How to Keep Food From Sticking to Cast Iron

Food sticks for one of three reasons: the pan is not hot enough, there is not enough fat, or the seasoning is uneven. Fix those three and cast iron releases food as well as any non-stick surface.

1. Preheat Properly

Give the pan five to ten minutes over medium heat. Cast iron heats slowly and holds heat well, so medium is the new high. A drop of water should bead and skate across the surface when it is ready.

2. Use Enough Fat

Add oil or butter after preheating and let it coat the pan. For lean proteins, a thin film of high-smoke-point oil is enough.

3. Let Food Form a Crust

Do not move food the moment it hits the pan. Protein releases itself once a crust has formed — usually two to three minutes.

4. Mind Acid and Sugar

Long simmers of tomato or wine can dull seasoning. Short, high-heat cooks are cast iron’s sweet spot.

5. Maintain the Seasoning

Thin oil after every wash keeps the surface slick. If food starts sticking everywhere, re-season once and it will recover.