Equipment expert Adam Ried shares tips on caring for cast iron.
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What do you mean by "neutral" oil ?
Great info.
Kitchen essentials also includes Basic staples like salt, butter, ketchup, tomatoes paste/sauce. Can y'all show recipes to make and storage for staples?
I love my cast iron for just about everything baked and fried. Recently invested in a set of All-Clad for the rest so I am in cooking heaven!! I have enjoyed ATK/Cooks Country for years♥️. Love love love making the Cast Iron Choc Chip Cookie so much so that I make my Oatmeal Molasses in it too. So much easier!
I'm a 4th generation owner of a particular cast iron skillet, which had been abused with soap on the inside and a crusty buildup allowed on the outside for decades. While I was preheating it to "hot", the creosote-like buildup on the outside caught fire. Big flames! The only way I would ever use it after that was after burning it on a bonfire for a few hours. Afterwards I washed it, up side down (the outside only) with soap and water. I washed the inside as well as I could with a rag, salt and hot water only, dried it and while it was warm I used a ton of paper towels, with a high smoke neutral oil, wiping the inside until it was completely cleaned of soot. Now, when cleaning it after use, it's soap on the outside only and the inside gets a spatula and/or a chain link scrubber initially, then paper towels with salt and oil or salt and water (hot or cold, depending on what's stuck) Anything that gets harder when it gets hotter, like eggs and cheese, is more easily cleaned with cold water. Spaghetti sauce is the worst and cries out for soap. Nope! Instead, fill it with water, let it boil until half has evaporated, let it cool to warm (not cool), pour it out, then rub in a good coat of oil and salt. Wash it again with hot water and salt until the sauce is gone. Repeat as needed. Like I said, tomato sauce is the worst! Experimenting with different combinations of water, salt and oil, heat and cold to clean different stuff out of cast iron is a learning process. Not every method works with every food. No matter how it's cleaned, the final step should always be a thin coat of oil. When I stack the clean ones, I put a paper towel between them. I have 5 treasured cast iron pieces with interiors as slick as glass. The outside gets soaped, but soap on the inside will get you banned from my kitchen.
I always thought the appeal of cast iron cookware was that you didn't have to care for it.
To clean my cast iron I just use a tawashi it's made from coconut. it was originally a doormat until the creator's wife use it to clean dishes. It's abrasive but can be used on China and vegetables. You can get it on Amazon a Japanese store if you live near a Daiso they have 2 for $3
What the fan boys never mention: cast iron has the WORST thermal conductivity of ANY kind of pan (maybe glass is worse, but…). Hot spots galore.
🤔
How do I get it to stop leaving the towel dark when drying it off? I have seasoned mine many times, took great care in cleaning, doing every single step mentioned here to a t, but it seems there’s nothing I can do to prevent it from leaving a white towel dingey when drying the inside of the wet skillet. I’m not worried about the towel, I’m worried about the particles I may be ingesting.
Can you please tell me how I can clean a iron skillet if you have one that has rust in it. Can you clean this out to be able to use it again. Please tell me what I can do so I can continue to use it for my self. Thanks again. Bye
Great tip on panini press
Hi can someone please tell me the best cast iron pan to buy I have one been using them for years I lost mine I need to buy a new one I don't care if it's $150 I need to buy a new one that doesn't stick because this one does no matter what I do with it I've tried everything
This video made me realize their subscribers are my mom and her friends
Loved info on how to clean cast iron pans. Thank you so! much. You guys ALWAYS rock! Seattle/WA/USA! GB
And Eco-friendly because cast iron is infinitely recyclable and lasts for many generations.
Bronze wool also works well, but not normally laying around for most people.
Let us recommend these utensils for cleaning but not show you how well they work….that's so dumb
Yup, that’s what I do.
