Longevity Cast iron, if well taken care of, can last for several generations. Even cast iron skillets that have been allowed to rust can be brought back to life with a little elbow grease. Cast iron cookware will last your entire lifetime and can even be passed to your children and grandchildren.
Don't let that scare you off—a cast iron skillet can last a lifetime (or longer!) and is easy to maintain if you remember a few simple cleaning tips. If you ever mess it up, don't worry: The great thing about cast iron is that it's easy to restore.
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.
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.
Dealbreaker 1: A Wobbly Base
Slight unevenness likely won't impact performance, though the pan will heat less evenly, so keep an eye on food and stir frequently. A dramatic wobble will make food heat very unevenly, and may actually cause food to splash or spill from the pan. In that case, it's time to retire the pan.
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. (Use small amount of soap if you like; rinse well.)
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.
You let your skillet soak.
Soaking your cast iron skillet in your sink is a recipe for rust, as is washing it in the dishwasher. Instead, clean it ASAP, even using simple soap and water if you must.
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.
We might never know the exact health effects of cast iron pans. Eating bits of oxidized oil every day might seem unwise, but a perhaps more likely detriment is getting too much iron, especially when using a newer or less-seasoned pan.
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.
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.
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.
Several of our consulted chefs agreed that cast iron can leave an unpleasant flavor layer in tomato-based dishes. The "naked" cast-iron cooking surface of an unenameled skillet can cause "acidic foods to become discolored and acquire a metallic taste," says Weinstein.
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.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot.
The long lifespan of cast iron along with the growing demand for second-hand instead of new makes vintage cast iron a common find in the antique market. The value of antique cast iron skillets can start at similar to new prices, but a super rare Wagner or Griswold can fetch up to $1,500 apiece.
You'll use less oil, avoid harmful chemicals, and get a little extra iron in your diet. The reasons why we love a classic cast-iron skillet include but are in no way limited to the following: Pizza.
When cooking on a rusted cast iron there's a chance that some of that material will end up in your food. However, the quantities are so small that they're almost negligible. Even though a rusted cast-iron pan doesn't necessarily present a health concern, it's still not recommended that you cook on it.
Olive oil is a great option for seasoning your cast iron skillet because it is affordable and easy to find. It also has a high smoke point, which means it can withstand high temperatures without burning.
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.
You can use olive oil to season cast iron, but you need to choose a high quality extra virgin olive oil, which should have a smoke point close to 400 degrees Fahrenheit.