Seasoned with oil for a natural, easy-release finish that improves with use
No synthetic coatings - just iron and oil
Legendary durability for decades of cooking
Cast iron pans are safer than many modern pieces of cookware
Cast iron pans require less oil
They are inexpensive and value for money
Cast iron pans keep food from burning
Things to Remember when Cooking with Cast Iron Pans -
Make sure you never leave water on your skillet.
Make sure your layers of oil are as thin as possible and heated past the oil's smoke point to bond with the skillet.
Always preheat your skillet. Be patient and let your food sit and do its thing.
Only use steel wool when you're bringing your skillet down to its base layer. Any other time, it will damage the seasoning you've built up.
Worst case scenario: You can always start from scratch and re-season!
1. Soak, scrub, rinse.
If your cast iron is especially rusty or crusty, give your cast iron a quick soak in mildly soapy, hot water, then use an abrasive scrubby pad or brush to remove any and all unwanted particles until the surface is smooth and free of unevenness or sticky gunk.
2. Dry (completely!)
Do a quick 2-step drying process: wipe your cast iron down with a paper towel or a dish linen, then set it on the stove over a medium heat until all moisture has evaporated. It should get hot enough until you can smell the heat coming off of the pan. This step is crucial! Cast iron is porous, meaning it traps moisture below the surface: the only way to completely drive off all lingering moisture is to heat up the cast iron and evaporate off all the water. Proceed on to the next step with caution to avoid burning yourself!
3. Oil and buff
Drop 1 teaspoon of oil into the pan and use a paper towel to rub it in evenly across the entire pan. Flip the pan over, add 1 more teaspoon oil if needed, and repeat the rubbing process until the entire pan (handle included) is coated evenly with the thinnest layer of oil. Keep rubbing and buffing the oil into pan until it no longer looks greasy. Avoid using too much oil to the point where the pan is slick and wet with it: too much oil will result in a sticky, grimy finish.
4. Proper use and maintenance
Use a sufficient amount of oil or other fats when cooking to ensure proper browning and clean releases. After cooking, avoid using salt or abrasive scrubbles during routine cleansing to preserve the coating of seasoning. Opt instead for a soft sponge, a handful of kosher salt if you need to buff away any residue, and hot water. Wipe dry with a paper towel, then set your rinsed pan on the stove over medium heat to drive off all remaining moisture to prevent rusting. If the pan is looking a little dull afterwards, drop 1/2 teaspoon of oil in and rub it in thoroughly and evenly across the pan with a paper towel while the pan is still hot.