A well-cared-for cast iron pan can last for generations, and it is easier to look after than many people think. A few simple habits keep it smooth and rust-free.
Cleaning
- Wash the pan while it is still warm, using hot water and a stiff brush or scraper
- A little mild dish soap is fine for modern, well-seasoned pans
- For stuck-on bits, simmer a little water in the pan for a few minutes, then scrape
- Never leave it soaking or put it in the dishwasher
Drying and Oiling
Dry the pan right away with a towel, then warm it on the stove for a minute to remove every drop of moisture. Rub a very thin layer of vegetable oil over the inside and wipe off the excess so it does not feel sticky.
Re-Seasoning
If the surface looks dull or food starts to stick, rub on a thin coat of oil and bake the pan upside down in a 450°F (230°C) oven for one hour, with a sheet of foil on the rack below. Let it cool in the oven.
Storage
Keep the pan in a dry place. Put a paper towel inside to absorb moisture if you stack your cookware. Our pot roast is a wonderful first recipe for a Dutch oven.
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