I LOVE cooking with my cast iron skillet, and I have all of the secrets to doing it right! Here is a step by step tutorial for Seasoning Cast Iron, plus cooking and cleaning. Did you know that you can cook everything from pizza, to cornbread, to desserts like brownies in a cast iron skillet? Oh yes, you can!
Cooking in cast iron rocks!
I could gush about the depth of flavor. I could go on and on about the perfect sear that it gives vegetables and meats.
And I’d love to show you how easy it is to clean up when we’re done cooking. But first thing’s first – seasoning your cast iron skillet is a must before you cook anything!
Why do we season cast iron pan?
We’re not talking about salt and pepper here. The “Seasoning” process of cast iron is really the fancy way of getting your skillet to do amazing things every time you cook (sear, flavor, easy to clean, etc.). And we make the magic happen with fat.
Seasoning Cast Iron Step-By-Step
Step 1. Wash your skillet
If you are using a brand-new OR a new-to-you cast iron skillet, gently scrub your cast iron skillet clean with warm soapy water. You don’t need to do this if you’ve owned your skillet for a while, and there’s even a good chance you’ll never use dish soap again.
Psst – If you’re just bringing your skillet out from the depths of the pots and pans drawer, you can skip this step.
Step 2. Dry your skillet very well
- Your skillet needs to be 200% dry (<–not a typo) every time it gets wet, including this first time because you want to avoid long term moisture.
- I like to put mine on top of my stove and turn the heat on medium low heat until I can no longer visibly see water on the surface. Turn the heat off and let it cool before handling.
- Some people might use the oven, but I like the stove top because it’s quick and easy. Plus, having it in plain sight means I won’t forget about it later.
Step 3. Grease your cast iron skillet
- While your skillet is still warm from drying on the stove, take one tablespoon of coconut oil, lard, tallow, or pure flaxseed oil (not linseed) and thoroughly coat the entire cooking surface – bottom, sides, even the lip.
- Use a paper towel or an old rag and REALLY rub it in there. It’s important to not cheat here and do a half-way job, otherwise your cast iron skillet won’t maintain the seasoning and you’ll have to start over.
- Once it’s nice and shiny and coated, take another paper towel (or fold the old rag) and wipe off the excess oil. Yep, wipe it off! You’ll be leaving a thin layer of fat on the skillet and it should look dull at this point.
Step 3. Bake your skillet
- Preheat the oven as high as you can (but at least 400F).
- Then put the pan in upside down on a rack.
- Set the timer for an hour and let the fat become one with the cast iron skillet.
- When the timer goes off, turn off the oven but leave the door closed with the pan still inside.
Note: If the pan starts to smoke, do not call the fire department. That is the old gunk coming off (factory sealant and/or old food that someone else left behind!) and possibly the fat cooking. This is normal, but open windows and/or turn on fans as needed. The smoke will lessen with each subsequent bake and will eventually stop.
Wait… we’re not done yet?
4. Bake the skillet again…and again
Repeat steps 3 & 4 five more times, for a total of SIX rounds of greasing and baking. Think I’m crazy? I assure you I’m not and I have a very nicely seasoned cast iron skillet to prove it!
Why should I bake the skillet for six rounds?
The pores in cast iron are really, really small. Even the best greasers will miss some and only a thoroughly seasoned pan will create an awesome cooking surface.
How to cook with cast iron
It’s probably just me, but I prefer to add cooking oil or butter to my skillets before cooking. My cast iron is non-stick at this point, but the flavor of butter or bacon grease enhances whatever I’m cooking. I always add it before I cook anything anyway.
Whether you add butter or oil before you cook is up to you, but if you’ve followed the steps above, you should have a nicely seasoned cast iron skillet on your hands!
Cleaning cast iron
- It’s best to clean the pan as soon as it’s cool enough to handle (cool, not cold). Then you can easily remove whatever is left in the pan.
- To clean a cast iron skillet, simply wipe it out with a cloth or paper towel. That’s it!
- If you have any stubborn pieces of food left, you can scrub those out with a bit of warm water (no soap). If you do this, be sure you thoroughly dry the skillet on the stove top as mentioned in step 2 above.
- Now, if you cooked something extra greasy, you might need a drop or two of dish soap. Some people say not to use dish soap, but I’m not one of them. Granted, you don’t want to use it EVERY time, but using it on occasion when the level of grease seems to be out of control is fine.
