MomSkoop
Cast iron pans have been kitchen workhorses for generations, prized for their durability and heat retention. With proper care, these versatile cooking tools can last for decades and even improve with age. Many people shy away from cast iron because they’re unsure how to maintain it, but the process is actually quite simple once you know the basics.
1. Clean While Still Warm
The perfect time to clean your cast iron is right after cooking, when it’s still warm but not scorching hot. Food particles come off more easily at this stage, saving you scrubbing time later. Skip the soap for everyday cleaning! Instead, use hot water and a stiff brush or chainmail scrubber to remove stuck-on bits. For stubborn residue, sprinkle kosher salt in the pan and scrub with a paper towel—the salt acts as a gentle abrasive without damaging the seasoning. Never soak your cast iron or put it in the dishwasher. These methods strip away the seasoning and invite rust to move in!
2. Dry Thoroughly to Prevent Rust
Rust is the arch-nemesis of cast iron cookware. After washing, immediately dry your pan with a clean kitchen towel. Water left sitting on iron is basically an invitation for oxidation to begin. For extra protection, place your clean pan on a burner over low heat for 2-3 minutes. This evaporates any lingering moisture hiding in the pores of the metal. You’ll know it’s completely dry when no more steam rises from the surface. Some cooks take this opportunity to apply a whisper-thin layer of oil while the pan is still warm, further safeguarding against moisture damage.
3. Season Regularly for a Non-Stick Surface
Seasoning isn’t just a one-time event when you first buy your pan—it’s an ongoing relationship! The magical non-stick surface develops through repeated oil polymerization, creating a natural coating that improves with use. After cleaning and drying, apply a very thin layer of neutral oil (like vegetable, canola, or flaxseed) to the entire surface—inside and out. Wipe away excess until the pan looks almost dry; too much oil creates a sticky surface. For deep seasoning, place the oiled pan upside-down in a 450°F oven for an hour, with a baking sheet on the rack below to catch drips.
4. Cook Smart to Build Seasoning
Your cooking habits directly impact your pan’s seasoning quality. Frying bacon, searing steaks, and sautéing vegetables all contribute to that gorgeous black patina that makes cast iron so special. Acidic foods like tomato sauce and vinegar-based recipes can strip seasoning when cooked for extended periods. It’s not forbidden—just save these dishes for when your pan is well-seasoned, and don’t store acidic leftovers in the pan. Temperature shocks can crack cast iron. Avoid plunging a hot pan into cold water or placing a cold pan on high heat. Instead, let it warm up gradually for best results and longevity.
5. Store Properly to Maintain Condition
Where and how you store your cast iron matters tremendously. The ideal storage spot is somewhere clean and dry with good air circulation. Hanging pans from a rack keeps them accessible while preventing moisture buildup. If you must stack your cookware, place paper towels or cloth napkins between pieces to prevent scratching and absorb any humidity. Some cooks store their pans in the oven (just remember to remove them before preheating!). A light coat of oil before storage offers extra protection during longer periods between uses. Your grandmother’s cast iron lasted generations because of these simple but crucial storage practices.