Thompson: Take care with cast iron pans

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Posted: Friday, May 13, 2005

Occasionally I get a question about the seasoning and care of cast iron cookware. Seasoning cast iron, which is one of the original metals used for cookware, creates a natural non-stick finish, which is a plus.


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Cast iron is also a good choice because foods cooked in cast iron cookware absorb iron in varying amounts. In a study done in the 1980s, researchers found iron absorption depends on the food, how long it is cooked and whether or not the food is stirred during cooking. This type of iron is non-heme iron, which is not absorbed as readily by the body, but it is still a source of iron for the body.

Seasoning: Seasoning keeps the metal from rusting, makes for a non-stick surface and keeps the cookware from absorbing flavors or reacting with some foods. It's the process of allowing oil to be absorbed into the iron. You'll find several variations, but, in general, the process is as follows:



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• Wash the new cookware with hot soapy water and a nylon pad or stiff brush.

• Rinse and dry it completely.

• Apply a thin coat of melted unsalted fat, such as a vegetable oil or shortening. Cover the entire surface, handle, inside, outside and bottom.

• Place the cookware upside down on the top rack in a 350-degree oven and bake for an hour. To make clean-up easier, line the bottom rack with foil and place another pan underneath the cookware to catch any dripping oil. After heating, leave the cookware in the oven until it has cooled.

Some sources recommend seasoning several times before the first use. Pre-seasoned cookware also is available, but all pans probably will need re-seasoning at some point. This is especially true if they are not used often or if you find rust. Use fine steel wool to remove the rust, then repeat the seasoning steps above.

Cleaning: I honestly had a difficult time getting an answer from federal food safety sources on this one. Most commercial sources recommend wiping out the pan and washing with hot water only, using a stiff brush (such as a vegetable brush). Michigan Extension recommends washing quickly with hot suds, without soaking, then rinse and dry. Some sources argue any contact with detergent will weaken the seasoning. Another source recommends pouring boiling water into the cookware and using a stiff brush. And finally, I called one manufacturer that recommends wiping the pan out with a paper towel, filling it with water and reheating the water to boiling to loosen cooked on food. Finally, pour off the water and dry.

To store: After the cookware dries completely, either spray it lightly with a vegetable oil cooking spray or coat it lightly using an unsalted cooking oil. Wipe it down with a paper towel and store it in a cool, dry area. Place a paper towel between the lid and the pan to allow air to circulate or store it separately.


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