Cast-iron care tips I never knew

You learn something new every day.

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In a Nutshell Remember earlier this month when I confidently claimed to be in possession of a "meticulously seasoned" cast-iron skillet? Well, turns out I had no idea what I was talking about. While doing research for a totally different story, I read, for the very first time, how one is actually supposed to clean and care for cast iron. And while I've been doing some of it right, I was far from a pro. Luckily for me, and possibly you, cast iron is virtually indestructible. Besides whacking it with a sledgehammer, it's pretty hard to permanently damage one of these puppies. Below, some tips and some myths that may surprise you. • High protein lunch ideas and meal planning tips • Is this why people move slower as they age? • 9 dark psychological tactics used to control others Happy cleaning! Ginger Wojcik, Newsletter Editor, Healthline

Written by Ginger Wojcik May 24, 2024 • 4 min read

what's got us buzzing So this is how you clean cast iron! Before last week, my cast-iron care routine consisted of these steps: Scrape up food bits with this chainmail thingy, remove the bits with a paper towel, cook off the remaining food residue, and then coat with cheap vegetable oil. Occasionally, I would rinse it with hot water but I abided strictly by the no-soap rule — or at least, the no-soap rule I thought existed. Turns out, I'd fallen for a few common myths.️ Myth #1: Never use soap or water on a cast iron. In fact, a well-seasoned cast iron can handle a little soap and water. Yes, using too much too often can affect the nonstick coating. So, like, don't put it in the dishwasher or let it soak overnight. But it's fine to lightly scrub it with a little soap or remove stuck food bits by simmering a little water (maybe with soap) in the bottom for a few minutes.️ Myth #2: You should coat cast iron with oil after cleaning. I was applying a thick layer of oil and wiping away a lot — but not all — of the excess. In fact, coating your cast iron in too much oil can result in a sticky surface, which definitely happened to mine. Instead, it's optimal to rub your clean skillet down with a paper towel lightly dipped in vegetable oil and then thoroughly wipe out all of the oil when you're done. ️ Myth #3. You have to re-season your cast iron regularly. Most cast-iron cookware you buy these days comes pre-seasoned. If you practice good maintenance, they can go a very long time between seasonings. (My mom has never reseasoned her cast irons and they all look and work great. But she also has magical powers, so who knows!) If at any point your cast iron starts to rust, look dull or light-colored, or get sticky, it probably needs to be reseasoned. Luckily, that's pretty straightforward:️ Starting with a clean piece of cookware, rub a light coat of oil over the entire thing, including the top and bottom, inside and outside, and any handles. Place the piece of cookware in a preheated oven between 450°F and 500°F (232°C and 260°C) for approximately 1 hour. It's usually a good idea to put a baking pan on a lower rack of the oven to catch any oil that might drop off. Now that you know the rules, break them as you see fit. There are usually more than a few right ways to do anything, after all. ️ 7 recipes for cast irons Got any cast-iron care tips you swear by? Let us know at wellnesswire@healthline.com. (We may use your name and response in an upcoming edition.)

Great finds Ironclad       Lodge 5 Quart Preseasoned Cast-Iron Double Dutch Oven I'll never forget the camping trip where my friend made a pineapple upside-down cake in a cast-iron Dutch oven — over the campfire! Even if you're not that adventurous, a Dutch oven can be a very handy tool for your kitchen arsenal. Slow cooking meats to tender perfection and throwing together one-pot meals for a crowd are two good examples. Is it easy to store? Nope! Will it look cool on your shelf? Definitely. SHOP NOW Every product we recommend has gone through either Healthline's or Optum Store's vetting processes. If you buy through links on this page, we may receive a small commission or other tangible benefit. Healthline has sole editorial control over this newsletter. Potential uses for the products listed here are not health claims made by the manufacturers. Healthline and Optum Store are owned by RVO Health.

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Thanks for reading, everyone! And thank you, especially to my mom, Queen of the Cast Irons.

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