Yuzo
A well-maintained cast iron pan will outlast every other piece of cookware you own. I have used the same 10-inch skillet for seven years. Here is how to get there.
What seasoning actually is
Seasoning is not a coating you apply once. It is layers of polymerised oil baked into the iron over time. The more you cook with fat, the better the surface becomes. Every use is a seasoning session.
How to season a new pan: 1. Wash with hot soapy water (only time you ever use soap) 2. Dry completely — place on a low heat for 5 minutes to evaporate all moisture 3. Rub a thin, thin layer of a high smoke-point oil all over (flaxseed, grapeseed, or lard) 4. Wipe off the excess until it looks almost dry — too much oil creates sticky patches 5. Bake upside-down in a 230°C oven for 1 hour, then cool in the oven 6. Repeat 3-4 times for a good initial base
- Cooking tips:
- Always preheat the pan slowly on medium for 2-3 minutes before adding food. Cast iron holds heat unevenly if you rush it.
- High-fat foods (bacon, sausage, steak) season the pan as they cook. Start with those.
- Avoid high-acid foods (tomatoes, citrus) until the seasoning is well-established — acid strips new seasoning.
- Food will stick on a poorly seasoned pan. The solution is more use, not soap.
- After cooking:
- While still warm, wipe out food with a paper towel
- For stuck bits: add water and bring to a boil to loosen, then wipe clean
- Dry on a low heat for 2 minutes
- Rub with a tiny amount of oil and wipe dry — this is the re-seasoning step
- What to never do:
- Never put cast iron in the dishwasher
- Never leave it wet — rust develops in hours
- Never soak it in water
- Never plunge hot cast iron into cold water (thermal shock can crack it)
Rust happens — here is how to fix it: Scrub with steel wool until the rust is gone. Wash, dry, re-season as above. It will be fine.
The cast iron learning curve is steeper than stainless or non-stick, but the payoff is a pan that gets better every year and costs nothing to maintain.