Cast Iron Q & A
A detailed dive into the most frequently asked questions I get about cooking with cast iron.
So you want to make the switch to the cast iron but have heard nothing but horror stories? Trust me when I say…
Cooking with cast iron is the easiest pan to cook with because It requires very little cleaning, you can move it from the stove to the oven, and it only gets better with age.
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Cast Iron Q & A
Q1. I bought a pre-seasoned cast iron skillet. Do I have to season it and if yes, how often and how do I do it?
A1. Yes and no, you will do a MINI seasoning each time. Cook your food, rinse the pan out with some super hot water, set it on your burner to evaporate all the water, then rub any oil of your choice all over it.
Q2. Is there a special cast iron cleaner I need to use?
A2. No, if you are having a hard time getting something off your pan, scrub it with some salt and your regular scrub pad – no soap. After that, set it on your burner to evaporate all the water and rub any oil of your choice all over it.
Q3. How do I clean them?
A3. Rinse with super hot water, sprinkle salt in pan, scrub with your usual scrubbing pad – no soap, dry excess water off with a rag, set on burner to evaporate all the rest of the water, then coat the pan with your choice of oil.
NOTE: DO NOT USE EVOO (extra virgin olive oil) because it has a low smoke point and can become toxic.
Q4. Can I make soup in it?
A4. Yes, but NO. You can make anything in your cast iron pans but you shouldn’t make soup for 2 reasons. One, because boiling water in the pans for too long will pull a lot of your seasoning out from the pores. And two, because if you leave the soup in for too long, your cast iron will start to rust which will cause a metal taste in your food.
Q5. What size pans should I get if I’m just starting out?
A5. One 12″ pan and one 12″ fully cast iron lid.
NOTE: Don’t get a lid that has a screw top handle because it is really hard to make sure all the liquid has evaporated each time. If you don’t do it right, JUST ONE TIME, your lid will start to rust.
click any link below to be taken to that item. NOTE: these are all for Lodge 12″.
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Q6. Can I made acidic foods? Ex. spaghetti, chilli, pasta sauce?
A6. Yes, the only time you will have a problem cooking acidic foods is if you aren’t using your cast iron pans to cook NON acidic foods.
Q7. What foods can I not cook in cast iron?
A7. Any food that is MOSTLY liquid. Some examples would be: soup = no, boiling pasta = no, one pot hamburger helper = yes, chicken cobbler = yes.
Q8. Growing up my grandpa kept his in the oven. Does everyone do this or just him?
A8. A lot of people store them in their ovens so that the oil on the cast iron sets into the pores of the pan any time the oven is turned on. This is what would be called a “Major Seasoning”.
Q9. Can I stack them?
A9. Yes, I keep mine stacked in my oven or on my stove 24/7 and have never had a problem.
Some people will say no because the pans grinding together will destroy your “precious seasoning” but that’s not really the case. As long as you are oiling your pans each time, you won’t have a problem stacking them.
Q10. What about the possibility of getting too much iron from cooking with cast iron?
A10. The only time this would be a problem is if you have hemochromatosis which causes your body to absorb too much iron from the food you eat which then results in excess iron being stored.
If you are NOT hemochromatosis, then you have nothing to worry about.
Q11. What brand should I buy?
A11. Lodge, Wagner, Grizzly, or Griswold. These are my top 4 recommendations because they are thick and well made.
NOTE: I do NOT suggest the Walmart or Sam’s Club brand because they are not well made and crack very easily.
Cast Iron Q & A video here
Other foods I’ve made in my pans to give you some inspiration for your future cast iron adventure.