Zen and the Art of Cast Iron Maintenance
We know you are busy. We also know you want to properly care for your sweet Cast Iron Cookware. With our Great Notes series we have taken some lengthy topics such as this and condensed them into a Cliff Notes style presentation with Introductory FAQ (Frequently Asked Question). If the FAQ doesn't cover your concerns read on for additional details!
Cast Iron FAQ
Is it true I should never wash my Cast Iron Cookware in the dishwasher?
Yes. Never put your Cast Iron Cookware in a dishwasher.
Is it true I should never hand wash my Cast Iron Cookware with dish soap?
No. This is nonsense despite what a hundred typing home-heroes might say on Facebook. Even Lodge Manufacturing states that occasional use of mild dish soap is absolutely fine. Just don't soak it for any length of time.
Can I use Cast Iron Cookware on a Glass Cooktop?
Totally.
Can I use metal utensils with my Cast Iron Cookware?
Yes, absolutely.
Is it true that I should not cook acidic recipes such as spaghetti sauce in my Cast Iron Cookware?
To an extent. Acidic foods cooked in freshly seasoned Cast Iron can damage or strip away seasoning. Only cook these items in highly seasoned cookware. When in doubt enamel coated cookware is perfect for these sorts of foods.
What is up with those chainmail scrubbers? Do they work well?
They work great. We recommend The Original Ringer.
What is the difference between Cast Iron and Carbon Steel Cookware?
Strictly from a cooking perspective Carbon Steel is lighter and thinner and Cast Iron is heavier and thicker. Cast Iron has superior heat retention. Cooking temperature can be more easily adjusted with Carbon Steel. Both are equally safe in the oven and on the grill.
What type of oil should I use to maintain my Cast Iron Cookware?
I've never owned a Cast Iron Pan, where should I start?
Everyone has different needs. That said we are partial to the Lodge Combo Cooker as it is two pieces in one. It is great for cast iron desserts, searing after Sous Vide, and is the ideal size for Dutch oven breads such as those featured in Flour Water Salt Yeast. It also fits great on standard Kettle and Kamado style grills! Want more capacity? The Lodge Double Dutch Oven offers similar features in a slightly larger size.
Are the boutique brands such as Stargazer, Field, Finex, and Smithey worth the cost?
This is a matter of taste. They are heirloom quality iron pieces tastefully cast to be lighter and with a smoother surface finish than offerings such as Lodge and Camp Chef. Will your food taste any better? Probably not but having a couple in your quiver won't hurt!
My Cast Iron is rusted and/or missing its seasoning. Can it be restored?
Yes. This is a more involved topic so please keep reading!
Basic Cast Iron Maintenance
Your Daily Cast Iron Maintenance Routine
HOW-TO: Your Daily Cast Iron Maintenance Routine
Time needed: 15 minutes.
- Clean your Cookware after Cooking
Always clean your cookware shortly after cooking and never allow it to be submerged or filled with water for an extended period of time. Depending on the mess you have made start gentle and work your way more abrasive if required. If the pan can simply be wiped with a paper towel that is great! Use a spatula or tool such as a Lodge Scraper and hot water to handle any stubborn bits.
- Don't be Afraid to take things Further
Not enough? Utilize a cast iron brush, a non-abrasive scrubbing pad, or chainmail type scrubber.
- Soap Won't Hurt. Really.
If you need to a bit of gentle dish soap and a non-abrasive scrubbing pad is not going to hurt anything! We promise.
- Thoroughly Dry your Cookware
Thoroughly dry your pan. This can be accomplished with 10 minutes over low heat while you tend to other items.
- Wipe your Cookware with Oil
Apply a very thin layer of oil or cast iron conditioner to the surface of your dry pan. Any standard seasoning product will work if you plan to use the pan again in the next couple days. Speed up this task with a Crisbee Swipe or Larbee Swipe!
- Consider your Usage!
For storage more than a week utilizing a saturated fat such as coconut oil, lard, or butter. If you are not Vegan the Larbee product is excellent for all-purpose use when it comes to either daily use or longer term storage.
- Establish Your Routine!
Incorporate these steps into your post-cook cleanup process. You will find that this process becomes second nature and can be easily incorporated into your other cleanup tasks! Soon enough you will have proper cast iron maintenance on autopilot!
Notes on Cast Iron Seasoning
About Cast Iron Seasoning
- Seasoning is oil that has changed form and bonded to the surface of the cast iron metal through the application of heat and a process called polymerization
- The surface continues to build through use over time and the reapplication of oil gaining durability
- Most store bought Cast Iron Cookware is pre-seasoned and ready to use
- Seasoning becomes even more non-stick over time with repeated use and maintenance
- Preowned cast iron cookware in serviceable condition can be stripped and reseasoned
- A properly seasoned piece of cast iron will have a uniform dark semi-gloss appearance
Recommended Oils for Cast Iron Seasoning
- Oil Types used by Popular Brands for Preseasoning and Maintenance Recommendations
- Lodge Cast Iron
- Preseasoned with Soybean Oil
- Recommends Vegetable Oil, Melted Shortening, Canola Oil, or Lodge Conditioner
- Field Skillet
- Preseasoned with Grapeseed Oil
- Recommends Grapeseed Oil
- Smithey Skillets
- Preseasoned with Grapeseed Oil
- Recommends any off-the-shelf Vegetable Oil
- Finex
- Preseasoned with Flaxseed Oil
- Recommends any off-the-shelf Vegetable Oil
- Stargazer
- Preseasoned with a Canola, Grapeseed, Sunflower Blend
- Recommends Canola or another High Smoke Point Oil
- Camp Chef
- Recommends Camp Chef Cast Iron Conditioner
- Lodge Cast Iron
- Popular Independent Conditioning Products
- Saturated Fats Commonly Recommended for Longer Storage
- Butter
- Lard
- Coconut Oil
Restoring Cast Iron Seasoning
- Seasoning that has become patchy, dull, or worn can be brought back to life with a quick application of oil on the stovetop or in the oven
- Use the stovetop to restore seasoning that appears tired
- Heat your cast iron over a medium-high burner
- Wipe the cast iron with a small amount of oil until the surface is impregnated
- There should be no excess oil in the pan
- Allow to cool
- Repeat as necessary
- Use the oven to restore seasoning that is patchy or worn
- Heat the oven to 500°
- Wipe the cast iron surface with oil
- Wipe off any excess oil - the surface should not be glistening
- Place cast iron, cooking surface down, on oven rack and bake one hour
- Shutoff oven and allow cookware to cool