I do not own a single pan that is not cast iron. Cast iron is the only thing we use. For everything. So any rule you have ever heard about what not to cook in cast iron… I ignore it. There are a few basic guidelines for cooking with cast iron, but once you get started there is really nothing to it.
Rule #1: Season your pan. This is probably the most important and complicated step. New purchases such as from lodge will be pre-seasoned and you will be able to get started with it right away. Depending on where you got the pan (yard sales!) you might have to do a little stripping before you are ready to get to the seasoning. My preference is to completely strip the pan down to the metal using a self-cleaning oven. Put your pan in the oven upside down and set the oven to clean. Voila. Stripped cast iron. You are ready to season. This is a pretty good starting point for seasoning a pan. Seasoning is probably the most important and complicated step. But once it is done you are good to go!
Rule #2: Cook bacon. Often. The more you use your skillet the better it will get. Stick with it. Cooking fatty meats and dishes with lots of oil will improve your pan’s seasoning.
Rule #3: Be mindful of metal cooking utensils. You want to be careful not to scratch the surface of your skillet. I have found that even a metal spatula is fine so long as you use it in a way that you evenly scrape the surface and do not create dings and gouges. Most of the time I prefer to use a softer wooden spoon, but I have never had a problem using a metal utensil.
Rule #4: Wash your pan. Do not use regular dish soap, but do clean your pan each time you use it. You can use hot water and a dishcloth, a plastic sponge, or any other non-metal scrubber. I have not found my perfect pan cleaner just yet, but I do really like this Norwex dishcloth.
If you are battling something really super stuck on, sprinkle a bit of salt in your pan and then scrub it. It works wonders. For the most part, as long as you clean it right after you use it and it is well seasoned well, not much will stick.
Rule #5: Dry it. Everytime your pan gets wet, make sure you get it completely dry. Just set it on a low-temperature burner until the water evaporates, or thoroughly dry with a clean towel.
Rule #6: Oil it. If the surface looks a bit dull or dried out add a splash of your favorite fat, heat it up, and wipe your skillet down. I tend to use olive oil, but lard would work well if you have it on hand.
That is pretty much it! Get ready for delicious caramelized onions, perfectly seared steaks, and fried eggs that slide right out of the pan.
What rules have you heard about not cooking in cast iron? Why would some think they shouldn’t use cast iron? Also, I’m curious what the debate over cast iron and stainless would be.
Thank you for the tips! We use our one cast iron man for bacon, but I think stripping it and seasoning it would be a good idea for us!
Some people avoid acidic dishes such as tomato product based sauces in cast iron. The acidity can remove the seasoning. That said, I have never had this problem. I think once a pan is well seasoned it is less of an issue. I have also heard that cast iron skillets should not be used with a glass top stove. My current stove has a glass top and I have never had any issues.
Stainless would work well for the kinds of things mentioned above like sauces. They can also work well for dishes where you deglaze the pan and create a pan sauce. Because the cast iron holds on to so much sometimes my pan sauces pick up too much. In my opinion, stainless and cast iron are both good choices. It is important to me to avoid any non-stick surface.