05/07/2025
❓Question Mark: You asked, and we answered! We love hearing from our community and can’t think of a better way to get a conversation going by answering your questions. Link in bio to ask us anything!
Question: I’m starting to get into using cast iron—I find nothing beats it for browning ingredients—but am intimidated by the care instructions. Can I use soap on cast iron? Do I actually have to “season” it? (And if so — EVERY time I use it?) – Tania
Answer: Caring for a cast iron pan is necessary but not onerous, especially if you cook with it frequently. Once a cast iron pan is seasoned with a combination of heat and fat, it works like a pan with a nonstick coating. For remedial or first-time seasoning: Heat the oven to 350°F and use a basting brush or towel (or your fingers) to spread a tablespoon or so of vegetable oil around the inside of the pan, sides and all, so that it’s shiny without pooling oil. Bake the pan for about an hour, then turn off the oven, leave the pan inside to cool, then wipe out any excess oil. There should be no sign of rust or crusty-flaky build up. That’s how you know the pan is perfectly seasoned.
To maintain cast iron in that state, it helps if you occasionally do relatively high-oil tasks (like sautéing or frying). Once the iron is seasoned, you can also use a mildly abrasive scouring pad to wash it; mild soap is fine, too. After washing, I dry my cast iron skillet on the stovetop over low heat. When the water begins to evaporate, wipe the pan dry with a towel, use the towel to smear around a little oil, let it sit over the heat for a few more minutes, then wipe it out again.
To fix rusty legacy and thrift-store cast iron, first scrub away rust with a stiff wire brush or plain steel wool; then do the first oven-seasoning described above. After that, proper care can avoid the need for major re-seasoning. – Kerri
Photo: Envato
