Cast iron pans are definitely old school. But in spite of all the “improvements” in cookware like Teflon, etc. there’s really nothing quite as good. Cast iron heats evenly, acquires its own nonstickiness over time, and is practically indestructable. Plus it even adds iron to your food.
They’re reasonable in price, too, compared to nice cookware, or compared to buying a new nonstick frying pan every year of your life. And you’ll build muscle tone because these babies are HEAVY.
When you first bring one home, it will probably be a grey gunmetal color. By this color you shall know you have an unseasoned pan.
It needs to be seasoned before you use it. This creates the nonsticky surface and protects the pan from getting rusty. These directions are for seasoning a new pan, but you can follow the same guidelines for reseasoning an older pan too.
Wipe the entire pan, inside and out, handles, everything, with a light coating of oil or shortening. Some people say you have to use lard, but the Lodge Brand website says vegetable oil is okay. The Damsel has used vegetable oil many times and nothing bad has happened.
Put the pan in the oven, upside down, and bake it for an hour at 350 F. You can put a cookie sheet on the rack under it if you’re worried about a little oil dripping off the pan. Let it cool in the oven, then take it out and wipe it off a bit if there is any oily residue.
The more you use the pan, the better the seasoning will get. Make a few oily things first, like bacon, until things get settled, and avoid acidy things like tomato sauces. Soon the pan will turn that familiar deep black color.
This is what you want. To keep it this way, you shouldn’t use strong detergents on it (indeed, most people say you shouldn’t use soap at all–just hot water). Get comfy with your pan, because it’s going to be with you forever.
