How to clean and season cast iron
I love my cast iron cookware. I am hoping to eventually replace all my pots and pans with cast iron options. My kitchen shelves might sag under the weight, but that is a small price to pay for true love.
I just read in The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes (Amazon) that George Washington’s mother treasured her cast iron pots so much, they earned a place in her will. A woman after my own heart.
Anytime a good cast iron deal pops up, I can barely stand it. You know I have a serious weakness for Dutch ovens. There was this beautiful green enamel-coated Dutch oven that was calling my name on Black Friday. My husband seemed to think I was being ridiculous, “Seriously, you don’t need four Dutch ovens.” I tried to compare it to his power tool collection. No dice.
Then we hosted Christmas Eve at our house, and I baked two loaves of bread and had three pots of soup simmering at the same time. Proof that I could actually put five Dutch ovens to work at once. But that would just be crazy.
So, if you haven’t already fallen for cast iron, let’s check out some of the benefits. Then, for those of you who are still nervous that these are high maintenance pieces, we’ll go through some (easy!) care guidelines. Most of the seasoning and cleaning tips apply to true cast iron cookware, not the enamel-coated pieces. Finally, a few of my favorite cast iron options. Ready? Let’s do this.
BENEFITS OF COOKING WITH CAST IRON
Cast iron cookware is reliable, durable, versatile, and economical. That’s an impressive list. For some, the biggest downside is the weight. They are hefty pieces, which I actually like, but that is definitely something to consider if you are not looking for a mild upper body workout while making dinner. Here are some more benefits with cast iron:
- Retains & distributes heat evenly
- Works well in the oven, on the stove top, and over a campfire
- When well-seasoned (not enamel-coated), the surface is naturally nonstick
- Handles extremely high heat
- Produces a dry heat (unlike Teflon) and can be used with very little liquid or fat
- Trace amounts of iron get absorbed into the food you cook
- Creates a crisp crust instead of causing food to “sweat” and toughen like most non-stick pans
- Improves with age as you are re-seasoning it with every use
CLEANING CAST IRON
Cast iron is not fussy. Treat it right, and it will give you decades of dependable use. Your cast iron should always be washed by hand with a nonmetallic brush or scraper. I have read in several places that small amounts of mild dish soap is fine, but I never use soap on my regular cast iron (I do use soap on my enamel-coated pots).
- Scrub the pan clean with soap (optional), salt, or just hot water and a nonmetallic brush or scraper soon after use.
- Dry with a towel or place the wet pan on the stovetop over low heat; turn off as soon as it is dry. To prevent rust, don’t let cast iron air dry. When dry, rub 1-2 teaspoons of olive or vegetable oil around the surface with a paper towel to keep it from drying out (not necessary for enamel-coated pots or pans).
- Line with a paper towel and store in a dry place or just keep it in your oven.
- According to The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne (Amazon), if food begins to stick to your cast iron pan, just place it on the stovetop over high heat for 1-2 minutes. Remove it from the heat and sprinkle in 1/2 teaspoon of salt and 1 teaspoon of vegetable oil. Scrub the pan, wipe out any leftover salt, and let the pan cool. After it is completely cool, simply buff it with a clean rag.
SEASONING CAST IRON
Many new cast iron pieces available today come pre-seasoned, meaning you can use them straight out of the box. Seasoning simply seals the porous cast iron to create a smooth surface and prevent rust.
Cast iron may need to be re-seasoned every now and then to retain that trademark shiny black non-stick surface. This method can be used for new, unseasoned cast iron or used cast iron that is dry and rusty (like a cheap garage sale find).
- Scrub pan thoroughly with a nonmetallic brush or scraper.
- Dry the pan and coat it with vegetable oil or shortening, inside and out.
- Place the pan, upside down, on a baking sheet or piece of foil (with the edges folded up) to catch any drips. Bake for 45 minutes – 1 hour at 350-degrees. The pan will smoke at first so turn on your oven fan!
- Turn off the heat and let the pan cool completely in the oven. Remove from the oven and wipe off any excess oil. If your cast iron pan is in really rough shape, you may need to repeat this process.
