Cast Iron 101: Cooking and Caring for Your Cast Iron

Let’s talk about cast iron. It sounds high-maintenance, like the kind of thing only professional chefs or homesteading grandmas know how to use. But I promise, once you get the hang of it, it’s actually the easiest, most reliable pan in my kitchen. And I’ve got two kids, so if something’s not easy, it’s not usually sticking around.

Here’s how I cook with cast iron, care for it without babying it, and keep it going strong.

I also have a blog all about cooking with stainless steel pans, which you can check out here!

Why I Use Cast Iron

• It’s non-toxic — No weird coatings or mystery chemicals.

• It lasts forever — Like, truly forever. You could pass these pans on to your children and grandchildren.

• It cooks evenly — Pancakes, eggs, meat, veggies… it does it all!

Also! It naturally adds iron into whatever you're cooking, possibly helping those with low iron or looking to supplement more iron into their diet.

How to Actually Cook With It

You want to start with preheating it for a few minutes — not scorching hot, just warm enough that food won’t stick.

Some favorites:

• Eggs (yep, they won’t stick if your pan is good to go)

• Chicken thighs or steak with a crispy sear

• Roasted veggies tossed right in the pan

• Skillet meals — fewer dishes, more winning

Note: I don’t cook tomato sauce in it for long. Acidic foods can mess with the seasoning if your pan isn’t super well broken in.

Easy Cleaning

This part used to stress me out, and I think it's where people get caught up, but now it’s second nature.

Here’s the quick and easy:

1. Let the pan cool down a little.

2. Scrub with hot water and a brush (one that you don't use with soap).

3. Dry it completely.

4. Add a teeny bit of oil, wipe it around with a paper towel, and you’re done.

   
   

That’s it. Really.

Don’t:

• Soak it.

• Use soap unless it’s absolutely necessary (and gentle).

• Put it in the dishwasher unless you’re in the mood to re-season it from scratch.

  
  

Seasoning Made Simple (Don’t Panic)

Seasoning your pan sounds like a science experiment, but it’s not. It just means your pan has a natural, nonstick coating from oil that’s been baked into it. If things are sticking or your pan looks dull or rusty, just re-season it:

1. Clean it well and dry it completely.

2. Rub on a very thin layer of oil (I use a specific cast iron seasoning!).

3. Bake it upside-down at 450°F for an hour.

4. Let it cool in the oven.

   
   

There you go. Fresh start.

Yes, I Use It With Kids Around

Cast iron is heavy and gets hot — I won’t lie. But once it’s on the stove, it’s a dream. One pan, endless meals, and I don’t have to baby it.

If you're worried at all about having it on the stove with little hands around, just make sure to always have the handle turned in. Or you can even get a silicone sleeve for it!

Conclusion

If cast iron feels scary, just remember: it was made to be used. And used often. You don’t need special tools or some secret knowledge, just a little routine. Once you get in the groove, it’s basically the pan that doesn’t quit (just like you!).

So whether you’re cooking breakfast in pajamas or throwing together dinner during the witching hour with a baby on your hip, cast iron has your back.

xo,

Jess