8 Mistakes You’re Making With Your Cast-Iron Skillet

You don’t understand seasoning

You know about “seasoning” a cast-iron skillet? It goes beyond conversation. Polymerized oil is baked into the surface as seasoning. Seasoning helps your skillet release food, clean up fast, and resist corrosion and staining.

You’re not seasoning the skillet right

Spritzing oil on your cast-iron skillet is not seasoning it properly. Seasoning is a heat-induced chemical reaction. How to season a cast-iron skillet: The pan, handle, and interior should be coated with a thin layer of any vegetable oil.

You’re not cleaning it correctly

After cooking, rinse with warm water, sprinkle with baking soda, and scrub gently with a nylon brush. Baking soda neutralizes cooking tastes and odors and is antibacterial. Since water rusts cast-iron, don't wet your skillet and dry it with a dishtowel.

You never use soap

Think your cast-iron skillet is a delicate flower that can't tolerate soap? Wrong! Cast iron can handle practically anything, even dish soap. If you maintain your skillet well, you may never need to suds it.

You use harsh chemicals

Even corroded cast iron skillets may be cleaned without harsh chemicals. Simply use soap sparingly. Instead of oven cleaning and scouring powder, use baking soda, a towel, and mild dish soap.

You’re not re-seasoning

Once seasoned, a cast-iron skillet becomes a kitchen staple. Cast-iron skillets are lifelong kitchen workhorses if seasoned frequently. You wear down the seasoning in your cast-iron skillet every time you use it.

You’re not doing enough cast-iron cooking

Seasoning degrades with usage, yet cast-iron cookware performs better with use. You add polymerized oil molecules every time you use it. Your cast-iron will darken and shine with time.

You get scared off by a bit of rust

Once, you'll pull your cast-iron skillet out of the cabinet and find rust. It occurs to even the most attentive cast-iron caregivers. It won't ruin your kitchenware. Remove it as you can, even with steel wool.