Hailed for its hardiness and versatility, cast iron performs fantastically on induction hobs, in the oven, or even over coals. Cast iron cookware isn’t like regular cookware. For one, it’s heavier, and requires a different level of care too often labelled as a nuisance.
To weigh in and shed some light on the commonly believed high-maintenance-myth: if it does require a touch more care, trust us, the rewards are worth the work. And, if you’re reading this because you’re still undecided on these essential multi-skilled skillets, we’ve shared our thoughts on the beauty and benefits of cast iron here.
Cleaning cast iron
With the meal over, your guests recline, satiated and in quiet admiration of your culinary prowess. The inexorable and less glamorous segment of the evening looms over you: The Clean-up.
Unfortunately, you cannot put cast iron in the dishwasher. The constant exposure to harsh chemicals at high temperatures will strip away the cookware’s protective seasoning layer, leaving it vulnerable to the watery onslaught of the washing cycle, causing it to rust. If you’re wondering why cast iron rusts, it’s because iron reacts with oxygen in the presence of moisture, which produces iron oxide - also known as rust. So, roll up those sleeves, and wash it by hand.
Contrary to popular belief, you can use soap on cast iron, and can even use a gentle scourer to remove stuck on food. However, you should avoid using stronger chemicals like a degreaser, which will damage the seasoning (à la The Dishwasher Debacle). If the fond is particularly stubborn, simmer a small amount of water in your pan for five minutes before waiting for it to cool then go at it again, perhaps employing the support of a sturdy wooden utensil for the trickiest areas.
Once clean, dry immediately with a cloth before returning it to a dry cupboard. Put simply, when you’re cleaning your cast iron to prevent rust and protect the seasoning, treat it like you would one of your cooking knives.
If rust does occur, fret not, it is salvageable. There are countless hours of relaxing videos online showing skillets that look like they’ve died several deaths being rejuvenated to a shop window level of quality. Accidents inevitably happen, especially when you’re multi-roling as the host, commis chef, chef de partie, sous chef, head chef, and KP at dinner time. An understandable lapse in concentration could leave your cast iron in a rusty situation. In this case, you can remove the rust by scouring it off with a touch of baking soda and vinegar then re-seasoning (we’ll come to that shortly).
Storing and seasoning cast iron
‘Seasoning’ is the thin, protective layer of oil or fat that coats the entirety of a cast iron skillet and gives it its non-stick quality. Properly seasoned cast iron isn’t oily or greasy to the touch, as the oil is baked on and absorbed by the pan, giving it a glossy finish and smooth texture.
There’s an overwhelming cacophony of anxieties surrounding seasoning, with the ruining thereof holding a similar level of calamity to a natural disaster in the eyes of many. Again, accidents happen. You may live with housemates, children, or partners who don’t share your gastronomical obsessions, and from time to time the seasoning may be compromised – this is a terrifying reality that we must all accept. If (or when) it happens, it’s okay. Re-seasoning isn’t much trouble at all.
To season cast iron cookware, ensure it is thoroughly clean before rubbing a light layer of cooking oil into it with a paper towel until no residue remains. Then, place the pan in the oven on a high heat (around 240ºC will do) and bake it for 40 minutes. This allows for a process called polymerisation to take place, whereby the oil breaks down and becomes molecularly bonded to the cast iron. This is what makes sure the pan is non-stick and not oily in your hands.
If your pan has been accidentally subjected to the throes of the dishwasher, after dealing with any rust, you may need to repeat the re-seasoning process a few times to rebuild a hardy layer of protection and non-stick.
You do not have to re-season cast iron cookware after every use, but if you’ve been cooking with a lot of high acidity ingredients like tomatoes or vinegar, it’s worth topping up the seasoning each time. Otherwise, every few months or as needed should suffice.
To conclude
Cast iron cookware, if well-maintained, can take the place of woks, frying pans, roasting pans, bread pans, and pie and tarte dishes. Throw them over an open fire, in a pizza oven, or use them for pancakes and omelettes. They’ll outlive your other cookware and can last several lifetimes.
If all of that work still doesn’t seem to justify the rewards, rest assured. We have enamelled all of our cast iron items not once, but twice, to ensure a completely rust proof and non-stick finish, no seasoning required. Check out our Skillet, Sauté Pan and Stockpot to learn more.