How to Keep Your Cast Iron Skillet in Good Working Condition?

 

Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes

How to Clean, Season & Maintain Your Cast Iron Skillet

Few tools in your kitchen are as versatile as a cast iron skillet.

Whether you’re whipping up a flavorful breakfast, a healthy lunch, a hearty dinner, or even a sweet dessert, your cast iron skillet is always there for you throughout the day.

The question is: Are you there for your skillet? In order to achieve a plethora of recipes from your skillet for an extended amount of time, you have to properly take care of it. That requires a lot of time and patience.

Do you know how to season your skillet? Do you constantly re-season? Where are you storing the skillet? Why are all of these things so important to its well-being?

Find out with this comprehensive cast iron skillet guide! And keep both your skillet and stomach happy in the process.

1. Usage

• Do: Keep It Relevant

• Don’t: Let It Fall by the Wayside

• Why: Using your skillet often keeps it from rusting. Then it’ll constantly be cared for as you re-season it on the regular.

Speaking of re-seasoning, your cast iron skillet will be able to build up a truly good seasoning (i.e., the non-stick layer the owner supplies the pan by using oil) because of the amount of times you’ll be re-seasoning.

Lastly, your skillet will build up some good flavors, since you won’t be using harsh cleaning products on it.

2. Washing

• Do: Rinse Off

• Don’t: Lather Up

• Why: The best time to clean a cast iron skillet is while it’s still warm (but not hot, because cold water could crack it). During that time, all the extra debris will be easier to remove. The best way to remove tricky food is with a gentle, stiff brush or sponge; salt; and warm water.

Do NOT use steel wool or soap. Not only will you ruin your past seasoning efforts, the cast iron itself could be compromised by using such harsh materials.

Also, never EVER put your skillet in the dishwasher. That is the quickest way to destroy this coveted kitchen tool. By the way, once your skillet is seasoned properly, it’s really easy to clean.

3. Drying

• Do: Towel Off

• Don’t: Drip Dry

• Why: Make sure to thoroughly dry your cast iron skillet after every use. Then it won’t rust. A fool-proof method is putting it on a burner on low heat for 5-10 minutes after you’re done hand-washing it. That will ensure it dries quickly. As previously mentioned, don’t subject your skillet to the harsh environment of a dishwasher or allow it to soak in the sink.

4. Seasoning

• Do: Become a Seasoned Veteran

• Don’t: Forget to Kick Things Up a Notch

• Why: After you’ve bought your cast iron skillet, it’s time to season it. Yes, before you even start cooking. No, this doesn’t involve pepper, basil, oregano, or any of kicks of flavor like that. It’s a different type of seasoning.

To put it simply, “seasoning” a cast iron skillet involves that glossy layer on the skillet that gives it non-stick properties. The owner creates and maintains their skillet’s seasoning. It takes time, devotion, and a little love to keep a strong seasoning on your cast iron skillet, and the first usage sets the tone.

What You Need:

• Cast-iron skillet
• Sponge or stiff brush
• Clean, dry cloth or paper towels
• Shortening or olive oil
• Kosher salt (optional)

Instructions:

1. Clean the skillet with a sponge or stiff brush and salt. Apply a light layer of melted shortening or olive to the skillet. Using the cloth or paper towels, apply the shortening across the skillet. Buff to remove the excess.

• Heat your oven to 400 degrees Fahrenheit, place your pan upside down on the top rack of the oven, and allow it to “bake” for one hour. Remove it from the oven, and allow your skillet to cool for one hour.

5. Re-Seasoning

• Do: Re-Season Every Session

• Don’t: Think You’re Done after the First Session

• Why: Re-seasoning could and should be done when your skillet looks like it’s in need of a little extra TLC – and after you use it every time. Great seasoning doesn’t just happen after one use; it takes time to build.

After you’re done running your cleaning routine, let your skillet dry completely.

Quickly take a dry rag and wipe the skillet down with the same oil or shortening you originally used to season it while it’s still on the burner. Cover every area of the pan. Note: your pan will be hot, so be careful!

As the pan cools, the oil or shortening will soak back into the pores of the pan, which will help to build your seasoning. Every now and then, you can pop it in the oven to really bake the oil in these pores.

