Cast Iron 101: Seasoning, Cleaning and Your First Five Meals
Cast iron has a reputation for being fussy. It isn't, really. It just asks for a few different habits than the rest of your cookware. Once you know them, it becomes the pan you reach for first.
The most important thing to understand is that there are two kinds of cast iron, and they're cared for differently.
Pre-seasoned vs. enameled: what's the difference?
Pre-seasoned cast iron is bare iron that has been coated with oil and baked at high heat at the factory. That baked-on layer, called seasoning, is what gives it a naturally slick surface and protects it from rust. Our 5 QT 2-in-1 Dutch oven with skillet lid and our 18" and 19" reversible griddles are pre-seasoned.
Enameled cast iron is cast iron coated in a glassy enamel. It doesn't need seasoning, the enamel protects the iron underneath from rust, and it handles acidic foods like tomato sauce and wine braises beautifully. Our 6 QT Dutch oven is enameled.
Both hold heat wonderfully. Here's how to care for each. As always, check the care card that comes with your piece too.
Caring for pre-seasoned cast iron
Cleaning
- Wash by hand while it's still warm. A little mild dish soap is fine. Lodge's own care guide puts it simply: soap is totally okay.
- Don't soak it, and keep it out of the dishwasher. Standing water is how rust starts.
- For stuck-on food, use a pan scraper or stiff brush. A paste of coarse salt and a splash of water works well too.
Drying and oiling
- Dry it right away and completely. Setting it over low heat for a minute or two drives off the last of the moisture.
- Rub in a very thin layer of oil with a paper towel, then wipe off the excess. It should look satiny, not wet.
Re-seasoning in the oven
If your pan starts to look dull or patchy, give it a fresh coat:
- Heat the oven to 450 to 500°F.
- Wipe a very thin layer of neutral oil over every surface, inside and out. Buff away the excess so nothing pools.
- Set the pan upside down on the center rack, with a sheet of foil on the rack below to catch drips.
- Bake for one hour, turn the oven off, and let the pan cool inside.
If you see rust
Don't panic. Scrub the spot with steel wool until you reach bare metal, rinse, dry thoroughly, and re-season. Rust on cast iron is a surface problem, not the end of the pan.
A note on acidic foods
While your seasoning is still young, it's wise to save long tomato or wine simmers for the enameled pot. Quick cooking with a squeeze of lemon is fine.
Caring for enameled cast iron
- Heat gradually. Start on low to medium and give it time. Enamel doesn't like sudden temperature swings.
- Don't preheat it empty on the stovetop. Add oil, butter or liquid first.
- Avoid thermal shock. Don't pour cold liquid into a very hot, empty pot, and let it cool before it goes in the sink.
- Use wood, silicone or nylon utensils. Metal can scratch the enamel.
- Wash with warm, soapy water and a soft sponge. Even if a piece is labeled dishwasher-safe, hand washing helps keep the finish looking its best.
- Expect a little staining. Light discoloration inside is normal and doesn't affect cooking. To brighten it, simmer water with a couple of spoonfuls of baking soda for a few minutes, then wash as usual.
Your first five meals
The best way to build seasoning, and confidence, is to cook. These five are forgiving and teach you how each piece behaves.
1. Saturday pancakes on the flat griddle
Set the griddle across two burners and preheat it slowly over medium-low for several minutes so the heat evens out. Brush on a thin film of butter or oil, then cook pancakes, eggs and bacon side by side. Breakfast for the whole family, all at once.
2. Grilled vegetables and chicken on the grill side
Flip the griddle to its ridged side. Slice zucchini, peppers and onions, brush lightly with oil, and cook alongside thin chicken cutlets until the chicken reaches 165°F. You'll get real grill marks indoors.
3. A slow-simmered chili in the enameled Dutch oven
Brown ground turkey or beef, add onions, garlic and spices, then tomatoes and beans. Let it bubble gently with the lid on for an hour. The enamel handles the acidity, and the heavy pot keeps the simmer steady.
4. Crusty bread in the 2-in-1 Dutch oven
Preheat the 2-in-1 in a 450°F oven, then lower your shaped, risen dough onto the shallow skillet lid and cover it with the deep pot base. The trapped steam gives you a crackly crust. Uncover for the last 15 minutes to deepen the color.
5. Skillet-lid smash burgers
Heat the skillet lid over medium-high until very hot. Add a ball of ground beef, smash it thin with a sturdy spatula, season, and leave it alone until a deep crust forms. Flip, add cheese, and cook until the burger reaches 160°F. Every burger you make adds to the pan's seasoning.
The long game
Cast iron rewards regular use. The more you cook in it, the better it gets. Clean it gently, keep it dry, give it a little oil, and it will be one of the few things in your kitchen you hand down.
