Cast iron cookware remains a favourite in the kitchen because it is durable, versatile, retains heat wonderfully, and cooks food evenly. But cast iron has to be taken care of. If you do that, your cookware will last for years. Here are a few things to keep in mind:
Seasoning is crucial. If pan or skillet comes pre-seasoned, you will notice that it will have a dark, semi glossy finish and won’t be sticky or greasy to the touch. It also won’t have dull or dry patches.
Avoid harsh soaps and abrasive chemicals or scrub pads to clean your cast iron cookware because they can remove the seasoning. The seasoning of the pan is created by a thin layer of polymerised oil. Soap will destroy this oil layer and make your pan more susceptible to food sticking and rusting.
If food is stuck, use a plastic scraper. For really tough bits of food that refuse to come off by the scraper, add water to the skillet and let the water boil. It will loosen the stubborn food.
In case your cast iron pan gets rusty, use a steel wool pad or even coarse sea salt to get rid of the rust. Salt will loosen the gunk. You can then use a paper towel to brush the bits away. Of course, you will need to season the pan afterwards.
Be sure to dry your cast iron skillet and other cookware thoroughly. Don’t leave excess water on it or you will have rust spots. And don’t put it in the dishwasher.
Season lightly after each cleaning. Once the cookware is dry, heat over medium-low heat until all traces of moisture have evaporated. Add 1/2 teaspoon oil and use paper towels to lightly coat the interior surface with oil. Continue till it looks dark and smooth. Let pan cool.
What’s the best oil to use for seasoning? The more polyunsaturated the fat, the more readily it will oxidise and polymerise. Flaxseed oil does this job faster than other vegetable oils. But sunflower and soybean oils also work well.
After you finish using it, don’t just apply the oil without heating. Because, if you do that, the oil will turn rancid by the time you use it the next time.