Caring for CAST IRON

Ashley’s book offers guidelines on how best to care for cast-iron cookware. Here are some quick tips to get you started:

Cleaning: Never wash cast iron in the dishwasher, Ashley cautions. Dishwashers use soaps that will strip away the cast iron’s nonstick finish (a coating called seasoning). Instead, use a mild detergent and hand-wash your cast iron when necessary. A sponge is preferable, as scouring pads and hard brushes can remove the seasoning. When clean, completely dry off the cast iron with paper towels or a lint-free dish towel. Too much water is cast iron’s kryptonite, Ashley says. She recommends heating up the pan on the stovetop to ensure all the water is evaporated. Try not to leave cast-iron cookware in the sink because it may rust overnight.

Seasoning: If you keep your cast-iron cookware well-seasoned, you can avoid much of the cleaning. The seasoning is what creates the natural nonstick lining of the cookware. When you buy cast iron, the piece is already seasoned with oils—it’s what gives the cast iron its black appearance. But seasoning can diminish over time, so keeping your cookware seasoned is essential. To season a cast-iron piece, start by heating the cookware on the stove at medium heat for a couple of minutes. Next, add a teaspoon of oil. Holding a wad of paper towel in a pair of tongs, guide the oil over the inside of the cookware. Continue adding oil until the cookware begins to look dark and shiny. Once the oil reaches its smoke point, shut off the heat to create the best seasoning.

Storage: Cast iron is meant to be used. In fact, the more you use it, the more seasoning the cast iron gets from the foods it cooks and the seasoning process described above. Of course, you can keep your cast-iron cookware on the stovetop, but if you would like to store yours vertically, be sure to invest in divider pads that allow you to stack pieces without damaging them. The pads should be soft, as hard pads might rub off the seasoning.