How to Actually Use a Cast Iron Skillet Properly
2024-11-30 · 5 min read
A cast iron skillet is the single most useful piece of cookware you can own, and most people who have one are afraid of it. The mythology around cast iron, that it is fragile, that soap will ruin it, that seasoning is an arcane ritual, is mostly wrong. A well-maintained cast iron skillet is practically indestructible and will outlast every non-stick pan you will ever buy.
Seasoning is just polymerized oil. Apply a thin layer of a high-smoke-point oil like flaxseed, canola, or vegetable oil to the entire surface of the clean, dry skillet. Place it upside down in a 450-degree oven for one hour. Repeat three times. That is it. Each time you cook with fat, you add to the seasoning. The pan gets better with use, which is the opposite of every other pan in your kitchen.
The rules for daily use are simple. Preheat the skillet slowly on medium heat before increasing to high. A cold skillet on a raging burner creates hot spots that stick. Use enough fat, whether butter, oil, or bacon grease, to coat the surface. Do not move the food until it releases naturally. If it is sticking, it is not ready to flip.
Cleaning a cast iron skillet with soap is fine. The idea that soap destroys seasoning is a myth from the era when soaps contained lye, which would strip seasoning. Modern dish soap is gentle enough that a quick wash will not damage a well-seasoned pan. The critical step is drying it immediately and thoroughly, either on a burner over low heat or with a towel, because moisture is what causes rust.
A cast iron skillet sears steak better than any other home cooking surface. It makes the crispiest fried eggs. It bakes cornbread with a crust that no other pan can produce. It goes from stovetop to oven without complaint. Lodge makes a 12-inch skillet for under $30 that will, with basic care, last literally forever. There is no other kitchen investment with a better return.
