It only takes proper care of cast iron cookware to make it last for generations. With proper care cast iron cookware can withstand a lifetime of use. Actually several lifetimes as these cast iron pans and dutch ovens are often passed down from generation to generation.
Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting. It may take a little extra care, but a well-seasoned cast iron pan will last for generations.
If improperly cared for, or very, very old, you know it's time to ditch a cast iron pan if it gets a crack. Taking a very hot pan and immediately plunging it in cold water can cause it to crack. Even a hairline crack means it's time to go. Any signs of it starting to get holes or warped means it times to ditch it, too.
The first and most important sign of damage for a cast iron skillet is cracking. Cracking can occur in cast iron as a result of a physical impact or because of a sudden change in temperature. For instance, if you run a hot skillet under cold water, the change in temperature can 'shock' the metal and cause cracks.
If a crack appears in your cast iron pan, it's time to ditch it. Even a hairline crack will expand and contract when heated and cooled, and ultimately the pan will split—a potentially dangerous situation if it happens during cooking! Plus, cracks are difficult to clean and may harbor bacteria and rust.
If your cast-iron cookware has rusty patches, looks dull, or isn't as nonstick as it used to be, it's time to reseason. Most cast-iron pans, even ones that get heavy use, need to be reseasoned from time to time. With a little effort, it's easy to revive worn-out cast iron and make it look smooth and glossy again.
Don't let it soak in the sink.
Cast iron is porous, meaning that long exposure to water can cause it to soak up the moisture and eventually rust. While a short soak won't do much harm, I avoid soaking the thing for fear of forgetting it and ruining the cure I've worked so hard develop.
Unfortunately, as a result, soaking is a surefire way to end up with a rusty cast iron skillet. Similarly, you should always make sure your pan is completely dry before putting it away, as any residual water can also cause rust.
The quality of cast iron increases over time with regular cooking and proper maintenance. Use your pan to cook on the regular, clean it properly after each use, reseason it at least two or three times a year, and be patient. “Cast-iron skillets get so much better with age,” says McLellan.
Today, many find cast iron to be too daunting—it's heavy, it requires seasoning (the process of heating fat, like oil, over metal to create a protective coating), and it has to be hand-washed. It can't just be chucked in a dishwasher, or it'll rust.
The first is that since oil is used to season the cast iron skillet and create a nonstick surface, soap would effectively wash away the cure that you worked so hard to build. The second reason that this myth persists is that soap isn't the most efficient cleaner of cast iron.
CLEAN CAST-IRON SKILLET AFTER EVERY USE
Wipe interior surface of still-warm skillet with paper towels to remove any excess food and oil. Rinse under hot running water, scrubbing with nonmetal brush or nonabrasive scrub pad to remove any traces of food.
Cast iron pans are poor conductors of heat: Without getting too nerdy here...a cast iron is good at retaining (keeping) heat, but it isn't as good as conducting (transmitting) heat. A cast iron pan will heat unevenly if you're using a burner that's significantly smaller than the pan itself.
Acidic foods (unless you make it snappy)
Acidic foods (like tomato sauce, wine-braised meats, etc.) enter the red zone when they spend too much time cooking in the skillet. It's particularly important to not marinate anything in a cast-iron pan, as many marinades are quite acidic in order to tenderize the meat.
Molded like a single piece of metal, an alloy of carbon and iron, cast iron uses no other additives or toxic substances. Even better is the fact, that cast iron is naturally non-stick, allowing anyone to replace non-stick pans and use this healthier alternative, consuming less cooking fat in the process.
Water boils at 212º and cast iron pans without an enamel coating can withstand up to 1500°F. So boiling a little water won't damage your pan. If you don't season your pan well, rust can form in no time, though. If you boil water for too long, you risk wearing down the layer of seasoning.
While rust can be removed with a wire brush or wire wool, you should avoid the use of mechanical tools, particularly on delicate or decorative surfaces, as it may cause damage. If you aren't sure how to clean cast iron antique items that are very worn or rusty, then you should hire a professional to restore them.
Pasta will ruin your skillet's seasoning
And that's precisely why it should stay out of your cast iron skillet. According to ranch cook and YouTuber Kent Rollins, boiling water for extended periods of time in your skillet will negatively affect its seasoning.
Do not use scouring pads or steel wool on cast iron skillets as these will remove the seasoning. Dry the skillet immediately with a clean rag or paper towel to prevent rust. Do not let your cast iron skillet air dry. Lightly oil the skillet using a small amount of your high temp oil on a paper towel once it is dry.
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.
There's no need to throw away a cast iron skillet that's a little (or a lot) rusty. In fact, the next time you stumble upon some rusty pots and pans at an antique store or flea market, imagine the potential! Follow these five easy steps to restore cast iron cookware to its former glory.
Cast iron lasts a lifetime and only gets better with use. Whether it's corn bread, flapjacks, country ham or fried green tomatoes, food is delicious cooked in cast iron.
Sticking your skillet into a roaring fire might seem like a good way to heat it up in a hurry, but overheating or uneven heating can cause your skillet to take on a permanent warp, or even crack. Same goes for pouring cold water into a red-hot pan. Don't do it.