How to Cook on a Cast Iron Skillet

Want to learn how to cook on a cast iron skillet? This easy-to-follow guide will teach you everything you need to know so you can master the art of cooking with one of the most cherished kitchen essentials.

Cooking a steak in a cast iron skillet with butter and garlic.

Cast iron cookware doesn’t need to be so complicated. And I get it. You just want a straight answer without having to dig through a million opinions online. Here, we keep things simple: just straight-up advice that works from years of personal experience and trusted expert insights.

Cooking and caring for a cast-iron skillet is actually quite simple once you know the basics. Sure, there’s a bit of a learning curve, but let me tell you—these babies are pretty much indestructible and will stand the test of time. Whether you’re looking to do cast iron skillet cooking on the stovetop, in the oven, on the grill, or over the campfire, there are many different ways to use this versatile piece of cookware.

So, let’s jump in and discover the art of cooking with a cast-iron skillet!

1. Don’t Forget the Seasoning Process

A well-seasoned cast iron pan is absolutely essential for achieving exceptional cooking results. So what do I mean by “seasoning?” It’s the process of adding a little bit of oil or fat to the pan and heating it up until a slick, dark surface is formed. Seasoning your pan serves three important functions:

Adds a protective coating to the pan to avoid rust and corrosion
Prevents food from sticking to the surface while cooking
Over time, the layers of seasoning enrich the flavor of your dishes

Seasoning a cast iron skillet with oil and a paper towel.

To season your new cast-iron pan, start by cleaning it with mild soap and water. Dry it thoroughly and add an even layer of fat or oil over all surfaces of the pan, including the handle. I like to use a paper towel or cloth to spread a thin layer of high smoke point oil.

Pro Tip

While vegetable or canola oil works fine, Sean O’Keefe, professor in the Department of Food Science and Technology at Virginia Tech, advises choosing an oil that’s high in polyunsaturated fats, like soybean or flaxseed oil, to create the strongest bond on the pan’s surface. Coconut oil? Nice try, but it’s not going to cut it.

Next, place your well-seasoned pan in the oven upside down on the middle rack at 450°F. Let it season for 1 hour. Repeat this process two or three times to create a durable, non-stick surface similar to Teflon. Be careful removing the pan from the oven, as it will be hot!

2. Preheating is Key

Like any non-stick surface, it’s important to preheat your cast-iron pan before cooking. This allows the oil to heat up and create a barrier between the food and the pan, preventing sticking. Preheating also helps spread heat evenly across the pan, making sure your food cooks at a consistent temperature.

Now, don’t be shy… crank that burner up! Low or medium heat isn’t going to cut it—go big or go home if you want to avoid sticking and nail that perfect sear. Cast-irons thrive at high temperatures. Although they take longer to heat up, they distribute more heat and retain it far longer than other types of cookware. That’s why they move from the stovetop to the oven without a hitch.

Cooking a sunny side up egg in a cast iron pan.

3. Cooking Oil is Your Friend

Your cast iron might be seasoned with oil, but that doesn’t mean your pan is 100% immune to sticking. Adding a bit of extra oil while cooking not only prevents food from sticking but also enhances flavor and creates better heat distribution for more even cooking.

From my experience, it’s better to add the oil to the pan after your cast-iron is preheated. This keeps the oil from burning or smoking and ensures the pan is nice and hot before adding your food.

Remember, using high heat doesn’t mean cranking the burner to maximum for an extended time.

Instead, it’s about properly preheating your pan and then adjusting the temperature as needed for optimal results. It all depends on what you’re cooking, but generally, medium-high heat is a good starting point.

4. Cook with Patience

I’ve been just as guilty as the next person when it comes to wanting to fuss with my food the moment it hits the pan. But, as many experienced cooks will tell you, patience is key when it comes to cooking!

Let your food sit for a bit before flipping or stirring it. This allows for a nice sear or caramelized crust to occur, creating that delicious crispy texture and flavor. It also prevents your food from sticking to the bottom of the pan and falling apart. Is there anything more tragic than watching your burger fall apart because you just had to flip it early?

A juicy steak cooking in a cast iron pan with butter and garlic.

What about utensils? What’s fair game and what’s not? Wooden utensils are great, but believe it or not, you can use metal ones too, as long as you’re not scraping or scratching the surface of the pan.

