How to clean and Season Cast Iron

One of the biggest issues with cast iron cookware is that it rusts very easily. Cast iron can be difficult to maintain and season properly if you don’t know what you are doing or have never been shown how before. Ask anyone that uses cast iron cookware and they will tell you that there are many different ways of restoring it. And, changes are, they think their method is the best.

Cleaning Cast Iron Cookware.

1. Always clean your skillet immediately after you use it. It’s easiest to do this when the skillet is still warm or even hot. NEVER soak the pan in water – It will rust! Use hot water and a soft brush or sponge and wash it by hand. Avoid using soap or anything abrasive like steel wool – they will strip the pan of its seasoning.
2. If there is stuck on food, pour a little salt and water into the bottom and use the brush to release the food. If that does not work, you can also try boiling water in the pan to release the stuck on food.
3. Thoroughly and completely DRY the entire surface. Remember that water is what causes rust and you need to get it all off.
4. Use a cloth or paper towel to apply a light coat of vegetable oil, melted shortening or bacon grease to the bottom and inside of the pan. Most people will only use bacon grease to season with but a plain vegetable oil will work.
5. With a clean dry cloth or paper towel, remove all excess grease from the pan. Wipe out as much as you can with the towel.
6. Store your cookware in a DRY place. Remember, moisture is your enemy.

Restoring Rusty Cast Iron

1. Place your rust Cast Iron in the sink and add a couple tablespoons of salt into it.
2. Cut a potato in half and use the cut end to scrub the salt into the rust spots. The moisture from the potato is all you need, do not add any water. The salt will become dirty very fast as it removes the rust. You may need to repeat this step several times until all of the rust has been scrubbed off. Don’t have a potato? you can also use steel wool and a very small amount of water.
3. Continue rubbing the Cast Iron including the sides, bottom and handle until all rust is gone.
4. Rinse thoroughly and pat dry. Make sure to get as much water off of the pan as you can.
5. Using a paper towel, apply a small amount of vegetable oil to the pan including the sides bottom and handle.
6. Place the pan over low heat for at least 30 minutes. Some smoke is normal.
7. Use a clean paper towel to remove any excess grease. If you leave extra grease in the pan, it will leave a rancid taste so try to get out as much as you can.

Seasoning In the Oven

1. Preheat the oven to 325 degrees
2. Wash the Cast Iron with warm water and a soft brush.
3. Dry off all moisture from the cast iron with a dry paper towel. Make sure to remove all of the water.
4. Apply a thin coat of vegetable oil, shortening or bacon grease to the entire surface of the cast iron.
5. Place upside down on the center rack of the oven. Place a baking sheet or tin foil on the rack below to catch any drippings. The oil is going to smoke, this is normal.
6. Bake for 1 hour then turn off the heat, open the oven door and allow it to cool.
7. Your cast iron is now seasoned and ready to use.

Seasoning on the stove top

1. Clean your Cast Iron in the usual manner.
2. Heat on the stovetop to dry up any excess water.
3. Apply a thin layer of vegetable oil, shortening or bacon grease.
4. Heat on the stovetop until the oil begins to smoke.
5. Wipe up any excess oil with a paper towel.
6. After letting it smoke for a few minutes, remove from the heat and let it cool.
7. Wipe it dry and it is ready to use or store.
8. Just remember: Heat. Oil. Smoke. Cool.