BASIC CAST IRON COOKWARE
These three pieces are produced by Lodge, and all are available on Amazon. I love everything I have read about Lodge, especially that they have a long family history (founded in 1896!) of making inexpensive, quality products here in the USA.
Amazon carries this 12″ cast iron Lodge Logic Pre-Seasoned Skillet and is such a versatile kitchen tool. Check out the awesome reviews (over 5,000 reviews and it still maintains a 4.5 star rating).
This 5-quart Lodge Logic Cast Iron Dutch Oven might not be as pretty as its enamel-coated siblings, but it works just as hard for half the price. It doesn’t happen often, but when the price drops around $25, add this baby to your cart, if you are in the market for a Dutch oven. You won’t find a better price on such a heavy-duty pot. The fact that it is made in the USA just sweetens the deal.
The Lodge Logic Pro Cast Iron Grill/Griddle is on my wish list. It is double-sided, perfect for grilling burgers on one side and making pancakes on the other (not at the same time, preferably). I could also see myself adding this to our camping gear, which would be a huge improvement on anything the state parks have to offer.
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If you’re looking for a great non-metallic scrub brush to clean your cast iron, this Cast Iron Pan Brush from OXO gets AMAZING reviews. Has all different types and angles of scrubby surfaces, so perfect for flat or grooved pans.
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What about cleaning cast iron with a steam cleaner, like the Bissel PowerFresh?
For seasoning you want an oil with a low smoke point that will quickly oxidize and carbonize from the heat. It’s the carbonization (burning) of the oil that creates the “seasoning” (non-stick) layer on top of the cast iron.
Flaxseed oil is often used for quick seasoning because it’s smoke point is 225°F/107°C. Second best is vegetable shortening with a smoke point of 360°F/182°C. Now, there’s some discrepancies as EVOO and coconut oils will vary and can be above or below the smoke point of vegetable shortening falling in the range of 325°-385°F/175-196°C. When you’re actually cooking food is when you want to use the oil with a smoke point that is well above the temperature you wish to cook at.
more details:
https://homeandkitchentool.com/best-oil-for-seasoning-cast-iron/
I use just lard. I keep a can of bacon grease on the back of the stove and I rinse the pan while it is hot after using and wipe it out with a cloth. While it is still hot I put lard in the pan and coat the bottom and heat it a little. I scrape the bottom with a putty knife or the spatula until there is no build up of carbon on the bottom or sides. I then wipe out the excess grease… smooth as silk.
We have an iron egg pan that is never washed we only scrape it and season it with lard. We cook our eggs at a medium temperature and use butter. It is as non-stick as Teflon.
We use cast iron skillets almost exclusively and I have done so since I was a boy.
more details:
https://homeandkitchentool.com/best-oil-for-seasoning-cast-iron/
I use just lard. I keep a can of bacon grease on the back of the stove and I rinse the pan while it is hot after using and wipe it out with a cloth. While it is still hot I put lard in the pan and coat the bottom and heat it a little. I scrape the bottom with a putty knife or the spatula until there is no build up of carbon on the bottom or sides. I then wipe out the excess grease… smooth as silk.
We have an iron egg pan that is never washed we only scrape it and season it with lard. We cook our eggs at a medium temperature and use butter. It is as non-stick as Teflon.
We use cast iron skillets almost exclusively and I have done so since I was a boy.
more details:
https://homeandkitchentool.com/best-oil-for-seasoning-cast-iron/
I don’t normally publicize that I have on rare occasion dumpster dived (or sort of), at campgrounds. Someone once left a cast iron griddle much like the one you are coveting. I brought it home, feeling like it deserve better than to be tossed into the trash. I have seasoned it a couple times, but eggs and pancakes still want to stick some. Any suggestions?
