How to Store a Cast Iron Skillet
Store a cast iron skillet properly to preserve its seasoning and keep it clean and ready for use. Many agree that cast iron is one of the best materials for cookware. Only high grade stainless steel performs better. Skillets made with inferior stainless steel have sticking problems, and coated aluminum can can shed toxic aluminum. Cast iron cookware with a baked on oil seasoning safely heats foods without sticking. Does this Spark an idea?
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Instructions
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How to Store a Cast Iron Skillet
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Wash a cast iron skillet without compromising the seasoning. Rinse or spray out the inside with hot water and use a soft brush or bottle washer to scrub out food debris. Use of dish soap is an option that is highly debated, but some recommend squirting a few drops into the pan while rinsing with hot water to help kill germs. Towel dry to avoid rusting that air drying may cause.
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Lay the skillet on the floor board or shelf inside a kitchen cabinet, where it's cool and dry. Do not stack anything inside the pan.
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Protect against moisture by leaving folded paper towels in a cast iron skillet. Use paper towels to prop up the lid if it has one. Be sure that air reaches the inside of the skillet while it's stored.
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Tips & Warnings
Season a cast iron skillet if it shows rust after drying. Scrub the skillet with hot water and dish soap. Coat the inside and out with vegetable oil or lard. Bake at 400 degrees on the center rack of the oven for 1 1/2 hour. Allow to cool before removing. Let refrigerated foods stay out at room temperature briefly before placing them in a hot cast iron skillet to avoid sticking.
Always use a potholder or oven mitt to grip a hot cast iron skillet. The handle gets nearly as hot as the pan. Do not refrigerate food in a cast iron skillet.