If you’re looking for some mouthwatering recipes to kick things off, give my Best Damn Pan Seared Pork Chops or Best Damn Iron Skillet Cornbread a try. And for a sweet finale, don’t miss out on this irresistible Giant Chocolate Chip Skillet Cookie!

5. Yes, You Can Clean with Dish Soap

We’ve all heard it: “Don’t use soap on cast iron!” But the truth is, a little bit of dish soap won’t hurt your seasoning or damage your pan.

According to O’Keefe, this idea dates back to when soaps contained lye, which could damage a pan’s seasoning. Luckily, that’s not an issue with today’s modern soaps. While this is true, I wouldn’t get carried away with scrubbing your cast iron until it’s squeaky clean. Leaving a bit of those leftover oils and fats is like giving your pan a flavor memory. It helps keep the seasoning intact and makes your future meals taste even better!

Washing a cast iron skillet with a soft sponge and soap.

Here’s how I clean my cast-iron, depending on the level of cleaning needed:

Light Cleaning: Rinse with warm, soapy water and gently scrub away any stubborn residue using a sponge. Once clean, dry it thoroughly with a cloth or paper towel.
Medium Cleaning: If there’s tougher food residue stuck to the pan, use kosher salt or a scrubber brush to gently remove the debris with soap. After scrubbing, rinse with warm water and dry thoroughly.
Heavy Cleaning: In cases where the cast iron is heavily coated with burnt-on food, you may need to do a deep cleaning. Start by scraping off any large food particles. Boil water in the pan to loosen the residue, then clean it using soap and coarse salt or a durable brush. If you see any rust, gently remove it with steel wool, being careful not to strip the seasoning. Rinse thoroughly and dry completely.

6. Maintenance for Longevity

After cleaning your cast-iron, don’t forget to rub it down with a light coat of oil to maintain its seasoning and prevent rust! You don’t need to toss it back in the oven or anything—just a light coat of oil will do the trick.

Storing your cast iron is pretty basic. It’s not super high maintenance! Just make sure it’s completely dry and store it in a cool, dry place. Avoid storing it near any moisture or humidity to prevent rust from forming. If you’re stacking multiple pans, make sure to place a cloth or paper towel in between them to prevent scratching and damage to the seasoning.

Lastly, always keep an eye on the seasoning of your cast iron. If you notice food sticking more frequently, it’s likely time to re-season it. This is a normal part of maintaining cast iron and can occur naturally with regular use.

With a little TLC, you and your cast iron can enjoy a lifetime of delicious adventures together. Who knows, it might even earn a spot as the family’s most precious heirloom!

So go on, channel that inner chef, and let your skillet work its magic!

FAQ

Is it true you can’t cook with acidic foods in cast iron?

Kind of. This comes from the belief that acidic foods can harm the seasoning and cause iron to leach into the food. But our Food Science wiz, Sean O’Keefe, says you can use acidic foods, but not if they need to simmer for a long time, like tomato sauce. In that case, an enamel-coated cast-iron pan might be a better choice.

Can you place a cast-iron skillet in the dishwasher?

I wouldn’t advise it, no. The high heat and harsh detergents can strip away the seasoning and cause rusting. It’s better to hand-wash your cast-iron skillet with warm water and a mild soap, then dry it immediately with a towel.

Soaking the pan in water for an extended period is also a bad idea. Prolonged exposure to water promotes rust, and even a well-seasoned pan might not offer enough protection against it.

Is it healthy to cook in a cast-iron skillet?

Yes, cooking with a cast-iron skillet is a healthy choice for a few reasons:

1. It naturally enhances the iron content in your meals, offering a simple way to boost nutritional value.
2. Unlike non-stick pans, it’s free from harmful chemicals often found in synthetic coatings.
3. Known for its durability and versatility, a cast-iron skillet outlasts Teflon pans, making it a safer and more sustainable option.
4. Over time, it develops natural non-stick properties, making cooking and cleanup easy.

Which brand is the best cast-iron skillet?

According to Forbes, the best overall cast-iron skillet brand is Lodge. Lodge cast iron pans are super durable and budget-friendly, and come in a ton of sizes and styles to fit all your cooking needs. Take the classic 10.25-inch skillet—it’s only $20 and built to last forever!