Seasoned cast iron doesn’t need to be oiled when stored. I have pans that were passed down from my ancestors that are at least 100 years old. They have always been hand washed with dish soap, heated on the stove and put up dry as far as I know. Although I suspect that wasn’t the case back when they used lye soap. I have reseasoned them all during the 30 year period that I have owned them. Mainly because they get heavier from the build u on the outside of the pan. I burn the coating off on a outside propane fish cooker,clean off the rust that develops, coat the interior with oil, and put on the stove. I put oil in a saucer and hold a folded paper towel in a pair of tongs. Heat the pan until it smokes, wait until the oil polermerizes then wipe some more on it. Repeat , etc. If the paper towel turns black and starts to flake off turn the heat down some. If it at least doesn’t turn brown turn the heat takes about 15 minutes for a beautifully seasoned pan.
I have the cast iron dutch oven that you have linked up above but I am not sure how to use it. Can I use just like any other dutch oven for soups and stews and such?
I use my cast iron frying pan a lot for one pot dinners. The pan gets very hot and when I’m done I push the pan over to the other burner, then wait a few minutes for it to cool just a bit. When I know it’s not crazy hot I pour a cup of cold water in. It steams the pan and I scrape it with a metal spatula. I even dip the spatula head in and shake it back and forth violently and the caked on bits just fall off. The stuff in the pan just comes loose so easily. I let it sit until it’s cold, then take it to the sink and rinse it out, dry with paper towels and immediately drizzle a little olive oil into the pan and rub it around with a paper towel. That’s it! So easy.
If your Dutch oven had pitting in the bottom is that ok to use
I always purchase Lodge, a reliable America company. Watch that you are not buying a cast steel ( smooth inside and out slightly lighter metal ) verses cast iron smooth inside, course outside. I also use oil of my choice in an ” oil spray bottle” found under ” Martha Stewart ” cooking line this way I can mist the oil on the surface of the pan and leave in oven/stove top for next use I do not heat after cleaning haven’t in twenty years just put back in warm oven if I used it or on stove top. I always leave on back burner so what ever I am doing with the oven or burners my twelve inch skillet is introduced to heat daily (ovens vent to top rear area of stove ). Best purchase Lodge camper set three great pieces with campers tripod, I used tripod for flower hanger (frugal).
Whatever I cook, eggs, potatoes, or meat, it sticks. I’ve treated and retreated. I’ve looked at many sites, youtube and blogs. I have used crisco, olive oil, pure coconut oil and a few others. Sure would love to hear back from you. Left comments at few other sites, but that would be the end.
Thank you.
I used to struggle with the same thing. the two things that I found to change my skillet struggles to success are:
use pure canola oil for seasoning (its what Lodge and a few other companies use for their “seasoning Spray”) I buy the PAM canola oil and it works the same for alot less.
You need to preheat the skillet, put the skillet on the stove over medium heat for several minutes. make sure its hot before cooking anything at the desired temp you would like.
once i found both of those out, my skillets have performed flawlessly.
Hope it helps
I recently got my grandma’s Wagoner skillet, as it needs to be reasoned from years of not being used. Grandma was 94 and had arthritis bad, so the skillet had gotten too heavy for her to cook with. I have yet to reseason it because first I need to burn off all the old build up. In the past couple of days, I was told by my father in law, to put it in the fire next time we have limbs to burn (I live out, way out), that it would burn off the build up. Then he said just reseason it, his Mom uses to do it every couple of years, he still has and uses his mom’s old skillets that he grew up eating out of as a kid.
I cleaned my iron skillet as suggested. But when you run your hand across the inside om it is sticky. What happened
If you use olive oil or veg oil, it will leave a sticky film. I suggest using crisco.
I have a cast iron skillet pass down from my mom, I use it often.
For those not wanting to season their pans by using the oven, just use your barbecue. That way you won’t have any fumes in the house, and wont have to worry about drips.
Perfect cleaning technique! It seems to be very efficient, which is exactly what I need. Thanks
These are some great and very helpful tips. I just got few cast iron pots from my mother along with some instructions how to clean them, but I’m not into that stuff and decided to find some more ideas. Your tips on keeping cast iron pots in a proper condition seem to work perfectly for me and I’ll definitely keep them on mind for after my next cooking. I’ll recommend your post to my sister too. Thank you for sharing!