This last bit is entirely optional, but I like to add a wee bit of fat (½ tsp) to the pan as it dries on the stove top. I’ll smear it over the bottom as soon as the pan is cool and let it absorb. Totally optional of course, but I always do this if I have to use the dish soap. It’s a trick I learned from my step-mom (who never steered me wrong in the kitchen).
Put the pan away when it’s completely cool and you’re done!
FAQs
You’re about to season your cast iron skillet with fat, and if you recall from science class, fat and water don’t mix. If your pan isn’t dry, it won’t absorb the fat and won’t create that awesome non-stick layer of seasoning we’re aiming for. Kapeesh?
Coconut oil, lard, tallow, or pure flax seed oil (not linseed) are your best options.
Some people use spray vegetable oil, but you want to be sure that you use pure oil without any chemicals or additives in it.
When you fill the pores of cast iron with fat, a non-stick sealant-type layer is created when the pan is put over heat.
It’s this layer that turns a normal cast iron skillet into a non-stick cooking phenomenon!
Plus you don’t want the pan to rust. (It IS iron, remember?)
Preheat the oven as high as you can (but at least 400F).
Then put the pan in upside down on a rack.
Set the timer for an hour and let the fat become one with the cast iron skillet.
When the timer goes off, turn off the oven but leave the door closed with the pan still inside.
Recipes for the Cast Iron Skillet
- Cast Iron Skillet Brownie
- Cast Iron Skillet Cornbread
- Easy Pan Roasted Broccoli
- Cast Iron Skillet Pizza
Anna
Ever heard of anyone sanding down these newer pebbled surfaces to be more like the vintage cookware? I wonder if that would help with sticking.
My only gripe with my CI 12″ skillet is that it is so heavy I cannot pick it up with one hand and scrape the food onto a plate with the other. Any ideas?
Tiffany
I have the same issue Anna! I usually scoop out as much as I can, then leverage it against the oven or a pot. Not the best solution, but it works!
Lacy v V
I have trouble lifting my larger cast iron skillets to pour out the food as well. I don’t know if you struggle with arm or shoulder strength, too, but my main problem is wrist strength. My solution is to lift my skillet using an underhand grip, ie. palm up, thumb side away from the skillet. That way, I can work with gravity, and let the weight hang down, scraping food out the side opposite the handle. Ignore the pour ‘spout’ if your skillet has one. 🙂 I find this much easier, even on the skillets with an opposing handle, as the small shift necessary to avoid pouring into the handle is much easier to make than the effort required to maintain the right angle that is possible and intuitive with a light skillet.
Andrea
Excellent article! I grew up using cast iron and just recently bought a small skillet. I’ve been maintaining it ok- but we had an extremely stupid hot summer that made me not want to turn my oven on- so I need to really get it seasoned properly in the oven. I LOVE my skillet! I want to get a slightly larger one. As for tedious maintenance- definitely no more than my stainless set. Even my husband says the food tastes better… whether that’s true or if it’s just the fact that the even heating makes it easier and more reliable – and in turn- better…who knows. 😀 I’m a believer. 😀
Dawn Williams
I had to laugh – I have 8″ and 10″ skillets (courtesy of my wonderful MIL), but am on the lookout for a 12″ 🙂 And I would love a CI dutch oven.
I went through my learning curve switching from non-stick to stainless steel (everything stuck!); so when I switched to CI it was actually pretty simple as I had already stopped cooking everything too hot.
Tiffany
I can totally see this Dawn! I have stainless steel too, and everything sticks. Not cooking hot is a steep curve!!
Mark Smith
Look at EBay and the antique stores for used cast iron or just get a new Lodge. skillet Made in USA.
Trick to keep from sticking.on stainless, carbon steel or cast iron . old Chinese saying Hot Wok cold oil no stick. I bring cast iron or my Anodized aluminum slowly up to het then add the oil of choice let it come to heat then cook.
you have to have a small amount of oil in any cook ware except the non-stick. Which I don’t use now that I have the cast iron chef skillet seasoned so well eggs don’t stick with just a tiny bit of butter.
Beth
One additional tip I’ve seen for cleaning CI – use old coffee grounds! They are good scrubbers and leave a bit of oily residue behind. I can finally cook eggs in my CI skillet!
Tiffany
Ooh, good tip Beth!
