cast iron pans?

Question

i just got a set of cast iron pans. is there anything special i have to do with them? ive never owned them before...

Answer 1

On a new set of cast iron, you need to "season" them by completing at least two cycles as follows:
Apply a cooking oil (I use Crisco cooking oil, but any brand should work) with a rag and wipe smooth - be sure to leave a good coating. Place the piece in the oven and let it cure for about 45 min. to 1 hour at 350 degrees. If you have wooden handles on the pieces, then you will need to heat the pan on top of the stove (use a low setting on your cooktop). After the heat cyle, allow to cool, and then wipe away any residue. Repeat this at least twice before using them.
Now, the most important part is how to care for them--
1) Never allow the pans to soak in water for more than a few minutes.
2) After use, always clean immediately with soap and hot water, and a scrubber if needed (try to keep scortching to a minimum of course).
3) DO NOT PLACE CAST IRON PIECES IN THE DISHWASHER!! No exceptions!!
4) After cleaning the pan, dry it completely, and place a teaspoon of cooking oil into the pan and rub in with a rag to coat the surface (inside only). If the outside of the pan shows evidence of rust, then rub some oil sparingly on the outside.

Using Cast Iron cookware will yield better cooking and seasoning of foods, and you will soon discover that there is a reason for the "Old School" approach to cooking. Good luck & Bon Appetit

Answer 2

Coat the pan top ,bottom and handle, with bacon fat or vegetable oil. Bacon fat is best. Place in 200 degree oven for 1-1/2 to 2 hrs.. This is called curing. This will form a black coating on the pan.This keeps the pan from rusting. After each use clean with warm water no soap. No scrubbing pads. DO NOT place in dish washer. Then apply another thin coat of oil or grease on the interior surface only .Do this each time you use the pan. Over time the film will get harder and blacker. In time this makes the pan non-stick. Never over heat the pan or it can burn off the curing.

Answer 3

Every time, after I use my cast iron skillet, I do the following:

Let the pan cool. Wash it with soap and water. Never soak or let soapy water sit in the pan for any length of time. Rinse thoroughly, then dry with paper towels.

A lot of people disagree with using soap and water to wash cast-iron pans. A chef told me that if a health inspector ever found a pan that had not been washed with soap and water in his kitchen, he would be in trouble. Plus the grease that is left behind will eventually become rancid. You do not want rancid oil in your foods and body.

NEVER put cast-iron cookware in the dishwasher.


Place the cleaned cast iron pan on the heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of pan (I mean a light coat) with a neutral cooking oil.

Neutral Oils - Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I recently experimented and found out that food-grade coconut oil/butter also works great.


Leave pan on the hot burner of stove for a few minutes. Remove from hot burner and wipe excess oil off the pan with a paper towel.


Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Be sure that you place a couple paper towels inside to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.

Answer 4

My mother and my grandmother were both avid cast iron skillet cookers. They believed in seasoning the pans first. Nowadays, the easiest way to do this is to use either shortening or cooking spray. Add shortening to the skillet or spray it on the skillet and heat it in the oven. Repeat several times. They never washed their pans. They wiped them out with a wet rag to preserve this coating.

Answer 5

I absolutely LOVE my cast iron cookware. I wash mine after each use, too, and make sure they are dry before I put them away. I'm still using two of my mom's frying pans....they are over 50 years old.

Answer 6

you must season the pans
you sould coat the pans with oil and put them in the oven and bake them, Several times! this helps make the pans slightly non stick and helps prevent rust. you should also give the pans a light coat of oil after washing them. they will rust!

Answer 7

I totally agree with Roxy.