Restoring and Caring for Cast Iron Cookware
How to Cook with and Care for Grandma's Old Skillets
Apr 1, 2009
Have you ever had food cooked in cast iron? If so, you know that it somehow makes food taste better than ever. If you don’t know how to maintain it properly, however, cooking with cast iron can be a problem. Keeping cast iron usable is not as difficult as you may think, though.
The Benefits of Cooking with Cast Iron
Cast iron cookware is nostalgic, but most cooks choose it for other reasons. Many chefs consider cast iron the most precise cooking method available because it distributes heat evenly and consistently. When properly maintained, it offers a non-stick cooking surface that rivals any other. Even eggs slide easily from a well-cured cast iron skillet.
Other benefits include cost and longevity. Even new cast iron cookware is reasonably priced and cast iron will last for decades when cared for correctly.
Cast iron is versatile as well. It transfers easily from stovetop to oven. It offers nearly fat free cooking for the health conscious. It even adds trace amounts of iron to your diet and is environmentally friendly.
Restoring Old Cast Iron Cookware
If you are lucky enough to inherit Grandma’s old skillet or stumble across a flea market find, it may need some care to make it serviceable again. If the pan is not cracked or nicked, it is worth investing a little elbow grease in it to bring it back to its useful state.
Your first priority is to clean the pan, removing rust and dirt. You can use several methods. Many cast iron enthusiasts use steel wool or sandpaper to eradicate the rust. You can also attach a wire brush to your drill and use it on the surface or use a palm sander.
Some people choose to soak the cast iron in a solution of vinegar and water (one part vinegar to 10 parts water) for a few hours before sanding. This will loosen up much of the coating and make it easier to remove.
An even easier method is to toss the piece into your oven and turn on the self-cleaning cycle. Be sure to let the cool the pan off before you remove it from the oven.
How to Season Cast Iron
Whether your cast iron is old or new, the secret to using it successfully is in the seasoning. Before you begin using your cookware, scrub it thoroughly with soap and water that is as hot as you can stand it. Always make sure you dry cast iron completely after washing.
Once your pan is clean and dry, coat it inside and out with lard or bacon grease. Liquid vegetable oil should not be used because it will leave a sticky residue. Line the bottom of your oven with foil to catch any drips and preheat it to 250-300 degrees.
Put your pan in the oven. After 15 minutes, remove it and pour out any excess grease. Return the oven to the cookware and bake it for two hours. If you repeat this process several times, the results will be even better.
The first few times you cook in your cast iron, choose high fat foods like bacon or foods cooked in grease. This will help strengthen the seasoning bond and create the nonstick surface.
After each use, wash the cookware right away. Use very hot water and, if necessary, a steel wool scrubber to clean the pan. Most cast iron experts prefer not to use soap because it damages the seasoning. If you feel you must, use a small amount of dishwashing liquid and rinse it out as quickly as you can. Dry the pan immediately and recoat it with lard or bacon grease. Never leave water standing in an iron pan or put cast iron in a dishwasher.
Store your cast iron with the lids off in a dry place so moisture will not build up and cause rust in the interior. If rust does occur, re-season the pan to restore its surface.
Newer cast iron starts out a pewter color but will darken with age. When a cast iron pan is well used, it will turn deep black.
Discover the economical, environmentally friendly way to cook all your meals. When you cook with cast iron your food will taste better, clean up will be quick and easy and you’ll be following in the footsteps of millions of chefs before you. No wonder cooks have fallen in love with cast iron cookware all over again.
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