Camilla
I wish all stores selling cast iron, or enamelled cast iron, would write these instructions in big letters by the display. Or even just make a pictogram, IKEA style.
I have an enamelled cast iron deep skillet that I use for literally everything from frying eggs and pancakes to making tomato sauce (something pure cast iron pans are not ideal for, due to the acidity in tomato). I love the pan, and it is so, so, so easy to care for. I just pour water into it after cooking, put it on the stove and let it heat up a bit, then I take my brush and clean it out. Put it back on the stove to dry and that’s it. Sometimes it will get a coating of oil if things start sticking, but really…I don’t get people who claim non-stick is the only way to go. Cast iron pots all the way! I’ve had mine for four years now, and it is still looking good as new. In comparison I was going through 2-3 non-stick pans a year because they don’t stand up to proper cooking practises such as searing meat, or for that matter de glazing.
Erin
I love my lodge pieces and they are of course perfect for camping too! If you’re worried about smoke in the house while seasoning your pan we did ours on the grill and it worked perfect. I also have several le creuset pans and love them as well. I have one lodge enamel piece but it’s for trial. I read several reviews where the enamel from lodge came off and people found it in their food. Happy cast iron cooking everyone!
Veronica
I have numerous pieces of castiron. All of it is Lodge except one skillet that came from my Mother’s after she passed away. It has no marking on it- Just an 8Y engraved on the bottom. The Lodge factory is in South Pittsburg,Tn. just outside of Chattanooga. When I go see my son and his family in Clarksville, Tn. I can’t go thru Chattanooga without stopping at the Lodge Outlet store one way or the other. Lodge is the only cast iron manufacturing company still in the U.S. I don’t have any Le Creuset because, why would I buy something that cost about ten times as much as Lodge. Lodge also has the enamel finish cook ware. I have two pieces of that. If you are able to get to the outlet store, you can purchase the seconds that are in the back of the store for a little of nothing. There may be a slight blimish, but it does not effect the cooking. And Lodge is making most of the cast iron with the pre-seasoning on them now. (As for seasoning, it is best to use a solid fat{ie-Crisco} and put it in the oven upside down) Cast iron cooks anything,(though I do use non-stick for eggs), it works great in the oven or over a campfire. In addition to Cornbread, try making pineapple upside down cake, it works great. If you can’t get to Tn. you can find Lodge cast iron just about anywhere. Wal-mart, Sporting Goods and Camping Stores just about everywhere carries Lodge. So get you some, and HAPPY COOKING
Mark
If the 8Y skillet has a heat ring on the bottom and the 8Y is at the 6 O’Clock position by the handle you probably have a Birmingham Stove & Range aka BS&R. Made in Birmingham Alabama before about 1950.
Also suggest if anybody is really interested in all cast iron cookware and Used in cooking check out
http://www.wag-society.org
Tabitha
I clean mine with salt and a little oil. I use a paper towel to move the salt around and brush off thr excess. The salt helps get any bits off my pan and disinfects. I’m not overly worried about germs because the pan gets hot.
Now I love to use cast iron.
makalove
I own a fairly recent cast iron wok (WOW IS IT HEAVY!) and a (Lodge) cast iron 10″ skillet, but they don’t get too much use because a couple of years ago I inherited my grandmother’s 70ish year old cast iron – 6″, 8″ & 10″ skillets as well as an 8″ round griddle. The old stuff is so much better for non-stick use than the more recent stuff because of changes in the manufacturing process. Unlike the pebbly surface of your skillet from the photo (and my newer pieces), these older pieces have an almost mirror-smooth surface – every bit as smooth as my high quality stainless pans. They are amazing. I wash them in hot soapy water, using a stainless steel “sponge” scrubber if necessary (although it rarely is), then place on a medium-hot burner until dry, then rub the tiniest bit of flax seed oil onto the heated pan, covering the whole surface and then wiping away as much as I can wipe away. I let it stay on the burner as it cools, and give it one more wipe to make sure there’s not any extra oil on it. All of my cast iron was received second- (or third-) hand, and the seasoning on some of the pieces wasn’t so great, especially where they had that thick crust of blackened food that builds up in cast iron that isn’t cleaned well and then it gets seasoned in (YUCK!). I used the information in Sheryl Canter’s article, linked below, to strip and reseason them properly. It made a huge difference.
