Right now, my skillet is in pretty bad shape. I’ve heard the term “seasoned” when referring to cast iron but, again, I’m not clear as to what this means. I have an old cast iron skillet and I use it but don’t know how to clean it properly. Avoid using cast iron to cook acidic foods, like a long-simmered tomato sauce, which can eat away at the coating.I read your column often and thought I’d finally ask a question that I’ve been wrestling with for a long time. You could also season the pan by cooking with it: The first few times you use your new pan, opt for fat-heavy preparations, like frying chicken or bacon, to kick-start its well-seasoned journey. Even when labeled pre-seasoned, new pans can benefit from the additional protective layers. If you just purchased a new cast-iron pan, you may want to repeat the oiling and heating process one to two more times before you use it for cooking. Once cool, store your cast iron in a dry place. Leave a dry, clean towel wrapped around the handle of the hot pan so that no one grabs it without thinking. Let the pan cool in the oven overnight or, if you need to use your oven, carefully remove it and set it on a heat-proof surface, like a stovetop or trivet, before rubbing another very light coat of oil all over, buffing the excess. After an hour, the cast iron should have a dark matte finish. Feel free to set a piece of aluminum foil under the skillet to catch drips and help with clean up. Putting it upside down eliminates drips and prevents oil from pooling, which can dry into sticky spots. Place the skillet upside down in an oven set to 500°. Use a kitchen towel to buff off the excess oil, so it’s not greasy to the touch. Rust can spread from anywhere, so 360° protection against rust and decay is crucial. A tablespoon or two should be enough for a 10-inch skillet. Just don’t use too much, and make sure you’re coating the entire pan-exterior, bottom, sides, handle, and all. The best oil to use is whatever neutral cooking oil you tend to keep on hand. Some cooks like to use vegetable shortening for this process, making it easier to see the coating others often use rendered lard, something we don’t recommend if you plan on cooking for vegetarians. Use a neutral oil, like grapeseed, canola, or vegetable oil fats with a high smoke point work better than something more delicate, like olive oil or flaxseed oil. Once the pan is clean, use a kitchen or paper towel to coat it with a thin layer of oil. (Remember, water is the enemy of cast-iron cookware.) Oil the entire pan. Never, ever put a cast-iron pan in the dishwasher or leave it submerged in the sink. Follow our step-by-step guide to cleaning cast iron, including drying it completely over low heat. Sometimes all you need is a swipe of a kitchen towel, but for more stubborn pieces and bigger messes, use mild soapy water (yes, you can use dish soap!) and a stiff brush or scrubber that won’t scratch away the cooking surface. Starting with a clean cast-iron pan is a must: Any residue that’s not removed beforehand will fossilize between the layers of seasoning, creating an uneven surface and damaging the pan’s nonstick properties. Eventually, your skillet should develop a satisfying glassy finish, the ultimate sign of seasoning success. Each time you cook with it, you’ll build up another protective layer of fats that’ll further support your pan’s longevity. One of the best things you can do for your cast iron is to simply use it frequently. While the cast-iron seasoning process is more complicated than maintaining other cookware like carbon-steel pans or stainless-steel ones, don’t stress. (But don’t worry, you can still save a rusty cast-iron pan with the right game plan.) Without that layer, water molecules present in the air would cause the cast iron to rust, leading to corrosion. The thin layer of solidified fat makes the pan more durable by building up a nonstick surface and preventing moisture from coming into contact with the raw metal. When you heat fat in non-enameled cast iron over high heat, the fat molecules bond themselves to the pan and transform into a hard surface. But before you start greasing up your grandma’s hand-me-downs, it’ll help to understand a bit of the science behind seasoning. Once you know how to season a cast-iron skillet (or Dutch oven, or griddle pan)-and how to keep that patina in good shape-you’re on your way to a lifetime of use. Cast-iron skillets are heavy-duty kitchen heroes, but they only perform at their best if properly cared for.
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