Rawlins County

Caring for Cast Iron

Q: I am needing to know how to care for my cast iron pans and skillets to keep them in good shape!
A: With proper care cast iron cookware can withstand a lifetime of use. As pans and dutch ovens are passed down from generation to generation, they can actually handle several lifetimes! However, taking care of your cast iron does require some additional considerations. First, rinse your warm (but not hot), cast iron pan in an empty sink under hot running water and use a clean cloth or brush to remove any traces of food. If there are stuck on or burned on foods, use coarse salt as an abrasive. Dry the pan with paper towels and let it sit until it is bone dry (if it is already seasoned) or you can place the pan on a heated burner for just a minute to dry it. After it is dry, very lightly oil the inside of the pan using a paper towel. Use any food grade oil and be sure to rub it into the pan. The pan should have a sheen, but not be greasy. If you leave too much oil in the pan it will become rancid.
You may wonder if your cast iron pans and dutch ovens are clean enough by just running them under very hot water and using a brush to clean them. Remember it will get blazing hot in the five minutes that you will preheat it before using it. This high heat this will kill any harmful microorganisms. If you really feel you must, you can briefly wash cast iron pans in water that has a very small amount of dish detergent and then rinse and dry them thoroughly. This is not the most acceptable method since the soap disintegrates the seasoning on the pans. Seasoning is the term for oil baked onto the iron at high temperature; it is not a chemical non-stick coating.
After cleaning and drying your cast iron pans and dutch ovens place a couple of paper towels inside the pans to absorb any moisture that might form while they are stored in your cupboard. Store your cast iron cookware with the lids off especially in humid weather. When cast iron is covered moisture can build up and rust the pans. If that should happen they can be easily seasoned.
There are some do’s and don’ts when using cast iron pans. Do heat the pan slowly to desired temperature instead of placing a cold pan on high heat and do put room temperature foods into a heated pan rather than cold food from the fridge. Do not store leftovers in cast iron cookware, food and moisture will deteriorate the seasoned surface and cause it to rust. Never put cast iron pans in the dishwasher or let them soak in a sink of water. Never put cold liquid into a very hot cast iron pan as it can easily crack or warp. Some foods may stick to new cookware (especially eggs), so use a little extra oil or butter until you’ve built up the seasoning. Acidic foods such as tomatoes or beans can damage seasoning and should be avoided until the seasoning is well established.

About JoEllyn Argabright

JoEllyn Argabright is the Family and Consumer Sciences Agent for Kansas State Research and Extension in Rawlins County. She lives with her husband in Atwood and enjoys her time on the family's diversified farm. Jo has earned her degrees from Kansas State University in Human Nutrition and Dietetics.

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