Contrary to popular belief, cast-iron pans don’t heat evenly. However, they do retain their heat exceptionally well. You can keep the uneven heat from affecting your cooking if you take the time to preheat your cast-iron skillet before using it. Preheating also protects the material from cracking.
It’s totally a myth that you can’t use soap on a cast-iron pan, but it is true that you need to wash it by hand. Never put these pans in the dishwasher because the harsh cycles can strip them of their seasoning. Sometimes, a quick rinse with warm water will do the trick, but don’t be afraid to gently scrub cast iron with warm, soapy water when it needs it.
Instead of letting cast iron drip-dry after washing, you need to dry it right away to prevent it from rusting. Simply pat dry with a clean dish towel and re-season it if it needs it.
Soaking cast iron in water will definitely cause it to rust. Luckily, if you’ve seasoned your cast iron properly, you won’t need to soak it at all during the cleaning process! You can remove stubborn bits of food by scrubbing it with coarse kosher salt while the pan is still warm.
Although most cast iron pans come pre-seasoned, you’ll still want to re-season it from time to time to fortify the non-stick coating. The best way to season your cast iron panis to apply a thin coat of vegetable oil over the surface and place the pan, inverted, in a 350° oven for an hour.
Really, you should never take any pan straight from the stovetop or oven into the sink. Pouring cold water onto a hot pan can cause it to warp, but it will definitely lead to a cracked cast-iron pan. Protect your investment by letting the pan cool before cleaning it.
Cast-iron pans are heavy, so be careful when you’re moving them around! Although they’re made from some heavy-duty materials, tossing these pans around can lead to chips and cracks. You’ll also want to take care when moving it around on an electric or glass cooktop, as the weight can shift the elements or damage the range’s surface. Bothered by the weight?
Avoid acidic ingredients
America’s Test Kitchen recently debunked the long-standing myth that you can’t cook acidic ingredients (like tomatoes) in your cast iron, but you still don’t really want to. It won’t harm your pans, but it can cause metallic flavors to seep into your food.
You don’t need to baby your cast iron like they have nonstick coatings, and you can absolutely use metal spatulas while cooking in one. Just take more care than you would as compared to stainless steel pans. It is possible to scrape off the seasoning. Confused about nonstick pans?
Cast iron handles get hot, and the bottom stays warm long after it leaves the oven. Make sure you’re using oven mitts when handling your cast iron, and always place them onto a trivet when bringing them to the table.
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