The Officially Sanctioned Cast Iron Thread

[oyolar]

After using non-stick for years, I recently bought two cast iron pans and have been learning the ins and outs of the cast iron skillet.  Just one question, what oils do you guys usually use in yours?  I have a large tub of Olive Oil from Costco that I'm trying to burn through.  I know it's not ideal for the type of heat I'm getting from cast iron.  I bought it in my non-stick days, what should my next purchase be?

Once it's seasoned, using whatever oil to keep it maintained after you clean and dry it is fine in my experience. I usually buy cheap sunflower oil and add a thin layer after cleaning and then heating to make sure all of the water is evaporated off.

Also, just making sure we're all on the same page that soap on a properly seasoned cast iron is actually fine - it's not mandatory but anyone on fucking reddit or YouTube telling you it ruins the pan is an idiot. So many people think that a "seasoned" cast iron means you don't have to clean it other than wiping it out after cooking in it or just using salt and then they're just cooking in rancid fats, oils, proteins, etc. that cake up over years. For the love of god, do not do this. Cast irons are not some magical instrument. Just clean it like a normal pan with soap and water, dry it after (by hand or preferably by heat) until all water is off of it and it's bone dry, and add a thin layer of fat / oil and let it air dry / absorb in. If you do this every time you use it, you shouldn't see its ability to cook nor its appearance turn to shit over time and it also means you don't have to do a full reseason every year (which it seems a lot of people think is a normal thing to do?).

To my knowledge, salt rubs are only ever needed if there's something SUPER stubborn or if you need to break shit down for a reseason. But if you just clean it normally and make sure to dry it well, rarely do issues build up enough to need that.

My ex had a massive collection of cast irons she found over years at thrift stores and yard sales that she took rust off of, cleaned up, reseasoned, and then brought back to life. The above was how she taught me to take care of them and how I took care of multiple cast irons for 4 years without any issues. I've done a small salt rub using table salt maybe once to get some burnt pieces of chicken off.

[JM]

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After using non-stick for years, I recently bought two cast iron pans and have been learning the ins and outs of the cast iron skillet.  Just one question, what oils do you guys usually use in yours?  I have a large tub of Olive Oil from Costco that I'm trying to burn through.  I know it's not ideal for the type of heat I'm getting from cast iron.  I bought it in my non-stick days, what should my next purchase be?

[close]

Once it's seasoned, using whatever oil to keep it maintained after you clean and dry it is fine in my experience. I usually buy cheap sunflower oil and add a thin layer after cleaning and then heating to make sure all of the water is evaporated off.

Also, just making sure we're all on the same page that soap on a properly seasoned cast iron is actually fine - it's not mandatory but anyone on fucking reddit or YouTube telling you it ruins the pan is an idiot. So many people think that a "seasoned" cast iron means you don't have to clean it other than wiping it out after cooking in it or just using salt and then they're just cooking in rancid fats, oils, proteins, etc. that cake up over years. For the love of god, do not do this. Cast irons are not some magical instrument. Just clean it like a normal pan with soap and water, dry it after (by hand or preferably by heat) until all water is off of it and it's bone dry, and add a thin layer of fat / oil and let it air dry / absorb in. If you do this every time you use it, you shouldn't see its ability to cook nor its appearance turn to shit over time and it also means you don't have to do a full reseason every year (which it seems a lot of people think is a normal thing to do?).

To my knowledge, salt rubs are only ever needed if there's something SUPER stubborn or if you need to break shit down for a reseason. But if you just clean it normally and make sure to dry it well, rarely do issues build up enough to need that.

My ex had a massive collection of cast irons she found over years at thrift stores and yard sales that she took rust off of, cleaned up, reseasoned, and then brought back to life. The above was how she taught me to take care of them and how I took care of multiple cast irons for 4 years without any issues. I've done a small salt rub using table salt maybe once to get some burnt pieces of chicken off.

If there was a top ten best posts of 2024…

[BartHarleyJarvis]

I save all my bacon fat, and every once in a while I’ll just apply a thin layer to my cast iron with a paper towel and heat it up for a little bit. It makes the kitchen smell great and helps maintain the seasoning of the pan.

