Beginner’s Guide to Cast Iron

Cast iron is the original non-stick pan, and it is far less fussy than its reputation suggests. Here is everything you need for your first year of cooking with it.

Why Cast Iron

• Heat retention — it sears better than almost anything else.
• Versatility — stovetop, oven, grill, and open fire.
• Durability — a well-kept pan outlives its owner.
• Value — an inexpensive pan that performs like a premium one.

What to Buy First

A 10.25 inch skillet covers most of what a home cook makes. Add a 12 inch skillet for family meals, and a Dutch oven when you start braising and baking.

How to Season

Thin coat of vegetable oil, 450°F oven, one hour, cool in the oven. Repeat two or three times on a new pan.

Cooking

Preheat on medium, use fat, and let food form a crust before you move it. Metal utensils are fine on seasoned cast iron.

Cleaning

Hot water, a stiff brush, dry on the stove, and a thin film of oil. See How to Clean Cast Iron.

Common Myths

You can use soap. You can cook tomatoes. You cannot ruin it permanently. Cast iron rewards use, not caution.