A cast iron skillet is practically immortal in the kitchen\u2014unless you treat it excessively. Cast iron is a porous material that develops a natural non-stick layer (called patina). If this layer is damaged, the skillet will begin to rust, and food will stick.<\/p>\n\n\n\n
Here are the most common mistakes and detailed instructions on how to keep your skillet in good condition for generations:<\/p>\n\n\n\n
\u274c The most common mistakes that ruin cast iron:<\/p>\n\n\n\n
Dishwasher: This is a sure way to kill it. Harsh detergent tablets and a long wash cycle completely remove the protective layer, and the skillet comes out rusty and gray.<\/p>\n\n\n\n
Prolonged soaking: If you leave a cast iron skillet in water in the sink overnight, you’ll find a rust stain the next morning. Iron and water don’t mix well for extended periods.<\/p>\n\n\n\n
Damp storage: Even a single drop of water in a stored pan can lead to pitting corrosion.<\/p>\n\n\n\n
\u2705 Proper washing procedure (step by step)
Timing of the pan: Wash the pan while it is still warm, but not hot (a temperature shock can cause cracks).<\/p>\n\n\n\n
Gentle cleaning: For normal food residue, use hot water and a dish brush or scraper.<\/p>\n\n\n\n
The dish soap myth: A drop of mild dish soap now and then won’t harm your pan, but avoid it unless absolutely necessary.<\/p>\n\n\n\n
The salt trick: For burnt-on food residue in your pan, add coarse salt with a little oil and scrub the area with a kitchen towel. The salt acts like an abrasive \u2013 it removes dirt without damaging the surface.<\/p>\n\n\n\n
Perfect drying: This is the most important step. Wipe the pan with a cloth and then place it on the stovetop for 30 seconds to evaporate even the invisible moisture from the pores.<\/p>\n\n\n\n
\ud83d\udca1 Finale: “Oil Massage”<\/p>\n\n\n\n
After each wash and dry, add a few drops of vegetable oil to a warm pan and spread it over the entire surface (including the back and handle) using a kitchen towel. Then, wipe off any excess oil with a clean part of the towel to prevent the surface from becoming sticky.<\/p>\n\n\n\n
What to do? Why?<\/p>\n\n\n\n
Oiling protects against humidity.<\/p>\n\n\n\n
Store in a dry place to prevent rust.<\/p>\n\n\n\n
Use metal utensils: These are suitable for cast iron\u2014unlike Teflon, they won’t scratch the surface, but will actually smooth it.<\/p>\n\n\n\n
Emergency tip: If your pan already has rust, don’t despair! Simply scrub off the rust with a wire brush, oil the pan, and bake it upside down in the oven at 250\u00b0C (480\u00b0F) for one hour. It will be like new.<\/p>\n\n\n\n
Want to know how to properly season a new pan so that even eggs don’t stick? Here’s how to properly clean cast iron pans \ud83d\udc47<\/p>\n","protected":false},"excerpt":{"rendered":"
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