A lot of the questions folks are asking about cast iron restoration, care, and maintenance are answered in this post by Sheryl Canter (and there’s more in the companion post linked at the top of it):
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
For those who aren’t likely to click: you CAN restore a rusty piece of cast iron (click the link!), and flax seed oil is the best oil for seasoning with (click the link!).
Lisa
I was given a CI skillet and seasoned it. I didn’t realize I wasn’t supposed to let it soak after cooking, and it rusted. Any way to fix that? I would love to use it again, but not sure if it can be saved or if I need to get a new one. (It is Lodge brand) Thanks for any help.
Deni
Hi Lisa, You can save your pan by scrubbing it out with a little dish soap, hot water and a scrub brush. A little elbow grease and repeat until all of the rust is gone. Rinse with hot water, dry it well, add a coating of oil and put it on the stove top on low until dry or in a 300 degree oven for 1 hour. This process should remove the rust and re-season the pan.
Lisa
Awesome! Thanks so much 😀
Bets
Tiffany, I agree with you about putting the cast iron pan back on the stove with the burner on to dry it. Mom always did – so I grew up doing the same.
Months ago, I read somewhere, that you shouldn’t do this – ha ha ha – that’s pretty much what I did – laugh.
It always worked for my mom & as worked for all 4 of her daughters & the oldest is about 68 yrs old.
And – no one should ever use those spray on ‘oils’ – they can mess up the easy cleaning of your cast iron. (My younger sister use to do that – until I got onto her & reminded her of what she had learned from mom.)
Tiffany
Thanks for the second notion Bets, and the reminder of the cooking spray. Stick with the good fats and you can’t go wrong! 😉
Lali
Hi Tiffany,
Since I don’t like coconut oil, can I use avocado oil to season it? I just bought my first cast iron .. thanks for your help!
Tiffany
Hi Lali! I haven’t tried avocado oil myself, but I know it has a high smoke point. As for it’s use in sealing a cast iron skillet, I honestly haven’t heard of anyone trying it before. You can’t taste the coconut oil if it’s reassuring. By the time you wipe off and cook (even multiple times), there’s no flavor at all. You could use expeller pressed oil, which has even lesser of a coconut taste.
Jason Forister
Deni- Yes ma’am, for generations! Just today, in a small town in Missouri, I bought- get this- a Birmingham, maybe..14″, cast iron skillet (Was just now checking with a measuring tape, and sunuvagun, it’s magnetized! Wow). The lady was maybe 60-70 years old- and she said that this was her grandmothers! Its so old that it just has a gate mark on the bottom, which puts it somewhere in the 1800’s (gate mark use discontinued around 1890’s).
Marion in Savannah
If you have bits of food that are stuck to your skillet and you don’t want to use any soap scrub at them with salt and either a sponge or a “green scrubby,” the kind you can use on non-stick pans. Works like a charm.
Tim
BTW – I think the best way to season a CI skillet is to make bacon in it daily for a month… Seriously… your family will love you and your pan will be thick and slippery with grease… Just kinda knock the bits out with a stiff brush and give it a wipe… If you do bacon low and slow and just kind move the grease up the sides while you cook, it will penetrate every nook and cranny. and FLAVOR? OH BABY! 😉
Catherine
Thank you Tim
I will give it a try. so far no one I have asked this question ever heard of such a thing happening. lol Misery loves company I guess, thanks for the tip!
Jo
It happened to 2 of my Mom’s skillets plus1 that I bought from a thrift store & 1 left behind in a home I purchased. It will never stop, until you get rid of the loose stuff/crud. Scrap off as much as you can, reseason well & you’re good to go.
Tiffany
LOL – I agree with your logic! I use bacon grease for cooking, but it’s not ideal for sealing the pan. Although a side-by-side experiment wouldn’t be a bad idea…
Myra
I use cast iron for everything and once you do the initial seasoning, you really don’t have to do anything else except make sure it is completely dry before you put it away. I will occasionally oil it, say once or twice a year maybe, but that’s about it. I do wash mine with a little dish soap because I can’t do the no wash thing and my cast iron is about sixty years old. I have never had a problem. They make the best grilled cheese sandwiches and cornbread in the world! Yummy!
