The Cast Iron Bible
Buy one, take care of it, and it will literally last the rest of your life. Here's everything you need to know.
If you only buy one pan, make it a cast iron. They're not expensive, they're virtually indestructible, and if you take care of them properly, they will last you the rest of your life — that's not an exaggeration. A well-seasoned cast iron is the best searing surface you can own, and the only thing you need to learn is how to clean and maintain it. That's what this page is about.
Why Cast Iron
Cast iron can handle anything. It goes on the stove, in the oven, on the grill — it doesn't care. It can take any amount of heat and it retains that heat incredibly well, which means you get a consistent, even sear across the entire surface. You actually don't even need to go as high on the heat as you might think, because the pan holds temperature so well. I use a 12-inch cast iron, which is big enough to sear two chicken breasts or a couple of steaks without crowding. If you're going to invest in one size, go big.
Seasoning Your Cast Iron
Seasoning is what makes a cast iron nonstick and what gives it that dark, smooth cooking surface. The process is simple: coat the inside of the pan with a thin layer of oil, then heat it on high until the oil smokes and bonds to the surface. That's it — the oil polymerizes into a hard layer that becomes your cooking surface. Every time you cook with oil in the pan, you're adding to that seasoning. Over time, a well-maintained cast iron develops a cooking surface that rivals any nonstick pan, and it only gets better with use.
How to Clean It
This is the part that trips people up, but it's actually simple once you know the rules. After cooking, let the pan cool down naturally — it retains heat for a while, so don't rush it. Wipe out any excess residue with a paper towel. Then clean it with water only — no soap. Soap will strip the seasoning you've built up, which is exactly what you don't want. For stuck-on food, use a non-abrasive scrub sponge with water. If something is really burnt on, boil some water in the pan and use a spatula to scrape it off — that works surprisingly well.
Dry It and Re-Season
This is the step people skip, and it's the most important one for longevity: make sure the pan is completely dry after cleaning. Cast iron will rust if you leave moisture on it. Dry it thoroughly with a towel, or put it on the stove on low heat for a minute to evaporate any remaining water. Once it's dry, spray or pour a small amount of oil into the pan and rub it around with a paper towel until you have a thin, even coat. That re-seasons the surface and protects it until the next time you cook. This takes about 30 seconds and it's what keeps your cast iron in perfect condition for decades.
Quick Tips
- ●Go big — a 12-inch cast iron handles almost everything and gives you room to work.
- ●Never use soap on a cast iron. Water and a non-abrasive sponge are all you need.
- ●For stubborn stuck-on food, boil water in the pan and scrape with a spatula.
- ●Always dry the pan completely after washing — any moisture left behind leads to rust.
- ●Re-season after every wash: thin coat of oil, rubbed in with a paper towel. Takes 30 seconds.
- ●The more you cook with it, the better the seasoning gets. A cast iron improves with age.