Spring is finally here, and for many, that means it's time for some spring cleaning. One of the most coveted items in the kitchen is the cast iron pan, known for its durability and versatility. However, maintaining a cast iron pan can be a point of contention among cooks. To help settle any debates, let's answer some common questions about how to maintain cast iron cookware.
First and foremost, let's tackle the issue of cleaning.
Soap or No Soap?
The question of whether or not to use soap on a cast iron pan can cause some strong opinions. Some swear by never using soap, while others have no issue using mild dish soap. According to experts, using a little bit of soap is perfectly fine, but be sure to use a scouring pad or a cast iron pan cleaning brush. After washing and scrubbing, rinse the pan well, and wipe it out with a paper towel. It's also recommended to season the pan every so often.
However, one thing you should never do is soak your cast iron pan. Soaking can lead to rust development, so avoid dishwashers and prolonged exposure to water. If you need to soften up crusted-on food before washing, heat the pan on the stove with water and scrape off the bits with a wooden spatula as it comes to a boil.
What does “Seasoning” mean?
Now, let's talk about seasoning. Seasoning is the process of oil bonding to the iron to create a natural, easy-release cooking surface that also helps prevent rusting.
Option One: To season your cast iron pan, heat it on the stove until it's really hot, and then using a pair of silicone oven mitts, pour a little oil on a bunched-up paper towel and rub it all over the pan. Be sure to wipe off any excess oil, and when storing the seasoned pan, cover the cooking surface with a paper towel or kitchen towel.
Option Two: You can also season your cast iron pan in the oven, by washing and drying it, adding a thin, even coat of oil, and placing it upside down in a preheated 350 degree F oven for an hour.
What Oil should I use to season the pan?
When it comes to choosing an oil for seasoning, many cast iron enthusiasts swear by flaxseed oil. However, because it can be a pricier and more fragile option that needs refrigeration, canola oil is often the next best choice.
Ugh! Why is my pan sticky?
If your cast iron pan becomes sticky or gummy, it's likely due to using too much oil when seasoning. To remedy this, wash the pan with soap and hot water to remove the excess oil, and then re-season it using just a thin, thin, thin coating of oil.
Do I need to season a new pan that’s pre seasoned?
Finally, if you have a new pan that says it's already seasoned, it's still a good idea to give it a little extra protection before using it for the first time, and always season it again after use.
my two cents…..
Bottom line, maintaining a cast iron pan may require a little extra care, but it's well worth it for a durable and versatile cooking tool that can last for generations. So, whether you're on team suds or team no-soap, just remember to avoid soaking, season regularly, and use a thin coating of oil to prevent stickiness. Happy cooking!
