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‘Tis the Seasoning – All About Cast Iron Skillets

Our humble guide to the Cast Iron Skillet, the cookware classic with a learning curve that rewards you with unrivalled longevity

James Smith

As time has gone on, products across all markets have become more and more disposable. Whether it’s changing trends or advances in technology, products either die out or are ‘upgraded‘ with a newer, shinier replacement.

But here at Heddels, we like to appreciate things that not only stand the test of time but also improve and become more beautiful as they grow older. And when it comes to kitchenware, the Cast Iron Skillet is a prime example of how you can make an investment that has those aforementioned qualities.

Built to last more than a lifetime, cast iron cookware has been around for over two thousand years and is still used in domestic and professional kitchens worldwide. So today, we’re shining the spotlight on the cast iron skillet—and all that comes with it—to give you a non-stick understanding of what all the fuss is about.

/ In Partnership with Iron & Resin /

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What Is Cast Iron Cookware?

As the name would suggest, the cast iron cookware umbrella covers pots, pans, and skillets made from iron that’s been cast in a mold. Cast iron pieces are among the most traditional forms of cookware. Before the invention of the stove top all those years ago, cast iron pots and cauldrons were widely used as they could withstand and retain the intense direct heat from a hearth or fireplace.

They are often black in appearance, mostly made of highly textured iron, but some cast iron cookware has a colored enamel coating. Because they’re made from one single molded piece of iron, they’re virtually indestructible, and—with proper use and care—they’ll only get better with time, as they’re ‘seasoned’ with oils every use, which creates an incredibly efficient ‘non-stick’ cooking surface (we’ll get to that later).

How is Cast Iron Cookware Made?

Today, cast iron cookware is made by melting iron ore in a furnace and pouring it into molds. Once removed from the mold, each piece is blasted to remove excess residue from the mold, and then it’s polished, rinsed, and hung to dry. They’re often then coated with a preliminary layer of seasoning, usually a soy-based oil.

There are also ranges of enamel-coated cast iron cookware, in which the skillet or pan is coated with a thin layer of enamel. This process makes the vessel much easier to clean, resistant to rust, and leaves no need for seasoning, as the enamel itself is relatively non-stick. The enamel can chip, however, and many argue that the non-stick qualities of enamel-coated skillets reduce over time.

Why Is There a Cult Surrounding Cast Iron?

Cast iron cookware was a huge success during the first half of the twentieth century, but its popularity began to wane due to the introduction of Teflon-coated, non-stick aluminum cookware in the ’60s and ’70s. Those products, among other non-stick variants, still reign supreme in today’s market, but just like leather or raw denim markets, there are still purists and enthusiasts who are all about their cast iron. Some even collect cast iron skillets and other pieces of vintage cookware, with vintage pieces from the more famous heritage brands such as Griswold or Wagner Ware fetching prices up to $1,000.

This is because, like many other heritage products, cast iron skillets have form, function, and longevity. If used and maintained correctly, skillets made from bare cast iron become more unique with each cooking session, and people who religiously use cast iron cookware all have their own ways of seasoning and caring for their skillets.

The Pros & Cons of Cast Iron

Pros

• Versatility – You can use them to cook pretty much anything, and cook that anything pretty much any way — whether it’s by frying, searing, or even transferring it into the oven to bake something off.

• Stable heat retention – Once thoroughly heated, cast iron skillets retain heat at a remarkable rate. This makes them perfect for either slow or fast cooking.

• Non-stick “seasoning” -Depending on what you cook and how you cook it, a bare cast iron skillet will become seasoned, picking up a slick layer of non-stick coating of polymerized oils and fats, which will improve the efficiency and non-stick qualities of the pan. To many, this is one of the most attractive qualities of the cast iron skillet.

• Affordability – You can pick up a high-quality cast iron skillet for $30 from somewhere like Walmart or Amazon.

• Longevity & sustainability – A decent cast iron can last you forever. This means less pan-purchasing for you and fewer old pans in a landfill. A win all around! Even when they’ve been abused or seriously neglected, most cast iron pans can be restored and returned to a completely usable state.

• Recipe unlocks – The features of cast iron mean there is a range of recipes optimized for this type of skillet. Cornbread one-pan chicken dinners, beans, pies, pizza, a good hash – the list goes on.

• Health Benefits – Artificial non-stick coatings can rub off or breakdown, releasing toxic substances into your food. This is not an issue with cast iron cookware.

• Patina – If you enjoy things that age well, you’ll appreciate the patina that cast iron cookware develops over time.

• Tradition – Not everyone cares about history preservation or tradition, but the above pros are reasons to keep the tradition of cast-iron alive!

