The 11 Commandments of Cast Iron Care

In the past, the usage of heavy-bottom skillets and cast iron dishes, pots, and pans were very commonly used. Using them makes your cooking process super healthy and easy. It is essential that these cast iron skillets must be well maintained for them to work well.

The 11 Commandments of Cast Iron Care

In this article, we will discuss everything you need to know about cooking in a cast iron skillet and how to care for them as well and this is what we’ll call – “The 11 Commandments of Cast Iron Care”.

The 11 Commandments of Cast Iron Care

1. Care for your cast iron skillet

If you’re the user of the skillet, make sure you look after it so it can be passed on to the next generation.

2. Use it regularly

Here’s the deal – the more often you use your cast iron skillet and the more you care for it, the better will it work for you.

3. Make a note of the “11 commandments”

Take a print out or write it down on a paper and stick it on your fridge! These 11 commandments are super essential and you must remember to follow them without fail!

4. Clean your cast iron skillet after every use

Yes, while your skillet or pan is still warm, make sure to wash and clean Do not it leave it lying in the sink.

5. Do not put your cast iron skillet in the dishwasher

Cast iron ware cannot be put in the dishwasher and using dishwasher soap is a bad idea.

6. Wash it the right way

To wash and clean your cast iron ware, remember to use coarse substances like baking soda or coarse salt. This can help scour it well and get rid of stubborn food particles without damaging it. You can also loose residue by boiling it with just a little water on the pan.

7. Dry immediately after wash

Once you’re done washing your cast iron ware, make sure to wipe it dry immediately after. Also, heat it for a couple of minutes on low flame to open the pores and thereafter, use a paper towel (with a pair of tongs) to wipe it clean. You could even apply some oil inside the pan while wiping it with a paper towel.

8. Store the cast iron skillet in the right place

Storage of cast iron ware in a cool and dry place is very essential. In case any pans have lids, you can place a paper towel wad and leave it crack open so that air passes through.

9. Make sure to “season” your cast iron ware

Seasoning cast iron ware can give it a glossy sheen and it can better its non-stick properties. It can also help keep it from rusting.

Note: Ways to season your cast iron ware is mentioned below in Number 11.

10. Say goodbye to rust

Getting rid of cast iron skillet rust is important. This will make it use-worthy again. You can rub your cast iron skillet with some steel wool (in case there is minimal rust).

For heavy rusting, you will have to take it to a store and get it treated before it can be used again.

11. Re-season your cast iron skillet

Reasoning your cast iron skillet from time to time can “bring it back to life”. Below, check out how I season and re-season my cast iron skillets and pans.

So here’s how you can re-season your cast iron pot/pan:

Things you will require:

  • Dishwashing soap/liquid
  • A brush
  • Oil
  • Paper towels
  • Oven mitts

The seasoning process:

Step 1: Washing the dish

Start off with washing you’re the dish with warm soapy water and a brush.

Step 2: Drying the dish

Rinse the pan and wipe it dry with a paper towel.

Step 3: Seasoning the dish

Option 1: If you have an oven:

Use a paper towel or tissue rub some oil over the pan and leave the pan aside for a bit. Then Bake at 400 degrees for 60 minutes. You will need to

Place your cast iron skillet or pan upside down on a rack (with foil) in the oven and bake for 60 minutes at 400 degrees.

Caution: Use oven mitts to remove from the oven.

Repeat this process at least 2 to 3 times (waiting for the skillet or pan to cool completely after each time).

Option 2: if you do not have an oven

Heat cast iron skillet on medium heat. Then, smear a thin layer of oil all over the pan. Let it heat up until it begins to smoke. Turn off the heat and use a paper towel or tissue rub all the excess oil from the pan and leave the pan aside to cool down completely.

Then, after the pan has completely cooled, you will have to repeat this process at least 2 to 3 times (waiting for the pan to cool each time after it gets heated) for it to be well-seasoned.

Caution: Since the pan is very heated, make sure to wear heat-safety mitts while rubbing off the oil with a paper towel or tissue paper from the pan, to avoid burning your skin.


  • You will have to repeat this process once in a few months to keep the cast iron dish well-seasoned.
  • You will know when your cast iron requires seasoning, as food will begin to get stuck tot eh bottom of the dish.