We’ve heard its praises. Cast iron skillets are amazing!
And yet for the beginner, they are also practically impossible.
How in the world can these heavy pans be non-stick? Why do others love cooking on them, when they just feel so temperamental?
I remember the first time I tried cooking on a cast iron skillet, and I practically charred my fish fillet. I was dating my husband at the time, and let’s just call it a bonding experience.
Last Christmas, I was gifted a cast iron skillet, and I have since learned a few things that I think would greatly improve that fish experience if I got a do-over. I now really enjoy using my cast-iron pan. We cook eggs on it practically every day. It’s our go-to frying pan for almost everything. Ground meat, potatoes, onions, even a casserole or two!
If you are on the fence about buying a cast iron skillet or are just starting out with this type of cookware, I would love to share with you why I love cast iron skillets as well as some tips I’ve learned that I hope will be helpful!
So let’s begin.
Why I Love Cast Iron Skillets
1. They are non-toxic.
While some cookware can be detrimental to our health, cast iron skillets aren’t! They are safe for use and a great option for healthy home cooking.
2. They add iron to your food.
Using these skillets is actually a great way to boost your iron intake.
3. They are long-lasting.
You can use these pans for decades! Talk about a long-term investment!
Cast Iron Skillet Tips
1. Begin by seasoning your pan.
When you first purchase a skillet, it will need a little care. In order to start developing those good non-stick properties, you will want to do something called “seasoning.” Even if your skillet is “pre-seasoned,” it’s good to give it some TLC.
According to allrecipes.com, seasoning can mean different things, but basically it means oiling and baking in order to oiling and cooking a clean pan to refresh its good properties. I recommend doing this when you first purchase a skillet. This will help the surface become more non-stick and easy-to-work with.
Allrecipes.com recommends preheating your oven to 450-500 degrees Farenheit, oiling your pan, and baking it for an hour upside down. Use a cookie sheet on the rack below to catch any drips.1
2. Always preheat your skillet.
After you have properly seasoned your skillet, it’s time to cook and bake!
Preheat your skillet either on the stovetop or in the oven until it’s too hot to touch. It’s important that you never put food onto a cold skillet. Always make sure to heat it ahead of time.
3. Sauté with a metal spatula.
Get yourself a metal spatula to use on your skillet. A plastic one just won’t have the strength to scrape food and move it around seamlessly. Metal spatulas are much more durable.
4. Cool before cleaning.
Once you’re done cooking or baking, let your skillet cool before cleaning it. Leave it on a cold stove or hot mat to cool down. Don’t attempt to clean it while it’s still hot!
5. Invest in a good scrubby or scrub brush.
Food can really get caked on your skillet, so you’ll want a good tool to scrub your pan.
A stainless steel scrubby is an inexpensive, effective option. Like the spatulas, these will have the grit and strength to scrub that pan clean! The downside to these is that food can easily get trapped therein.
A cast iron specific scrub brush is another great choice! While perhaps more expensive, this might last longer and stay cleaner!
Add a little soap and water, and clean quickly. Don’t soak or over-soap. Just do a quick once over to remove food residue.
6. Use proper protective measures.
Take safety precautions while using your skillet. Remember that skillets get really hot, even the handle sometimes, so use hot pads and oven mitts when needed. Also remember that your pan can leave rust rings, so never put it directly into your sink, drawer, or on your counter. Rather place it on a tea towel, hot mat, or other soft surface. I like to always have a folded tea towel in my pots drawer where I store my skillet. That way I can always set it on that when I put it away.
7. Dry with a towel or on a burner.
Never let your skillet air-dry. Rub it dry with a tea towel or heat on a stove instead.
8. Oil pan before storing.
After you’ve cleaned and dried your skillet, re-oil your pan. I like coconut oil or olive oil, but use whatever you have on hand. Grease your pan, and store until next time!
So there you have it: Cast Iron Skillets 101. Though it may seem intimidating at first, cast iron cooking can be simple and really enjoyable once you learn a few basic principles. If you love using cast iron, let me know what other tips you would add!
FAQ about Cast Iron Skillets
1. What is a good cast iron skillet?
I have been enjoying the Kichly Pre-Seasoned Cast Iron Skillet. You can purchase it for a good price on Amazon.
2. What are some recipe recommendations for cast iron skillets?
We use our skillet to make scrambled eggs everyday. We use it to fry ground meat and sauté onions. We’ve also been enjoying one pan skillet meals.
Here are some recipes I’d love to try but haven’t!
Sourdough Discard Cinnamon Buns
Quick Discard Sourdough Pizza Crust
3. How do I get over being intimidated to cook with cast iron?
Just begin! You may burn some things. You may make some mistakes, but you will quickly learn, and as with anything, you’ll gain understanding as you practice. Through trial and error, looking up questions, and asking friends and family for advice, you’ll slowly gain more confidence. Just go for it! It’ll be great!
- Haas, S. (2025, September 8). The only way to season a cast iron skillet, according to experts. Allrecipes. https://www.allrecipes.com/how-to-season-a-cast-iron-skillet-11718093 ↩︎
Leave a Reply