The cast iron skillet, a timeless kitchen tool, remains relevant for a good reason: there’s not much it can’t handle.
“Cast iron has been used for generations and is making its way back into popularity,” says Jessica Robinson, two-time cookbook author and founder of A Farmgirl’s Kitchen via BestLifeOnline. “With people cooking and baking at home more often, they are searching for alternatives to nonstick cookware.”
As its name suggests, a cast iron skillet is a pan made from cast iron. While it might seem old-fashioned, this traditional material offers numerous benefits.
“Cast iron skillets are renowned for their excellent heat retention and even heating,” explains Jessica Chan, former professional chef and current food blogger at Jecca Chantilly. “They’re heavy, durable, and versatile.”
Cooks love them because they’re ideal for various cooking methods, including searing, frying, sautéing, and even baking. “When seasoned and maintained properly, cast iron skillets even offer nonstick capabilities,” Chan adds. However, unlike your nonstick pots and pans, cast iron cookware requires some initial preparation.
“Seasoning is crucial to keeping cast iron working properly,” says Robinson. “Regular usage of your skillet or cast iron bakeware will leave a thin layer of cooking oil residue that creates a natural nonstick surface. Additionally, it helps prevent the cookware from rusting.”
To begin the seasoning process, Chan advises washing the unseasoned cast iron skillet by hand with warm water and a few drops of dish soap. “Then, immediately dry the skillet with a paper towel or dishcloth to prevent rusting,” she says. Once the skillet is clean, rub a thin coating of vegetable oil onto the entire surface, including the cooking surface. High-quality extra virgin olive oil, flaxseed oil, canola oil, peanut oil, or other cooking oils with a high smoke point can also be used.
“Use a paper towel to spread it evenly and wipe away any excess oil,” she suggests. Next, place the pan upside down on the middle rack of an oven preheated to 400 degrees. Chan recommends baking the skillet for at least one hour, then turning off the heat and letting the pan cool completely in the oven. “This process binds the oil to the cast iron and forms a protective layer,” Chan explains.
Robinson suggests placing a piece of aluminum foil on the bottom rack of your oven to catch any oil drips, making cleanup easier. Following the above process—and repeating it, if needed—is one way to get your cast iron skillet ready.
“The second best way to season cast iron is by simply cooking with it,” says Chan. “Regularly cooking with oil in a cast iron skillet will develop an extra layer of seasoning you can’t get from cooking oil alone.”
