How to Keep Iron Skillets From Sticking

Cast iron cookware, especially Dutch ovens and skillets, have become family heirlooms in many American households. People value cast iron because it heats very evenly and retains heat well. When treated properly, a cast iron skillet will build up a non-stick surface that adds even more to its utility. This non-stick surface starts with proper seasoning, and only gets better with years of proper use and maintenance.

Difficulty: Moderate

Instructions

Things You'll Need:

• Aluminum foil
• Cooking oil
• Paper towels

Seasoning

1. Line the bottom rack of your oven with aluminum foil and heat the oven to 350 to 400 degrees F. The foils will catch any drips from the skillet as it is seasoning.

2. Apply a coat of cooking oil or melted vegetable shortening to the pan. Cover the entire pan inside and out. Place it upside down on the upper rack in the heated oven.

3. Leave the pan in the oven for at least an hour and then turn the oven off. Remove the pan once the oven has cooled completely.

Cooking

4. Apply a thin coat of cooking oil to the inside of the pan before placing it on the burner.

5. Place the well-seasoned cast iron skillet over the burner on low heat. Gradually raise the temperature to the desired cooking temperature.

6. Place the food in the pan too cook. If possible, make sure the food is at least at room temperature. Although the seasoning and the oil will help prevent sticking, very cold food added to a very hot pan may still stick.

Maintenance

7. Deglaze the pan by adding a small amount of lukewarm water immediately after use, while the pan is still hot. Scrape any stuck on bits off the bottom of the pan.

8. Scrub the pan with a nylon brush under hot water after it has cooled. Do not use soap and do not place the pan in the dishwasher. Scrub until all visible debris is removed and the water rinses clear. Dry thoroughly immediately.

9. Store in a cool, dry place. If the pan becomes rusted, begins to stick regularly or the black patina starts to disappear, re-season the pan as before.

References

• Lodge Cast Iron Cookware Use and Care

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