This One Thing Will Help You Keep Your Cast-Iron Skillet in Perfect Shape

November 7, 2015 | By | Comments (7)

1104-pan-seared-strip-steak-x

I have a go-to cast-iron skillet that I love and rely on, one that I use several times a week for everything from hash to skillet pizza to seared scallops to baked beans to corn bread. Yeah, it’s an all-purpose pan, great for creating crusts and hard sears, as well as being completely oven- and broiler-proof. You’ve probably read before that once your cast-iron pan is well seasoned (heated with oil to “seal” and create a slightly nonstick surface), you can’t wash it with soap and water because that will ruin the seasoning. I say baloney to that. After all, if I’ve made a creamy-saucy chicken casserole in my cast-iron skillet, I want to get it clean before I use it next. Washing is no problem (I don’t advise soaking the pan), especially if you do just one thing after every use.

After washing, dry the pan well. Make sure it’s dry by placing it on a burner over medium-high heat until you can see that it’s completely dry. Then coat it with a little bit of oil: I use canola oil (if you’re concerned about GMOs, just use organic canola), pouring in a teaspoon or two and rubbing it around with a dry paper towel to completely coat the interior of the pan and to soak up the excess. Cool the pan, and stash it away until you’re ready to grab it next. It will stay in perfect shape until you’re ready to pass it down to your kids or even grandkids!

Recipes for Your Cast Iron Skillet:

COMMENTS

  1. Amber Harding

    Great tip, I must say. I haven’t bought a cast-iron pan so far, because I thought it takes quite a lot of maintenance, but hey, it seems pretty easy now!

    December 4, 2015 at 3:43 am
  2. Holiday Helper: What Thanksgiving Dishes Can Be Made Ahead? | Cooking Light

    […] This One Thing Will Help You Keep Your Cast-Iron Skillet in Perfect Shape […]

    November 18, 2015 at 2:00 pm
  3. Jan

    How do you clean buildup on outside?

    November 9, 2015 at 11:08 pm
  4. Karlla

    To keep the inside dust free before the next use when storing inside the stove or cabinet, place wax paper in side skillet or cover with plastic wrap.

    November 9, 2015 at 2:00 am
  5. Deadra

    I use lard.

    November 8, 2015 at 8:15 pm
  6. Marlene

    I have always done this, and even make pineapple upside-down cake, and spaghetti sauce in my over 50 yr. old cast iron skillet.

    November 8, 2015 at 4:04 pm
  7. mike440

    I prefer using avocado oil instead of canola. It has a much higher smoke point, and leaves a beautiful glossy finish on the pan.

    November 8, 2015 at 1:09 pm

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s