How to look after cast iron pans so they last a lifetime!

Seasoned or unseasoned?

Seasoning for cast iron pans refers to the process of creating a natural, non-stick coating on the surface of the pan. This coating is formed by repeatedly applying a thin layer of oil or fat to the pan and heating it, allowing the oil to bond with the iron. This creates a smooth, protective layer that helps prevent food from sticking and protects the pan from rusting. Some cast iron pans are already seasoned when you buy them. Some need seasoning before you start cooking.

How to season your new cast iron pan.

1. Preheat your oven to around 175°C.

2. Give it a good wash with warm water and mild soap to remove any factory coatings or residues. Use a gentle scrubbing brush or sponge, rinse and dry completely using a towel.

3. Once the pan is dry, apply a thin layer of cooking oil to the entire surface of the pan, including the handle. Make sure to coat both the inside and outside.

4. Using a clean cloth or paper towel and gently wipe off any excess oil, leaving a thin, even layer of oil on the pan.

5. Put the pan upside-down in the preheated oven (place a baking tray or aluminium foil on the bottom rack to catch any drips).

6. Let the pan bake in the oven for about an hour. This process will help the oil bond to the pan's surface, creating a non-stick and protective seasoning layer.

7. Once the hour is up, turn off the oven and let the pan cool down in the oven completely. Once it's cool, check the pan's surface. If it looks dry or uneven, you can repeat the seasoning steps.

Cooking

Use gentle utensils such as wood, silicone, and rubber when cooking with cast iron. It's okay to occasionally use a metal spatula, but try to minimise the use of metal utensils, especially if you're building up the seasoning.

Also, avoid storing food in your cast iron pan. The moisture in the food can degrade your hard-earned seasoning by causing the pan to rust.

Skip the soap and water

First things first, after you've finished cooking up a storm, let your cast iron pan cool down a bit. Soap can strip away that lovely non-stick coating you've worked so hard to build. Instead, grab a stiff brush or a sponge and some hot water. Give your pan a gentle scrub to remove any food particles.

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Stubborn stains

The secret weapon is salt! Sprinkle some coarse salt onto your pan and use a paper towel to gently scrub away the grime. The salt acts as a gentle abrasive without damaging your precious pan.

Drying

Once your pan is sparkling clean, it's time to dry it thoroughly. Remember, cast iron and water are not the best of friends. So, grab a kitchen towel and give it a good wipe. To make sure it's bone-dry, you can even pop it back on the stove over low heat for a few minutes – or if you’ve been using your oven, put it back in to dry in the residual heat.

Oil

To keep your cast iron pan happy and rust-free, a little oil goes a long way. Grab a bit of vegetable oil or any cooking oil you have on hand and rub a thin layer all over the pan. This helps maintain the seasoning and prevents any unwanted rust from creeping in.

Storing

Always make sure your cast iron pans are bone dry before storing. If you are stacking your pans, slip a bit of kitchen paper or a tea towel in between each pan to protect the surface.

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Make your non-stick pans last longer!