One thing we love about the blog is how we are able to quickly reference recipes that we’ve shared through the years. For example, every time we go to make deodorant we pull up our tutorial and freshen up on the steps. It’s for this reason I’m stoked about doing this tutorial on how to clean and season a cast iron skillet. I can’t tell you how many times I’ve Googled this conundrum.
Ryan and I first started cooking with cast iron when we received a couple pieces as wedding gifts in 2012. I seasoned them before we ever started to cook with them, but after being neglected for years they were looking sorely aged. Thus, here we are, turning our little situation into another tutorial.
Step One. Wash your cast iron in hot soapy water with a stiff brush or abrasive pad. This is one of the only times you want to wash your cast iron in soapy water. An important tip is to avoid using steel wool so you don’t strip the iron, and to save your sink from getting scuffed up place a dish towel on the bottom. If it does get marked up baking soda will get it off.
Step Two. Rinse and dry your cast iron completely. You can do this with a towel or heat it on the stovetop for a few minutes. If you do heat the cast iron to dry, let it cool before applying oil.
Step Three. Preheat the oven to 400 degrees.
Step Four. Use a cooking oil like olive oil or coconut oil to rub a thin layer all over the inside and outside of the cast iron with a paper towel.
Step Five. Line a baking tray with foil. Place the cast iron upside down on the tray. Bake it in the oven at 400 degrees for at least an hour. Once the time is up, turn the oven of leaving the cast iron in the oven until the oven has cooled back down to room temperature.
How to store. Keep the cast iron uncovered in a dry place.
Cast iron pans are classic and versatile cookware that when treated right can truly enhance the cooking experience. They are easy to clean (wipe with paper towel while still warm after use), they add iron to the foods cooked on them, and they are darn near indestructible. Plus, you can even use them on the grill or a campfire.
Now that I’ve written out these easy steps, I won’t be researching it every time it needs to be done. Hopefully these tips will help you bring as much new life back into your well-loved cast iron as it has mine. Before dropping the mic and closing this out, does anyone out there have any tips for this cast iron rookie?