Usage and Maintenance
By following the instructions below for using and maintaining your Lodge cast iron skillet, you will be able to enjoy it for a lifetime! Simply need to:
- Wash it by hand.
- Dry it immediately — even before the first use.
- Apply a thin layer of vegetable oil after each wash.
What amount of oil to use? Enough to restore the skillet's shine without sticking. Why? To keep the cast iron "seasoned" and protected from moisture.
Seasoning – different from salt and pepper
Seasoning involves applying heated vegetable oil to the hot cast iron. This process ensures the natural, inherent flavors. The more you cook in the skillet, the tastier your food becomes. Because creating, maintaining, and restoring the seasoning allows your skillet to last 100 years or more. In contrast, a chemical non-stick coating cannot be rebuilt, limiting the lifespan of the pan.
Let's cook!
The Lodge cast iron skillet can be used equally well on induction, ceramic, electric, and gas stoves, in outdoor grills, or even over an open fire. However, do not use in a microwave oven. (Some induction stoves may not work with pans that have two burners.) On glass or ceramic surfaces, handle the skillet by lifting it, not sliding it. Our skillet is safe at high temperatures: use metal, wooden, or heat-resistant silicone utensils.
If the skillet is new, some foods may stick (especially eggs). Use a little more oil or butter until a protective layer is formed. Acidic foods like tomatoes, beans, and some sauces can damage the seasoning layer and should be avoided until well settled.
The cast iron skillet rarely needs to be exposed to high heat if preheated properly. When cooking at high temperatures, gradually increase the heat and add oil just before adding food to prevent sticking. Do the handles heat up? Use oven mitts.
Use supports to protect the base of the pan from direct contact with the heat.
Do we use dish soap or not?
If you worry about not washing it at all with detergents, use water with a small amount of dish soap, then dry the skillet and immediately apply oil. Remember, the skillet reaches temperatures above 100°C in 4 minutes of medium flame and sterilizes at around 66°C, making detergents unnecessary. Dish soaps, powerful cleaners, and metal scrapers are not recommended because they damage the seasoning layer.
Rust? Don't worry, it's not broken!
Without the protective layer of oil, cast iron can rust. However, this issue is easy to fix. Remove the rust, wash the skillet, dry it, and apply a little vegetable oil. If the problem persists, carefully remove all rust and follow the steps below to restore the protective layer.
How to restore the protective layer
If maintaining the protective layer is to keep your skillet in optimal condition, at some point, you may need to restore it. If food sticks or if it turns gray, repeat the "seasoning" process. Wash the skillet with hot water and dish soap using a stiff brush. (This time, you can use dish soap since you will restore the protective layer anyway.) Drain and dry thoroughly. Apply a thin, even coating of melted solid vegetable fat (or oil).