[sharkjumper]

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After using non-stick for years, I recently bought two cast iron pans and have been learning the ins and outs of the cast iron skillet.  Just one question, what oils do you guys usually use in yours?  I have a large tub of Olive Oil from Costco that I'm trying to burn through.  I know it's not ideal for the type of heat I'm getting from cast iron.  I bought it in my non-stick days, what should my next purchase be?

[close]

Once it's seasoned, using whatever oil to keep it maintained after you clean and dry it is fine in my experience. I usually buy cheap sunflower oil and add a thin layer after cleaning and then heating to make sure all of the water is evaporated off.

Also, just making sure we're all on the same page that soap on a properly seasoned cast iron is actually fine - it's not mandatory but anyone on fucking reddit or YouTube telling you it ruins the pan is an idiot. So many people think that a "seasoned" cast iron means you don't have to clean it other than wiping it out after cooking in it or just using salt and then they're just cooking in rancid fats, oils, proteins, etc. that cake up over years. For the love of god, do not do this. Cast irons are not some magical instrument. Just clean it like a normal pan with soap and water, dry it after (by hand or preferably by heat) until all water is off of it and it's bone dry, and add a thin layer of fat / oil and let it air dry / absorb in. If you do this every time you use it, you shouldn't see its ability to cook nor its appearance turn to shit over time and it also means you don't have to do a full reseason every year (which it seems a lot of people think is a normal thing to do?).

To my knowledge, salt rubs are only ever needed if there's something SUPER stubborn or if you need to break shit down for a reseason. But if you just clean it normally and make sure to dry it well, rarely do issues build up enough to need that.

My ex had a massive collection of cast irons she found over years at thrift stores and yard sales that she took rust off of, cleaned up, reseasoned, and then brought back to life. The above was how she taught me to take care of them and how I took care of multiple cast irons for 4 years without any issues. I've done a small salt rub using table salt maybe once to get some burnt pieces of chicken off.

Thank you for stressing that.  Basically the same as what I do.

I'll add that some of the best advice I've seen is that the best way to maintain your seasoned pan is to cook in it a lot.  The more you cook with oil/fat/butter/etc., the more your seasoning builds up on its own.

One more thing for anyone new to this is that acidic foods can damage your seasoning.  Tomato sauces, citrus, things like that.  I try to avoid those in my cast iron when I can.

[WashingtonNECKTIE]

One more thing for anyone new to this is that acidic foods can damage your seasoning.  Tomato sauces, citrus, things like that.  I try to avoid those in my cast iron when I can.

good to know, never would have thought of that

[BartHarleyJarvis]

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One more thing for anyone new to this is that acidic foods can damage your seasoning.  Tomato sauces, citrus, things like that.  I try to avoid those in my cast iron when I can.

[close]

good to know, never would have thought of that

Yeah, no shakshouka in the cast iron

[MOE SYZLAK]

Hooked it up with a lil sheppy P tonight.. although I guess it’s technically “cottage pie” since it’s beef instead of lamb.
It was a little cold today and I needed a good “stick to your ribs” meal. It smacked.

[BartHarleyJarvis]

Hooked it up with a lil sheppy P tonight.. although I guess it’s technically “cottage pie” since it’s beef instead of lamb.
It was a little cold today and I needed a good “stick to your ribs” meal. It smacked.

That looks so good. Did you make the mashed potato’s from scratch as well??

[Made In China]

My $20 Lodge is my go to pan for cooking most things. Making any kind of fish in it is the best. I usually clean it by scrubbing it in water or doing a tiny bit of salt and wiping it with a paper towel.

Also just got a new set of stainless steel pans to replace my shitty nonstick set. Cooking with those had been fun too but I still want to add another cast iron or two to the collection.

[oyolar]

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One more thing for anyone new to this is that acidic foods can damage your seasoning.  Tomato sauces, citrus, things like that.  I try to avoid those in my cast iron when I can.

[close]

good to know, never would have thought of that

[close]

Yeah, no shakshouka in the cast iron

Yeah, especially if it's newly seasoned or a long cooking sauce. I've been fine making like jarred marinara / tomato sauce for pasta in it, but I don't do it often. If I do, I don't let the sauce sit in there either. I cook it, plate it, move everything extra to tupperware, wipe out any last little bits with paper towel, and then clean at least the pans as soon as possible.

