Comments on: Share Your Cast Iron Tips

By: Scott

Scott — Thu, 17 Apr 2014 17:44:12 +0000

I use Flaxseed Oil to season my pans. I bought some clearance Flaxseed Oil supplements, cut open a few and squirted the oil in the pan, wiped off really, really well, and baked at 425F for a few hours. Flaxseed is a drying oil, so it doesn’t get gummy or sticky. If you do this a few times and get a good seal, you don’t need to worry about keeping it coated in fresh oil after every use. It turns jet black, super hard, beautiful.

By: Julie H

Julie H — Tue, 01 Apr 2014 17:14:56 +0000

I use my cast iron pans on my glass cooktop all the time. I’m just careful not to slam the pans down. I also make sure I lift the pans. My cooktop is induction, and cast iron works wonderfully well.

By: Kay Little

Kay Little — Fri, 28 Mar 2014 17:03:49 +0000

I think the best advise I can give is NOT to wash your cast iron skillet after you cook cornbread in them. Just wipe with a clean towel or paper towel and put back in the oven that has been turned off from baking the cornbread. This is a great way to keep seasoning a new cast iron skillet.

By: Sarah

Sarah — Fri, 28 Mar 2014 16:30:46 +0000

Don’T use oil or grease to season cast iron!!!! The best tip I received was from a cook at a fur trading post reenactment. He said to use BEES wax! Simply wash out pan then put on stove top to heat. Then swish the wax in pan and wipe off excess. This leaves my pans looking beautiful and not smelling rancid like oil can do. I use my pans everyday! You can buy a chunk of bees wax from honey sellers online. A big chunk goes a long way.

By: logan

logan — Fri, 28 Mar 2014 02:13:09 +0000

Cook bacon over a campfire. Do this three or four times, each time wipe the pan with cloth after it cools. Leave a layer of grease though as this helps keep the unseasoned pan from rusting. I’ve found this seasons a pan much better than any method I’ve read on the internet. Plus, it involves eating bacon and camping!

By: Aqiyl Aniys

Aqiyl Aniys — Sun, 23 Mar 2014 23:52:45 +0000

You can periodically soak your cast iron pot in vinegar and water for an hour. The vinegar will help remove rust.

By: tracy

tracy — Sun, 23 Mar 2014 18:27:38 +0000

I inherited some cast iron, one older piece of which seems “thin” and smooth in the center – I can feel a slight “sinkhole” when I rub the flat of my hand over it. Food always cooks faster there / burns, etc. I don’t know what could have happened to CAST IRON for that to be the case. I’ll probably keep using it because love it – I’m just curious what anyone thinks could have been done to the poor thing and how I can keep from making whatever same mistake someday.

Clear as mud, yes?

By: liz

liz — Sat, 22 Mar 2014 21:21:40 +0000

It’s my opinion that you can’t really ruin an iron pan, unless it cracks. So, if you have put it in the dishwasher and it is bright orange, that’s just new rust. Get out the steel wool and scrub it all off. Then, season it. Seasoning is a continous process since all of us will at some time “ruin” a pan.

I decided to check out my pans and some looked dry from non-use. So, they all got a swish under the faucet, wiped dry, heated and greased. They are looking pretty!

Two non-stick pans just got tossed into the recycle bin and I think I’ll follow the suggestion to leave a pan or two on the stove to get more use.

By: Patty Grooms

Patty Grooms — Sat, 22 Mar 2014 11:17:15 +0000

I don’t own a cast iron pan, but I am hoping to soon. These tips are great, thank you.

By: Beatrice

Beatrice — Fri, 21 Mar 2014 07:40:47 +0000

My most important tip is put shelving liner in between all of my cast iron or stainless. Always use something in between any cookware so that it does not scratch the other pans. When you buy expensive cookware it needs to be taken care of just like anything else.