Cast iron cookware care, simplified
TL;DR: cast iron cookware can be simple to care for, and you can use soap. It’s ok.
Cast iron cookware has been romanticized in the last few decades and can be intimidating to approach. There are a lot of myths and mysteries involved with the care and feeding of cast iron cookware, but we’re going to simplify it all right now.
Cast iron cookware has some great properties for cooking. It holds onto heat well, it’s durable and long lasting, it’s induction-ready, and it can develop a good non-stick surface, especially over time.
Cast iron cookware has a big flaw: it rusts. While consuming small amounts of iron and rust (which is just iron, hydrogen, and oxygen) isn’t generally considered harmful, it can degrade the pan past the point of usability. It’s also heavy and can be cumbersome to maneuver. This is why some folks just leave the pan on the stovetop burner all the time.
There are, generally, two schools of thought on caring for a cast iron pan. The first centers around minimal cleaning of the pan. The theory goes that as long as the large food particles are removed, the grease that’s left over from cooking in the pan keeps the pan from rusting and can improve the seasoning layer. Any fond on the pan will help the next round of cooking. The care process usually involves little more than wiping the pan out while it's still warm and leaving it otherwise as-is. People in this camp tend to use their pans daily, often multiple times a day.
The second school of thought, and the one we recommend, involves a little more effort but resolves the “squick factor” of leaving the pans in a used state. When finished using the pan (or by the time you get around to taking care of it, no judgment here), clean it. Run some hot water in it (or heat it up with water in it), scrub it down lightly to get it to a ‘clean’ state. Use some salt for abrasive grit if needed. Use some dish soap if it helps (to the no-soapers: dish soap doesn’t have lye in it, It’s fine.) Use a chainmail cloth or a scrub daddy or nylon brush or whatever else you have, but be careful with steel wool pads. Put the pan back on the stove on low heat, give it a couple minutes to dry out, then add a dab of whatever cooking oil, shortening, lard, etc. you have around. Rub the oil around the entire inside surface of the pan and remove any leftover oil that puddles. You just want to lightly coat the surface. This will help keep it from rusting between uses. Turn off the heat and you’re done. If you put the pan away somewhere, you’ll want to wait until it cools back down.
The great thing about cast iron is that, especially over time with use, the seasoning becomes rather slick and it gets easier and easier to clean.
Bonus tip: Unless you’re boiling water, you don’t need to use high heat with coast iron. You certainly can, but erring towards the cooler side will help you cook better. If your fond is burning or your proteins are sticking, lower your heat.
