How do you care for your seasoned cast-iron pan? The simple answer is, use it, clean it, dry it, re-oil it occasionally, and use it again.
For the most part, you only need to wipe out your pan or use a small amount of coarse salt and a damp dish towel to rub away any debris. Using mild soap and water and not scrubbing too hard is fine, but only once in a while. Your pans always need to be dried thoroughly after washing to avoid rust.
This is what not to do. Cast iron is so easy to use, but there are things to avoid.
- Do not put cast iron in the dishwasher.
- Do not put cast iron in the microwave.
- Do not freeze food in cast iron.
- Do not store food in cast iron.
- Do not use utensils that will gouge the seasoning.
- Do not clean cast iron with copper or brass scrubbers.
- Avoid simmering highly acidic foods, such as wine and tomatoes, for prolonged periods, unless the pan is well seasoned. Acids react with the iron, causing discoloration and off-tasting food. If you use too much acid, it can cause pitting, too.
- Cast iron may pick up flavors from time to time, fish in particular, so avoid baking or making vegetarian dishes in the same skillet used to cook meat dishes.
Thanks so much for reading our post. What are your thoughts about caring for cast iron? Any ideas on how to take care of cast iron cookware? Please leave us your thoughts and ideas.