Do You Want to Know More About Seasoning and Cleaning a New Cast Iron Pan?

Seasoning a new cast iron pan usually involves applying a thin layer of oil and baking it, while cleaning primarily focuses on removing food residue and preventing rust.

Initial Seasoning for New Pans

Many new cast iron pans come pre-seasoned, but Users suggest adding more layers for better performance.

Apply a thin coat of oil and bake. For a new, pre-seasoned pan, some Users advise washing it with soap and water, drying it thoroughly, then applying a thin coat of oil and baking it. "Then, after that, cook with it! The seasoning will increase over time as you use it, organically."

Use cooking oils like Crisco, vegetable, or canola oil. These oils are commonly recommended for seasoning due to their effectiveness. "Your seasoning oil. Vegetable Oil, Canola Oil, and Crisco are the ones I recommend."

Wipe off excess oil after heating. After applying oil and heating the pan, wipe it down again to remove excess oil and prevent stickiness. "Once it's 300, take out and wipe down again. Note I don't actually do this step anymore, but I recommend it to newbies or people having problems with their own process."

Cleaning After Use

The main goals of cleaning cast iron are to remove food without stripping the seasoning and to prevent rust.

Use soap and water, then dry thoroughly. Modern dish soaps are generally safe for cast iron, as they don't contain the lye that older soaps did, which stripped seasoning. "You can safely use it on your cast iron. Dawn products are not technically soap, which is why they use terms like 'dish spray' and 'dishwashing liquid,' all of which can and should be used responsibly on cast iron."

Scrape off stuck-on food. Tools like chainmail scrubbers, plastic scrapers, or even a metal spatula can effectively remove stubborn food bits without damaging the seasoning. "I'd consider getting a chainmail scrubber. Excellent at removing burnt on carbon and seasoning is generally tough enough that it won't scratch it."

Heat the pan to dry it completely. After washing, place the pan on the stove over low heat to ensure all moisture evaporates, which prevents rust. "Dry it on the stove with low heat, when I apply cooking oil with kitchen paper towel, it always show lot of black stuff."

Re-oiling After Cleaning

After cleaning and drying, many Users re-oil the pan to maintain and build the seasoning.

Apply a thin layer of oil. After drying the pan on the stove, apply a small amount of cooking oil with a paper towel or rag. "Then I put a little oil on the pan while still hot and wipe it all over with a paper towel."

Avoid leaving too much oil. Ensure the oil layer is very thin, as excess oil can lead to a sticky residue. "The pan shouldn't look or feel oily to the touch."

Do you want to know about common mistakes to avoid when seasoning and cleaning cast iron?