Adding a cast iron skillet to your kitchen opens up an endless range of tasty dishes! Here’s a simple guide to cooking with cast iron: the benefits, how to choose one, and how to use, clean, season, and care for this durable and versatile pan.
A true American staple, a seasoned cast iron skillet is an essential kitchen tool for any home cook who loves to cook. As a culinary scientist, I get a lot of questions about cast iron, and the good news is that it’s easier to use and care for than you might think! If you’re lucky enough to own one but feel too intimidated to use it, here’s some helpful info to get that pan back in your regular rotation.
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Cast Iron Skillet at a Glance
| Factor | Details |
|---|---|
| What it is | A heavy pan made of cast iron, protected by a seasoning layer of baked-on oil |
| Best for | Searing, pan-frying, roasting, cornbread, and fruit crisps |
| Strengths | Holds heat for a long time, browns food beautifully, goes from stovetop to oven, and lasts for generations |
| Watch-outs | Heavy, needs to be dried and oiled after washing, and long-simmered acidic foods are best cooked elsewhere |
| Seasoning | Thin layer of oil, baked upside down at 375°F (190°C) for 1 hour |
| Cleaning | Quick wash (a little soap is fine), dry right away, and never soak it or run it through the dishwasher |
Why Cook with Cast Iron?
I’ll admit, I love my collection of Lodge cast iron pans. I started small, with one 10-inch skillet. After a while, I bought a larger one, then a slightly smaller one, and finally a tiny one, because it was so cute for an individual serving of something delicious. Now that I have the bug, I’m already thinking about what my next size will be!
Cast iron isn’t limited to skillets. There are also dual-handle round pans that are excellent for baking, grill pans, griddles, Dutch ovens, and even cast iron woks. If you’d rather skip seasoning, enameled cast iron has a porcelain coating that prevents rust and cleans up more easily.
Cast iron is a tried-and-true type of cookware. It’s virtually indestructible, and with proper care, a good skillet will outlast just about anything else in your kitchen.
If you love to cook meat, potatoes, stir-fries, frittatas, vegetables, crusty bread, or fruit crisps, consider adding a piece of cast iron to your collection. And that’s only the beginning of what these pans can do. They go from the stovetop to the oven seamlessly and retain heat, keeping your food hot on the table.
Advantages of Cast Iron
- Strength and durability: Cast iron pans are workhorses, and when cared for properly, they will last many lifetimes. A good iron pan is a true heirloom.
- Browning and crisping: The surface of cast iron sears food really, really well. If you love a crispy crust and the golden-brown color from the Maillard reaction, take notice.
- Heat: Cast iron holds heat for a long time and radiates heat high above the pan, so taller foods like potatoes and roasted chicken cook evenly.
- Versatility: If you can dream it, you can probably cook it in cast iron.
Disadvantages of Cast Iron
- Care and maintenance: Though robust, a cast iron pan needs some care when it comes to cleaning and seasoning. You can’t just leave a dirty pan in a soapy sink overnight.
- Not as nonstick as modern pans: Even a well-seasoned cast iron pan isn’t quite as slick as a new nonstick pan.
- Heavy: You’ll get a workout moving a cast iron pan from the stovetop to the oven, but its heat retention outweighs this downside.
- Acidic foods: There’s some debate about whether foods high in acid, such as tomato sauces, should be cooked in cast iron, since the iron can affect the flavor. Others insist that a good seasoning layer prevents this. Go ahead and cook with tomatoes and wine, but keep cooking times short for highly acidic dishes, and don’t store acidic foods in the pan.
How to Choose a Cast Iron Skillet
If I’ve piqued your curiosity and you’re ready to buy your first piece of cast iron, here are a few things to consider.
- Size: Cast iron pans come in all sorts of sizes, from “toy” size to giant skillets so large you’d need two hands to lift them, even with a helper handle. If you just want one skillet, a 10 to 12-inch skillet gives you a solid foundation with a lot of versatility. I use my 12-inch cast iron skillet with a pouring spout the most.
- Where to buy: You can find new cast iron at most kitchen stores or online, like this Lodge cast iron skillet (affiliate link). Diehard cast iron lovers swear by their vintage pans, and with a little patience, you can find a decent skillet at a flea market or antique shop.
- Condition: Look for cast iron without cracks, warping, pitting, or significant rust damage, especially if it’s vintage (a small amount of rust can be sanded out).
- Pre-seasoned: Most new pans come pre-seasoned; look for that in the product description. You’ll likely need to season a vintage pan before using it.
- Price: Cast iron is affordable compared with most cookware, and prices vary by size.
Modern vs. Vintage Cast Iron
Vintage cast iron from the early 20th century was made in sand molds and then polished to a smooth finish. Modern companies no longer polish their pans as a final step, so they tend to have a pebbled surface. It doesn’t make as much difference as you might think, as long as the pan is well seasoned. Modern cast iron, like Lodge, is still made in the United States using time-honored methods.
How to Season a Cast Iron Skillet
If you have a new-to-you or vintage pan, season it before you start cooking. Seasoning leaves a thin layer of polymerized oil over the surface, creating a resilient nonstick coating. For an initial seasoning, I like this method:
- Spread a thin layer of neutral oil or vegetable shortening onto the skillet with a paper towel.
- Place the pan upside down on the middle rack of an oven preheated to 375°F (190°C), with a tray underneath to catch any drips.
- Bake the pan for 1 hour, then let it cool. Congrats, you’ve seasoned a pan!
During this process, the oil bonds to the surface of the metal, which is why it’s okay to scrub a seasoned pan with a little soap or use metal utensils while cooking. Remember, these pans are tough!