Thanks for the easy care tips. Oh, and Hello
great video! definitely love cast irons. I picked up a Field company no8 and its perfect
In general if you're getting a lot stuck on after cooking it means you're cooking too hot 🔥 We use hot water and a plastic scrub brush with hot water- works every time 🍳🍳
I always clean it much later, i put water in it and let it boil a little while scraping off anything stuck and then pouring it out and use the kosher salt method, with a little oil. It is a old Griswold and my favorite.
There are so many myths with cast iron. You don't need salt or any special cleaning tools. Just clean it like you would any other pan. Clean it rougher if you want. Use a spatial to scrape of stuck food if needed. It can take it. Like everything else it's easiest to clean right after use. Just don't soak it overnight. Dry it off on the burner, and add some oil if it looks too dry. That's it.
Thank you
what is "neutral" oil?
I thought this was impossible just like my doctors told me not until I took a life changing step by buying Dr Odion herbal product and completing it. It cured my genital herpes and was no more. I also had to get for my husband and my daughters. It also worked for them too and that was the way we eradicated herpes from our Family..
i got my Teflon mom a cast iron skillet with a chainmail scrubber and she decided to use sandpaper and got it down to bare metal…why old ladies crazy?
Panino is ONE sandwich, Panini is TWO OR MORE.
I have the small ring scrubber, best thing ever.
The thing I like the best in cast iron are fried potatoes, bacon and eggs, cornbread, fied apples and tamale pie.
Love cast iron but for gravy or sauces, all clad d5, expensive but easy to care for and has the extra mass to temper the heat. D3 is light and heats evenly but as a sub for cast iron, d5!
I know cast iron maintenance seems to be is a very sacred process. But I’ve had the same skillet for 30 years. I use soap and water with a scrubber sponge. Then I dry it out and give it a shot of cooking spray like Pam and put it back in the cupboard till next time. Seems like a lot of unnecessary steps are often used.
Option 5: paint stripper attachment and power drill
Get all that gunk and seasoning off AND grind the pan smooth at the same time
Don’t say gunk!!
I had cast iron cookware for many years and it broke my heart to have to get rid of it, but as I grew old, my strength diminished and I simply couldn't lift them anymore.
The Ringer > Knapp, based on our use. But guess In this case we disagree.
It seems like a head to head competition on content mapping with Epicurious recent post of the same topic a few days ago, and the pattern is becoming quite evident. Epicurious posted “The Best Way To Clean and Season a Cast Iron Skillet” five days ago – https://www.youtube.com/watch?v=P4zW-C010oc. You guys can do better with some more originality rather than this lazy attempt to rephrase what they just did and try adding a bit of humor too like they do. It time to step up your game ATK.
Adam, what brand was the saucier you were showing?
I'm heading off to the kitchen to see if my medium sized cast iron dutch oven will fit inside my large cast iron skillet. (to see if it will work as a heat tamer.) Far too often, I have to worry about burning in the bottom of the dutch oven if I'm cooking for a long time on the stove top.
Love my cast iron skillet. I use the salt and oil method to clean also. Plus I also add the little bit of oil after each use.
It also can go from stove top to oven.
OMG I recently started cooking with cast iron and I love it ♥️
I would add is to wait until the pan has cooled completely before rubbing the oil on it, and use wipe the pan until until it doesn’t even look like heir is any oil on it. Especially if you do not use the pan very frequently, because if un-polymerized oil sits on the pan for a prolonged period of time, it will leave a sticky, gummy residue, which is the last thing you want. Leaving the oil on a warm (but not hot) pan, will accelerate the formation of this gummy coating. I like to crank the heat up after coating the pan, and turn it off when it just begins to smoke. There are product which mix a bit of beeswax with oil, I am not a scientist, but I would guess that after re-seasoning with this type of product, after the oil has polymerized, the beeswax remains as a microscopically thin layer, keeping the pan from potential rusting. An enterprising person could fairly easily mix some beeswax with oil themself. I do know that beeswax is safe to consume, and that at least one manufacturer of carbon steel cookware ship their products with a protective coating of it. Of course strict vegan might not want to go that route, since it is an animal product. If anyone else has some real knowledge on the subject, I would love to read about it.