Cast iron cookware is an amazing tool to have in the kitchen. There are no toxic chemicals, cast iron holds heat, imparts iron into our food, lasts a lifetime and when properly seasoned properly is naturally non-stick! However, it does requires a little extra care, which can feel intimidating if you’re used to stainless steel or ceramic. But don’t stress! After reading this guide, you should feel more comfortable with using and maintaining cast iron so you can enjoy all it’s benefits.

A cast iron skillet can be used just like a non-stick skillet, once properly seasoned.

How to Prevent and Remove Rust

The biggest enemy to cast iron is moisture. It will rust very quickly if it is not dried thoroughly and seasoned before storing. If you notice a small patch of rust, it is best to use a cloth with some salt to scrub it until the rust is gone.

For heavier rust, a vinegar soak can help. Mix equal parts white vinegar and water, then submerge the pan, check it every 15 minutes. As soon as the rust starts flaking off, remove the pan and wash. If you leave it in the vinegar too long, it can damage the metal. If your pan is heavily rusted, especially those second hand pieces of old cast iron, you may need to sandblast it to loosen all the rust.

Seasoning Your Cast Iron Pan

Seasoning might sound complicated, but it’s actually simple. All you’re doing is coating the pan with oil and heating it until the oil forms a protective, non-stick layer. Here’s how:

1. Preheat your oven to 500°F
2. Coat your pan lightly with oil—just enough for a thin, even layer. You do not want a lot of oil because the heat of the oven could cause a grease fire. Also, a cheap vegetable oil works best for this due to its high smoke point.
3. Bake for an hour. Place the pan in the oven and let the oil do its thing. Make sure you turn on the range hood fan or open a window,  because the oil will smoke slightly.
4. Repeat if needed. You an repeat this 2-3 times, just cool the pan and start the process over.

Each time you cook with your cast iron, the seasoning improves—just be careful not to strip it off when cleaning.

You can buy pre-seasoned cast iron, but I still recommend giving it an initial seasoning before using it to help prevent sticking. For the first few uses, try cooking something like bacon to further build up the seasoning.

Cleaning and Maintenance

The key to cleaning cast iron is protecting the seasoning. Keep these two rules in mind:

• Skip the soap—this is a controversial topic amongst cast iron users but in my experience it can strip away the seasoning.
• Avoid harsh scrubbing tools like steel wool.

Instead, rinse your pan with hot water and wipe it clean with a towel while it’s still warm. If food is stuck, try scrubbing with a bit of salt then rinse with hot water. Massage any leftover oil into the pan.

After cleaning, always dry your pan thoroughly and rub just a tiny amount of oil into the surface before storing. The most detrimental thing you can do to your cast iron is to leave it sitting in water “to soak”. Never let your cast iron sit in water—it will rust quickly!

Is It Even Worth It?

At first, cast iron care might seem like extra work, but once you get the hang of it, it’s actually easier and faster than scrubbing other types of pans. With proper care, your cast iron can last a lifetime—and even get better with age. Plus, there’s something special about cooking with a pan that’s been seasoned over time. If you are fortunate enough to have a hand-me-down piece of cast iron, just think of all the wonderful meals that were made with love using that pan! It is very much worth the initial time it takes to season the cast iron and now it is your turn to carry on the tradition of the cookware that was meant to last a lifetime.