Everything you need to know about how to use a cast iron skillet. From how to season cast iron, to cooking with it, tips for cleaning, and everything in between. This is my favorite kitchen tool and with proper care, it will be yours as well for many years.
Cast iron has been my skillet of choice for many years now. There are only two things that get better with age in the kitchen.
One is cast iron and the other is homemade sourdough starter!
I seasoned my skillets when I first bought them years ago and haven’t had to repeat the process since. With proper care, cast iron will last forever.
It is a kitchen essential and so worth learning how to use. I’m telling you, cast iron cooking is where it’s at.
From breakfast to dessert, and every meal in between, cast iron is my absolute favorite way to cook so many recipes. They can easily go from stove top to baking, making them an overall winner when it comes to versatility.
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Benefits of Cast Iron
Healthier
Reason #1, of course, is it doesn’t have all the bad stuff. Nonstick pans are coated with a carcinogenic chemical called perfluorooctanoic acid.
Not only does it leech into the food when cooked at high temperatures, but also produces toxic fumes in the air. Not to be overly dramatic, but you need to get that stuff out of your house ASAP.
Although the health concerns with nonstick was what drew me to using cast iron in the first place, the ease and beauty with which they cook kept me coming back for more.
Non-Stick
A well seasoned pan is wonderfully non-stick and with proper care it will stay that way. Even if you make something a little sticky, it usually doesn’t take too much work to get it non-stick again.
Delightful Cooking
A perfectly fried egg, potatoes so crispy you can hear the crunch, a carmelized sear on a roast to seal in all those delicious juices… I mean, if you aren’t cooking with cast iron, is it even cooking?
Give me that 20 pound skillet that gets better with use every. single. time. If I go on vacation, and the condo has a flimsy nonstick and a plastic spatula, I cook like I have one hand. Total handicap.
Last For Generations
It is nearly impossible to break a cast iron skillet. Sure it may need to be re-seasoned, but otherwise they will last nearly forever and can even be passed down from generation to generation.
Cast iron is where it’s at, my friends.
Frequently Asked Questions About Cast Iron
Can you use cast iron on a flat top stove?
Cast iron can scratch a glass-top stove.
There is also concern that a hot cast iron pan could cause the cold glass top to shatter, because the skillet holds so much heat. Cast iron is extremely heavy, so if it is dropped on the glass-top it might break.
All that aside, I used to cook with cast iron on a glass stove top daily in our old house, and did for many years. I never had a problem.
I put the question out on my Facebook and Instagram page, and it seems all my die hard cast iron fans pay no mind to such suggestions.
No one reported a problem. So, although technically cast iron on a glass cook top is a no-no, you will likely suffer no consequence, should you decide to be a rebel like me and all my social media friends.
How to Season Cast Iron
- Scrub cast iron with hot soapy water to get off any rust, if there is any. A stainless steel scrubber is very handy for this.
- Dry well with a towel.
- Lightly coat the cast iron with coconut oil.
- Cover the bottom, top, handle, and every part of the skillet with the oil.
- Wipe off the excess oil with a tea towel.
- Place it upside down in a 450 degree oven for an hour.
- Repeat until it has a black shiny luster, if necessary.
You can watch me go through this process with a couple of thrift shop skillets in the video below.
Best oil to season cast iron:
You want to choose an oil that has a high smoke point. Coconut, avocado, and lard (if using frequently) are the healthiest options, but almost any cooking oil will work.
You can also use this homemade cast iron seasoning recipe found here.
How to Cook with Cast Iron
The biggest key to successful cast iron cooking is preheating. Never drop food into a cold cast iron skillet. It will stick. It is also important to flip, and stir, as little as possible.
- Preheat skillet. See above. This is a crucial step.
- Add a little bit of fat whether it be butter, oil, lard or tallow, etc.
- Add your food and cook. That simple.
- Then follow the how to clean cast iron directions below.
Watch me cook over-easy eggs in the “Everything You Need to Know About Cast Iron” video at the end of this blog post, to see how cast iron can truly be nonstick.
Best foods to cook in cast iron
- Foods that are cooked in fat, or have a decent fat content in them, are excellent for cast iron cooking.
- Bread items: like pancakes, English muffins, cinnamon rolls, pizza, donuts
- Meats: like this creamy chicken and mushroom pasta, garlic butter pork chops, round steak.
- Sautéed veggies
- Stir fry
- Fried eggs
- Fried potatoes
- Roasts
- Desserts: cobblers like blueberry, cherry, pumpkin, and so much more.
