Cook, Clean, and Care for your Cast Iron Pots and Pans

Why do cast iron pans seem so mysterious? Let's take the mystery out of caring for cast iron because that seems to be where they differ so vastly from other pots and pans.  

Stainless steel and aluminum cookware are similar in that you use them, rinse, wash with soap, rinse, dry and put them away.

Cast iron, like the Tinman in the Wizard of Oz, becomes useless when rusty. Rust most commonly occurs due to contact with moisture and that is where the need for more attention begins for cast iron pans. 

A few quick tips:

• Clean out food bits with a non-metal tool (think silicone, rubber, wood, bamboo) or soft cloth.
• You can wash cast iron but the trick is to make sure it is dry, really dry, before storing and re-season if necessary.
• The mysterious "seasoning" you hear of is simply applying a thin coat of oil to the pan, then inverting it in the oven at very high heat to provide a seal between the food you cook and the surface of the pan.
• Store cast iron between layers of paper towel or cloth to avoid moisture.
• Never place food in a cold pan, allow the surface of the pan to heat before cooking.
• Do not let liquids sit for an extended period of time in cast iron. Remember: liquids = rust.

For more information about cooking, cleaning, and caring, for your cast iron cookware, check out my post here on the Zulily blog.

Take out your cast iron pan today and use it without fear. The browning, crisping, and versatility of cooking with cast iron are all valuable benefits of this cookware. Warning: expanding your kitchen skills will likely lead to feelings of being Fed Well.