The Care and Feeding of Cast-Iron Cookware

The care and feeding of cast iron cookware. (Also works for plain steel woks, not stainless steel).

I recently purchased some new cast-iron cookware from a well-known manufacturer (LL). Their documentation states that the cast-iron items are already 'pre-seasoned' -- B.S!! -- I should have known better, but I used the new Dutch-Oven (right out of the box) for biscuits ---- they stuck to the bottom and sides unmercifully! See below for instructions on how to PROPERLY season cast-iron items -- even those new 'pre-seasoned' pieces.

Properly conditioned cast iron cookware is an absolute pleasure to work with. The surface can be better than Teflon® in many ways. No matter how gently you treat your Teflon®, the surface will eventually start wearing off and then food will begin to stick to the pan. With cast iron, the surface actually improves as you use it. The secret is in properly conditioning the cookware to begin with and caring for it properly each time it is used.

If you have a brand new piece of cast iron cookware, wash it once with soap and water. This is absolutely the last time that you will ever use soap on this cast iron piece. BE SURE TO WEAR A HEAVY COOKING GLOVE WHILE HANDLING THE HOT CAST IRON PIECES! Heat the piece over a burner on very high heat, let it get VERY HOT. Put in a small amount of peanut oil, enough to coat all the inside surface. Swirl this oil around until the entire inner surface is coated. Allow the piece to cool and then discard the oil. Reheat the piece over high heat again until it begins to smoke. Add oil, swirl, cool, discard oil. Repeat this procedure until you have gone through at least four heating/oiling cycles. Wash the oil out of the piece using only hot water and a brush. Return it to high heat, put in a small amount of peanut oil, and lightly coat the entire inner surface using a brush or paper towel. Turn the burner off, but do not remove the piece from the burner. Allow the piece to cool, leaving the thin coat of oil in place,and then hang the piece on its side until you are ready to use it. Hanging the piece in this manner prevents the piece from rusting.

If you have an old, rusty piece of cast iron that you would like to begin using, place it upside down over a roaring fire in a fireplace until it is EXTREMELY HOT. This will remove most, if not all, of the rust and other accumulated contamination in the piece. Remove from the fire using long-handled pliers, etc. You may need to use some fine steel wool to remove stubborn accumulations. Then proceed with the conditioning instructions shown above. If you don't have a fireplace, you could use the self-cleaning function of your oven to accomplish the task. If you don't have a self-cleaning oven, then use an outdoor gas grill.

To use your cast iron, remove it from the hanger and give a quick wipe with a paper towel or clean rag just enough to remove any accumulated dust. When you are using your cast iron, remember to allow the piece to come up to cooking temperature before you add your cooking oil. Just remember the simple rule: Hot Skillet,Cold Oil. This will prevent a lot of sticking problems. Cast iron should be cleaned IMMEDIATELY as soon as you are finished cooking. I clean mine even before I sit down to eat. Serve or remove all food from the piece, kick the heat up to medium to medium-high on the burner, and clean the piece under HOT running water. Use only the hot water and a brush to clean out the piece, NEVER USE SOAP OR DETERGENTS!!!!! When the piece is clean, put it back on the burner, dry any remaining water, pour in a small amount of peanut oil, and use a brush or paper towel to lightly coat the inner surface. Turn off the heat and allow the piece to cool. Return it to the hanger.

Once in a while, you may want to 'burnish' the cooking surface. Follow the directions in the paragraph above, up to the point of adding the peanut oil. After the piece is totally dry, pour in a small amount of ordinary table salt. Using a paper towel, burnish the surface of the piece using the salt as a fine grit polishing compound. Remove the salt and continue with the peanut oil treatment.

You should ask guests if they have any allergies to peanut products. Although you probably don't cook with peanut oil, in your cast-iron, there will be a small residual amount due to the seasoning process.

With properly seasoned cast-iron cookware, you'll end up bein' thankful for gravity -- if not for gravity, your food would float right out of the pan!