Cast iron care

Cast iron cookware is a one of the fundamentals for a well-equipped kitchen. Much advice and more than a little folklore accompanies the cookware, sometimes contradicting one another. To help clarify advice on how to use and maintain cast iron, The Splendid Table recenty explored several truths and myths about the cookware.

Contrary to conventional wisdom, you can use a bit of soap to clean your cast iron skillet, Dutch oven, or other pan. The seasoning in a well-maintained piece can handle a little soap when you are washing it. The real no-no is to let is sit while wet, which can cause it to rust. A great way to dry it is to quickly wash or rinse it out, and set it back on top of your still warm burner or oven, to allow excess moisture evaporate and heat the pan. Then you should rub a thin layer of oil into the pan with a paper towel.

The story also notes the perils of cooking acidic ingredients in a cast-iron pan (a quick pan sauce is okay, but avoid long cooking soups or stews), and which oils are best for seasoning. It also notes the differences between old and new cast iron cookware.