Cast Iron 101

Why Choose Cast Iron?

Cast-iron skillets have stood the test of time for good reason. Durable and naturally nonstick (with proper care), good cast iron comes with a number of benefits that will elevate your cooking:

• Excellent heat retention: Cast iron keeps heat consistent, perfect for searing, frying, baking, and roasting.
• Incredible durability: When maintained, a cast-iron skillet can last decades. Some have been passed down through generations!
• Chemical-free nonstick surface: Unlike many nonstick pans, well-seasoned cast iron provides a natural layer of protection without synthetic coatings. No PFAS or other less-desirable chemicals.
• Adds trace iron to food: Cooking in cast iron can slightly boost your dietary iron intake.

But to reap the full benefits, you need to understand how to choose, season, and maintain your skillet properly. With the right care, a good cast-iron pan will last a lifetime.

How to Choose the One That’s Right for You

First, consider what size is right for you. Cast iron skillets are commonly found in eight, ten, and twelve-inch options.

The 10-inch is often the most versatile for everyday use (eggs, side veggies), though the 12-inch can be useful when preparing meals for a family or batch cooking for the days ahead.

Also, consider that there are bare and enamel-coated options. Enamel-coated skillets won’t require seasoning between uses, but they also won’t be able to withstand the same high temperatures as the bare cast iron.

When it comes to which brand to pick, I sought input from our BLOC Coaches to learn more about their experiences with different brands:

“I use a 12″ Lodge skillet. They are cheap, bulletproof, can be used as a cudgel in an emergency, and can be purchased anywhere.” -Joel Rasmussen

“I have about 5 different Lodge pans/pots.” – Randy Winfrey

“Based on my pans, I would go Smithey or Field, for their consistency and ease of use.” -Brian Hosford

“I have a Stargazer. I use it often. They get better the more you use them.” -Jeremiah Wicken

Essentially, higher-quality skillets usually have a smooth interior, even thickness, and comfortable grips.

How to Season Your New Cast Iron Skillet

Seasoning is key to your skillet’s performance and longevity. When we season a pan, we’re trying to create a thin protective coating that prevents rust and naturally builds a nonstick surface. (Coach Joel swears he can slide an egg across his Lodge pan, as he has put in the work to season it appropriately.)

So, here is a step-by-step guide to seasoning your skillet when you’ve brought this new baby home:

1. Wash Thoroughly: Clean your new skillet with warm water and mild soap. (We’re going to talk a little bit more about soap with cast iron later in this article, as it’s a controversial topic among some crowds.)

2. Dry It Completely: Wipe it dry with a towel, then heat briefly on the stove. Making sure the pan is dry BEFORE putting it on the direct flame is key to making sure the bottom of your pan doesn’t crack. (Photo of the bottom of the skillet that has a broken surface). Heating the cast-iron skillet on the stove not only ensures there is no remaining moisture, but it also prepares the skillet for the next step.

*The idea that heat is opening up the pan’s “pores” is a bit of a misunderstanding. The skillet doesn’t have actual pores that open and close, but rather you’re helping to create a polymer film with the oil that you’re about to add in step 3.

3. Apply Oil: Rub a thin layer of oil over the entire surface (inside and out). Oils with high smoke point work best—like avocado, flaxseed, canola, or vegetable. Butter and olive oil are not ideal. Coconut oil technically can work, but it has properties that make it less ideal for seasoning a new pan (using coconut oil between routine use isn’t the end of the world, though).

4. Remove Excess Oil: Use a clean towel to wipe away all visible oil. A barely-there sheen prevents sticky results.

5. Bake the Skillet: Place it upside down in a 450-degree oven for 1 hour, with foil on a lower rack to catch drips.

6. Cool Slowly: Allow it to cool in the oven before storing.

Repeat this process 2–3 times for a strong, lasting base seasoning.

Maintenance Between Uses

Alright, now the most contentious topic when it comes to cast iron cleaning: using soap.

Is it ok to use soap to clean the cast-iron skillet between uses? We polled our coaches and gave them a place to voice whether they were Team Soap or not.

60% voted that soap between uses is fine.

40% preferred not to.

“I use light soap if I cooked a heavy dish, otherwise just water.” -Randy Winfrey

“I use soap and a brush on it. It’s doing just fine.” -Jeremiah Wicken

“A bit of soap has never hurt mine. Now, I’m not scouring the crap out of it. And it gets a bit of seasoning after cleaning, no matter what.” -Brian Hosford

“I’m pro soap, I use mine for reverse searing steaks a lot, and I find I get carbon build-up if I don’t give it a scrub afterwards.” -Joel Rasmussen

“I don’t use soap on it. But soap or no soap, I feel like they need to be seasoned often. Or else they get brown spots.” -Monica Rosenberg

“Team soap. I know the heat from cooking kills bacteria, but it just seems gross to let all the stuff that isn’t broken down by water build up on it.” -Liz Zuetschel

So, what’s the fuss? Is it a myth or not? Was the way Grandma did it wrong?!
Here’s what I have come to understand.

Using soap is not strictly forbidden, but soap can strip the pan’s seasoning, so most people avoid it or use it sparingly. We learned earlier that the seasoning on cast iron is a layer of polymerized oil/fat that creates a nonstick, protective coating. Soap removes oils, so a strong or repeated soaping can break down that coveted seasoning.

No, Grandma didn’t use soap on hers… but that’s also because soap used to be lye-based, which was harsher and more likely to damage seasoning.

Whichever way you lean, there are a few principles that most can agree on:

• Never soak a cast-iron skillet. It promotes rust, a cast iron’s enemy.
• For stuck-on food, you can use coarse salt as a gentle abrasive, then rinse and dry immediately. Boiling water in the pan also loosens residue.
• Let the pan dry before putting it over direct flame to preserve the integrity of the bottom of the pan (avoid cracks).
• Once dry, wipe a thin layer of oil on the cooking surface before storing.

Cooking Tips

Follow these best practices to keep your cast iron in ship-shape and create restaurant-quality meals:

• Preheat your skillet: Always heat the pan before adding food to ensure even cooking and reduce sticking.
• Use moderate oil: A thin layer helps prevent food from adhering while supporting the patina.
• Avoid heavily acidic foods (at least initially): Tomato sauces or vinegar-heavy recipes can strip your seasoning, especially if you’re using a newer, novice pan.