Cast Iron Cooking: It’s Really Not That Complicated

We hear it all the time: “I would love to cook with cast iron, but it seems so complicated. I’m afraid I’ll ruin it.”

We hear all the reasons why people haven’t taken the plunge into cast iron cooking, and we can honestly say that most of those fears and apprehensions are completely unnecessary. Cast iron is, in fact, some of the most forgiving cookware you can own.

Cast iron has been used in kitchens for centuries, from primitive open-fire cooking to the modern, state-of-the-art kitchens we know today. There’s something wonderfully simple about it. Cast iron is essentially iron with a small amount of carbon and other elements added to give it strength and durability. It doesn’t require a lot of fuss—and neither should cooking with it.

Another perk? You don’t need an extensive cooking pedigree. No formal chef credentials are required. You just need a pan, a little patience, and the desire to make a good meal.

First things first: Find yourself a pan.

We can almost guarantee that someone you know has a cast iron skillet hiding in a cabinet, basement, or, in the worst-case scenario, a garage bin. Maybe it’s the one you inherited from your grandmother.

Sidebar: That inherited pan may be one of the best pieces of cookware you’ll ever own.

It has probably been cooked on hundreds – or thousands – of times, and that history matters. A well-used cast iron pan develops layers of seasoning through years of cooking, creating a naturally nonstick cooking surface and a piece of cookware with some serious character.

If you find a Griswold, Wagner Ware, Vollrath, or even an unmarked vintage piece, you may have something particularly special. Vintage cast iron can be highly collectible, and some pieces are worth considerably more than you might expect. Before you decide that old skillet belongs in the garage-sale pile, take a closer look.

Don't have a vintage pan? No problem.

There are plenty of excellent options available today.

Lodge is a great place to start if you want quality cast iron without breaking the bank. Their skillets come pre-seasoned and are ready to cook with right out of the box. Like most cast iron, they’ll develop an even better cooking surface with regular use and proper care.

If you want something a little more refined, modern makers such as Smithey Ironware, Stargazer Cast Iron, Lancaster Cast Iron, and Field Company offer beautifully made skillets with smoother cooking surfaces and their own distinctive designs.

Some are heavier and more substantial, while others are designed to be noticeably lighter and easier to maneuver.

We’ve cooked on all of these brands many times. We love them all and don’t really have an overall favorite. For outdoor cooking, we particularly enjoy the heft and heat retention of our Smithey and Stargazer. For everyday stovetop cooking, we appreciate the lighter feel of Field Company and Lancaster.

Ultimately, the best cast iron skillet is the one you’ll actually use.

Ready to cook? Here's the easy part.

1. Preheat your skillet.
Place your dry skillet over medium to medium-high heat and give it a few minutes to warm up. Cast iron takes longer to heat than thinner cookware, but it also holds that heat exceptionally well.

2. Add your cooking fat.
Once the pan is hot, add your oil, butter, or other cooking fat. You want enough to lightly coat the cooking surface. If you're cooking something particularly prone to sticking, don't be afraid to use a little more fat.

3. Let the fat heat briefly.
Give your oil a moment to heat before adding your food. You want it hot enough to shimmer, but not smoking excessively.

4. Add your food.
Steak, potatoes, vegetables, chicken, cornbread – you name it. Eggs can absolutely be cooked in cast iron, too, although they benefit from a well-seasoned pan and the right amount of cooking fat.

For best results, avoid putting an ice-cold, wet piece of food into the pan. Pat meat and vegetables dry before cooking, and when possible, let delicate ingredients lose some of their refrigerator chill.

5. Then leave it alone.
This may be the hardest part.

Don't immediately start flipping, stirring, or moving your food around. Give it time to develop a crust and release naturally from the pan. Cast iron is excellent at maintaining a steady cooking temperature once it gets hot, so let the pan do some of the work.

Now for the part everyone worries about – cleaning.

Cast iron does not need to be treated like a fragile antique.

1. Remove the food.
Once you're finished cooking, scrape out any stuck-on bits while the pan is still warm. A wooden spatula, pan scraper, or stiff brush can work well.

2. Wash it.
Yes, you can use soap and water. A small amount of mild dish soap is perfectly fine and will not destroy a properly seasoned pan.

The old idea that cast iron can never see soap is largely outdated. What you want to avoid is soaking your skillet for long periods or leaving it sitting in water.

3. Dry it completely.
This part matters. Water left on bare cast iron can lead to rust.

Towel-dry the pan, then place it over low heat for a few minutes to evaporate any remaining moisture.

4. Give it a very light coat of oil.
While the skillet is warm, add a small amount of high-smoke-point cooking oil, such as canola, grapeseed, or avocado oil.

Wipe the oil over the entire cooking surface, then keep wiping until the pan looks almost dry rather than greasy. You want an incredibly thin film of oil – not a puddle.

And that's it.

Put the skillet away and get ready to use it again.

A few things to remember

• Don't be afraid to use your pan. Cast iron gets better through use.
• Preheat gradually. You don't need to blast it on high heat to get it hot.
• Avoid thermal shock. Don't take a screaming-hot skillet and run it under cold water.
• Don't leave it soaking. Cast iron and prolonged exposure to water are not friends.
• A little rust isn't the end of the world. Surface rust can generally be scrubbed away, the pan dried thoroughly, and the seasoning rebuilt.
• Don't obsess over the seasoning. Your skillet doesn't need to look perfect. It needs to cook well.
• Acidic foods aren't forbidden. A well-seasoned pan can handle tomatoes, wine, and other acidic ingredients, particularly for normal cooking times. If your seasoning is new or delicate, avoid long simmering of highly acidic foods until the seasoning has had time to build.
• Your pan doesn't need to be shiny. A good cast iron skillet is going to develop variations in color and texture. That's part of its personality. 

The bottom line

Cast iron has survived centuries of cooking because it doesn't need much from us. It needs heat, a little fat, reasonable care, and – most importantly – to actually be used.

Don't be afraid of making a mistake. You aren't going to ruin your skillet because you cooked the wrong thing in it, used a little soap, or ended up with something stuck to the bottom. Cast iron is remarkably resilient. If something goes wrong, most problems can be fixed with a little scrubbing, drying, oil, and another meal.

Think of your cast iron skillet less like a piece of precious cookware and more like a kitchen companion. The more you cook with it, the more familiar it becomes, and the better it performs. And if you happen to inherit one that's already been loved for generations, even better – you get to add your own meals, memories, and maybe a little burnt-on evidence of your cooking adventures to the story.

After all, it's hard to ruin a pan that's been around longer than most of us.