6. Un-Rusting

• Do: De-Crust the Rust

• Don’t: Think Rust Equals Bust

• Why: Many people think that a rusty cast iron skillet equals the end of the pan’s shelf life. Not true. You don’t want rust in your pan, but rust doesn’t mean it’s time to seek out a new skillet.

First, give it a good wash with your stiff brush and warm water. Then towel dry. After the cleaning is done, go ahead and season it. You want the oil or shortening to really seep into your pan’s pores because your skillet needs some tough love right now.

If all else fails, a machine shop might be able to help you by pressure-blasting it. However, the moral is: Don’t neglect your pan. Keep it seasoned, and use it often.

The Salt and Potato Method: Another way to get rid of that tricky rust is by using the salt and potato method. All you need is two tablespoons of salt and a potato. Cut the potato in half, and pour the salt in your skillet. Using the potato as a sponge, scrub the salt against your skillet in a circular motion.

The moisture of the potato does all of the work. It may take a little time, but be patient. You’ll see the rust literally leaving the pan as you’re scrubbing. This method also works when removing stuck-on food.

7. Maintenance

• Do: Oil Up

• Don’t: Expose It to the Elements

• Why: If your skillet is looking a little dry (i.e., porous and dirty), rub a little oil onto the surface to make it look slick again. If you haven’t used it in a while, it may also build up rust.

If rubbing a little oil on it doesn’t seem to do anything, re-season it. It should get it back to its old self in no time.

8. Storage

• Do: Stay Cool and Light

• Don’t: Keep Things Hot and Heavy

• Why: Find a cool, dry area to store your skillet. You also want to be mindful that moisture causes cast iron to rust, so you don’t want it to be exposed to steam or water of any kind. A cabinet is probably your best option – just not a cabinet under the sink or close to water pipes. Storing it in the oven is also a good option.

If you have multiple skillets or pans, make sure you put a paper towel between each one if you plan on stacking them. That will protect them from getting damaged.

Also make sure you remove any lids when storing. You want your skillet to get ventilation while it’s being stored, and a lid will completely prevent that.

9. Absorption

• Do: Keep the Flavor Party Short

• Don’t: Let Food Overstay Its Welcome

• Why: Flavors from food will inevitably seep into your pan’s pores, and that’s OK. It will enhance the seasoning you’re building onto it. However, you don’t want TOO much to soak its way into your pan.

Think about it. Do you want all of your food to taste overly fishy if you just made a salmon dish tonight? I don’t think so.

10. Repeated Usage

• Do: Read and Repeat

• Don’t: Skim and Forget

• Why: All of these steps are very crucial when it comes to properly caring for your cast iron skillet. Make sure you’re regularly following all of these guidelines with every usage. That will keep your skillet at its peak condition, and it will ensure you aren’t buying a new one sooner than you should be.

Watch this video – The Easy Guide On Seasoning and Restoring Cast Iron

Written by Jessie Dax-Setkus

Author Bio:

Old-school vegetarian and paleo newbie, Jessie Dax-Setkus is a self-described “adventurous picky eater.” Discovering dishes from different cultures, exploring new flavor combinations, and simply stuffing her face on some homemade comfort food are definitely past times that make her top five—along with scribbling about them in her notebook.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook

How to Safely Avoid the 10 Common Toxins in Cookware

 

Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes

10 Toxins Lurking in Your Cookware (& How to Make Them Safer)

While most pots and pans look and feel the same, a lot of cookware leaches the chemicals they’re made from into the food you’re cooking. Yikes.

You’ve switched to all-organic food, bought water filters, gotten rid of toxic household cleaners, and started recycling.

Life should (at least in your home) be pretty much toxin-free at this point, right?

Unfortunately, there’s one more toxin source that could be lurking right under your nose: your cookware.

Cookware might seem like an innocent bystander in the world of toxin and chemical exposure. After all, most pots, pans, and utensils look and feel the same, and hardly seem as if they’re giving off toxic fumes.

In fact, some of them might even be a cherished part of your cooking routine. (Who doesn’t love that amazing non-stick pan that leaves not a speck of egg behind after frying?)

While this is understandable, the problem lies in the fact that cookware leaches the chemicals they’re manufactured from into the food you’re cooking. And these chemicals are anything but safe, with many even being cancer-causing.

