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How to care for a cast-iron pan so it lasts a lifetime

A good cast-iron pan can outlive its owner, but only if it's looked after. The good news: caring for cast iron takes about two minutes after each use. Here's what to do every day, how to season the pan and what to do if rust appears.

Daily care: clean while it's warm

1. Let the pan cool slightly, but clean it while it's still warm. Food comes off more easily.
2. Rinse with hot water and scrub with a stiff brush or a chain-mail scrubber. A drop of mild dish soap is fine; modern soaps won't strip properly built seasoning.
3. Dry completely. Wipe with a towel, then put the pan on low heat for 2–3 minutes until every drop has evaporated.
4. Oil lightly. Rub in half a teaspoon of vegetable oil with a paper towel, then wipe off the excess. The surface should look matte, not shiny.

Avoid: soaking the pan, the dishwasher and leaving it to air-dry. All three lead to rust.

How to season cast iron

Seasoning is a thin layer of oil baked onto the metal. It protects the pan from rust and makes it naturally non-stick. Re-season a new pan once before first use and any pan that looks dull or patchy.

Repeat 2–3 times for a new or restored pan.

What to do if your cast iron rusts

Light orange spots are not a disaster. Scrub them off with steel wool and a little water until you see bare grey metal, rinse, dry on the stove and season the pan using the table above. After two rounds, the pan will cook as well as before.

Quick answers

Can I cook tomatoes in cast iron? Yes, for short dishes. Long-simmered acidic sauces can wear down fresh seasoning.

Why is my pan sticky? Too much oil was left on during seasoning. Bake it again for an hour at 230 °C.