Limit the cooking of highly acidic foods and avoid soaking your cookware. After each use, clean your cast iron with hot water and a non-abrasive sponge or brush, dry it thoroughly, and apply a light coat of oil before storing.
Beyond friction, Bostik Glidecote and similar spray-on products help to ward off rust. Follow the manufacturer's recommendation of the product you're using, but I often spray the product onto a rag for best results. Spraying the product directly on cast iron often leaves spotty residue on the tool surface.
You don't need to oil it every time. You don't even need to oil it after cleaning and drying, unless you're not planning on using it for several weeks (or you live in a very humid environment).
Lightly coat every part of the cast iron, including the handle and bottom, with coconut oil or other oil with a high smoke point, such as flax or avocado. Do not use olive oil.
Coat the cookware with grease or oil. (I do this with the whole pan, not just the cooking surface, to reduce the possibility of external rust.) Crisco, vegetable oil, and lard all work well. Don't pick something with a low smoking point, or too strong a flavor.
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.
Caring for Cast Iron
Wash your pan — yes, wash it. With soap if it needs it. Scrubbing with the rougher side of a sponge if it needs that to remove food particles. Don't use steel wool, and do dry it completely.
Place the oiled pan upside down, on a baking sheet and place both in the oven. Then set the oven to 350° F. Heat the pan at that temperature for two hours. Turn off the oven, but leave the pan inside and allow oven and pan to cool completely- about two hours.
Most cast iron skillets these days come pre-seasoned, meaning they're ready for cooking on as soon as you take them out of the box. However, over time, the seasoning erodes, and you'll need to re-apply it by brushing the skillet with a thin layer of neutral oil and heating it until the oil bonds to the metal.
Decades ago, soaps were made with lye and vinegar, and they were too harsh for use on cast iron pans. They would indeed strip away oil and could remove seasoning. But today's soaps, especially ones that are made with eco-friendly solutions, are often too mild to remove seasoning.
From a food-safety standpoint, the surface of a cast iron pan during cooking easily reaches upwards of 300 degrees, which is high enough to kill any bacteria that don't get washed away. You will not get sick from maintaining your pan this way.
Enameled or Uncoated
Enameled cast iron pans never need seasoning, and some can even be washed in the dishwasher for easier cleaning. The enamel coating prevents the food from making contact with the raw metal, so you can use enameled cookware with any type of food, including acidic foods like tomatoes or citrus.
Galvanize: Galvanizing coats iron or steel in zinc to protect from rust. Zinc corrodes at a much slower rate than iron or steel, so it's highly effective for slowing rust. Blueing: This process creates a layer of magnetite over the metal to prevent rust.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
Put the oiled pan in a preheated 450°F (230°C) oven, and leave it there for 30 minutes. It may get a little smoky, so keep your kitchen well ventilated. It's during this time that the oil will polymerize and form the first of several hard, plastic-like coatings you'll be laying down.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
Since olive oil is such a pantry staple, many people naturally wonder if they can use olive oil to season cast iron. You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.
You should season a cast-iron skillet at least once a month, but seasoning it after each time you cook with it also works. You may not need to repeat the entire seasoning process as you did before initially using it, but after each use, rinse it and give your cast-iron skillet a quick season by oiling it.
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.
Rinsing your skillet with cold water while cleaning off rust will help prevent new rust from forming quickly. After scrubbing and rinsing your skillet, make sure you dry it thoroughly by heating it for a few minutes on the stovetop. Once dry, coat the skillet all over in a thin layer of seasoning oil.