Tiffany
It’s really not! The first round of seasoning is the most work you’ll ever do, and if you do it before you go to bed at night, you’ll wake up to a cool pan. Do this for about a week and you’re good. It sounds weird not washing, but you really don’t have to. Wiping out is ideal, but I often use warm water for a rinse. The seasoning process “seals” the pan, so when you’re cooking, nothing really gets stuck… so there’s not much to “clean” if that makes sense? There’s nothing written in stone that you can’t use soap, but it does counteract the sealing process a bit, so you’d likely have to re-season every time you cook if you use lots of soap every time.
Trust me – try warm water, a quick dry and swipe of oil and you’ll love it!!
Kodi
How often do you need to season your pans?
I’m new to this whole cast iron thing. My dad just gave me a cast iron griddle and a skillet. Both the griddle and skillet are covered in rust. Any suggestions of how to clean the rust?
Tiffany
In theory, just once Kodi, but some circumstances warrant a new re-season. I haven’t done it myself (yet), but I’ve read that using a potato w/salt to scrub the rust works, or using a stainless steel scour pad. In either case, once the rust is gone, you reason accordingly!
Steven
There are a couple ways to clean your cast iron, for rust I use what is called a Etank (Google it) but if you are only cleaning a couple of pieces then for rusted one you can give it a bath in water and vinegar a 50-50 mix I let it soak for about 30 to 45 minutes and check if it needs more time then let it soak more. You can also use steel wool I use 000 and 0000 fine steel wool and soap and water but use cold water it will not flash rust as much.
For cast iron that has tons of crude on it you can soak it in a lye bath, I fill a 20 gal tub with water and put one pound of lye in you can get the lye at the hardware store its a drain cleaner and will say 100% lye on the bottle, when doing this make sure to wear gloves and safety glasses also put the water in first then add the lye. You can leave your piece in for as long as you need to. Also for chrome plated, nickel plated cast iron this is the way to clean these.
People will also use there oven on the clean cycle to clean cast iron but I do not because it can damage it or crack it.
After cleaning your cast iron then I wash it with cold water and steel wool and soap then I place it in my oven set at 200 to dry. Aftee its dry I will take it out and wipe it down with flaxseed oil to season it. Then wipe it off to were it looks dry I then place it but in my oven and set it to 500 after it hits 500 I will leave it for a hour. Then turn it off and let it cool down, I do this 6 times when its done, my cast iron is a nice black color smooth and non stick now. Using flaxseed oil gives it a hard coating and that nice black look.
For the paper towels I use those blue shop towels they last dont leave lint behind and soak up the oil better.
I been restoring vintage cast iron cookware now for 25 years.
Jennifer
I want to love my new cast iron pans but right now I have a love/ hate relationship! I seasoned them per Tiffany’s instructions but for the first few times I forgot to leave in oven to cool. (I baked them at 400.) I figured it was no big deal but maybe not. The first time I cooked on them, they were non stick but I couldn’t clean them without some food still sticking and then I needed to use some soap and a scrubbie sponge. Now they’re all sticking! It gets worse every time I cook. And black bits are coming off when I scrub. Also paper towels leave white fuzz behind in the pans. Am I cooking food too high? Do I need to reason? Are my pans still salvageable?! They are Lodge pans (I thought they were a good, made in USA brand). Please help!!!
Tiffany
Jennifer – your pans are salvageable!! Clean/scrub them really well, and then do the seasoning process again. Black bits are usually cooked on food (as cast iron doesn’t come off when scrubbing). Be sure to let them cool, and if necessary, do it a couple more times. I promise that once they’re seasoned, you’ll be able to cook ANYTHING on them (with a bit of oil first) and nothing will stick!
Mandie
The 50/50 vinegar/water mix really works to remove rust. I did it yesterday to a pan that wasn’t well seasoned and everything stuck, so I just stuck it in the cupboard. Totally clean and now time to season!!
DF
Rather than steel wool, I use coarse salt and a damp rag for scouring.
Kyare - Team Crumbs
This is a great tip, DF!
Lee
With a brand new pan, do I need to let it cool completely before repeating steps 3 & 4?
Karen @ Team Crumbs
Hi Lee!
