Cast Iron Myths

Myths About Cast Iron Care and Selection.

I can't count how many times I have seen the same questions concerning cast iron care and seasoning. 

Have I ruined my pan? How do you season?

What do you use to season? How do you clean cast iron?

There is no rules for cast iron that are set in stone. I have seen many different methods.

Let's start with seasoning. I use Extra Virgin Olive Oil. I have see people use Crisco, Vegetable Oil, Coconut Oil and purchased products that claim to be seasoning oil. It's all about what works for you. Some oils work better at lower temperatures like coconut oil. If it's preseasoned when you cook you will probably still want to ad some oil. After you have cooked and cleaned your pan you will want to dry it thoroughly and put a coat of oil and be ready for the next use.

That brings me to cleaning, I have seen everything!!! I fill my cast iron pan with hot water and use a plastic dish brush to scrub.(Buy one for cast iron only) I have heard people using salt and a potato that has been cut to do the scrubbing. Worst case is that you have made a mess of your pan and have to use steel wool and reseason. Simply scrub the pan and wash and dry it. Recoat with your preferred oil and place in the oven over a cookie sheet to catch drippings and bake it for an hour. Let cool remove the pan and again recoat with preferred oil.

Unless you break or crack your cast iron they are nearly impossible to destroy. So have fun with it.
Cast Iron is a great investment, if well maintained your grandchildren may be using the same pan long after you are gone.

Lodge is my preferred brand, but there are many old pans in need of some TLC out there if you are looking to buy a new pan here is a great place to start. Cast Iron Skillet

Please feel free to comment and let me know what topics you would like to see covered.

Thank You,

Christopher Rhoda
cmapncook.weebly.com