How to Care for and Clean Cast Iron Pots and Pans

Cast Iron pots and pans are a favorite of many cooks. Cast iron cookware is the best conductor of even heating compared to any other material that is used to manufacture pots and pans. Cast iron pots and pans, if cared for properly will last many, many years. A well seasoned cast iron pan is also a non-stick cooking surface.

Instructions

1. Cast Iron pots and pans need to be seasoned. To season cast iron cookware, heat oven to 300 degrees, lightly rub the entire cooking surface with either canola oil, shortening such as Crisco or lard, place in the oven for one hour. Remove pot from the oven and let cool.

2. Cast iron cookware should be washed with hot water and a mild liquid dishwashing soap. Rinse well and dry thoroughly. NEVER put cast iron cookware in the dishwasher. Always store cast iron cookware with the lids off. Place paper towels inside the pot to absorb any moisture. The excess moisture can cause rust.

3. To clean tough burned on food stains, pour vegetable oil in the bottom of the pan and sprinkle with sand. Scour with a steel wool pad. After you have cleaned cast iron like this it will need to be seasoned again.

4. To clean rust from cast iron pots and pans, make a paste of ascorbic acid (vitamin C) and water and scrub the rusted area. If the cookware has a lot of rust or stubborn rust, leave the paste on overnight then scrub. After you have cleaned the rust, the pan will need to be seasoned again.

Tips & Warnings

• Do not use salt to clean cast iron, salt will promote rust.

• NEVER pour cold water into a hot cast iron pot or pan, it can crack.

• As an added benefit, cooking with cast iron actually increases your iron intake.