It can still be warm. Just cool enough for you to handle. 🙂
Catherine
I have a question. I have a cast iron skillet and a cast iron round shallow grilling skillet. My deeper skillet I got started to leach a black coating that comes off anything I cook. It was suppose to be pre-seasoned and I did clean it with a mild small amount of dish soap once before I used it and it had no problem but then it stared this black stuff that no matter what I have tried keeps coming off. I have tried washing it good drying and recoating once with bacon grease and then tried coconut oil but no matter what I do it still gets this black stuff coming off. I went through the baking on re-seasoning process that I saw on one website, but admit I didn’t try your hot 400 degree oven 4 x method as this is the first I have found your site. What I find odd is that my other shallow grill/skillet has been fine , is excellent and easy stick free just like you say. So what happened to this other deeper skillet to make it continue leaching this black stuff that no matter how much I wash dry and wipe, wipe,& wipe, it never stops leaching out this black stuff? Any idea what is going on with this skillet? Both pans are made by Lodge. I use my shallow skillet often and love it. The other one I finally after a few years of trying to ” fix” it gave up using it. The black stuff that comes off makes the food I had tried to cook in it taste terrible. Do I toss it and just buy another one or can it be saved and have anyone ever had this happen to their iron skillet? Thanks
Tim
Catherine- I had a CI skillet that did that black residue bit. I got so frustrated I scrubbed out all the seasoning with soap and rinsed it in boiling water then put in in the self cleaning oven for a clean cycle HOT HOT HOT.., wiped it all down and reasoned it and never had the problem again. It was Lodge. I lost the skillet in a move from college to a new home. I kind miss it as It made the best bacon. I Traeger my bacon now which is spectacular in it’s own rite. But I digress… Try a really hot burn off style cleaning. I have been told by a couple folks they would NEVER treat their CI pieces that way, but I figure you need to take control of the situation and master the skillet. A strong-willed skillet is no good….
Tiffany
Thank you Tim for chiming in!
Catherine – from my research and experience, that black stuff is something cooked that keeps coming off into your food. It could be cooked on REALLY well, so well that it resembles a coating… but it’s not. Tim is right – you have to SCRUB it down to the bare skillet again, get all the junk off and start the seasoning process from scratch. Don’t be afraid to strong-arm the skillet through this!
Laurie
I love, Love, LOVE my cast iron! I have a large skillet, medium skillet, and a 5 qt. dutch oven (I love to bake bread in the dutch oven, yum!). Ever baked a pie in your cast iron? O.M.G. You can’t beat the flavor of food made in cast iron.
Tiffany
Ooh, I’d love to add a smaller skillet and a dutch oven to my collection. No pies yet, but you can bet I’ll be on that one soon!!
Bets
Haven’t tried a pie, but mom then the rest of us – always used the cast-iron small skillet or large one – to bake Cornbread………… (I’ve not sure I would know how to -in any other pan + I bet it would taste differently.)
— As for a pie, I don’t see why not.
By the way, if some of you haven’t done this – Add some chopped onion or onion powder to your cornbread – yummy. – shucks you could also add garlic or cheese, or……………………
PW
Oh yea!!!! Apple pie in my cast iron is the best!!!
Anne
try pizza …..AMAZING
Deni
After lots of research, I switched exclusively to cast iron and have never looked back! I have collected several pieces of Lodge and Le Creuset and love them all. Over time you will get accustomed to caring for them and it will become second nature, really not much work at all. I also use them on a glass top stove with great success. Best of all, you are investing in a piece that will last for generations.
Tiffany
I totally agree – I’ve done some SERIOUS scrubbing on my stainless steel pots. But them my skillet? A breeze!!
Monique
Hi Deni!
We have just purchased an Creuset cast iron skillet …… It stick like mad!!!! Do you season your Creuset skillet as well ?
Thank you
Monique
Deni
Hi Monique, Actually I have the Le Creuset dutch oven with the light enamel interior but have never had a problem with sticking. My skillets are all Lodge Cast iron. I just looked at reviews for the Le Creuset skillet on Amazon and the number one complaint was sticking due to the new black surface more than to the traditional white enamel of Le Creuset. I hope this info helps.
Jena
I have a new(-ish) light interior enamel Le Creuset, too, and I’ve never had issues with things sticking unless I let something burn to the bottom. Is it any one particular kind of food that sticks?
Cathy Stadler
I started cooking with a cast iron after reading that they can transfer small amounts of iron to your food. We are slightly anemic so I thought it might help. I love mine but I get a little freaked out about not washing it after cooking on it. But I’ve had it now for a few years and so far so good! Thanks!
Tiffany
Yes! I’ve heard that too and have read of other people using cast iron for the same reasons. 🙂