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A cast iron skillet, if properly maintained, can last a long time with its natural non-stick surface. The non-stick coating of a cast iron pan is made from oil and is heated to adhere to the surface of the pan. Learn how to take care of a brand new pan, refresh an old one, and maintain it so the non-stick coating doesn’t lose it.
- Preparation time: 15-30 minutes
- Burning time: 6 hours
- Total time: 6-7 hours
Steps
Storing New Cast Iron Pans
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Preheat oven to 350 ºF (175ºC). Do not cook anything else in the oven while you are preparing to store the cast iron pan as the process may be affected by the steam released when cooking other dishes.
Wash and dry the pan. Use soap and a brush to clean it. This is the only time you will use these items to scrub your pan; After taking steps to protect the pan surface from losing its non-stick coating, you will not scrub it anymore.
Rub lard, vegetable fat, or olive oil all over the inside and outside of the pan. Make sure the oil or grease coats the pan, then rub it with a paper towel.
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Place the pan in the oven. Allow the grease and oil to penetrate the surface of the pan for about two hours. Remove the pan from the oven and let it cool.
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Repeat this process three times. You need to repeat the process more than once to completely prevent the pan from losing its non-stick coating. To make sure you have a good non-stick pan surface that won’t crack when you cook your food, coat it with another layer of oil or grease, heat it up, then let it cool, and repeat the sequence one more time. again.
Restore Old Rusty Cast Iron Pans
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Heat the oven to 230 degrees Celsius. [1] X Research Source Avoid cooking anything else in the oven while you are heating the pan.
Mix white vinegar and water. Find a pot large enough to fit the entire pan. Pour a mixture of ½ vinegar and ½ water into the pot.
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Soak the pan in the vinegar and water mixture. Make sure the pan is completely submerged in the solution. Soak the pan for 3 hours. The vinegar mixture will dissolve the rust. Remove the pan from the pot once it’s finished soaking.
- If you still see some rust on the pan, use a brush to scrub it away. The rust will come off gently. You have to make sure there isn’t any rust left.
- Do not re-soak the pan in the used vinegar and water mixture. If you soak for more than the specified time, the cast iron layer will begin to corrode.
Rinse the pan with water and dry. Thoroughly dry the pan by heating the pan in the oven for a few minutes.
Coat the pan with a layer of grease or oil. Make sure the pan is completely covered. Use a paper towel to rub the grease and oil into the pan.
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Heat the pan in the oven at 350 ºF (177 ºC) for 2 hours. Remove the pan from the oven and let it cool.
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Repeat the process. To make sure the pan has a good non-stick coating, coat the pan with oil, heat it up, then let it cool, and then repeat it one more time.
Cast iron pan maintenance
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You must clean the pan immediately after using it. Cast iron pans are easiest to clean right after cooking, do not let food stick to the pan before washing. As soon as the pan is cool and accessible, wipe the food off with a towel and rinse the pan with hot water.
- If there is a layer of food on the bottom of the pan, use a mixture of regular salt and vinegar to clean it with a paper towel. Then, rinse the pan with hot water to remove the vinegar.
- Food that sticks to the bottom of the pan may be burnt. Place the pan in the oven and turn on the highest heat. The food will burn into charcoal, then you just need to wipe it off when the pan has cooled down. If you use this method you will have to re-oil your pan because the protective layer will be lost.
- Do not use soap or metal brushes to scrub the pan surface. It will scratch the pan, and lose its non-stick coating, which will allow moisture to react with the metal and cause rust.
Make sure the pan is completely dry. After you wash the food off the pan, dry the pan completely. Use a dish towel, being careful not to miss any spots and make sure the back is completely dry as well.
- You can also heat the pan on the stovetop, if the stove is still warm. This will help the pan dry faster.
- To make sure the pan is completely dry, put it in the oven and heat it up for a few minutes
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Repeat the process of protecting the non-stick surface of the pan periodically. Every time you cook with a cast iron pan, the cooking oil will soak into the pan and make the pan better non-stick. However, you can perform the anti-rust process yourself over time to make sure your pan is completely non-stick, it is best to use a mixture of vinegar and salt to clean.
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Keep the pan in a dry place. Do not let water get into the pan. If you leave the pan with other cooking utensils, separate them with a dry towel or paper towel to protect the surface of the pan. .
Warning
- Do not wash the pan with soap and metal emery board, if you accidentally scratch the protective layer it will be very difficult to return it to its original condition.
↑ https://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 15 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 5,734 times.
A cast iron skillet, if properly maintained, can last a long time with its natural non-stick surface. The non-stick coating of a cast iron pan is made from oil and is heated to adhere to the surface of the pan. Learn how to take care of a brand new pan, refresh an old one, and maintain the non-stick coating.
- Preparation time: 15-30 minutes
- Burning time: 6 hours
- Total time: 6-7 hours
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