10 Toxins in Cookware and Why You Need to Get Rid of Them

Before we get started on how to avoid these chemicals while still being able to enjoy cooking, let’s first have a look at the toxins we’re dealing with in cookware.

1. Aluminum

Aluminum is the third most abundant mineral in the Earth’s crust, found throughout our water, air, and soil. The fact that there’s so much of it makes it ideal for manufacturing a high amount of cookware, while still keeping the prices low.

While purchasing aluminum cookware is undoubtedly attractive from a money-saving standpoint, the consequences of doing so are more than a little scary. Aluminum is a soft, highly reactive metal, and while naturally abundant in the Earth, has serious health effects when ingested.

In fact, aluminum is a known neurotoxin that researchers estimate inhibits more than 200 biologically important functions in your body. Aluminum is a known neurotoxin that researchers estimate inhibits more than 200 biologically important functions in your body.

Additional studies link excessive aluminum exposure to Alzheimer’s disease and dementia, while others have shown it causes nervous system damage.

2. Teflon (PTFE)

Teflon, commonly known in the kitchen as “non-stick” or as polytetrafluoroethylene in the lab, is one of the most toxic chemicals you’ll find lurking in your kitchenware.

In studies, Teflon has been shown to release at least six toxic gases when heated, with several of those being carcinogenic. One, called monofluoroacetic acid, is known for being lethal even at small dosages, while another referred to as PFIB, is a chemical analog of the WWII nerve gas phosgene.

3. Perfluorooctanoic acid (PFOA)

PFOA is another non-stick chemical used in the manufacture of Teflon. Like PTEE, it has also been linked to nasty side effects such as the development of tumors, neonatal death and toxic effects on the immune system, liver, and endocrine system.

PFOA also has a half-life of three years and is not metabolized by the body, meaning once it’s in you (as it is in most humans living in industrialized nations) it’s there for a long, long while.

4. Copper

Copper cookware has been prized by many a cook for decades due to its ability to heat quickly and evenly. However, copper is extremely susceptible to leaching into foods, especially when exposed to acidic foods, like tomato sauce. While some copper is healthy, overconsumption has been linked to the development of ulcers and liver damage.

5. Cadmium

Some companies use glazes and coatings on their cookware to give them a uniform color and more balanced heating abilities. Unfortunately, these coatings often contain cadmium, one of the most toxic metals in our environment. It is a known human carcinogen and tends to build up in the kidneys and liver over time, where it can remain for several years.

6. Nickel

Like cadmium, nickel is used in glazes and linings of pots and pans, and can even be found in some stainless steel cookware. While it does occur naturally in the environment, excessive exposure has been linked to dermatitis and lung and nasal cancers when inhaled. It has also been shown to cause nausea and vomiting, as well as neurological effects.

7. Lead

Some ceramic, enamel, and glass cookware is made with lead in order to increase shock resistance (aka, reduce the chance of it breaking if you set it on the counter a little too hard) and improve glossiness.

Unfortunately, (as most of you are now aware of), lead is highly toxic and can cause symptoms ranging from muscle soreness and colic to peripheral neuropathy and renal failure.

8. BPA

Bisphenol-A is a synthetic compound found in plastics like cutting boards and tupperware. You have probably come across a number of cans and containers labeled “BPA-free” in the past few years due to rising awareness of its dangerous side effects.

For one, BPA is an endocrine disrupter. This means that it disrupts your hormones and can lead to altered immune function, early puberty, infertility, and ovarian disfunction. In addition, BPA has also been shown to cause liver damage, thyroid damage, and obesity-promoting effects.

9. Polystyrene

It turns out other kitchen items beside your pots and pans are potentially far from safe as well. Plastic cups, styrofoam cups, “paper” plates and plastic utensils are almost all made with a toxic compound called polystyrene (or simply “styrene”).

Studies involving workers’ exposure to polystyrene experienced changes in color vision, tiredness, feeling drunk, slowed reaction time, concentration problems, and balance problems, while animal studies showed hearing loss and liver damage.

10. Brominated flame retardants (BFRs)

As any egg-scrambler knows, you can’t cook much without utensils like spatulas. Unfortunately, these plastics are usually coated in brominated flame retardants (BFRs) that have been linked to liver and thyroid damage, as well as negative changes in the kidneys.

