Enameled vs Traditional Cast Iron
Traditional bare cast iron requires seasoning to maintain a non-stick surface and prevent rust. It's incredibly durable and can withstand extreme temperatures, making it ideal for searing and campfire cooking. Enameled cast iron features a glass-particulate coating that eliminates the need for seasoning and won't react with acidic foods like tomatoes, but it can chip if dropped or subjected to rapid temperature changes.
Seasoning Guide
- Wash the skillet thoroughly with soap and water.
- Dry completely over low heat on the stovetop.
- Apply a very thin, even layer of high-smoke-point oil (like flaxseed or canola) over the entire surface, inside and out.
- Wipe away excess oil until the pan looks almost dry.
- Bake upside down in a 400°F-500°F oven for 1 hour. Place foil on the bottom rack to catch any drips.
- Let it cool in the oven. Repeat 2-3 times for a better non-stick surface.
Cleaning Tips
- Wash by hand while the skillet is still warm (not hot) using hot water.
- Use a specialized chainmail scrubber, a stiff brush, or a sponge. Avoid harsh steel wool on seasoned cast iron.
- A few drops of mild dish soap are perfectly fine and won't strip the seasoning.
- For stuck-on food, simmer a little water in the pan for 3-5 minutes, then scrape with a spatula after it cools.
- Dry immediately and thoroughly with a towel or by heating it on the stove for a few minutes.
- Lightly rub with cooking oil while still warm to protect the seasoning.
Top 10 Cast Iron Recipes
- Seared Ribeye Steak
- Cornbread
- Dutch Baby Pancake
- Skillet Pizza
- Fried Chicken
- Shakshuka
- Smashed Burgers
- Skillet Macaroni and Cheese
- Roast Chicken
- Skillet Chocolate Chip Cookie (Pizookie)
Frequently Asked Questions
What is the difference between enameled and traditional cast iron?
Traditional bare cast iron requires seasoning and is nearly indestructible. Enameled cast iron has a glass-like coating that prevents rusting and doesn't require seasoning, but the enamel can chip if mistreated.
How do I season a new cast iron skillet?
Wash the skillet, dry it completely, apply a very thin layer of high-smoke-point oil (like flaxseed, grapeseed, or canola), and bake it upside down in a 400°F-500°F oven for one hour. Let it cool in the oven.
Can I use soap to clean my cast iron?
Yes, contrary to popular belief, a few drops of mild dish soap will not ruin your seasoning. Modern dish soaps don't contain lye, which is what used to strip seasoning in the past.
Why is my cast iron skillet sticky?
A sticky skillet usually means too much oil was used during the seasoning process, or the temperature wasn't high enough to fully polymerize the oil. Bake the skillet again at a higher temperature to fix this.
Is a heavier cast iron skillet better?
Not necessarily. Heavier skillets retain heat better and heat more evenly, but they can be difficult to maneuver. Lighter skillets are easier to handle but may have hot spots.