Best First Cast Iron Pan Recommendations and Tips
Users recommend Lodge cast iron skillets as the best first pan because they are affordable, durable, and come pre-seasoned. A 10-inch or 12-inch pan is the most versatile starting size, handling a wide range of cooking tasks. New pans might have a rough surface from sand casting, but they smooth out with regular use and seasoning. Wash them with soap and water, preheat before cooking, and avoid overthinking the maintenance.
Best Oils for Seasoning Cast Iron Pans
Crisco and grapeseed oil are the top picks for seasoning cast iron because they are easy to apply and form durable layers. Canola and avocado oils are also popular choices for their high smoke points and good polymerization. You should avoid flaxseed oil since it becomes brittle and flakes off, and olive oil since its low smoke point causes spotty results. Bacon grease can make your pan smell like bacon, which might transfer to baked goods. When applying any oil, wipe it off as if you want none left on the pan, leaving only a super thin layer. Heat the pan past the oil's smoke point to polymerize the layer properly.