Chicago Home and Lifestyles – Cast iron pan care: 3 tips

I remember my mother having a cast iron pan many years ago. She wasn’t a big cook, and I mostly remember a rather rusty pan sitting in the cupboard that no one ever used. Fast forward 50+ years and I’m seeing everyone using cast iron! It is a wonderful tool with so many applications—from a quick flatbread to a delicious crusty pan-pizza. Cast iron can also handle very high temperatures in the oven and on top of the stove without becoming toxic. You may not know this, but non-stick cookware can release dangerous chemicals at high temperatures. Cast iron is naturally non-stick and safe at any temperature. Here are a few easy ways to add cast iron to your cooking repertoire:

Do some research before purchasing. A good cast iron pan can set you back a pretty penny, but you will be able to leave it to your children in your will if you take good care of it! You can purchase a decent cast iron skillet for around $100. You can of course spend more but a moderately priced pan is best to start out on. Then there are just a couple of things you need to remember to start you on your cast iron cooking adventure. 

“Season” the pan. Many people are intimidated by the idea of “seasoning” the pan before use. This involves oiling the pan then baking it several times to get that non-stick surface. The oil fills holes in the metal and creates a coating to seal the surface which prevents rust. It’s not a hard step but any extra step can feel overwhelming. But many modern cast-iron skillets come pre-seasoned. If your skillet does not come pre-seasoned, it’s as easy as literally cooking your food. Every time you cook, you’re adding layers of baked-on fat and oil that will build up over time on your skillet for a natural finish. Be generous with the oil when cooking, especially when the pan is relatively new. After you have the pan for a while it will become practically nonstick, needing only a small amount of oil to cook. 

Keep it clean. Cleaning is also pretty easy if you remember a few key things. This pan is iron and will rust if any moisture is left on the surface. So, do not soak in water, ever! Cleaning is a bit different than you are used to. You can use a small amount of dish soap and a brush if you have some particularly burned on food, but it’s usually not necessary. You can scrub vigorously, as opposed to non-stick pans. Cast iron is naturally resilient and won’t scratch. But the best way to clean cast iron is with salt. Pour a generous amount of coarse salt flakes and scrub with a brush or damp towel. In place of a damp towel, you can also use half a cut potato. The moisture in the potato is just enough and the salt is just abrasive enough to clean your pan well without removing that wonderful seasoning. 

So, jump right in and add cast iron to your cooking vessels! Do you have any hints to keep cast iron clean, seasoned and rust free? 

Kathleen Weaver-Zech and Dean’s Team Chicago