How to properly clean and season cast iron pans
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Cast iron pans have maintained their popularity in the culinary space for decades, mostly because of their durability. With the right care, they can be a great non-stick pan option, without the chemicals and are known to get better over time with proper cleaning and seasoning.
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Many new users find the pans intimidating as they can be unforgiving if improperly cared for, unlike most other cookware. There are ongoing debates on topics like the use of dish soap and the best way to season a pan, causing confusion and fear for new users.
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First up, we had to understand why cast iron pans can be so intimidating and what the process of seasoning actually means. Suhr explains that 'maintaining cleanliness and developing a patina on cast iron skillets is crucial for preserving their non-stick properties, preventing rust and extending their lifespan.'
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She adds: 'As the patina builds, it forms an additional protective layer that enhances cooking performance and imparts flavour to your dishes.'
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What you need to clean and season cast iron pans
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Traditionally, dish soap is a faux pas when it comes to cast iron because they were previously known to strip and damage the pan. Modern dish soaps are less abrasive and thus, can be used on cast iron pans without damaging them. On top of this, recent innovations in cookware have made it so that in some cases, like with enamelled dishware, even stronger dish detergents can be used without a fuss.
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In terms of drying, it is crucial to make sure to wipe cast iron cookware down thoroughly after washing and give it some air time to dry completely before stowing it away. Alternatively, for best care, wipe out most of the water with a towel, place the skillet on the stovetop over medium heat and let it sit until very dry, which should take about five minutes. Once cool, wipe it out one more time, then put it away.
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