Cast iron skillets are commonly mistaken as an outdated cooking tool. But don’t let their old fashion appearance fool you; a well-seasoned cast iron skillet is extremely versatile and is great for going from stovetop to oven with ease. Additionally, the proper seasoning produces a non-stick surface that allows for simple cleanup, and the iron creates an even distribution of heat that’s ideal for all types of cooking. Preparing and caring for a cast iron skillet does demand a special set of instructions, but this one-pan cooking wonder only gets better with regular use and proper cleaning.
Preheat the oven to 450℉.
While the oven heats, coat the cast iron skillet with a thin layer of a high smoke point, neutral oil such as vegetable, grapeseed, or flaxseed oil.
Place the skillet upside down in the oven. Place a piece of aluminum foil below the pan to catch any oil that may drip.
Bake in the oven for one hour.
Use paper towels to wipe off any excess oil.
The skillet will season itself every time you cook with oil, but you can quicken the process by repeating the steps above on a regular basis.
Rinse the skillet with hot water immediately after cooking.
Using coarse kosher salt and a nonmetal brush or soft sponge, gently scrub in a circular motion to remove stuck on food.
On occasion, you can lightly clean with mild dish soap, but be sure not to let it soak in.
If the pan develops rust, use steel wool to remove the particles and reseason.
To prevent rust, thoroughly dry the skillet after each cleaning.
Coat with more oil, as needed.
Be sure not to scratch the enamel of the skillet too much. Any hollowing in the pan may cause an uneven distribution of heat and food scorching.