![]() ![]() Then pop in a 350✯ oven for about an hour to set. After it’s all dry, take a small amount of oil or fat and coat the pan using a paper towel. Take your pan back to the burner and allow the residual water from cleaning to evaporate –this should only take about 30 seconds. Some use soap while others use strictly water, but either way the key is to let the skillet dry afterwards. Once you are done cooking, take a scraper (nylon or wooden, never metal) and running water to remove food particles. The key is to never let it soak and never put the skillet into the dishwasher. While some people believe maintaining and cleaning cast iron is difficult, it's actually quite simple. It’s up to you, however, to continue building on it as you cook and wash your skillet. When you see a pan that comes pre-seasoned, it means that the company has already coated the pan with a thin layer of oil or fat and allowed the pan to heat long enough to absorb the oils into the pores of the skillet so that a nonstick coating has already been created for you. When cared for properly, the patina (the cast iron code for "nonstick") improves and you don’t need to add any cooking oils to the pan. One of the best things about cast iron is its ability to get better with time. What to keep in mind about cast iron care ![]() Best Oversized Cast Iron Skillet: Amazon Basics 15-Inch Cast Iron Skillet.Best Vintage Cast Iron Skillet: Stargazer 10.5-Inch Skillet.Best Lightweight Cast Iron Skillet: Field Skillet No.Longest Lasting Cast Iron Skillet: Butter Pat Heather 10-Inch Skillet.Best Enameled Cast Iron Skillet: Le Creuset Cast Iron 10 1/4-Inch Skillet.Best Value Cast Iron Skillet: Utopia Kitchen 12.5-Inch Cast Iron Skillet.Best Overall Cast Iron Skillet: Lodge 10.25-Inch Cast Iron Skillet.Our favorites feature traditional cast iron skillets, as well as ones that are pre-seasoned and others that are enameled and easier to clean. While we haven't conducted a cross-category test of cast iron pans, our pros have road tested them in the Lab and in home kitchens where they get an even more of an extensive workout. We also considered useful features, like helper handles which make these heavy pans easier to hold and move around and pour spouts that allow for the easy removal of grease buildup. When we test, we evaluate performance and ease of use through a set of tests that determine how evenly they heat, how well they maintain temperature and how easy they are to handle and wash. We, in the Good Housekeeping Institute, have been testing cookware for decades, from stainless steel cookware sets to nonstick pans and of course, cast iron skillets. Cast iron is popular among chefs because it heats and cooks evenly, can reach high temperatures and holds temperature well. It can be used for almost everything, from getting a good sear on meat and popping it in the oven to making a frittata. With time and plenty of use, your skillet will develop new seasoning, which will gradually fill in any bare patches, while regularly scouring it with a chain mail scrubber will prevent flaking in the future.We updated this guide in August 2021 to include new product picks based on updated research by Nicole Papantoniou, Deputy Director of the Kitchen Appliance Lab at the Good Housekeeping Institute, and removed sold out and discontinued products.Ī cast iron skillet is one of the most versatile pans you can buy. From there, the real solution is to JUST KEEP COOKING. After that, clean and dry your pan as usual. Pay attention to any areas with loose or flaky seasoning, you want to remove anything that will easily come off the pan. Luckily, flaky seasoning is a pretty easy fix! First, we recommend giving your pan a good scouring with a chain mail scrubber or the edge of a metal spatula. Even if you’re an experienced cast iron user and have never dealt with flaky seasoning before, it can still happen. Sometimes flaking seasoning can just be caused by cooking the wrong thing, like an acidic sauce or a salty broth. Seasoning your skillet in the oven can create these thick layers that are prone to flaking, which is why we don’t typically recommend it. This usually happens when you have too many thick layers of seasoning built up, or if you season your skillet with certain types of oil, like flaxseed. Field Skillets don’t have any artificial coatings, so if you see something like the above, you might wonder, “what’s coming off the surface of my pan?” Just as seasoning builds up on the surface of your skillet, it can also come off. ![]()
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