[MOE SYZLAK]

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Hooked it up with a lil sheppy P tonight.. although I guess it’s technically “cottage pie” since it’s beef instead of lamb.
It was a little cold today and I needed a good “stick to your ribs” meal. It smacked.

[close]

That looks so good. Did you make the mashed potato’s from scratch as well??

Sure did!

[JM]

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One more thing for anyone new to this is that acidic foods can damage your seasoning.  Tomato sauces, citrus, things like that.  I try to avoid those in my cast iron when I can.

[close]

good to know, never would have thought of that

[close]

Yeah, no shakshouka in the cast iron

[close]

Yeah, especially if it's newly seasoned or a long cooking sauce. I've been fine making like jarred marinara / tomato sauce for pasta in it, but I don't do it often. If I do, I don't let the sauce sit in there either. I cook it, plate it, move everything extra to tupperware, wipe out any last little bits with paper towel, and then clean at least the pans as soon as possible.

Side note: if you have any stainless steel pans, and have food stuck to it, boil water with lemon juice for the acidity to dislodge it. Cooking marana will also dislodge a lot of stuck food (like beef or sausage) because of that acidity.

[WashingtonNECKTIE]

Scooped a clean lodge 12" from the thrift shop - rinsed it off and baked it with some oil for a bit

First seasoning was sautee'd garlic, shallots, peppercorns, and bacon

First dish we did was a deep-dish pizza (garlic sauce, peppers, sausage, pep, olives)

He's fit in as a new member of the family, always hanging out on his big back burner, ready to be used and make something delicious.

Thinking of smothered pork chops tonight...

[manysnakes]

Scooped a clean lodge 12" from the thrift shop - rinsed it off and baked it with some oil for a bit

First seasoning was sautee'd garlic, shallots, peppercorns, and bacon

First dish we did was a deep-dish pizza (garlic sauce, peppers, sausage, pep, olives)

He's fit in as a new member of the family, always hanging out on his big back burner, ready to be used and make something delicious.

Thinking of smothered pork chops tonight...

[j....soy.....]

I’ve always had mixed results with pancakes on cast iron, but this weekend worked well…..medium temperature, let the batter rest, use butter in pan…..worked like a dream….

[oyolar]

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One more thing for anyone new to this is that acidic foods can damage your seasoning.  Tomato sauces, citrus, things like that.  I try to avoid those in my cast iron when I can.

[close]

good to know, never would have thought of that

[close]

Yeah, no shakshouka in the cast iron

[close]

Yeah, especially if it's newly seasoned or a long cooking sauce. I've been fine making like jarred marinara / tomato sauce for pasta in it, but I don't do it often. If I do, I don't let the sauce sit in there either. I cook it, plate it, move everything extra to tupperware, wipe out any last little bits with paper towel, and then clean at least the pans as soon as possible.

[close]

Side note: if you have any stainless steel pans, and have food stuck to it, boil water with lemon juice for the acidity to dislodge it. Cooking marana will also dislodge a lot of stuck food (like beef or sausage) because of that acidity.

That's very helpful!

[TelethonJohn]

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https://www.lecreuset.com/signature-skillet/20182US.html

I've used this pan daily for 15 years, at least. Yes, it was expensive but if mine disappeared I wouldn't think twice before getting another. It has a unique surface that is pretty close to non-stick, but cooks like normal cast iron.

[close]

I love my Dutch oven which is fully enameled. It’s by far my most used pot. I would recommend le Creuset to anyone, especially if you can get a good sale.

However, I think the greatest thing about Lodge is the low barrier to entry. They’re inexpensive, available nearly everywhere, practically impossible to mess up, and they’ll still last you a lifetime.

+1 for the Dutch oven. Marshalls sometimes has "irregular" Le Crueset products for 2/3 the price if not less. The company seems to have some pretty stringent QC since the irregulars have very minor blemishes, if they can be detected at all under a scrutinous eye.

