How to Clean & Cure Cast Iron
Cast iron has been used as cookware for hundreds of years. It has remained popular due to its heat retention, diffusion abilities and economical price. A finely seasoned cast iron pan develops an excellent nonstick surface. Properly maintaining your cast iron will make it last for generations. Does this Spark an idea?
Things You'll Need
- Cast iron cookware
- Stainless steel scrub pad or hard nylon scrub brush
- Vegetable oil
Instructions
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Cleaning and Maintenance
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Most cast iron cookware is sold already seasoned (cured), so your goal is to maintain that seasoning and keep it clean. Do not use soap or detergents on your cast iron and never put it in the dishwasher. Hand wash cast iron in hot water and use a stainless steel scrub pad or hard nylon scrub brush to remove debris. Do not scrub excessively because you will remove the seasoning. Lodge Cast Iron Cookware gives the following tip on their web site, "If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove."
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Towel dry your cast iron after cleaning. If water is left on the cast iron, rust can develop.
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Immediately after drying, apply a very thin layer of vegetable oil (just enough to make a sheen) to the inside of the cast iron with a paper towel.
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Store cast iron in a cool, dry place to avoid moisture from forming on it.
Reseasoning
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Occasionally, cast iron will need to be reseasoned. If you notice dullness or a film on your cast iron, take the following steps to reseason it.
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Hand wash the cast iron in hot, soapy water. This is the only instance where you will use soap because the seasoning has already been removed.
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Rinse and towel dry thoroughly.
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Apply a thin coating of vegetable oil inside and out.
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Place upside down on the top rack of a 350 degree oven with aluminum foil on the bottom rack to catch any dripping oil. Bake for at least one hour and then turn off the oven. Let cookware sit in the oven until cool. Your cast iron is now ready for use.
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