Well-seasoned cast iron cookware provides one of the best surfaces for cooking, since it heats foods evenly and can do just about anything — including go on the stove or in the oven. That said, it’s a notoriously tricky material to clean and maintain if you don’t know what you’re doing. Follow this advice from our experts in the Good Housekeeping Institute and pick up these essentials to keep your skillet, pot or grill clean, and you’ll be fine.
Seasoning and preparing a brand-new pot
Start by washing your new cookware with hot, soapy water. Dry it thoroughly. Using a cloth soaked in vegetable oil, rub the entire surface of the pan, including the exterior. Heat upside down in a 350-degree Fahrenheit oven for one hour. Turn off the oven and let the cast iron cool down completely in the oven.
How to clean it after every use
Wash your cookware with dish soap and a stiff bristle dish brush, but don’t soak it. Take it back to the burner and turn on the stove for 30 seconds or until the water starts to evaporate. Once dry, turn off the heat and rub a few drops of vegetable oil onto the inner surface using a clean paper towel. Once cool, put a paper plate or paper towel in the mouth of your item to absorb moisture and store. Over the years, with proper care, your cast-iron will develop a deep, dark patina.
Remember NEVER (we repeat: NEVER) soak cast iron in water, put it in the dishwasher or scrub it with metal scouring pads or harsh cleansers. Otherwise, you’ll have to restore the seasoning all over again, which is a total time suck.
What to do if it’s rusty
To restore your cast iron, use a nonmetallic scrubber to remove the rust, wash with a little bit of mild dish soap, rinse well and dry with a clean towel. Then re-season the surface by coating it (inside and out) with vegetable oil. Put the greased item upside down in your oven and bake at 350 degrees for one hour. Let cool and remove excess grease with a paper towel.
If this seems like too much of a hassle, Carolyn Forte, director of the Good Housekeeping Institute Cleaning Lab, recommends picking up cookware that comes pre-seasoned, like the carbon steel items Lodge. This way, your pan will be ready to use as soon as you get your hands on it.
