan to crack.
Hand wash your skillet, as it can become damaged in the dishwasher. Re-season occasionally to keep a nice finish on the cast iron skillet.
References and ResourcesWhat's Cooking America?: The Irreplacable Cast Iron Pans: How to Maintain Cast Iron Pans and Cast Iron Skillets
Texas Cooking; How to Love Your Cast Iron Skillet; Patricia Mitchell; 2011
Mother Earth News; The Care and Feeding of Cast Iron: Cleaning and Seasoning Cast Iron Cookware; Brook and Barbara Elliot; December/January 1999