I don’t know about y’all, but as soon as cooler weather hits the air I get a renewed energy in the kitchen. Once the temperature dips south of 100, I am much more inclined to fire up the burners and oven, which means baking and cooking in my cast iron skillet.
Is your cast iron skillet ready for fall? Here are some tips to get your skillet in top condition for the season:
Seasoning or Re-seasoning
If you have a brand new cast iron skillet, or you find yours has rust stains or has dulled and grayed from its hibernation, you’ll need to re-season your skillet.
- Pre-heat oven to 375 degrees.
- Wash your new or dulled skillet in hot water with soap. This is the ONLY time you ever use soap to clean your cast iron. Go ahead and use a scrubbing brush if you want as this is the last time you’ll use that on your cast iron surface too.
- Rinse and dry your skillet
- With a paper towel or old rag, rub your favorite cooking oil (I use olive oil) over the inside and outside of your cast iron making sure to cover the entire surface
- Place your skillet upside down in the oven (I put a baking sheet on the rack below to catch any drips) and bake for one hour. After an hour, turn the oven off but leave your skillet in the oven until it cools.
That’s it! Your skillet is seasoned and ready to use.
Cleaning Cast Iron
Follow these simple tips for cleaning your cast iron after each use.
- Do not use soap to clean your skillet!
- I use coarse sea salt to remove any stubborn sticking spots. Pour salt into the bottom of your pan. With your fingers rub salt over stuck-on-food until removed.
- Rinse pan with hot water.
- Do not let your skillet air dry (this can cause rust!)
- I put my skillet back on the stove, drizzle a small amount of oil and heat just until the water is dry. I use a paper towel to rub the oil (be careful, it’s warm) over the pan.
Now that your cast iron is prepped, join me at Today’s Housewife where I share our favorite fall recipe cooked in my beloved cast iron skillet.