I have many sizes of cast-iron pans. My latest project is a double-sided griddle which is baking in the oven right now so I can use tomorrow night for burgers! Can’t wait to give it a try
And another comment. I had a very large cast iron skillet (probably at least 15″ dia. and donated it to the church. But one of the men who go to help stricken people after storms, etc. took it home and constantly reminds me how much he loves it. He is willing it to his son. I threaten to take it back, but there is no way he will part with it. Oh, well, I didn’t have room for it, and it is really too large for my use. I am sure he puts it to good use when traveling to help those who need a good meal, well cooked.
I have had some of my wonderful cast iron skillets for many year;, some I bought at Goodwill for a unbelievable price; and my Lodge seasoned Dutch Oven was purchased at Amazon, also at a unbelievable price. I have reconditioned the vintage Wagner skillets and am preparing to season again now that they are back to original surface. In the future, they will be cared for carefully so this process will not be necessary again. I would trade all my other cookware for just these cast iron beauties.
Do you remember where you got that grey brush? I ruined mine, and can’t find replacement. Thanks for the cast iron cleaning advice.
my favorite is a 10 or 12″ tortilla griddle pan. I use it for pancakes, french toast, quesadillas and my favorite grilled cheese! It just stays in my oven and I even use it to bake french fries on chicken nuggets for the grandkids!
I also have lodge cast iron & I love it! I told my husband that I would strictly be using it & my stainless steel for cooking when my yucky old non-stock bites the dust; which looks to be in the very near future. Lodge is great & I’ve had no problems taking care of it. Everyone should have at least one piece
I have a 10″ I bake pineapple upside down cake in- and other stuff. My mom got me a tiny 5″ ? skillet I use almost every day for eggs. Its so used and seasoned, a quick spray of oil and eggs never stick!
Last year my hubby got me a new gas stove for Christmas. It has an oblong burner in the middle between the 4 varying sized round burners. I went to Walmart and purchased a cast iron grill/griddle combo for my new stove. I love it. I do pancakes, toasted sandwiches, bacon. sausage, brown hamburger rolls in the middle cook a couple of steaks in a flash . . . the possibilities are still out there. I would recommend this even if you have just 4 burners. It’s one of the handiest gadgets I have ever had.
We’ve been using wagnerware cast iron for over 55years that we received for wedding gifts. I always pick up more pieces when I see them at thrift stores or garage sales.I only buy Wagner or griswald. I wash after use and dry on the stove and if I want to reseason I use lard. My wife had low iron and the doctor recommended using cast iron in addition to eating foods high in iron. I think the older pieces are made from better metal than what is used today. I would not ever buy any made in china.
Lodge is made in the US and it’s a great brand that’s been around for years. Great tip regarding the iron.
Just now found your site & love it. I too love cooking with cast iron. I got my first skillet for a wedding gift 21 yrs. ago & still use it today. We go to the Lodge outlet store in Gatlinburg every yr. for our anniversary & I always buy a new piece there. Cheaper & saves on S&H.
Glad you found us. Welcome 🙂
I have two cast iron skillets that were passed down to me throughout the years. One belonging to my Great Grandmother Beadles, the other belonging to my Great Granny Dobson. They are both seasoned to perfection. Every time I use either of them I feel a strong connection to my family. To me they are priceless! Wouldn’t trade them for an entire set of Le Creuset!
Thanks for sharing! I love hearing that and totally agree.
I cooked a large piece of ham and I had a sticky mess when it was over. I used the oil and salt but it wasn’t smooth or satisfactory. I went and got a razor window scraper used for removing paint drops. Oh, yeah. Magic and fast. Only the debris came off.
Ok, my new frying pans arrived today.
I’m excited! I love my Dutch ovens and now I am trying frying pans. I bought a small lodge that is good to go, but my enamel coated 10 inch cuisinart isn’t according to reviews I read.
I have olive oil, cocnut oil and canola oil. Which should I use?
Thanks. Going to do it as soon as I finish my smoothie.
Do the research on the instability of polyunsaturated fats high in Omega 6. You’ll have Canola and the rest of the never eaten before by humans up to a 100 years ago out of not only these pans but your kitchen as well. Coconut oil (refined has no flavor), Olive (high in Omega9) and probably the best, lard…not the Armor brand which is partially hydrogenated but actual lard. Rendering it yourself is in fact easy.
