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For many cooking enthusiasts, a cast iron skillet isn’t just a kitchen utensil; it is an heirloom. The versatility, durability and heat retention properties of these pans make them indispensable. Nevertheless, these pans require special care.
While you might think that you need a special cleaning product or equipment to properly clean your cast iron skillet, the truth is, all you need is hot water and elbow grease. In fact, some of the best methods for cleaning a cast iron skillet are also the simplest.
Why bother servicing the pan?
Your pan is special. It is made from an extremely durable material with amazing heat retention abilities and slowly develops a beautifully aged finish with every use.
This surface is not just a non-stick layer; It’s a character unique to your pan. It’s like a culinary diary of sorts, remembering all the delicious meals that have been sizzled on it.
However, it needs your help to stay rust-free and preserve its spices, that’s the thin layer of cooked oil that gives it its non-stick properties.
The good news is that pans are durable. With proper care, they can last for decades. But like everything else, if you don’t maintain it regularly, it will show signs of wear and tear.
When this happens, your pan will start to stick and it won’t be as easy to cook with. It will also lose that lovely non-stick quality you love so much. And who wants that?
How to clean a cast iron skillet
Do it right after cooking
The best time to clean your pan is right after use. Simply rinse with hot water and gently scrub with a soft sponge. Do not use soap as it will attack the spices.
You don’t need to scrub too hard, just enough to remove any food debris from the surface. If you do this while your pan is still hot, it’ll be easier.
It’s worth noting that while you might be tempted to throw your pan in the dishwasher, or even soak it in water for some time, it’s not a good idea. If you do, you’ll ruin the flavor of the pan. Something you definitely want to avoid.
But you might be wondering: what about sticky food?
Sticky food can be stubborn, but don’t use steel wool or other abrasives. A mixture of coarse Kosher salt and water can create a gentle scouring paste that removes these residues without damaging your pan’s spices.
Dry it well
Rust occurs when your pan stays wet. After washing, towel dry immediately, then heat on a burner to remove the last remnants of moisture.
Season your pan
Seasoning your pan ensures that it becomes non-stick. It is just a layer of oil burned into the surface of the pan, which also protects your pan from rusting.
To season your skillet, rub a light coat of cooking oil all over, then bake upside down in the oven at 350F for about an hour. Let it cool in the oven before taking it out. Do this from time to time to keep your pan’s spices fresh.
How to care for your cast iron skillet
Caring for your cast iron skillet goes beyond cleaning and seasoning. It is also important to develop good habits.
Here are a few things you can do:
Use it
Regular cooking can actually help maintain your pan’s flavor. The oils and fats used in your recipes contribute to the smooth surface of the pan and increase its non-stick properties.
When cooking, try using a wooden or silicone spatula as these are gentler than metal spatulas.
Avoid high heat as cast iron retains and distributes heat well. A moderate to low heat is often sufficient to ensure the pan’s longevity and minimize the risk of warping or cracking.
Avoid foods that can damage the spice
Although cast iron skillets are known for their versatility, there are some types of food to avoid.
Acidic foods like tomatoes, vinegar or lemon juice are at the top of the “avoid” list. With prolonged cooking, these acidic ingredients can actually react with the iron, resulting in a metallic taste in your food and can also strip your pan of spices. This can degrade the quality of your pan over time, making it less non-stick and more prone to rusting.
Delicate fish like tilapia, flounder, or sole can get difficult to cook in a cast-iron skillet, especially if it’s not well-seasoned. These types of fish are so tender that they often stick to the pan and can easily break apart. If you want to cook cast-iron fish, reach for heartier species like salmon or tuna.
Likewise, foods that tend to stick, like eggs or crepes, may not be the best choice for a cast iron skillet, especially if they’re not well seasoned. Without that non-stick surface, you’ll have a hard time flipping your breakfast and cleaning the pan can be a chore.
Baking desserts and other sweet dishes that require precise temperature control can also be challenging in a cast iron skillet. Cast iron retains and distributes heat very well, which is great for searing steaks, but less ideal for a fluffy cake or pie crust that requires gentle heat.
Store your pan properly
The way you store your cast iron skillet is just as important as the way you clean it. Cast iron can rust when exposed to moisture. So always make sure your pan is bone dry before putting it away. It is even recommended to briefly heat it on the stove to evaporate the remaining moisture after drying your hands.
Avoid keeping lids on the pan as trapped moisture can encourage rust. If you must stack your cookware, place a layer of paper towels between each item to prevent scratches and to soak up any remaining moisture.
By storing your pan in a cool, dry place, you’ll greatly extend its life and maintain excellent cooking performance.
Benefits of using a cast iron skillet
durability
A well cared for cast iron skillet can literally last for generations. These pans are incredibly durable and resilient. They can withstand high heat and almost any cooking method you throw at them. And even when they are getting on in years, they can almost always shine again in their former glory.
Unprecedented heat storage and distribution
Let’s start with one of the most important features. Cast iron pans are great at retaining heat and distributing it evenly. This means there are no hot spots or unevenly cooked food. When you heat a cast iron skillet, it stays hot.
The heavy weight and thick walls of the pan prevent heat from escaping, so it stays hot for a long time. This makes it perfect for searing meat or sautéing vegetables.
It’s also great for baking as you don’t have to worry about your cake burning before the center is cooked through.
Non-stick coated with just the right spice
Cast iron pans have a natural non-stick coating that gets better with age. This non-stick property is created by seasoning the pan, burning a layer of oil onto the surface. Over time, the surface will become smoother and non-stick.
increase in iron absorption
That might not be the first thing that comes to mind when using a skillet, but cooking in cast iron can actually increase the iron content in your food. This is a great bonus for anyone who needs to increase their iron intake.
cost effectiveness
Despite all the wonderful benefits of cast iron skillets, they are generally quite affordable compared to many other types of cookware. What’s more, given their durability, you get fantastic value for money.
Final Thoughts
Cast iron pans are a great addition to any kitchen. They offer a number of benefits that make the investment worthwhile. And with proper care and maintenance, they can last for many years.