Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
Cast iron pans are tough, durable and reliable kitchen staples that have been around for a very long time. While cast iron has never really gone away, it was largely displaced in home kitchens by lightweight cookware sporting fancy non-stick surfaces. In the last decade, cast iron has been rediscovered by dedicated back-to-basics cooks who love working with the pans, despite the added care and knowledge required to maintain them.
Why do cooks love them? They’re great at holding heat and they can be used both on the stovetop and in the oven (as long as the handles are designed for this). But the selling point for many is cast iron’s natural non-stick surface, which can be achieved through a process called “seasoning.” This simple procedure gives your pan a protective coat that keeps food from sticking and inhibits rust. There are no fancy space-age coatings required; all you need is oil, heat and patience.
Unless your cast iron pan is pre-seasoned, you should always season it before using it for the first time. We get lots of questions about this, so we thought we’d share our guide on how to properly season a cast iron pan:
Once you’ve seasoned your cast iron pan, it’s important to clean it correctly so that the seasoning stays in place. Here are our general cleaning tips for seasoned cast iron pans: