Here’s an update of an older column about one of my favorite things – my cast iron pots. Note: Amazon has some cast iron cookware sales going on right now!

I love cast iron skillets.

I can remember Grandma cooking with two things: cast iron skillets and Revere ware pots. I don’t think she owned anything else. Same for my mom in the farm kitchen.

At least one of my cast iron skillets is always at home on the top of the stove.  I have little ones small enough for individual servings, and then sizes up to a large 15.5″ Lodge that will feed a dozen people.  I use the large sizes much more often than the small skillets.

Cast iron pans last forever if cared for properly, and get passed down from generation to generation.

I have that set that was my grandmothers – so well seasoned the inside surface is that beautiful glossy nonstick black.  My mom gave me her large cast iron skillet when the farm was sold.  These are my treasures.

I also have a collection of Le Creuset large dutch ovens.  I love them, but they aren’t the same as the basic black.  Enamel coated cast iron is made by Le Creuset and now many other companies – lots of lovely colors are available, but the enamel can chip and discolor. I also have a classic black dutch oven, and this gets much more use.

Seasoning New Cast Iron pans

Cast iron is beautiful to use, but it does require care that the enameled cast iron does not. First, it must be seasoned.  I’ve found even when a piece comes “pre-seasoned” it still helps to do this process again once you get it home.  Seasoning is a process of treating the iron with oil, and then heating it so the iron starts to absorb some of the oil.  Wash a new piece with warm water and dry well.  I heat up the oven to about 350 degrees, rub the cast iron with vegetable oil or olive oil, and then put it upside down on a cookie sheet.  Bake it for about an hour.  With repeated use and seasoning, the oil forms a relatively nonstick surface on the inside of the pan.

Caring for Cast Iron

Don’t soak the whole pan for a long period of time, and don’t let it sit in a damp sink. It will start to rust, and then you are back to seasoning it like a new piece.  Water is an enemy of cast iron.

It must be wiped out clean after use.  If wiping doesn’t take out all the food, then wait til it cools and then add some warm water and let it sit a bit.  It’s important not to pour something cold into a hot piece of cast iron – this can warp the bottom. Once the bits of food release, just wipe out and dry well.  You can also use salt to scrub it, but never a scouring pad. I will sometimes use a chain mail scrubber to loosen really stuck on bits.

I often put a clean skillet back in a warm oven after dinner to dry, and then lightly coat it with oil inside again.

Old advice is to never use soap on cast iron because it will destroy the seasoning. Not so. The seasoning is a chemical reaction between the oil used and the iron. It’s not something that can be washed off. However, I seldom do use soap – it’s just not usually necessary.

It’s then ready for next time.

So what to use it for? 

Cast iron can get really hot, so it’s great for searing meat, roasting vegetables,  making casseroles or baking no knead bread in a 3 quart dutch oven.  Heat up oil for french fries.  Make potato hash.

Most of the time a low to moderate temperature is high enough heat for use, but it can help to let it preheat well before you put any oil or food into it.  The most heat will be concentrated over the heat source, so I sometimes move the pan around a couple times to make sure it entire bottom heats up.  Once it gets hot, cast iron stays hot.  Remember it eventually gets hot all over, including the handle, so be sure to have a towel or oven mitt handy. I often slip on a silicone handle cover, so I don’t grab a hot handle by mistake and burn my palm.

New cast iron is not usually used for tomato based recipes, since the acid from the tomatoes can develop an iron taste in your food.  That said, once a piece is well seasoned, I use it to make chili with no noticeable change of flavor.  Same goes for meats being roasted or braised with  wine.

So what kind to buy?  And what size?  if you want to tackle an old piece, look for a Griswold or Wagner.  Flea markets and garage sales can be a good place to look.  As long as the bottom is flat and there are no cracks, ignore the rust.  The Griswold and Wagners aren’t made any more, and Lodge cookware is probably the easiest to find, but there are several good quality brands out there.

If you are just starting and need one basic skillet to try I would suggest a skillet like a  Lodge 10.25″ skillet, or even a 12″ skillet . Either size is large enough for hash, frying meat or potatoes, and casseroles to serve 4 -6 people. It’s quite affordable.  Once you feel comfortable using a cast iron piece, and if you are like me, you’ll acquire more.  Besides round skillets of all sizes,  there are cast iron pieces for bread, muffins, griddles, square skillets, bacon /steak presses, dutch ovens …if it can be made in cast iron, it’s probably out there.

I most recently bought a Bare Bones skillet with a lid – I love the look of it, and the lid comes in handy.

Restoring an old piece

The easiest method I have found is this:

Use a wire brush or steel wool to remove any rust, and dried on food as much as possible.  The spray well with oven cleaner and put it inside a plastic garbage bag (a tall kitchen line is usually about right).  Do this in a well ventilated area wearing rubber gloves and eye protection.

Let it sit 24-48 hours.  Rinse it off, and scrub off all the loose gunk.  It should look grey when you get down to the original cast iron.  If not, spray it again and wrap up in the plastic for another day or two.

Once it’s cleaned up to your satisfaction, wash well and submerge it in white vinegar.  This will remove any final rust. Let it sit 8-12 hours, but never longer than 24 hours.  The vinegar, as an acid, could cause pitting of the metal.  Wash well again and dry.

Then get out the oil, and get ready to season it anew.

For detailed instructions and photos I refer you to the Serious Eats site. Online there will be a lot of bad advice – do not stick a cast iron piece into a hot fire or a self cleaning oven to remove the old buildup. Either method can warp or damage a piece, and is not a recommended process by experts. Although not in my wheel-house, an electrolysis tank is also a good way to clean debris and rust off old cast iron pieces before re-seasoning.

Remember, any damaged cast iron pieces will not be renewed by this process, so look for warped bottoms, cracks, and severe pitting before buying an old piece to restore.

Find the pieces that best suit your style of cooking. Caring and using cast iron is not such a daunting task, just a few extra minutes compared to some other metal pan. But I bet you will end up loving it like I do!

Do you have concerns? Please ask!

I love a 3 quart dutch oven for baking bread – the dough does not spread out so much, and makes higher loaf. My Bare Bones skillet is my most recent purchase – I love the lid on it!