Cons

• Maintenance – Cast Iron purists will say that caring for a cast iron skillet is a piece of cake, but to the average pan-handler, it’s more hassle than a run-of-the-mill Teflon option. Unless you go for an enamel-coated skillet, there are specific processes to be used when cleaning or re-seasoning a cast iron pan, so you may be subject to some trial and error.

• Knack – No matter how many times you’ve made eggs over-easy, there is a knack to cooking in a cast iron skillet. Heating them up evenly and maintaining a stable temperature to cook your food can have a bit of a learning curve, but that’s also part of the fun!

• Weight – Cast iron pans are heavy, meaning they’re less suitable for folks with joint issues in their wrists. This also makes them harder to store as they may be too heavy for some drawers, and harder to wash up.

• Abrasive – The weight texture of many cast iron pans can scratch other pans or items during storage.

• Burn risk – Unlike some modern pans, the handle of a cast iron pan will get extremely hot. Again, for the uninitiated, this can lead to burning if one grabs the handle while on autopilot.

• Cult risk – You may find yourself regularly talking to others about your cast iron adventures and trying to convert them away from artificial non-stick goods.

Cleaning Cast Iron – How To & Myths

Our basic recommendation for how to clean your cast-iron skillet after cooking is as follows:

1. After the skillet has cooled, remove any large pieces of food or areas of fat.

2. Rinse out the skillet with lukewarm water.

3. Scrub with Kosher salt and a soft cloth, or a chain mail scour designed for cast iron.

4. Fill the sink with water and add a couple of drops of mild dish soap, give the pan a quick once over.

5. Rinse all soap residue off with lukewarm water.

6. Wipe with a dry dish towel, and then set the skillet on a low burner to evaporate any remaining water.

7. RE-SEASON: Once dry, apply a thin layer of vegetable-based oil to the cooking surface with a paper towel

8. Heat the skillet until the oil begins to smoke, and then remove from the heat.

9. Let the skillet cool and store.

There are many myths and divided opinions on how best to maintain a cast iron skillet, and the topic seems perennially up for discussion. There are two common points of contention: the use of soap and the use of scouring.

Soap: Some people advise you to avoid soap completely, while others say hot soapy water is okay. We’ve included some mild soapy water in our guide because, without it, you can sometimes retain the taste of the previous meal. No one wants chicken-flavoured crumb pie.

Scouring: Some say you should never use anything abrasive on cast iron as it can ruin the seasoning, while others use chainmail scrubbers or brillos and maintain a decent seasoning.

One thing is universally agreed on, though: thoroughly drying your skillet. Air drying can lead to rust.

Seasoning Cast Iron

The seasoning of bare cast-iron skillets is also essential to the upkeep of their non-stick qualities. Most modern cast iron goods come pre-seasoned, but you will need to re-season them intermittently to maintain the non-stick.

Again, the frequency of re-seasoning is up for discussion, but in reality, it all boils down to how often you use the skillet, what you’re cooking, and how you’re washing it. If you’re in doubt about the non-stick performance, just give your pan a season as per below – it can’t hurt!

Regardless, the common method of manually seasoning a cast iron skillet is as follows:

1. Coat the whole skillet, including the handle and bottom, in a neutral oil such as grapeseed. You can alternatively use vegetable shortening from a brand like Crisco – just rub it all over.

2. Place the coated pan upside down on a baking sheet (this will catch excess oil as it heats up and runs off)

3. Put into a pre-heated oven at 350°F and bake the cast iron for around an hour.

4. Remove using oven mitts and leave to cool.

5. Wipe off any excess oil with a dry cloth.

You should be left with a clean pan with a slight shine. You can repeat this process to deepen the seasoning, but it’s usually not necessary. Some folks do this up to four times when re-seasoning a pan!

Where to Buy Cast Iron Cookware

You can find cast iron cookware at pretty much any decent kitchenware store. There are plenty of options out there – ranging from $20 – $300 – all with their own qualities.

Lodge

Our pick at entry level is the 12″ Lodge Cast Iron Skillet. Coming in at around $30, you would be hard-pressed to find a skillet of this quality at such a reasonable price point. Lodge is a family-owned company that has been making cast iron cookware in the U.S.A. since 1896, and this pre-seasoned skillet with a generous cooking surface is the perfect option for anyone starting out with cast iron cookware.

Lodge also makes affordable cast iron Dutch Ovens, great for baking breads and making hot pots

Lodge Double Dutch oven, available for $60 from Amazon.

Smithey

Smithey makes cast iron cookware by hand in Charleston, South Carolina, an enclave of Southern-style cooking. If you’re aboard the cast iron train for life and want to invest in something with a bit more character off the bat, Smithey’s No. 12 Skillet is a more nuanced skillet with a beautiful satin polish to the cooking surface.

Smithey No. 12 Cast Iron Skillet, available for $210 from Huckberry.

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