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The Cajun’s Guide to Cast Iron Cookware Care

For many Cajuns, a good piece of cast iron cookware is so much more than just a pan or skillet. For some, it’s a family heirloom to be cherished and passed down; for others, it’s the secret weapon that makes all their food just that little bit more delicious. Even for those without a history of cooking with cast iron, a new cast iron pan is an exciting time for a cook of any cuisine, but it can be intimidating as well. There are no shortage of stories of people who unknowingly took a soapy sponge to a perfectly seasoned cast iron pan or didn’t adequately season it before trying to cook something. The end result is often described as nothing short of disastrous—but caring for cast iron isn’t as difficult as you might think.

 

Why Cast Iron Cookware?

Especially if you live in the South, you’re probably familiar with the almost mythological status of cast iron cookware. Cast iron skillets and pots are treasured above all other forms of cookware and are used for everything from cobblers to ribeyes. With modern cookware boasting so many different varieties, one might think that cast iron pots and pans are just traditions for traditions’ sake—but there are actually a great deal of advantages to cooking with cast iron.

First and foremost, cast iron is remarkably durable. Since it’s very resistant to the kind of damage to which even stainless steel cookware is susceptible, it’s the perfect choice for anyone who wants their cookware to last a lifetime. Even cast iron damaged by time and neglect can be reclaimed. Secondly, cast iron cookware is arguably the best at heat retention: it heats evenly across the surface and stays hot, making it ideal for browning and caramelization without burning.

Additionally, it’s naturally non-stick and doesn’t require teflon or other artificial coatings to keep food from sticking to the surface. Furthermore, cast iron is versatile. It can be used on multiple heat surfaces, and can even go directly from the stovetop to the oven without missing a beat. Another little-known benefit is that it can supply micronutrients via the natural iron that is transferred to food when cooking. Finally, it’s just nice to look at! Presenting a sizzling dish on a cast iron skillet is impressive and attractive.

 

Seasoning a New Cast Iron Pan

If you’re new to cast iron cooking and just picked yourself up a new piece of cookware, you might already be familiar with the concept of “seasoning” a new pan. The point of seasoning a cast iron pot or pan is not only to help protect it against rust (to which iron is very susceptible), but to keep food from sticking to it and helping preserve its natural non-stick properties.

The term “seasoning” can be misleading for cast iron newcomers. It has nothing to do with the seasonings you might associate with cooking: pepper, salt, garlic, et cetera. Instead, it refers to the act of forming a hard protective coating made of fats (such as oil), so it’s more like a “seasoned veteran” than a seasoned dish.

Before the seasoning process, it’s necessary to thoroughly wash and dry your cast iron cookware. New pans often have things left behind during the manufacturing process that you’ll want to get off. Scrub it thoroughly with a gentle soap and then rinse it with warm water before drying it. If there’s still any moisture after drying it with a towel, you can put it on the stove for a minute or two!

Next, you’ll want to oil and buff the pan. Contrary to what you may hear, you don’t need any special oils for your cast iron. Unsaturated fats like vegetable oil or canola oil are all you need! Rub the oil all over every part of the pan’s surface and buff it out with a dry towel until it’s slightly shiny but with no excess grease or oil. Finally, put the oiled cookware into an oven that’s been preheated to 450 F. After about 30 minutes, carefully take the pan out of the oven and wipe away any excess oils from the surface and put it back in the oven for thirty more minutes. Repeat this process three times and congratulations: your cast iron is now seasoned! It’s that easy!

 

Regular Cast Iron Care

Now that you’ve got a seasoned piece of cast iron cookware, it’s important to know how to maintain it while cooking it regularly. It’s not uncommon to hear horror stories of someone who unwittingly borrowed a perfectly-seasoned cast iron pot or pan and scrubbed it down with dish soap after cooking or put it in the dishwasher, so be careful to avoid those classic beginner’s errors! Other classic mistakes to avoid are using steel wool or abrasive scrubbing pads.

All you need to clean your cast iron pans after is some hot water and a brush. If possible, run your cast iron under hot water while it’s still hot: the vapor and steam that come off of the pan will help to loosen up any stuck-on food. Afterwards, gently scrub the pan with the brush. If there’s still any stubborn food bits stuck to the surface, kosher salt can be used as an abrasive. Once all the food and excess moisture and oils are off of the pan, dry it thoroughly with a clean towel.

Once dry, the pan will need a little more oil to help it keep its protective properties. Just take a small amount of the same oil used to season the pan and apply it evenly across the pan. You shouldn’t need to heat the pan up this time—just be careful not to leave any excess oils!

 

Restoring a Damaged Cast Iron

Sometimes cast iron cookware can undergo years of neglect. They can flake, get rusty, and even appear to be beyond salvation. Any cast iron connoisseur can tell a tale of coming across a beautiful and classic piece of vintage cookware that’s been left to rot in an attic, but the beauty of cast iron is in its durability! In fact, as long as there are no cracks or chips in the iron; most cast iron can be restored to its former glory with very little effort.

If you’ve got a rusty piece of cast iron cookware you want to restore, your first step is to soak it in a restorative solution. A 1:1 solution of white distilled vinegar and hot water is perfect for removing rust! In the case of an especially oxidized piece of cookware, it may be necessary to use steel wool or a non-scratch scrubbing pad to remove the excess rust.

Once you’ve scrubbed off all the rust from the iron, wash it gently with warm soapy water and dry it thoroughly with a lint-free cloth. If you can’t spot any more rust spots or flaky areas, all you have to do is treat it like a new cast iron pan or pot! Refer to the seasoning section mentioned above and begin the seasoning process anew. You may be surprised at how pristine your cookware appears if you do it properly and carefully!

 

Happy Cooking!

Once you’re ready to get started on your cast iron cooking journey, you’re going to want to include some Cajun classics along the way! Classic Cajun dishes like boudin, sausage, tasso, and more are the perfect pairing for a well-seasoned piece of cast iron cookware! Be warned, however: once you start down the cast iron path, there’s no going back! The many benefits of cooking with cast iron coupled with the surprising ease of maintenance will soon make it difficult to accept any substitutes! Just remember to season your cast iron cookware regularly (when it starts to look dull and dry or when food starts sticking to the surface of the pan) and you’ll have a pristine piece of cookware that you and your family can enjoy for years to come! Bon appetit!

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