Basics of Cast Iron Care

Basic cast iron care


Storage of Cast Iron

The best place to store cast iron is in the oven although that isn't really practical - upside down with the lid off. Most people want to display their cast iron because it is so beautiful which means with the lid on. If storing with the lid on place a paper towel inside to absorb moisture and prevent rust.

Another rust preventive measure is to use a light coating of mineral oil on your cast iron - this also prevents the seasoning from going rancid and smelling bad. Coat once or twice a year with a light coating and wash off with a stiff nylon brush before use.

Cleaning Cast Iron is Generally Considered Easy

Do not place cast iron in the dishwasher as this will remove the seasoning.

Do not immerse cast iron in cold water or place cold water in cast iron when it is hot as it may crack.

Purists insist that cast iron should never be cleaned with a detergent or soap. This is utter nonsense as many commercial kitchens use cast iron and by law have to clean it with soap or detergent. Use a little soap or detergent and clean pan with a stiff nylon brush, this will not ruin the seasoning, simply dry pan over low heat on stovetop and give it a light coating of vegetable oil.

Cleaning stuck-on food - allow pan to cool and rub stuck-on food with salt and a paper towel. Another method of cleaning stuck-on food is to put water in pan and heat it over low heat on stovetop until stuck-on food can be scrubbed off easily with a stiff nylon brush, again dry over low heat and give it a light coating of vegetable oil.

Cooking Precautions When Using Cast Iron


Care should be used when cooking with acids as they can remove the seasoning and possibly pit the pan. Acids include such things as tomatoes, vinegar, pineapple and orange juice. I cook with tomatoes a lot and have found that with proper seasoning I don't have much trouble, I don't let the acids sit in the pan long. I rinse the pan as soon as it cools down or wipe it with a paper towel when still hot and then rinse when it cools. I have met a guy who just leaves his spaghetti sauce in the pan and claims no problems with the seasoning, he has a Griswold and says it seasons right back up for any use he has.

Cast iron cookware gets hot and stays hot for a long time. You will find that you can cook at lower temperatures on the stove top than you would with other cookware. As the saying goes; never use more heat than you necessary.

Cooking utensils should be of plastic or wood so that the cast iron cooking surface does not get damaged.