Cast Iron Pan Care: 5 Tips For The Pan

Cast iron pan: the right care makes the difference

You have to take good care of a cast iron pan so that you can use it in the kitchen.

  • Clean your cast iron skillet properly. So that the natural non-stick layer is not damaged, you must not use detergent or coarse brushes, for example.
  • Clean your cast iron skillet immediately after use to prevent leftover food from drying out. A cast iron pan does not belong in the dishwasher and should therefore always be washed by hand.
  • Only use a soft sponge or a brush with natural fibers and warm water for rinsing.
  • Never shock your hot cast iron skillet with cold water. In this case, the iron would warp and the pan would no longer lie straight on the hob.

Properly pre-treat the cast iron pan: the seasoning

Before you can use a cast iron skillet, you need to season it.

  • To prevent your food from sticking to the cast iron pan, you must season the pan. This creates a natural non-stick layer.
  • Seasoning is only necessary for cast iron pans that are made of raw material.
  • Enamelled cast iron pans can be used immediately. Burning in is not necessary in this case.
  • There are different methods to help you season a cast iron skillet. You can find out what these are and how to proceed in our article on the topic of branding cast iron pans.
  • So that the non-stick layer is not damaged, you should not only clean the pan well but also store it properly.
  • Wrap the pan in the newspaper, for example. This protects the burnt-in layer from dust and rust.

Using cast iron pans correctly: This is important

In order for your pan to last as long as possible, you should use it correctly.

  • Never place a cast iron skillet on a hot stovetop. Heat the pan slowly.
  • Cast iron pans are suitable for all types of stoves. This includes the induction cooker and the grill.
  • Enamelled pans, however, do not tolerate more than 260 degrees Celsius.
  • A cast iron skillet works best over medium heat. It stores the heat very well and heats up to the right temperature even with a small flame. Therefore, avoid the highest flame, as the cast iron pan will get very hot in this case.
  • In order not to damage other pans and your cast iron pan, it is best to stack them with stacking protection for pans.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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