How to Care for Cast Iron

The skillet is one of the most useful items in any kitchen. Here’s how to care for cast iron to make sure yours gets passed on to the grandkids. 

No abrasives: Plastic or wooden cooking utensils only. No steel wool or scouring pads. Use a (clean!) paint scraper with a razor blade for baked on grit or scour with coarse salt and a sponge.

Season: If it doesn’t come pre-seasoned coat your clean, dry skillet all over with vegetable oil and bake it at 350-400 for an hour. Then apply a thin coating of vegetable oil after each use.

Wash in hot water: Immediately after use and never with cold water or an abrasive. Soap is ok if you’re re-seasoning your pan, but never use any harsh detergents or a dishwasher.

Dry immediately: Towel-dry the pan first, then place it on the stove over low heat for a minute to pull out any more moisture.

Cook over low heat: Heat retention and distribution is one of cast iron’s greatest strengths and high heat can damage the pan.