- French toast casserole
- Skillets: chicken pot pie, shepherd’s pie, sourdough skillets, etc.
- Foods that need to be steamed or boiled are not the best choice. I still like to make steamed carrots, broccoli, and green beans in my stainless steel pots with a lid. Also, I prefer stainless steel for soups and stews.
There is a bit of a learning curve to cast iron cooking, but once you get the hang of it you’ll never go back! I promise.
How to clean a cast iron skillet
Cast iron is naturally nonstick when seasoned properly. If nothing is sticking to the pan, you can simply wipe it out until the next use.
If something gets really stuck on, remove it with a little water and a stainless steel scrubber. Use a tea towel to wipe off any excess water. The pan should be completely dry before putting it away.
Since I use my cast iron skillets so frequently, they sit out on my stove at all times. Because of this, I don’t find it necessary to thoroughly clean them unless something is stuck on.
The only reason I ever have to clean them out is if I cook something like ground beef or chicken. Some parts of the meat get stuck on the pan. Also, if I make cheesy eggs, or pizza, the cheese likes to stick.
When I make sourdough pancakes, or English muffins, little bits of batter get stuck on the outside edges, since the edges couldn’t get close enough to the heat source to be preheated. I am able to wipe the bits of batter off with a dry tea towel, without a proper washing.
Two rules of cleaning cast iron:
The two rules of cleaning cast iron are:
- Don’t use soap.
- Make sure every part of is dried thoroughly.
To note: you should never put cast iron in a dishwasher or allow it to sit in the sink because rust can develop and rust is bad. If your pan does get rusty, it can usually be salvaged with a lot of elbow grease and re-seasoning.
I never put my cast iron skillets directly on my quartz countertops. There always seems to be just a little bit of water, either on the skillet or the counter, and rust spots show up almost instantly.
Everything You Need to Know About Cast Iron Video
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My Cast Iron Skillet (Lodge Brand 12″)
Thank you so much for stopping by the farmhouse!
Briar Rose says
I love this post! Thanks so much for all your tips. I was given a vintage set and would love to start using them. My question is, if rust does show up is there a way to fix the problem? I won’t name names but one of mine was soaked and now it’s rusty and yucky and certainly doesn’t look as lovely as the others and so it stopped me from using them since. Thanks again! ❤️
Lisa says
Yes, just make sure to scrub it all off really well before you re-season! 🙂
Dan says
I love all your shows, you are a great home maker. I wish you and your husband and family , a great and safe Merry Christmas .
Samantha says
Hi! I love your blog!!
Thanks for this post; this definitely helps so much!!
Quick question, where do you get your coconut oil and what kind do you use?
Barb Dean says
I have a cast iron that I seasoned, but after I use it and rinse with water, then dry, the towel always gets black from the inside of the wet skillet. What’s my problem? Thanks!
Lisa says
Oh yes that always happens, you’re not doing anything wrong! Just make sure to not use a towel you’re worried about getting dirty. 🙂
Barbara says
Hi Lisa, I use cast iron all the time. After every use I clean it with water and then dry it with a paper towel and re-coat it with coconut oil. After watching this video, I realized that I was cleaning it too much. But here’s my question….When will it need more seasoning? My cast iron skillets sometimes look dull and don’t have that shine. That’s why I re-coat it with coconut oil. Maybe following your guidelines will change the surface. Thanks for a great video!!
Lisa says
Are they still pretty nonstick? If you don’t heat the oil after I don’t think they are penetrating into the cast iron.
Beth says
Hi! I used soap on mine washing it once. Is it ruined? Thanks!!
Lisa says
Definitely not! Its basically a rule not to, but my mom always uses soap on hers. She doesn’t listen to that rule. lol
Beth says
Should I read-season it after using soap to wash it?
Lisa says
Only if the food is sticking to it. Otherwise, you’re good!
Laura says
I tried seasoning mine. They had been previously strip. But the coconut oil got all drippy even though I wiped it really good. What am I doing wrong? I tried scrubbing it off but it’s stuck really good and now I’m not sure if it’s ruined.
Lisa says
It’s probably not ruined! Put it in the oven on really hot to burn anything off. Then scrub it with a stainless steel scrubber and soap. After it is full dry, add a very thin coating of oil and repeat seasoning. 🙂
Karissa says
Loved this video! I got some preloved cast iron and went to season them this weekend and the house filled with smoke. Not at an alarming rate or anything, but enough to where the smoke detectors kept going off until it all aired out. I thought I coated them pretty lightly and wiped away excess, coconut oil, but am just wondering if this is any cause for concern?
