Cast iron is one of the most loved materials by chefs because it guarantees uniform heat and a non-stick cooking surface. Plus, it's very durable and can last a really long time if you know how to care for it. In order for cast iron pans and pots to remain non-stick over time and rust does not form, they must be treated. If you use the right techniques, your cookware will last for decades.
Steps
Part 1 of 2: Treating a Crusted Cast Iron Skillet
If you want to clean a cast iron skillet that you inherited or bought at a flea market, chances are you'll have to contend with rust and a thick layer of black, caked dirt. The tool may look uninviting, but fear not; you will be able to get it back practically like new without making too much effort.
Step 1. Place the pan in a self-cleaning oven
Start the oven cleaning cycle. Alternatively, you can place the pan directly on the embers for 30 minutes when you light the barbecue or campfire. Let it warm until it turns a dull red color. The encrustations will flake and fall and turn into ash. Afterwards, allow the pan to cool slightly to prevent the cast iron from cracking and then proceed with the following steps.
If there is more rust than scale, try sanding the pan with a steel scouring pad
Step 2. Wash the cast iron skillet with warm soapy water
Scrub it with the abrasive side of the dish sponge.
If the pan you want to treat is new, it is likely to be coated with a layer of oil or wax to prevent rust. If so, this is an essential step because you need to remove that coating before treating the pan. Leave it in the soapy boiling water for 5 minutes, then rinse it off and let it dry naturally
Step 3. Dry the pan well
The best method is to put it in the oven at 175 ° C for a few minutes, to be sure that all the water evaporates. The oil must be able to penetrate inside the metal to act as a protective barrier and as you know water and oil do not mix.
Step 4. Grease the pan with lard inside and out
If you prefer, you can use corn oil or edible vegetable fat. Over time, the oil will make the pan sticky, so lard is the best choice. Remember to grease any lid on both sides as well.
Step 5. Place pan and lid in the oven, upside down
Set the temperature within a range of 150 to 260ºC, according to your preferences. Let the pan heat for at least an hour to allow the lard (or the chosen fat) to set on the cast iron, thus creating a non-stick and rust-resistant patina.
- Place a sheet of aluminum foil or a large disposable aluminum container under the lid and pan on a lower oven shelf to catch any leaking grease.
- Let the pan cool in the oven until it reaches room temperature.
Step 6. Repeat the treatment
To get the best possible result, repeat steps 3 to 5 a second time.
Step 7. Take care of your pan regularly
Each time you need to wash it, treat it again to ensure that the protective coating lasts.
- Place the pan on the stove and pour about ¾ teaspoon of seed oil (or other cooking fat) into it.
- Roll up a paper towel and use it to distribute the oil over the entire surface of the pan, inside and out.
- Turn on the heat and let the oil heat until it starts to smoke.
- If you use an electric stove, heat the pan slowly to prevent the cast iron from cracking.
- Cover the pan and turn off the stove. Wait until it has cooled completely and remove any excess fat before placing it back in the kitchen cabinet. If over time it becomes sticky because you have chosen to treat it with oil rather than lard, use it to cook bacon or bacon on a campfire. Once cold, it will no longer be sticky.
Part 2 of 2: Routinely Clean and Treat a Cast Iron Frying Pan
Step 1. Use a self-cleaning oven to remove scale from the pan
Set the shortest cleaning cycle (typically 3 hours). At the end of the process, the cast iron will be practically as good as new.
- Let the pan cool until the next day.
- Wash away residues using only water and an abrasive sponge.
- Dry the pan with kitchen paper, then immediately return it to the oven at 180 ºC for about ten minutes.
Step 2. Take the pan out of the oven after 10 minutes, it should be perfectly dry
Roll up a sheet of absorbent paper, grease it with lard or other solid cooking fat and pass it over the cast iron. If necessary, you can also use oil, but it would be better to use solid fat at this stage.
If you have decided to use the oil anyway, it is important to apply little (albeit spreading it all over). The cast iron should sparkle, but it should not drip and there should be no accumulation of liquid inside the pan, to avoid problems later on
Step 3. Put the pan in the oven
Turn it on at 260-290 ºC. The inside of the pan must face down.
This way the fat will run out instead of in and won't accumulate at the bottom.
- The high oven temperature causes the fat to "cook" on the pan rather than simply "dry out". Let the pan heat in the oven for an hour.
- Note: During this step it is best to disable the fire alarms in the kitchen as a lot of smoke could be emitted from the oven. Open the windows or turn on a fan to ventilate the room.
Step 4. Take the pan out of the oven after an hour
Immediately apply another very thin layer of fat and then let the pan cool completely before placing it back in the kitchen cabinet.
Advice
- If you wash your cast iron cookware too aggressively (for example if you use an abrasive sponge), you will also remove the protective film as well as the dirt. Use a gentler tool or re-treat them regularly to restore the protective coating.
- If you happen to burn food in the pan, add a little water and scrape the encrustation gently using a flat metal scoop. You may need to treat the pan again later to restore the protective patina.
- After cleaning the pan it is always better to put it in the oven at 180 ° C for about ten minutes to make sure that all the water evaporates, leaving it perfectly dry.
- It is very important to turn the food in the pan with a flat stainless steel scoop, otherwise the bottom may become uneven.
- Some companies treat their own cast iron cookware before putting them up for sale. Do an online search to find out which are the most attentive and prestigious brands.
- If there is an encrusted patina on the pot, it means that you are not punchy enough when you wash it. Follow the instructions of the first method.
- Before storing the pan in the kitchen cabinet, place a couple of sheets of paper towels or a cloth between the edge of the pan and the lid to allow air to pass through.
- Don't wash your cast iron skillet too often. It doesn't take much to remove food residues immediately after cooking: add a little oil and coarse salt while the pan is still boiling, gently scrape the bottom with kitchen paper and then empty it before putting it back in its place.
Warnings
- If you wash cast iron pans and pots with dish soap, you will also remove the protective film as well as dirt. Clean them without using soap if you intend to reuse them to cook similar food, or treat them again each time if you feel the need to use detergent.
- It is best to avoid cooking tomatoes or other acidic foods in cast iron cookware unless they are well treated.
