I've always wanted cast iron cookware, and Mike bought some for me for my birthday this past weekend. I know there are some things I need to do to the cookware before the first use. Anyone with experience - help! What do I do to "prepare" the skillets?

By Boxzgrl on Monday, October 25, 2004 - 03:00 pm:

Hmmmm.... only i'd I could remember!!!! I hope someone knows.. it's been too long since i've used one!

By Mara on Monday, October 25, 2004 - 03:00 pm:

There was instructions with mine when I bought them. I can't find them but I think this is how you do it. First wash them in hot sudsy water then towel dry. Rub them down handle and all in veg. oil them bake them in the oven at I think 350 degrees for about 45 min. I think you re wash them after that...I hope this is right...anyone else? I know it said that you want to do this like once a year. It's called "seasoning" the pan.

By Ilovetom on Monday, October 25, 2004 - 03:07 pm:

Yes Mara is right and sometimes I make cornbread just so mine will get greased and baked real good.

By Karen~moderator on Monday, October 25, 2004 - 03:13 pm:

Do what Mara suggested.

Another thing I do with my one piece of cast iron that is left, is dry it IMMEDIATELY after washing.

By Colette on Monday, October 25, 2004 - 03:14 pm:

I use them and like them better than my calphalon. I still have my instructions.

1. Scour thoroughly
2. coat with cooking oil.
3. heat in 300 degree oven for one hour
4. wipe out excess.


And once you start using them, you are never supposed to use soap on them or put them in the dishwasher because it will remove the seasoning and you have to do it all over again. Just clean them w/hot water.

By Kernkate on Monday, October 25, 2004 - 03:18 pm:

Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my MIL's cast iron skillets on a regular basis and they must be at least 40 years old.)

New Pans
Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.

Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

Pans needing Re-Seasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned.

Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. I understand that heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean.
Dry the pan immediately with dish towel or paper towel.
Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.

Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.
Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor.
Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.

By Angellew on Monday, October 25, 2004 - 04:40 pm:

I have to ditto Collette on that one!!! I LOVE my cast iron better than my "good" pans!

Especially, now that outdoor grilling season is almost over! We do steaks in our cast iron andn they are fantastic!!! Just seasoning and searing both sides and finishing in the over for a few minutes!!! MMMMMMM!!! I have two main cast irons... one for cooking and one for baking!!!

Amy, you are going to love it!

By Colette on Monday, October 25, 2004 - 04:56 pm:

For indoor grilling, you can buy a cast iron grill pan. A little bit more of a pain to clean because of the grooves but whatever you cook in it comes out great.

By Ginny~moderator on Monday, October 25, 2004 - 05:49 pm:

I believe Kernkate's instructions for seasoning are correct. I never heard of using vegetable oil to season a cast iron skillet.

You will love them once you get used to them, but it will take a little while as they are different. And one major difference is that usually they don't have insulated handles, so please keep your potholders handy and USE them.

My mom had a 12" cast iron skillet that she always used when she made pineapple upsidedown cake, for which she was famous.

By Amy~moderator on Monday, October 25, 2004 - 06:49 pm:

Thank you everyone! Now I know what to do. Kate, thank you especially for taking all that time to give me a detailed description.

I can't wait to start using them. I've always wanted cast iron cookware. Now I just need a large pot/dutch oven....

By Kernkate on Monday, October 25, 2004 - 06:52 pm:

Amy, you are welcome hope your cast iron work as great as mine do, some of mine are very well aged but are great!!!

By Insaneusmcwife on Monday, October 25, 2004 - 07:22 pm:

I started using cast iron when I was pg with ds. I have very low iron levels and the doctor recomended the switch. Since the switch I have not had any problems with my iron levels. I do however use dish soap on mine when I wash them, but very little. I usually turn the stove on to dry them to suck out all the water...I've never had a problem with rust doing it this way. My mother in law said that when hers get to gunky she takes them camping and throws them in the campfire. The gunk melts away.

By Feona on Tuesday, October 26, 2004 - 05:37 am:

If you don't dry them throughly they rust. Then I don't know what you do with them.

By Momoffour on Tuesday, October 26, 2004 - 11:58 am:

also I don't know if anyone posted this but you are not suppose to was them with soap. I usually soak mine in hot water and use a rag and was is and then I put it on the burner and high to get the water out and then spray it with cooking spray and wipe out. all my pans and skilets are cast iron.

By Dawnk777 on Tuesday, October 26, 2004 - 12:01 pm:

I think if they are rusty, you can use lemon juice or vinegar, and salt. It seems to me I did something like that on a rusty cast-iron pan and the rust came right off. I like my cast iron pans, too.

By Colette on Tuesday, October 26, 2004 - 03:18 pm:

If they get rusty - rescour and reseason.