Caring for Your Cast Iron Skillet

October 15, 2010, By Kurt D. Moore 1 comment

Men don't have many heirloom-worthy kitchen tools. A carving knife? A cutting board? Maybe. But one tool is built to be passed down through generations and, unlike the knife that requires sharpening and the cutting board that gets harder and harder to keep clean, the cast-iron skillet only gets better with age. Your grandfather's breakfast sausage, your dad's special scrambled eggs - they're still in there and every time you use it, you're only adding to the flavor legacy you'll leave behind. 

Taking care of your cast-iron skillet is, therefor, a right of passage. Whether it's been in the family for generations or is a new tradition, there's a few things you should know in order to make sure it will last. 

Seasoning the Skillet

In cast-iron talk, "seasoning" refers to the technique used to maintain cast-iron cookware. It is also called "curing." Proper seasoning will help keep food from sticking in a cast-iron skillet. It also helps prevent rust.

Before you use the skillet for the first time, follow these steps:

1. Wash the pan with warm water and dry thoroughly.
2. Prepare the surface with vegetable oil or melted shortening. Apply it both inside and outside.
3. Heat the oven to 350 degrees and position the oven rack in the top third.
4. Place the pan upside down on the top rack. Place a baking sheet or aluminum foil underneath to catch dripping.
5. Bake for one hour. Turn off oven and let the skillet cool.

Do not be concerned if the skillet appears to be off-color. It will have a smooth, shiny look after a few uses. If food begins to stick to the surface or rusts it needs to be re-seasoned.

Continued Maintenance

Purists disagree about whether you should clean your skillet with soap or not between dishes, but we're going to side with the clean brigade and suggest using a mild soap and warm water. Don't use harsh abrasives, scouring pads or steel wool. Instead, as soon as you're done with a meal, use a wooden spoon or rubber spatula to scrape off food while it is still hot.

Also, dry the skillet immediately after washing so it doesn't rust. And don't store food in a cast-iron skillet so as to not break down the seasoning.

When you're storing the pan on shelf, remove the cover so moisture doesn't collect inside. And limit cooking acidic foods like tomatoes or beans in a cast-iron skillet or re-season the skillet as soon as you do if the acids wear down the seasoning.

Following these steps will keep your cast-iron skillet as tough as it looks.