Cast Iron Care

Guide: Cast iron skillet care

Durable and timeless, a cast iron skillet is a cherished tool in the kitchen, promising a lifetime of flavorful dishes. By adhering to these seven simple yet effective steps, your cast iron skillet will continue to be a versatile and cherished tool in your culinary arsenal, delivering unmatched flavor and durability meal after meal.

Different cast iron cookware on electric stove

1. Prompt cleaning: Make it a habit to clean your skillet after every use. While the pan is still warm, rinse it with hot water to remove food particles.

2. Avoid soap: It may seem unconventional, but traditional cast iron skillets fare better without soap. And remember, dishwashers are a no-go for these durable pans.

3. Effective scouring: For stuck-on food, Morton’s Kosher Salt is your ally. Scrub gently with salt, using a paper towel or a stiff brush. For tougher cases, boiling water in the pan can help loosen remnants.

4. Thorough drying: After cleaning, dry the skillet promptly and heat it over a stove to ensure it’s completely moisture-free. Apply a thin layer of vegetable or flaxseed oil with a paper towel, using tongs to avoid burns, to maintain its seasoning.

5. Proper storage: Keep your skillet in a dry, cool place. If it has a lid, place a folded paper towel inside, and leave the lid slightly open to promote air circulation and prevent moisture buildup.

6. Rust removal: Encounter rust? Use steel wool to gently scrub it away. This step requires a follow-up re-seasoning to restore its surface.

7. Occasional re-seasoning: Over time, re-seasoning may become necessary, especially after de-rusting. Contrary to regular care, use warm soapy water for a deep clean, dry thoroughly, then coat the skillet with vegetable oil, inside and out. Wipe off any excess oil. Bake it upside down in a preheated 400-degree oven for an hour. Repeat as necessary to achieve a well-seasoned surface.


Le Cookery recommends Smithey cast iron products. “We love to buy things from great people,” said owner Rachel Lively. “Every piece of Smithey is hand-forged by a blacksmith in Charleston. The beauty of Smithey is that they are preseasoned with grapeseed oil so it is all ready to go, unlike a normal cast iron. Generally, the thing to remember is you cannot get cast iron too wet. But Smithey is so smooth and unlike a regular cast iron that you can get it wet and even use soap in it. I hand wash it like a pan and I put it on my burner for a few minutes to make sure it’s dry before putting it away. That way there is no room for rust. Smithey has a lifetime warranty, and they were created as an amulet product.”

Discover the exclusive Smithey cast iron collection at Le Cookery, located in The Village at Wexford. 

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