If you notice your cast iron pan starting to crack, you should start looking for a replacement. Several potential problems arise when your cast iron pan begins to crack. Heat will make the metal expand and contract, growing even the tiniest of fractures.
If a crack appears in your cast iron pan, it's time to ditch it. Even a hairline crack will expand and contract when heated and cooled, and ultimately the pan will split—a potentially dangerous situation if it happens during cooking! Plus, cracks are difficult to clean and may harbor bacteria and rust.
This might look intimidating, but remember that you really can't ruin cast iron. Even if you strip away most of the seasoning, you can still rebuild it into the sleek, nonstick skillet you expect.
Black Residue
There can be residue from the seasoning that may come off your seasoned cookware. The residue is not harmful in any way and will decrease as the cookware is used over time.
Over-cleaning your cast iron pan is unnecessary and will only stand to damage your seasoning.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
A cast iron skillet can almost always be brought back to life and its age is often seen as pro rather than a con. That's why thrift stores and estate sales are great places to find cast iron skillets inexpensively.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Your cast iron isn't ruined if it gets rusty, even from a dishwasher mishap. 🛠️ Our rust eraser brings cast iron back to brand new in no time. 💛 Here's how to revive your cookware: 1. Use the rust eraser on a dry pan to scrub away rust.
Cracks also harbor bacteria because they're more difficult to clean. Cooking with cracked cast iron pans increases the risk of bacteria and iron particles leaching into your food. Rather than take that risk, replace your pans when they start cracking.
Avoid acidic foods and super high heat
Your cast iron can withstand heat - a lot of heat. A cast-iron skillet can withstand heats of up to 1500°F, which is much hotter than your oven could ever be. The seasoning will only burn off at about 800°F, so don't worry that you will damage your pan by cooking with high heat.
Can I soak my cast iron pan? No! Soaking cast iron in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
We get lots of questions about this, so we thought we'd share our guide on how to properly season a cast iron pan: Wash the pan well and rinse, then dry completely. Coat the interior of the pan with a thin layer of vegetable oil, lard or shortening. Avoid using butter or a low smoke point oil such as olive oil.
Keep It Seasoned
Seasoning cast iron is an easy process which makes it different from other pans. You season it once and it's good for decades.
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
Yes, Coke contains phosphoric acid which helps remove rust from cast iron. Pour Coke on the rusted area and wait 15 to 20 minutes for the acid to break down the rust. Then wipe the pan with a scrubby sponge or dish towel. Repeat this process until the rust is completely gone.
Being well-seasoned means, it will not seem sticky, greasy or dry. An easy way to tell whether your skillet is well-seasoned is to perform the egg test on the surface. Over medium heat in your cast-iron pan, heat one tablespoon of cooking oil and crack an egg into the pan.
Although it's recommended that you only need one coat of seasoning to start searing those steaks and baking those Dutch baby pancakes, many folks apply multiple coats of seasoning onto their cast-iron skillets and Dutch ovens. But, like, four or five.