Benefits of Cast Iron + How to Clean Cast Iron Pans

Using and cleaning a cast iron skillet really isn’t as scary and complicated as most people think. It’s actually very easy! It’s just a matter of knowing how.

Cast iron skillets are sturdy and reliable and they last not just a few years, but generations. Think about it – it’s made from a metal that’s essentially indestructible!

Here are some benefits of using cast iron:

It’ll last your lifetime – plus many more. How fun would it be to give your age-old cast iron skillet to your grandchildren? It will still look brand new yet it holds countless memories within it. Pretty darn cool, I must say!

It’s non-stick. It isn’t loaded up with questionable chemicals that make it non-stick like the other “non-stick” pans out there. They’re linked to cancer, developmental problems, liver damage, hormonal disruption, and much much more.

It’s less expensive. Cast Iron skillets are less expensive especially because you don’t have to replace them every few years like you do for non-stick pans. If you have the same non-stick pans around that you had five years ago then you might want to reconsider… all those chemicals are leaking into your food at a much higher rate the more the pan is broken down with use. Furthermore, any sign of wear such as peeling or scratches is a sure sign that those chemicals are flaking off into your food.

So obviously cast iron is better for you and the environment. Stainless steel is also a great pan in regards to that as well but cast iron pans are still less expensive than stainless steel. I mostly use cast iron pans, but I’ll use stainless steel if I’m cooking a more acidic dish (such as a tomato based dish). Overall, I prefer cast iron because stainless steel is not naturally non-stick, but you don’t have to worry about it being non-stick when cooking sauces, soups, chilis, or pastas – all of which you wouldn’t necessarily cook in a cast iron to begin with. Basically what i’m saying is – having a good cast-iron pan and a good stainless steel pan or pot is all you need!

You can use cast irons on the stove AND in the oven. Cooking something on the stove but need to transfer it to the oven to finish? No problem, just stick the cast iron pan straight into the oven!

You can use it over an open fire or directly on hot embers or coals. I know that most people won’t ever need to or even want to do this, but it’s fun to think about. Going camping? Take a little cast iron (I say little because the big ones can be heavy) and you’re set to cook.

Easy to clean. I know you might be doubting this if you’ve never actually had a cast iron. They seem like a scary object to behold, but they’re actually very easy. Once you have a properly seasoned cast iron skillet, it becomes non-stick and is a dream to clean using just hot water and a sponge.

Adds iron to your food. Iron is an essential mineral that humans need. Considering how many people are deficient in iron, cooking in a cast-iron has the benefit of increasing uptake of iron.

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How to care for a cast iron skillet

Let’s start with the basics:

Don’t use soap

Don’t soak the cast iron and don’t put in the dishwasher

Don’t regularly cook acidic food like tomatoes without re-seasoning pan

Wash with warm water and a sponge

Scrub with cast iron scrub brush such as this if needed

Rub with high-heat oil after cleaning*

*Be sure that you use a healthy, high-heat oil such as avocado oil. Oils like vegetable oil and canola oil are technically high-heat but they are not good for your health. I use Primal Kitchen avocado oil and you can use my code CHRISTINE for 10% off! You can also buy Chosen Food’s avocado oil at Costco for a great price. Just make sure whatever you buy is in a dark bottle and stored properly.

Picture this:

You roll out of bed yawning and stretching, excited to start your day. You follow through your morning routine then go to the kitchen to make a savory breakfast. You whip out your cast iron and cook yourself a couple over-easy eggs with bacon. You sit down at the table and savor every delicious bite. Ohh what a great way to start the day! Now, you have clean-up to do. You look over at the cast-iron pan and immediately wonder “how the heck do you clean a pan without soap?”. Well, there’s no need to fret! Here’s the step-by-step process:

1. Place it in your sink and wash it using a sponge with hot water.
2. Dry the pan completely with a towel.
3. With a clean cloth or paper towel, rub 1-2 tsp of oil all throughout the inside of the pan, coating it with a layer of oil.
4. Store in a dry place with nothing sitting inside of it. This pan organizer is my favorite storage unit for skillets. This one is also great as well if you want a vertical storage unit (and it’s heavy duty – made specifically for cast irons).

Simple as that!

What to do if food is sticking and hard to scrub off?

Food can sometimes stick to a cast iron if it’s not seasoned enough, if food sits in it too long and burns, etc.

Try using this cast iron scrub brush. It’s made specifically for cast iron pans so it’s not too abrasive. Avoid steel wool which can strip the non-stick layer (or “seasoning”) off the pan if used too much.

You can also scrub the pan with hot water and salt or baking soda.

Then, make sure to rub oil on the inside of the pan after washing it.

If food regularly sticks to the pan then it’s not properly seasoned enough.

Food could stick if the cast iron is not properly cared for. It’s important to always clean and oil it after every use. Don’t let old food sit in it all day. After every use, be sure to clean, dry, and rub oil on the inside of it.

A “seasoned” cast iron skillet just means that it has oil baked onto it which forms a natural non-stick surface. Most cast irons come pre-seasoned and ready to use, so you don’t have to worry about seasoning it yourself unless the pan loses its “non-stick” property from improper cleaning, heavy use of tomato based dishes, or you accidentally leave water it in and it gets rusty, etc.

How To Season Your Cast Iron Skillet:

1. Scrub skillet well in hot water.
2. Dry thoroughly.
3. Spread a layer of avocado oil all over the skillet (on the inside, outside, and handle). I recommend avocado oil because it has a high heat point, unlike olive oil. I use Primal Kitchen avocado oil and you can use my code CHRISTINE for 10% off your order!
4. Place it upside down on a middle oven rack at 350°. Place foil on a lower rack to catch drips.
5. Bake 1 hour; let cool in the oven.
6. Remove from oven after cooled down. Rub the inside of the skillet with another layer of oil then store. This pan organizer is my favorite storage unit for skillets. This one is also great as well if you want a vertical storage unit.