How to Safely Avoid Toxins in Your Cookware

Now that you know what toxins and chemicals are lurking in your cookware, it’s time to figure out how you can avoid and/or limit them as much as possible. The suggestions below should get most of the toxic cookware out of your kitchen, while also giving you tips on what you can do in the meantime until you can replace all of your cookware.

Use ceramic

Most ceramic cookware contains no metals like lead or cadmium, and several brands mention their glazes are made with non-toxic inorganic minerals and oxides.

To be double-sure of this, make sure the brand you’re interested in passes California Prop 65 standards.

Another great thing about ceramic cookware is that it cooks very evenly and is extremely durable, even under high heat.

Use cast iron

Using cast iron for some of your cooking is another good option to avoid leaching of toxic chemicals into your food. It has been used for generations, is durable, long-lasting, and requires minimal cleaning.

It can also be used on the stovetop as well as for baking, and distributes heat very evenly. However, make sure you “season” you cast iron cookware correctly before using to create a natural nonstick surface.

To do this, simply coat your cast iron in coconut or olive oil and bake it at 350º for an hour. When finished, remove the skillet, let cool, then wipe off the excess oil with paper towels.

Use glass containers

Not only does glass not leach toxic chemicals, but it also lasts forever (provided it survives any falls!), saving you money in the long run.

Use stainless steel utensils

Stainless steel is free of chemicals like BFRs and Teflon, making them an excellent alternative to plastic spatulas and spoons.

Avoid aluminum containers

As we saw in the list above, aluminum has the ability to leach into any food it comes into contact with, regardless of heat exposure. This means you also need to look beyond your stovetop pans when considering aluminum, including pots and storage containers. This is particularly true if you’re storing or cooking something acidic, such as tomato sauce, as the acidity can cause the aluminum to leach into your food faster.

Use non-abrasive cleaners and sponges

If you are using a type of non-stick or metal cookware, avoid using abrasive sponges or scrubbers like steel wool, as these can cause the non-stick material and chemicals to flake off, potentially mixing into your food or further releasing into the air.

Use bamboo containers

While bamboo cookware isn’t as long-lasting or durable as other types, it is excellent as a non-toxic storage option for leftovers. Bamboo contains no harmful chemicals (just make sure the cookware you’re looking at is true bamboo and not “non-stick” or coated with anything).

Use wood or bamboo cutting boards

You can easily avoid the dangers of plastics and BPA by investing in a wood or bamboo cutting board. Just make sure they aren’t coated in any chemicals or toxic glazes before purchasing.

Line with unbleached parchment paper

If you can’t afford to upgrade all of your cookware at once and are concerned about exposure in the meantime, try lining your bakeware with unbleached parchment paper before baking. This will create a “barrier” of sorts between your food and toxic surfaces.

Avoid coated “paper” plates and utensils

As we saw above, polystyrene can lurk in plastic and styrofoam cutlery, cups and bowls. Avoid using these when possible and opt for ceramic, glass, or bamboo.

Use natural cleansers and soaps and low heat

While your first priority should be avoiding toxic cookware, sometimes it isn’t possible to overhaul everything overnight. In the meantime, be sure to only wash your pots and pans with natural dish soaps that don’t contain additional stripping chemicals that can further react with and stir up toxins.

Be sure to only wash your pots and pans with natural dish soaps that don’t contain additional stripping chemicals.

Additionally, try not to cook at high temperatures with toxic cookware, as heat can often cause chemicals to leach even further into food and into the air as gases.

Watch this video – Healthy Cookware Guide TOXIC COOKWARE TO AVOID

When in Doubt

If you aren’t sure whether a certain brand contains any of the above metals or chemicals in their products, always be sure to call the manufacturer and double-check.

Just because a brand is labeling their cookware as ceramic doesn’t mean it isn’t coated with a lead or copper coating. After all, a little extra time spent researching could mean avoiding a lifetime of serious health issues.

Written by Megan Patiry

Author Bio:

Megan is an inquisitive nutrition and wellness writer harboring an editorial love affair with the decadent and the nutritious. She is a dedicated researcher in all areas of ancestral health, a certified specialist in fitness nutrition, personal trainer, and professional almond milk latte addict.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook