Reviving a Cast Iron Pan
SoupAddict recently uncovered this cast iron pan in a cabinet. And she sighed heavily. Look at that rust. It took a few seconds, but she eventually remembered how this pan got into this sorry state. But she’s not going to share that story here, because there’s already enough fodder on this site to call the kitchenware police and have SoupAddict committed for neglect.
Don’t get SoupAddict wrong: she loves cast iron. It’s just that most of her cast iron has an enamel coating on, a la Le Creuset, and requires no maintenance. However, she does have a particular affection for this little skillet, being that it’s the perfect size to bake bread.
SoupAddict has special dinner plans for this skillet, so, there’s nothing to be done other than to get to it.
SoupAddict has been redeemed.
More cast iron tips:
- Never scrub seasoned cast iron with coarse materials (like a scrubbing sponge or abrasive cleansers). Use warm water with a gentle touch — wooden tools are useful for scraping off bits of food. If something is being stubborn and sticking, rub, don’t scrub. Rinse and dry thoroughly. Do not allow to air dry.
- The use of soap is generally poo-poo’d by the cast iron lovin’ community. SoupAddict, however, sees no harm in using a gentle soap, like Ivory, with a wet paper towel as the washing tool. There’s just something icky about an unwashed pan.
- After washing, rub a thin layer of shortening or vegetable oil into the pan and store.
- Do not cook with acidic ingredients – it will remove the seasoning. Cinnamon chicken, goooood. Lemon chicken, not so much. If you must use acids, reseason the pan in the oven, as described above.
- Periodically season the pan in the oven by rubbing a layer of shortening or oil over the entire interior and heating the pan in a 350° oven for 30 minutes. This will keep the smooth seasoning in peak condition.