Cooking with Cast Iron
Once your skillet is seasoned, you’re free to start cooking. Use whatever oil you like, but choose one with a higher smoke point for techniques like pan-frying. You’ll need less oil than you would in a stainless steel, copper, or enameled pan. Always preheat your cast iron on the stove before adding food. Some of my favorite everyday uses:
- Meats and seafood: Roast a chicken, pan-sear salmon, cook steaks, or render a duck breast. Cast iron really shines when searing protein. Try it for the fish in my Blackened Fish Tacos.
- Vegetables: Veggies of all kinds love roasting in cast iron in a hot oven, or a quick sauté on the stovetop.
- Breakfast: Great for pancakes or a quick breakfast scramble.
- Pizza and bread: You got it, cast iron makes delicious pizza and bread, especially cornbread like my Sweet Cornbread or Skillet Cornbread with Blueberries.
- Desserts: Apples love to be baked in cast iron. Try a tarte tatin or my Apple Crisp.
How to Clean and Care for Cast Iron
Cleaning
- Wash: Some people wouldn’t dare use soap on their cast iron, but it’s actually okay to clean the pan with a little soap and even a scrubby sponge. Just keep the cleaning as quick as possible.
- Dry: Dry the pan right away. If any water is left in it, you’ll notice rust on the surface by the next day. Wipe the skillet with a towel immediately after washing, then leave it on the counter or stove to air dry completely.
- Don’t soak! Never soak your cast iron skillet or run it through the dishwasher. This can cause pitting in the cooking surface that can’t be repaired.
Quick Re-Seasoning After Each Use
Re-seasoning after each use is quicker than the initial seasoning. Here’s what to do:
- After rinsing the pan, return it to the stove and heat it on high.
- When the water has evaporated, pour a small amount of neutral oil (grapeseed or canola) into the skillet and spread it around the inside with a paper towel.
- Heat the oil for another minute, then turn off the heat and let it cool. Your skillet is ready for its next use.
Cast Iron vs. Other Pans
- Nonstick: Better for delicate foods like eggs and fish fillets that tend to stick. Cast iron handles higher heat and builds a better crust. See my guide to nonstick cookware.
- Stainless steel: Like cast iron, a heavy stainless steel skillet is a great choice for searing, and it doesn’t need seasoning. It’s also lighter. See how to clean stainless steel pans.
- Enameled cast iron: Has the cooking benefits of cast iron but cleans up easier and doesn’t need seasoning. Its nonstick quality isn’t always as strong as a well-seasoned regular cast iron pan. Compare my picks for the best enameled cast iron cookware.
Recipes to Make in Cast Iron
Frequently Asked Questions
Yes. A little soap and a scrubby sponge are fine on a seasoned cast iron pan, because the seasoning is bonded to the metal. Keep the washing quick, and dry the pan right away.
No. Never soak cast iron or run it through the dishwasher. It can cause rust and pitting in the cooking surface that can’t be repaired.
Spread a thin layer of neutral oil or vegetable shortening over the skillet, then bake it upside down on the middle rack of a 375°F (190°C) oven for 1 hour, with a tray underneath to catch drips. Let it cool before using.
Rust usually means water was left on the pan. Dry it with a towel right after washing, let it air dry completely, and re-season it with a thin layer of oil. A small amount of rust can be sanded out.
Yes, but keep cooking times short for highly acidic dishes like tomato sauce, and don’t store acidic foods in the pan, since long contact can affect the flavor.
If you want just one, a 10 to 12-inch skillet is the most versatile. A 12-inch skillet with a pouring spout is the one I use most.
Now that you have the basics under your belt, you’re all set to make your best meals yet with this wonderful, time-tested cookware.
LeeAnn Nichols says
Hi Jessica, Sorry for asking about the seasoning process before looking further into the menu. Makes me look dumb as heck. But this process is so much simpler. And I will use it for my cast iron skillets and baking pans. Thank you.
Jessica Gavin says
Let me know how it goes for you!
Rike says
Hi there, thank you for that article! I always thought about getting a pan like this, but was intimidated by the seasoning process until now. People always told me about putting oil and potato skins into the pan and than heating the whole thing on the stove … Two questions though: Even pans that come already pre-seasoned should be seasoned before the first use – did I understand this correctly? Second: Do I really have to re-season it after every use? Or could I simply distribute some oil in it and put it away?
Noella says
Can you use a cast iron on a smooth top stove
Jessica Gavin says
I would avoid using cast iron on a smooth stovetop because you don’t want to scratch the surface.
David Menchaca says
Great article
Jessica Gavin says
Thank you David!
Gabbiex1 says
I’ve always used Farberware, per my sheet-metal worker uncle. Sis got me a Lodge 21″ pan for Christmas at Wal-Mart for $20!! Now I have a couple more and LOVE cooking with them.
They’re easy to care for, cook perfectly and will last generations longer than me!!
Dreighton Rosier says
What is the dish shown cooking in the skillet in the picture that immediately follows the paragraph:
Desserts: Apples love to be baked in cast iron. Try a tarte tatin or a homemade fruit crisp.?
Jessica Gavin says
That’s the Breakfast Scramble, there’s a link to it just above the photo.
Tauni says
You can get Lodge brand cast iron at hardware, camping, and farm stores such as Rural King much cheaper than Amazon. At least in central Ohio I have never seen a skillet cost close to $40.
Keisha Sibert says
I got my first cast iron skillet from Lodge when I graduated from college….I still have it. I loooove cooking in them. I’m on the hunt for a deep square cast iron pan for frying chicken!