Rub a thin layer of vegetable oil on the pan, including the handle. Place the pan in an unheated oven with a layer of tin foil on the rack below to catch any drips from the oil. Turn the oven on to 350° and bake your pan for an hour. Allow the pan to cool and repeat 2 more times.
Keep in mind cast iron can become dull if it is heated without any oil on it, or if it is heated without enough oil in the pan to cook the food. The dullness comes when the oil on the pan burns off before cooking. To fix this, just re-season the pan.
Should I Oil My Cast Iron After Every Use? After each use, to get the most out of your cast-iron skillet, it is best practice to apply a thin layer of oil on the surface. Regularly oiling your cast iron skillet will provide a protective layer to the surface and help keep it from rusting.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
After you've used your skillet, use a sponge to scrub it with water. But don't let it soak in water, as this can cause rusting. If it still needs a bit more attention, add some kosher salt to the pan and scrub with a damp sponge. The salt acts an abrasive cleaner without disturbing the seasoning.
Rub with Oil and Buff
Once your cast iron pan is clean and dry, rub a thin layer of vegetable or canola oil on every surface of the pan, including the handle, using a clean kitchen towel. Then buff with the towel until the cookware is no longer greasy.
Why did they stop polishing cast iron? According to some manufacturers, the modern rough surface cast iron pots and pans helps the seasoning oils to adhere better than a smooth finish would. Smooth cast iron does not sell well commercially compared to rough iron.
The best option is to use a varnish or lacquer to give the wood a high gloss finish. While varnish can be sprayed or brushed on, lacquer is best applied by simple spraying. Spraying makes the surface seem finer than painting as it doesn't leave any strokes behind.
Cast iron should never be polished unless it is burnished or polished cast iron. These surfaces have been ground down to obtain a shiny, silver-gray finish.
If the seasoning in your pan is sticky, this is a sign of excess oil built up on the cookware. The Fix: To remedy stickiness, place the cookware upside down on the top rack of the oven and bake at 450-500 degrees F for one hour. Allow to cool and repeat if necessary.
The vinegar solution will dissolve the rust, but once that's gone, it can penetrate further and start eating away at the original cast surface of the pan, the ultimate death sentence for your skillet. If that happens, retire it to a piece of farmhouse-chic kitchen decor.
Can I use steel wool or a metal scrubber to clean my cast iron pan? No! We recommend using a pan scraper or the Lodge Chainmail Scrubber to remove any stuck-on residue.
WD-40 Specialist® Rust Remover Soak quickly dissolves rust and restores tools, equipment, and surfaces to bare metal without chipping, scraping or scrubbing. Great for removing rust from tools, metal, cast iron, chrome parts, and more without harming paint, gaskets, trim, or other surrounding parts.
Using WD-40
Another way to remove rust from any metallic surface, not just a cast-iron stovetop, is to use WD-40. WD-40 Multi-Use Product protects items against rust and removes rust from them. Simply soak your cast iron stovetop for a short period of time and then scrub it with a wire brush.
Kosher salt is a good abrasive to get rid of burnt-on food on cast iron skillets. You can also use a plastic pan scraper if it doesn't work. It will help if you do not use steel wool or scrubbing pads to avoid damaging the pan or stripping out the seasoning.
They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While unappealing, they won't hurt you in such a small amount.
Most often you can clean a cast-iron pan by simply wiping it down with a dry paper towel or cotton dishcloth. If the pan is well seasoned, bits of burnt, stuck-on food will come right off. If any stubborn bits remain, scrape them off with a plastic spatula.
Preheat your skillet before adding any oil, fat, or food.
You always want to preheat your skillet before cooking with it on the stovetop. Putting cold food in a cold cast-iron pan will make your food stick.
There are a few different methods that you can use to season your cast iron skillet. You may be wondering if olive oil uses include cast iron seasoning. The answer is yes! Using olive oil to season your cast iron skillet is a simple and effective way to season your pan.
Unsaturated fats have a chemical makeup that is more optimal for polymerization, the process that needs to occur to develop the perfect cast iron seasoning. So steer clear of oils with a higher concentration of saturated fats, like coconut oil and palm oil.