Thank you 🙂
Bethany says
It just means you burnt your coconut oil. The smoking point is 400 degrees for refined coconut oil. If it is unrefined coconut oil the smoking point is lower. So if you don’t want it to smoke you can season it at a lower temperature. Use beef tallow or lard instead. Or open all your windows and let it smoke.
I like to put aluminum foil under my pan in the oven to avoid the oil dripping onto the heating coil in the bottom of the oven, which also causes smoke.
Georgia says
Hi Lisa,
I love your blog! I find your tips so helpful.
I have been cooking with cast iron for a long time. Something we love to cook in them are fresh salmon filets. The salmon comes out amazing and crispy on both sides. The problem is that because they are porous, the skillets smell like fish for days. Do you have any suggestions for removing odors?
Thanks!
Georgia
Lisa says
I do tend to have that problem with fish. It’s one of the only times I thoroughly clean them, even when nothing is stuck on. I just scrub it with hot water and a stainless steel scrubber. I wipe it out with a dry towel, and that usually does the trick!
Marsha says
Hi Lisa,
I too have glass top burners. One is 8.25 inches in diameter and the other burner is 9 inches. Should I get an 8 inch skillet or 9 inch. The larger the better, but if the 9 inch skillet won’t work well on the 8.25 inch burner, then I guess I’d be better off with the 8 inch? Are your skillets larger than your burners?
Lisa says
I have one really large pan that goes outside the edges of the burners, and I don’t like using it as much. I would recommend sizes that aren’t much bigger. I would say the 9″ is fine though, because thats not much bigger. The one I have is several inches bigger.
Josie Harmon says
Hi Lisa! Love your blog and vlogs!
So I washed all the rust off and dried them before the re seasoning process and both skillets just came out all rusty still. Do I have to wash them again? Or just re oil and bake again?
Lisa says
If they are rusty, they need to be cleaned again and dried thoroughly before re-seasoning.
YEN says
How often do you have to season the cast iron skillet? Is it every time you cook? Thanks
Nancy says
I have older cast iron and love them. However i purchased a few new pieces for my son. The inside – cooking surface is rough and not smooth like my older pans. They are brand names – are they poorly made? Anything I can do to get that smooth finish?
Birdie says
Hello Lisa;
Thank you for this information. I tried seasoning with three different oil. I’m having the best luck with Flax oil.
Jean McGee says
After washing my iron skillets I put them back on the burner and let them dry over the heat. No rust. No dirty towels.
I sooooooo enjoy receiving your emails/updates. Thanks,
Brenda Nicholson says
I have one of my mom’s cast iron pans! It’s one of my prized possessions!
My neighbor just recently bought one at a garage sale – her first – and I told her she wasn’t a good Southern girl without a cast iron pan. LOL. I’m from Detroit but my mom was from Virginia, so I know all about cast iron. And you can’t make a good fried chicken without one!
Mary Kaiser says
Do I have to put them in the 450 degree oven upside down or right side up? I have had others say to put upside down. Please let me know your thoughts on this as I want to get busy with seasoning my pans.
Mandy says
So are you saying that with proper seasoning, there should still be a dark shiny luster even after rinsing with water and drying thoroughly? Mine always looks dull and slightly rusty maybe? They are nonstick sometimes, but I feel like things are sticking too easily. Meat juices, residue when sauteing veggies, eggs, and potatoes. Should I reseason them? and how do you get rust off?
Jessica says
Hi Lisa,
I cleaned up my old cast iron last night, coated it with coconut oil and put it in the oven at 450 and in about 20 minutes my whole house was a smoke fest?! What in the world did I do? Can I use another oil rather than coconut?
Thank you!
Sierra says
Hi Lisa,
thank you for your lovely videos and posts!
I got my hands on a cast iron skillet here in Germany. It has a wooden handle.
How should I season it? Can you put it into the oven with a damp towel wrapped around it?
Love, Sierra
sirma says
Hi from Belgium!
I don’t know what to do without my cast irons. I live in another country as my mom and we stay extended periods of time with her. I honestly strugle with her non sticks and plastics.
Also i love how little i do need for my home cooking. You put these on induction, in oven or even chic on my dinner table.
Great post, Lisa
susana says
What is your opinion of cast iron pans that have a ceramic coating, such as LeCreuset? Thank you.
Omri says
Hi,
Great post. Thank you. What if… my CIS already has rust on it? I did use soap and water to clean it… Can the rust be removed before seasoning?
