Welcome to the essential guide to cast iron care, taught by professional chef and culinary instructor, Frank Proto. In this comprehensive manual, you will learn the art of maintaining your cast iron cookware to ensure its longevity and optimal performance. Cast iron is beloved by chefs for its exceptional heat retention and versatility—it can go from stovetop to oven to campfire, making it a kitchen staple. Not only is it a robust cooking tool, but its rustic charm also makes it an attractive serving dish. However, proper care is essential to prevent rust and maintain its non-stick qualities. Let's dive into the step-by-step process of seasoning, cleaning, and storing your cast iron cookware.

Introduction to Cast Iron

Why Cast Iron?

• Retains heat well for better searing and coloring of food.
• Heavy and dense compared to aluminum pans.
• Versatile: suitable for stove, oven, and campfire.
• Ideal for a variety of dishes, from hash browns to Dutch babies.
• Doubles as a rustic serving vessel and an amusing (but not recommended) home protection tool.

Seasoning Cast Iron

The Goal of Seasoning:

To create a non-stick surface through a process called polymerization, where oil is baked into the pan at high temperatures, forming a slick, solid coating.

Steps for Seasoning:

Stripping Down to Bare Metal:

If your pan is rusted, use a chainmail scrubber to scrape down to the metal. Alternatively, kosher salt with a kitchen towel can be used for a gentler abrasive action to remove rust and debris without scratching the pan.

Cleaning Post-Scrubbing:

1. Rinse the pan to remove residual salt and debris.

2. Despite common beliefs, it's okay to use water and a bit of dish soap to ensure cleanliness before seasoning.
3. Dry thoroughly with a towel or paper towels, making sure no moisture remains.

Applying the Seasoning:

1. Preheat your oven to 350°F (175°C).
2. Coat the pan with a solid fat like lard or beef tallow, ensuring the entire surface is covered, including the exterior.

3. lace the pan upside down in the oven to allow excess oil to drip off, creating an even layer.
4. Bake for about an hour.

Cleaning Your Cast Iron

1. Wipe the pan with paper towels to remove any large chunks of food.
2. Use kosher salt and a towel to scrub away remaining bits. You can also heat the pan slightly to loosen stubborn food particles.

3. Wash with warm, soapy water. A well-seasoned pan won't be harmed by this.

4. Use a paper towel to wipe clean, avoiding any harsh scrubbers that can strip the seasoning.
5. Completely dry the pan, inside and out, to prevent rust.

Storing and Maintaining Cast Iron

Light Coating of Fat:

After cleaning and drying, apply a light coating of fat to the cooking surface to preserve seasoning and protect against rust.

Cooling in the Oven:

Place the pan in a warm oven and allow both to cool down together. This is also a good storage method.

By following these detailed instructions, you can keep your cast iron cookware in prime condition for years to come. Whether you're frying, baking, your cast iron is an invaluable ally in the kitchen.