Cast Iron Skillet Guide: Seasoning, Cooking and Cleaning
How to use a cast iron skillet: seasoning, preheating, what to cook (and avoid), cleaning without ruining the seasoning, and fixing rust.
By Ayoub Farid · · 2 min read
A cast iron skillet sears steak, crisps potatoes, bakes cornbread and lasts for generations. It has a reputation for being fussy, but the rules are simple.
What "seasoning" means
Seasoning is a layer of oil baked onto the iron until it polymerizes into a hard, slick coating. It protects against rust and makes the pan more non-stick over time. Most new skillets come pre-seasoned; cooking with fat builds it further.
How to season (or re-season)
- Wash and dry thoroughly; warm on the stove to drive off moisture.
- Rub a very thin layer of neutral oil (vegetable, canola, flaxseed or shortening) all over.
- Wipe off as much as you can; it should look almost dry. Excess oil turns sticky.
- Bake upside down at about 230–250 °C (450–500 °F) for an hour; cool in the oven.
- Repeat 2–3 times for a fresh base.
Cooking tips
- Preheat gradually over medium heat for 5 minutes; cast iron heats unevenly at first.
- Use enough fat, especially early in the pan's life.
- Great for: searing steak, crispy potatoes, cornbread, frittatas, smash burgers, roasted chicken thighs, shakshuka.
- Go easy on: long-simmered acidic dishes (tomato sauce, wine braises) in a newly seasoned pan; brief contact is fine.
- Delicate fish and eggs stick more until the seasoning is well established.
Cleaning
- Clean while warm.
- Use hot water and a brush or scraper. A little dish soap is fine on a well-seasoned pan.
- For stuck bits, scrub with coarse salt and a little oil.
- Dry immediately, then heat on the stove for a minute.
- Wipe a thin film of oil inside.
Don't: soak it, put it in the dishwasher or let it air-dry.
Fixing problems
| Problem | Fix |
|---|---|
| Rust | Scrub off with steel wool, wash, dry, re-season |
| Sticky surface | Too much oil; bake at high heat to finish polymerizing, or scrub and re-season |
| Food sticking | Preheat longer, use more fat, keep cooking to build seasoning |
| Black flakes | Seasoning flaking; scrub the area and re-season |
Recipes to start with
Smashed potatoes (potato recipes), skillet chicken thighs, steak (see how long to rest meat), frittata and cornbread. Save your skillet favorites in a "Cast iron" collection in SmartChef AI.
Frequently asked questions
Can I use soap on cast iron?
Yes, a little mild dish soap won't remove good seasoning. Avoid soaking.
Why is my cast iron sticky?
Too much oil was left on during seasoning. Bake it at high heat or scrub and re-season with a thinner layer.
Can I cook tomatoes in cast iron?
Short cooking is fine in a well-seasoned pan; long simmering can strip seasoning and add a metallic taste.
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