Gary, I think coconut oil DOES have a taste. It is sweet and also aromatic. I use it a lot–it is great with pork chops, fried rice, chicken strips, and even with eggs–though the sweetness can be too much some mornings.
Walmart carries Lodge cast iron. Two sizes of frying pans, a griddle and a Dutch oven. The prices are great. I gave my youngest son a set for Christmas. Every household should have a few pieces of cast iron!
Great article. I find many uses for my cast iron cookery. My favorite is biscuits in my skillet in the oven. They come out better than any other type pan.
I have found that large outdoor stores (like Cabela’s and Bass Pro) also have decent prices on cast iron cookware, which eliminates the shipping cost of an online store for a very heavy item.
I’m 62 yrs old and I have cooked on cast iron all my life my mom raised 11 children on hers .I got mine at the age of seventeen and I graveyards handrail use them and I think they Marjorie food taste alot better .but some ties I put mine on hot burner and get them hot and I take wax paper and just th on bottom of them if I find really bad rusty one’s after I do tis I use isolated tat and u won’t have any problems of ‘re rusting after a few cooked meals u won’t even know what bad shape u got them .just don’t burn yourself when waxing them .so good luck .
Hello! I’m sure this is a silly question, but how to I know if my cast iron pans are enamel-coated or regular cast iron? For cast iron pans, the ones i’ve seen all look the same. I purchased two cast iron pans (my first ones) at a garage sale last summer. They were in awful shape and I’ve tried re-seasoning them twice after reading a few different articles online but they are still rusty. I am unsure how to get the rust out and make them smooth. Suggestions for the really bad ones? I’ve been anxiously waiting to use them after all the great things I’ve heard about cast iron pans. 🙂 Thanks for any help and feedback you can give me!
If you want to take your cast iron back down to the bare metal (get rid or rust, old seasoning and built up gunk), you can run the old pans through the self clean cycle on your oven. On a day you can open up the windows in your house, make sure you take out the oven racks and any foil you may have in the bottom of your oven. Lay the two pans however you need to in the oven so that they are not touching each other or your heating elements. I usually lean the handle up into the back corner with the frying surface at an angle but facing mostly down, that way any of dust from the junk that burns off falls out of the pan into the bottom of the oven. Run the shortest self cleaning cycle, if you have more then one. If there is a lot of junk on your pans you will definitely want to open windows, run your vent hood… It can be stinky! When the cycle is done, leave it alone! Let the pans cool completely in the oven. When you take them out they will be covered in a thin powder of rust. I take mine to the sink and rinse them off. WARNING: Rust stains! I use paper towel to then dry them off… It will still have a very slight rust coat, but don’t worry, just season them anyway. Just use paper towel to wipe on your oil/shortening/grease. I have used shortening, but it is easy to use to much and then things can get sticky. My favorite cast iron pans are seasoned with bacon grease!
I have rusty pans also and no self cleaning setting on my oven. Any other ideas to get the rust out? I’ve tried soaking then in vinegar but that didn’t work.
enameled pans generally have a colored coating. Cast iron will be shades of black.
So I have a question about cleaning and then another suggestion. I have an old cast iron teapot that I think might once have had something like petroleum oil or something pretty yucky. I have burned that all out but am wondering if the pot is safe to use for food?
And the suggestion is that if you don’t ahve a self cleaning oven or don’t want the fumes, build a large hot campfire and put the pan in the middle of that. Once the fire is out and the pot has cooled, wash it well, then season it in the oven. This was a suggestion from my pioneering elders.
I have 2 old cast iron pans from Wagner’s that have been passed down through the family. One dates back to 1910 and one is 1925. I love them and use them pretty much exclusively with my enameled cast iron pot. One question. My fry pans are smooth. The newer ones are orange peeled. Did they get smooth from use or are they made differently today? I sure would rather they be smooth.
The older cast iron pots and pans were milled smooth on the inside after they were cast. With the newer pans they have eliminated this step allowing them to be more affordable. I much prefer my old, smooth pans too!
