Using and Caring for Cast Iron
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The following general tips are useful for Using and Caring for Cast Iron cooking equipment, utensils and cookware.

  • Natural cast iron cookware and utensils should be seasoned before using. Seasoning Cast Iron, differs slightly from Seasoning Carbon Steel. To initially season a cast iron griddle or pan, wash the item with warm water and dry it with a towel. Apply a thin coat of a neutral oil (like peanut, canola, or grapeseed) and place the item in a preheated oven at 250°F (121°C) to 350°F (176°C) for 1-2 hours. Remove and let cool. Over time, the cast iron surface will darken to a black patina and acquire a lasting, nonstick finish. Some cast iron is now available on the market with a true factory seasoned finish, but other products come with a wax coating “pre-seasoning,” but really just designed to prevent rusting before a sale. Make sure you know which you are considering.
  • Natural cast iron utensils should never be stored with the cover on as this might cause “sweating” and rust damage.
  • Cast iron utensils with porcelain enamel interiors do not need seasoning. Hot sudsy water and thorough rinsing, will keep them clean and shining.
  • Be mindful when cooking with acidic foods, like tomatoes, as the acidity can wear down your pan’s seasoning.
  • Also cooking foods containing white wine or egg yolks in cast iron, can discolor the food.