By U Gourmat Kitchen · June 15, 2025 · 3 min read
Cast iron cookware lasts for generations when properly cared for. Unlike nonstick pans that need replacing every few years, a well-maintained cast iron skillet only gets better with age. Here is the complete guide to seasoning, cleaning, and maintaining your cast iron.
Why cast iron?
Cast iron retains heat better than almost any other cookware material. It holds a steady temperature even when you add cold food, making it ideal for searing steaks, frying eggs, and baking cornbread. A pre-seasoned cast iron grill pan works on all stovetops, including induction, and can go from stovetop to oven without a second thought.
Seasoning: the basics
Seasoning is a thin layer of polymerized oil bonded to the iron surface. It creates a natural nonstick surface and protects against rust. Your pan comes pre-seasoned, but you should add layers over time.
How to reseason
Spread a thin layer of neutral oil (canola or grapeseed) over the entire pan, inside and out. Wipe off excess with a paper towel — the layer should be nearly invisible. Place the pan upside down in a 450°F oven for one hour. Let it cool in the oven. Repeat 2-3 times for a deeper seasoning.
Cleaning cast iron
Cleaning cast iron is simpler than most people think. While the pan is still warm, scrub with hot water and a stiff brush or chainmail scrubber. Avoid soap if you prefer traditional methods, but modern dish soap is fine — the old rule about no soap came from when soap contained lye, which would strip seasoning. Modern dish soap is gentle enough to use.
What to avoid
Never soak cast iron in water, put it in the dishwasher, or use steel wool unless you plan to reseason. Do not let it air dry — always dry it immediately with a towel and place it on a warm burner for a minute to evaporate any remaining moisture.
Dealing with rust
If rust appears, do not panic. Scrub the rusted area with steel wool until the rust is gone. Wash, dry thoroughly, and reseason the pan. A few rounds of seasoning will restore the surface completely.
Everyday maintenance
After each use: clean the pan while warm, dry it completely, and rub a drop of oil over the cooking surface with a paper towel. This takes 30 seconds and keeps the seasoning in excellent condition.
The bottom line
Cast iron is forgiving and durable. Clean it while warm, dry it immediately, oil it lightly after each use, and reseason occasionally. With this simple routine, your cast iron will outlast every other pan in your kitchen and develop a nonstick surface that rivals any coating.
