How to Care for Your GOATED Cast Iron Pan

Let’s talk about the GOAT of cookware: cast-iron skillets. They're straight-up indestructible, won't break the bank, and can handle everything from the stovetop to the oven like a boss. These badboys gots heat retention for days and even come with some nonstick magic if you treat 'em right. That's why I'm crowning cast-iron pans as the kings of the skillet game. 🦁

Now, some fools might tell you that cast iron is a high-maintenance diva, but I'm here to set the record straight on how to keep your trusty skillet in top form.

Cleaning Your Cast-Iron Ride

After you've whipped up a fire meal and let your skillet cool down, it's time to give it some TLC. Hit it with some water, dish soap (yeah, I said it), and a gentle sponge. Contrary to what the haters might say, soap ain't gonna faze a well-seasoned pan. If you're still dealing with some stubborn gunk, bring in the big guns: a silicone scraper or a chain-mail scrubber. Still not cutting it? Simmer some water in the pan for a few minutes, let it chill, then scrape or scrub like a champ. Just make sure you dry that skillet like it's your job, fam.

Oh, and one more thing: don't you dare leave your skillet soaking or toss it in the dishwasher. That's a one-way ticket to Rustville and Seasoning-Degradation City.

Seasoning Your Skillet

Seasoning is the secret sauce that keeps your cast iron slick and rust-free. Most skillets you cop these days come pre-seasoned, but if you've scored a vintage find or let your pan go to the dark side, it's time to DIY.

First, scrape off any crusty bits with a scouring pad or steel wool. Then, give it a good wash with soap and water, and dry it like there's no tomorrow. Next, pour a little neutral oil (think canola or vegetable) onto the surface and rub it everywhere with a paper towel. You want it covered but not dripping. Flip that skillet upside down in your oven and bake it at a scorching 450-500°F for an hour. This way, any extra oil can peace out.

Pro tip: Throw a baking sheet under your skillet to catch the drips, and let it cool down in the oven after you shut it off. No need to burn yourself, homie.

Regular Seasoning Check-Ins:

The more you use your cast-iron ride, the better it gets. Every time you cook up some tasty grub, you're basically seasoning on the fly. So, if you're putting in work on the regs, you can chill on the dedicated seasoning sessions until you spot some wear and tear.

Add a thin layer of oil after washing and drying, just to keep things extra smooth. Don't forget about the bottom, too, especially if you're rocking a gas range where the flames can singe your seasoning.

Enameled Cast Iron - The Fancy Cousin

Enameled cast iron is like the bougie relative of the classic skillet. It's got a layer (or a few) of enamel coating that makes it even more of a beast in the durability department. The catch? It'll usually cost you a pretty penny.

Cleaning these fancy pans is a breeze. Start with the usual suspects: soap and sponge. Dishwasher is cool, too, but hand-washing is the way to go if you want to keep that enamel looking fresh for the long haul.

If you've got some stubborn bits that just won't quit, Bar Keeper's Friend is your secret weapon. Scrub with the rough side of a sponge or a Scotch-Brite pad, and you should be golden. Still struggling? Boil some water in the pot or pan for a few minutes, then take another crack at it. A little soak can work wonders, too.

So there you have it, folks. The ultimate guide to keeping your cast-iron cookware in prime condition. Now go forth and cook up a storm with your trusty, well-maintained skillet by your side.