I have recently found some cast iron pans.. ( a dutch oven $10 and a plate sized frying pan $1… yes 1 dollar) at a flea market. Yes they were rusty and ugly but I had heard i could salvage them. I have seasoned them and and I am ready to start using them but I have a couple of questions. ONE, Is there any truth to the story I have heard about using tomatoes in the cast iron? One person told me soups with tomato base are a real no go for the dutch oven due to the acid level. Two, the frying pan I found has a wooden handle. Are there any extra cautions using it in the oven. I doubt I will broil in it but is there a guide regarding that style and temperatures? Thank you !
Nice finds and good job bringing them back to life!!
Yes, from what I understand, high acid foods, like tomatoes, will strip the finish and give a strong iron taste to the finished product. I think a newer seasoned pan is more susceptible; an older, better seasoned pan might withstand the acid better. I personally avoid cooking tomatoes in my cast iron skillets. http://ruhlman.com/2008/07/elements-cast-i/
And from everything I have read, cast iron skillets with wooden handles are not oven safe. I would stick to using it on the stove top and keep on the lookout for an all cast iron pan to use in the oven (which you will LOVE).
I agree lodge is great cast iron brand, although I do cherish my older ones that’s been passed down with no name. They indeed are versatile-soup, bread, cakes, there’s nothing ou can’t cook in cast iron
I have an oblong pan that I use several times a week it is around 3 1/2 inches deep and covers two burners. I bought it from an estate sale about 20 years ago and never saw one like it again. We use it for just about everything. Nice post! I love all of our cast iron cookware.
have my greatgrandmas 2 chicken fry pan takes two people to lift when full 3lbs of hambgers .and it blow glass lid. love it .and use all time .started using again because husband was burning handles of pans when frying eggs.will not go back.
I love cast iron. Great finds at yard sales also:)
I use my oven on clean cycle to clean really nasty cast iron. It gets all the rust and old buildup off and leaves the item ready to finish up easily with a nonmetallic pad and flax seed oil.
I love the fact that Lodge is American made. However, when you look at the fine print, only the regular cast iron is made here. The enamel-covered cookware is made in China.
Nothing like cornbread baked in an iron skillet!….can’t beat it!
We have a flat top stove an my husband loves cast iron. He has a box of it in storage since he is worried about it damaging the stope top. Dose anyone have this type and use these pans on it? We have bought some enamel coated pieces to use, but would love to use the stored items as well.
Robin, I have cooked on a friends flat top stove with my cast iron with no problem.
Thank you, Ashley!
Robin Anderson, I love the Homestead Blessings DVD collection (in the one called The Art of Cooking) they are using cast iron skillets on a flat top and it looked like it was just fine.
I use cast iron on my flat top daily! It will not scratch your cooktop!
Good article, Emily!
I’ve had a 12″ Lodge skillet for 6 years or so that I used to only use to make the most amazing Iron Skillet Apple Pie in. Lately, I’ve been using it for more meals. I just got a 12″ Lodge Dutch oven for Christmas and, yesterday, I bought a 10″ Lodge frying pan. I, too, am hoping to replace as many of my pots and pans with cast iron as possible. When I build my new house in a couple of years, I will have a special wall by the stove in the kitchen just for displaying and accessing my cast iron.
After drying it on the stove, I give it a spray with Pam (generic). Then just a light wipe with a paper towel. I do it after every use. Have pieces handed down from great grandad that homesteaded in Colorado.
Check out this article – http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
I did the flax oil on an older pan and on 2 new preseasoned Lodge pans. It worked great – almost like non-stick! Be aware though, it will stink while you are doing it!
I love my Lodge Logic pans! I have three sizes of the skillets and use them all weekly, sometimes daily. They were given to me by my mom as a Christmas present. She couldn’t part with hers yet. My dad also uses cast iron, along with my older brother. It’s a family thing!
I like my Lodge pizza pan, available at Walmart. I preheat the pan at 450, then slide the pizza on parchment paper onto the preheated pan and bake for 10 min
I have that pan, got it at the Lodge Outlet in Sevierville, TN