A well-seasoned cast iron skillet might be the greatest kitchen pan ever made. It's virtually indestructible, goes from stovetop to oven seamlessly, gets better with age, and becomes nonstick over time — without any synthetic coating that can flake off. A $30 cast iron skillet can last 100 years if treated properly.
Why Cast Iron Is Different
Cast iron's unique properties come from its mass and material:
- Excellent heat retention: Once hot, it stays hot — perfect for searing without temperature drops when you add cold food
- Even heat distribution: After preheating, the heat spreads evenly (it takes longer to heat up than thin pans)
- Oven-safe to any temperature: No plastic handles, no temperature limits
- Naturally nonstick when seasoned: The polymerized oil layer is slick and gets better with use
- Adds iron to food: Acidic foods absorb small amounts of dietary iron — a minor but real benefit
- Indestructible: Virtually impossible to permanently damage with normal use
Understanding Seasoning
Seasoning is not a one-time event — it's a layer of polymerized oil baked into the surface. Every time you cook with oil in your cast iron, you add to the seasoning. Over months and years, the pan becomes darker, smoother, and more nonstick.
How to Season a New (or Stripped) Pan
- Wash the pan with soap and hot water to remove any factory coating or rust. (This is the only time you should use soap.)
- Dry completely — use a towel, then heat it on the stovetop for 2-3 minutes to drive off all moisture.
- Apply a very thin layer of high smoke-point oil all over (inside, outside, handle) — flaxseed, vegetable shortening, or Crisco work great. Wipe off as much as possible with a clean cloth until it looks like you've removed all the oil. (The pan should look almost dry — excess oil will pool and create sticky spots.)
- Place upside down in a 500°F (260°C) oven for 1 hour. The oil polymerizes and bonds to the iron.
- Let cool in the oven. Repeat 3-4 times for a solid base seasoning.
What to Cook in Cast Iron
Best uses:
- Searing steaks and chops — nothing else gives the same crust
- Pan-frying chicken — crispy skin every time
- Sautéed vegetables — the high heat caramelizes beautifully
- Cornbread and skillet cakes — baked right in the pan
- Pizza — preheat in the oven, press in dough, top and bake for an incredible crust
- Frittatas — start on stovetop, finish in the oven
- Bacon — and the fat adds to your seasoning
Avoid for now: Highly acidic foods (tomato sauce, wine-based dishes), eggs and delicate fish until the pan is very well seasoned.
How to Clean Cast Iron (The Right Way)
The common belief: "never use soap." The truth: a small amount of mild soap occasionally is fine. It's the old lye-based soaps that stripped seasoning, not modern dish soap. That said:
- While still warm, rinse with hot water and scrub with a stiff brush or chainmail scrubber
- For stuck food: add water and simmer on the stovetop to loosen it, then scrub
- Dry immediately and completely — moisture is cast iron's enemy
- Apply a tiny bit of oil while still warm, wipe with a paper towel
- Never soak in water and never put in the dishwasher
Dealing with Rust
Rust looks scary but is easy to fix. Scrub with steel wool until the rust is gone, wash, dry completely, then re-season. Your pan is fine. A little surface rust has never hurt anyone — just remove it.
💡 Cast Iron Tips
- Preheat slowly — cast iron heats unevenly if you rush it
- Use an oven mitt — the handle gets just as hot as the pan
- Cook bacon, sausage, or fatty foods first to build up seasoning faster
- If food sticks, your pan isn't hot enough or isn't seasoned enough
- A 10-inch skillet is the most versatile size for most tasks