The Healthy Butcher's Guide

TO SEASONING AND CARING

FOR A CAST IRON SKILLET

To live life without a cast iron skillet is not to have lived at all… these old faithfuls are inexpensive, indestructible, naturally non-stick, and frankly, the best for searing steaks or fish.  

No cookware material takes high heat better or holds it as long as simple cast iron, and if someone tries to tell you otherwise, they’re trying to up-sell you a more expensive material.

We recommend you buy a pre-seasoned pan to begin with... that being said, we recommend seasoning your pan again before you use it.  The reason is simple - the more seasoned, the better; it's the "seasoning" that makes it non-stick and easy to work with.  The prices of cast iron vary significantly - the main differences being the weight of the pan and the quality of the pre-seasoning.  For example, Lodge cast iron skillets have the best pre-seasoning of any pan we've seen - but, they are the most expensive on the market.  Instead, you can save some money upfront and season the pan yourself.  Just follow these easy steps.

SEASONING CAST IRON - STEP BY STEP

"Seasoning" simply refers to the process of oil absorbing into the pores of iron cookware leaving a black, non-stick surface.  Follow these simple steps when you purchase a new cast iron skillet (even if it's preseasoned), or when it starts to rust or lose it's "non-stick" character:

1. Preheat your barbeque to 350-450 degrees.  Of course, you can accomplish this process in your home in your oven... but be forewarned, you will have a stinky smokey household to contend with!  Seasoning outside is brilliant.

2. Ensure the skillet is cleaned and dry.

3. Using a thick wad of paper towels or an old, clean rag, completely coat inside and outside surfaces with melted vegetable shortening, canola oil or pork lard... you don't need much oil - you're just "painting" the surface entirely.  Note: coating the outside will prevent rust and make cleaning easy.

4. Place the skillet upside-down in the barbeque/oven for 30 minutes.

5. Be careful when grabbing the hot cast iron skillet! Use a good oven mitt, pot holder or several rags, recoat with oil and place back in barbeque/oven for another 30 minutes.

6. Repeat step 5 (this will be the 3rd and final application of oil).

7. Turn the skillet over so that it's right-side up, and paint oil on the edges and inside of the skillet only.  Leave in the barbeque for another 30 minutes.

8. DONE.  Turn off barbeque and let the skillet cool. 

You will end up with a pan that has a shiny layer, sort of like urethane on wood.  Don't be too excited, this is not going to be perfect non-stick off the bat.  By using it and constantly applying a little oil, the shiny layer will eventually cut back and form a matte black, slick finish.  That's the optimum level of non-stick seasoning for a cast iron pan.  If you care for it, you'll never have to season it again.  If you don't care for it, the pan will forgive you... you simply need to start over. 

CARING FOR YOUR CAST IRON SKILLET

• Never, ever use soap to clean them! Soap breaks down oil, and oil is what makes a cast iron pan seasoned.
• The easiest way to clean cast iron is to simply wipe the surface while it's still warm with a cloth
• Avoid using scouring pads or other abrasive materials to clean as this will cut into the seasoning.  If you have to dislodge food, use a stiff brush or a spoon.
• If a skillet has cooled and food is stuck, simply boil water in the skillet to help melt and loosen food particles
• To maintain a great level of seasoning, apply a thin coating of oil while a pan is still warm (just keep reusing the same cloth)
• Wipe your cast iron skillet dry after each washing and store your cast iron pan in a dry area (moisture will cause it to rust)
• Never let your pan soak in water
• Never put hot cast iron into cold water - this can cause the pan to warp or crack!

STARTING OVER

If you notice your skillet is rusting, food is sticking, you have a build-up of goop, or you're tasting a metallic taste, then simply start over...  trust us, your cast iron skillet will outlive you and has infinite lives.

• Use soap (this is the only exception when soap is acceptable) and scour the pan completely, making sure to remove any rust.

• If there is a really thick layer of goop, place the pan in a barbeque, blast the heat as high as possible, and leave in the barbeque for a couple of hours... everything will burn off and your pan will be ready for new seasoning.

• Re-season the pan according the instructions at the top of this page.