Lately, we have been using our cast iron pans more and more with our steaks and frying chicken. There are so many types of pans available in the market right now but these pans are on top of our list and have become dependable instruments in the kitchen. They can be used on all stovetops: induction, fire, glasstop and grills. We love how the pan maintains an even heat throughout and keeps the meat from burning. They can be used on very high-heat cooking when searing steaks, and no problem when placed in the oven after to finish. They are tough, durable, and will last a very long time in a busy kitchen. There are so many available in the market right now, our favorites are Lodge and Le Creuset, and have become an affordable kitchen staple.
So, how do we keep these pans in good shape to last a lifetime? Below are short and easy steps to keep your cast iron pans from rust and keep its non-stick powers for your next use.
- Scrub the pan in hot and soapy water.
- Rinse and completely dry with a towel.
- Grease the surface thinly with a few drops of vegetable oil/canola oil or shortening.
- Place it upside down in the oven’s middle rack and bake at 350F for an hour.
- Let cool in the oven.