[Candied cigarettes]

+1 on the dutch oven, I don’t use mine a ton because it’s so big and heavy but i bake bread in mine and does the job like nothing else. Anyone here use carbon steel? It’s similar to cast iron in that you have to season it and can withstand high temps, but much thinner and lighter. I have a 10” skillet and use it damn near every day. Perfect for sautéed veg, steak, salmon, anything not acidic. I’ve even made a pizza in there and it worked

[Tireeedd]

I’ve always had mixed results with pancakes on cast iron, but this weekend worked well…..medium temperature, let the batter rest, use butter in pan…..worked like a dream….

oh shit, I'm gonna have to try that since I've also always had such mixed results with pancakes. I will have to re-season though before I try it on Sunday

[j....soy.....]

I think I had the temperature too high before, or I didn't let the pan heat up proper?  Used some butter in the pan and it worked well.....

[BartHarleyJarvis]

+1 on the dutch oven, I don’t use mine a ton because it’s so big and heavy but i bake bread in mine and does the job like nothing else. Anyone here use carbon steel? It’s similar to cast iron in that you have to season it and can withstand high temps, but much thinner and lighter. I have a 10” skillet and use it damn near every day. Perfect for sautéed veg, steak, salmon, anything not acidic. I’ve even made a pizza in there and it worked

I have a large carbon steel that’s pretty deep and I use it a lot like a wok for stir fry and fried rice. My only problem is I tried to season it like my cast iron and the seasoning is a bit weird now. Need to clean it and reseason

[igrindtwinkies]

Certain meals, just aren't the same on lukewarm non-stick.

[Tear Up a Trick]

I just found one of these Amish ashtrays in the shape of their hats.  I'm tempted to light up just to use the ashtray

https://ashtray.collectionhero.com/view_item.php?id=4880

[JM]

Certain meals, just aren't the same on lukewarm non-stick.

The magical enticing appeal of the cast iron Siren is calling.

That well seasoned chicken reminds me of the most perfect 1” thick cut of steak my brother in law made one time in a cast iron like that one.

He did it all proper: high heat sear on both sides with butter and sprigs of rosemary, and then spoon the melted/rosemary on the top of steak a few times…then finished the cooking in the oven.

Perfect medium well, with a touch of pink in the middle.

[matt_2993]

Sheperds pie is definitely a favorite recipe altho I do cheat and use those Idahoan instant mashed potatoes. They're so damn good tho. Mix roasted garlic and shredded parmesan in them at least

[BartHarleyJarvis]

Made some pan fried tacos in the style of Jack in the Box. Definitely way more work than it's worth considering you can go get 2 for $1, but was still fun and came out pretty good!

[jgonzalez]

Sheperds pie is definitely a favorite recipe altho I do cheat and use those Idahoan instant mashed potatoes. They're so damn good tho. Mix roasted garlic and shredded parmesan in them at least

Share your recipe please. Last couple of cold days in CA probably I could use something hot

Instant potatoes are a guilty pleasure

[Blue Fescue]

I really like that pre 1950s/60s stuff.  It is so much thinner and lighter then modern stuff and the hand grinding makes it so smooth.

I got a bunch at jockey lots/flea markets up in the SC mountains (shout out to the Pickens home of Shoeless Joe Jackson).  ended up restoring a lot and giving it to people for birthdays and christmas.  I think I am down to about 8 or 9 pieces now mostly Griswold/Wagner/Birmingham. 

We recently moved from a gas stove to Induction and relearning how the pans cook on a new heat medium is pretty fun.

[matt_2993]

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Sheperds pie is definitely a favorite recipe altho I do cheat and use those Idahoan instant mashed potatoes. They're so damn good tho. Mix roasted garlic and shredded parmesan in them at least

[close]

Share your recipe please. Last couple of cold days in CA probably I could use something hot

Instant potatoes are a guilty pleasure

This is the recipe I follow and it's awesome.  He adds spinach and I highly recommend top
https://youtu.be/qmUPJhL55bI?si=9rl2t0CeTkTgSAfP

[JM]

The almost daily cast iron AM. Love having friends with chickens.

Sourdough toast w coconut oil, nutritional yeast, braggs aminos, guacamole, pepper sauce, and egg (usually do 2 eggs)

Sourdough toast w peanut butter and rhubarb jelly

Who needs skateboarding… gimme more food clips. That looks so good.

Nomnomnomnomnomnom.