Olivia Curry says
Love this! So helpful! What do you use for cooking scrambled eggs?
Lisa says
I have since gotten better at making scrambled eggs with cast iron, so that’s what I use!
Olivia Williams says
Love this! So helpful! What do you use for cooking scrambled eggs?
Yolanda says
What do you do about cleaning if the flavor of something you’re making clashes with the flavor of the last thing you cooked? Like, cooking fish one meal and pancakes the next? Do you still let it be and only scrape off remainders in between cooking each meal?
Manuela says
both of my pans did not come out with that satin shimmer that i see on your pans, more dull
one was rusty,I stored it wrong. I scrubbed with soapy water and steelwool a few times
then coco oil , wiped off and 1 hour at 450
it looks okay, but a bit dull, not like yours
the other one, a grill pan, had no rust, I washed it quickly, dried it, oiled it all over, but it came out with rusty film, after seasoning for 1 hour at 450
Also my kitchen was smoky
cant do this with family around
Cheryl A Bauer says
I really enjoy your videos & FB posts. I wish I was younger & information like yours was available to me as a new wife & homemaker. Keep posting!!
Carli Raye says
Love how this tutorial went I am always concerned that if I leave my cast iron out it will not be clean.
..so you have put this to rest for me! Thank you so much
Sarah says
This is such great info!! Thank you! Question. How do you know if you need to re-season it? Just if food is sticking to it?
Lisa says
Yes! That is the only reason I would re-season.
Susan Mazzara says
Hi Lisa, Somehow I missed you naming your new baby and hope you will share his name with me. I also what to tell you how much I admire you and your family. It has brought many good memories back to me growing up in a large family. Watching your Christmas video I was thinking about your extention cord. Would it be possible to attach it over the woodwork of the door frame? Just an idea for next year…..
Lisa says
Thank you! Our new baby’s name is Theo. 🙂
lilley says
My cast iron skillets sometimes look dull and don’t have that shine. That’s why I re-coat it with coconut oil. Maybe following your guidelines will change the surface. Thanks for a great video!!
Makyla says
Thanks Lisa this is super helpful 🙂
Lynn Hafermehl says
Thank you so much for all your wisdom with sour dough making and baking. My eldest daughter follows you and told me about you and your recipes. I just made the pancakes in my cast iron skillet and they were amazing. Loving my sourdough that I feel much more freedom with now that I overcame the weighing and measuring.
Looking forward to bread and other recipes. Many thanks again.
I homeschooled my 4 children on acreage where we had chickens and our own eggs and meat. I used Little House on the Prairie unit study for a while which was very back to the basics. We made butter and yogurt and our own bread and all kinds of other things. My sons butchered their own chickens and my girls and boys both learned to cook and bake and sew.
Anyhow, glad my children who are now married with families love the same kind of lifestyle. My eldest daughter is a pro at all things fermented. And she is now teaching and encouraging me. ❤️
Ella says
I love this pasta recipe. SO easy to make and understand. Thank you for sharing.
Raychel Bozich says
I seasoned mine for the first time today and they came out of the oven looking really dry and not glossy. Smoked a lot as well when I had them in there. Should I do the process over again?
michelle says
how are you not using soap on this and how does that guarantee its cleaned,im so counfused
Lisa says
It’s one of the “rules” with cast iron. You aren’t supposed to wash them with soap. Contrary to what we think of clean these days. The heat from cooking will kill the bacteria.
danielle says
Hi. I believe Lodge and any “pre-seasoned” cast iron’s are seasoned with bad oils, like soy. Do you know what lodge is pre-seasoned with? It’s the one you use and recommend. Because of this, I’m trying to find one that is not pre-seasoned. Thanks.
Lisa says
Yes it is unfortunately. You could also wash it with soap to remove the oils and then season it with a healthy oil. I’m not sure if any place that has unseasoned cast iron.
Amber Marie says
I tried to season some very old cast iron pans yesterday (my great grandmother’s). I washed them with soap and water, dried them, and sprayed Chosen Foods avocado cooking spray all over. I placed them in the oven at 450 degrees and within 10 minutes there was a fair amount of smoke. It smelled awful. I turned the oven off and let them cool.
What did I do wrong? And how do I get rid of this awful smell in my house?
Sharon says
Why did my cast iron turn brown? All 4 pans did the same thing. Do I need to oil and bake again or what did I do wrong?
Thank you
Lisa says
Brown as in rusty? If they get wet and are not dried and oiled pretty soon after, there is a chance they will get rusty.