How to Clean & Season Your Cast Iron Pans
Do you cook in cast iron?
Here on the ranch, we use our cast iron pans for pretty much everything!
I have just about every size and shape of cast iron pan you can imagine, from the smallest individual ones for baking little cobblers to massive skillets that will create a feast for a crowd. I love my vintage brands like Griswold and Wagner… they are SO much better quality than the ones made today (Lodge) since most now are made overseas and not the same craftsmanship they used to be.
But lately, I’ve totally switched to STAUB cast iron and it’s a game changer. STAUB makes beautiful, enameled, cast-iron that are SO EASY to care for and clean. Unlike traditional cast iron, STAUB is enameled so you can use mild soaps, you can cook acidic foods, they are way easier to clean - and you don’t. have to stress about seasoning them!
They are heavy duty and just look gorgeous sitting on the stove in my kitchen or in the middle of our dining table. They are pricey, but entirely worth it. Once you cook in a STAUB, you will be a convert too!
Cast iron is a great material because it’s heavy duty, it can go from oven to stovetop to grill to open fire, it retains heat once it’s warmed though, and it will create a crust you simply can’t get from many pans. It’s great to cook in (and you CAN use it on glass-top surfaces despite rumors!)
Whether I’m in the kitchen during fall and winter, or up at camp in the spring and summer - my cast irons get used all year round and it’s important to keep them cared-for and well seasoned.
Here are a few tips for cleaning and caring for your cast iron pans… (but just remember, if you are using STAUB pans you don’t have to do much to clean them and they are pre-seasoned so you NEVER have to re-season!)
CLEANING AND SEASONING YOUR VINTAGE CAST IRONS
1) Always start cooking on a hot pan! If your pan isn’t hot enough when you start, more bits will stick.
2) If your pan doesn’t wipe clean after cooking, keep the heat up and add water to the pan. Use a flat wooden spoon or metal scrubber to scrape the pan while it’s steaming. Dump the water and the crud in the sink.
3) If it still needs more cleaning, add a bit more water and coarse salt to scrub out the tough spots.
4) Dump the contents and dry the pan (over heat) completely to avoid rust.
5) While the pan is still warm, rub a little bit of oil into the pan, and it’s ready for next time!
MY CURRENT FAVORITES : CAST IRON FROM STAUB
I will always love my trusty vintage cast irons (Griswold or Wagner tend to be much better than most brands made today), but my favorite cast iron these days is 100% Staub USA.
They are my favorite for cooking and they clean so easily, and the best part - they come already seasoned! So you very rarely have to take all those steps above to deep clean or season.
Staub pots and pans give you all the benefits of cooking in cast iron, but they are so easy to clean! Once you try them, you’ll be hooked. I certainly am!
If I were to start with one pan, it would be the 12” Staub Braiser with Glass Lid. Its super versatile and I use the lid all the time to steam veggies, eggs, potatoes, or meats.
The Staub Cast Iron 12” Sauté Pan is perfect for one-dish dinners and slow cooked braises. I love that it has the glass lid and vintage-looking handles.
The 13.5” Staub Fry Pan is an all-around pan that gets used A LOT around here - especially for eggs, burgers, and bacon. It has the curved sides which makes it easy to flip your food.
Staub also offers a smaller 10” Fry Pan and 12” Fry Pan, which are both really nice for when you’re cooking for less people, or using smaller portions of food. I love the pouring spouts for easy fat, oil, or water removal - nothing drips down the bottom!
The 4-Quart Cocotte is your classic casserole dish. I love it for slow cooking meat, fish, veggies… pretty much anything!
The 5-Quart Tall Cocotte is a taller version of this classic. The additional height is awesome for bone-in meat cuts like lamb shanks, or a big pot of soup that you don’t want to worry about boiling over.
I clearly love the Staub Cocottes, and this 7-Quart Cocotte is something I use often when I’m cooking for a crowd of family and friends. It’s nice and big and it’s perfect for slow-cooking, boiling, braising, stewing, simmering, baking… it does it all!
The Staub Cast Iron 9 (8.75) Cocotte is the biggest Staub out there! It’s my favorite for big soups, simmering bone broth, a big batch of chili, or anything for a crowd! Here is my mom’s in her pretty kitchen.
Here is a neat graphic from Staub so you can compare and decide exactly what size pot is right for you.
No matter which STAUB you pick, you don’t go wrong!
Tell me in the comments if you get one and which one you picked!
A FEW OF MY FAVORITE M5 CAST IRON RECIPES
M5 EGG & SAUSAGE BAKE - Always my go to breakfast when company is visiting up at camp. It looks beautiful and is simple to make with a handful of fresh ingredients.
CAST IRON HASSELBACK POTATOES - These make an impressive presentation, but it’s nearly effortless to put together. These are a staple for our Thanksgiving dinners.
Cast Iron Blueberry Dutch Pancakes - You can use just about any fruit you want for these - fresh cherries, bananas, strawberries… blueberries with a generous dose of powdered sugar and melted butter are our favorite.
Cast Iron Tamale Pie - This recipe was featured on the Home & Family Show on the Hallmark Channel! Cast iron gives this dish a great caramelized crust because it retains heat so well.
Spanish Style Short Ribs - We often make short ribs for our farm dinners and for retreats up at camp because they feel decadent and special, but they couldn’t be easier to make, and it’s a cut that isn’t overly expensive.
I hope you enjoyed this post and are inspired to get cooking in STAUB or your grandmother’s vintage cast iron today!
-Mary