Cast Iron cookware is a staple in my kitchen. I rarely prepare a meal without using Cast Iron in some way. I have three skillets of various sizes, one large griddle that covers two burners, a deep skillet with a lid, and a porcelain-coated dutch oven. When properly cared for, good quality Cast Iron is low-maintenance and the best cookware available. There are a few golden rules to remember when cooking with Cast Iron, plus a basic process for occasionally seasoning it. I will go over both, and show you how truly easy it is to use, clean and season Cast Iron with Coconut Oil.
Why is Cast Iron Best?
- Chemical Free Non-Stick (when seasoned and used correctly).
- Versatile: can be used for either cooking or baking.
- Simple: does not need to be cleaned after every use, and it only needs to be seasoned 2-3x a year if the Golden Rules are followed.
- Tough: a high-quality Cast Iron Pan can literally become a family heirloom if it treated well.
- Beautiful: this is actually very important for me. I have limited cabinet space and no pantries in my house. So, my Cast Iron Cookware lives on top of my gas range. I love that Cast Iron can be decorative when left out in plain sight.
How to Clean and Season Cast Iron with Coconut Oil
Cleaning Cast Iron
I only clean my cast iron when it is food stuck on it. Most of the time, I can just wipe my pans clean with a paper towel after cooking. But, occasionally, I will be in a rush. And, I end up breaking one of the Golden Rules of Cast Iron: never cook in a cold pan.
The photo below is what my skillet looked like after I cooked a Quiche in it without pre-heating it. It had also been about 4 months since it was seasoned. I decided it was good time to give thoroughly clean and season the Cast Iron skillet with Coconut Oil.
- Scrub any food off using a Chainmail Scrubber designed for cleaning Cast Iron pans.
- Use water as hot as you can handle – this helps loosen the food and cut any grease.
- I never use soap on my Cast Iron pans. But, some studies have showed that a small amount of mild detergent does not do any damage to the seasoning.
- Do not leave the pan soaking in water any longer than necessary. Continual soaking is very damaging to any existing seasoning and can cause rust spots to form.
- Run your hands around the pan to make sure that it is completely smooth with no traces of food left on it.
- Promptly dry the pan using a clean paper towel.
- You can definitely use a cloth towel, but use an old one that you don’t mind staining with any black seasoning that comes off on it.
How to Season Cast Iron with Coconut Oil
- Depending on the size of your pan, put about 2 teaspoons of Coconut Oil in the bottom.
- Using your hands, rub the oil all over the pan. Pay special attention to the cooking surface, and make sure it gets an even coat of oil.
- Then, take a paper towel, and wipe off the excess oil. If you leave “puddles” of oil, then the pan will not season evenly. And, the seasoning will tend to bubble and peel very easily.
- Bake the Cast Iron Pan at 350 degrees for 1 hour.
Do a “Second Seasoning” for a Great Non-Stick Finish
If you are like me, and only re-season your pans a few times a year, then you may want to do a “double seasoning”. This basically means that you oil and bake your pan a second time as soon as the pan has cooled down from the first seasoning. I find that this gives me a better seasoning that lasts for longer.
- Rub a second layer of coconut oil into the pan (after it has cooled down from being in the oven the first time).
- Wipe the excess oil off with a paper towel.
- Bake again at 350 degrees for 1 hour.
- Usually when the pan comes out of the oven the second time, there will be some “standing” oil on it. This is basically oil that the pan was not able to accept the second time. I simply wipe it off.
- This completes the process of how to clean and season cast iron with coconut oil. And, how to do a second seasoning if your pan needs it.
Summary of How to Clean and Season Cast Iron with Coconut Oil
- Scrub the pan with hot water and a Chainmail Scrubber until it is smooth, with no food residue left on it.
- Do NOT leave it soaking in water. Promptly dry it with a paper towel or soft cloth that you do not mind getting dirty.
- Rub approximately 2 teaspoons of Coconut Oil into it.
- Wipe off excess oil with a paper towel.
- Bake at 350 degrees for 1 hour.
If a second seasoning is needed:
- Wait for the pan to cool down.
- Rub in a second coat of Coconut Oil.
- Wipe off excess oil.
- Bake at 350 degrees for 1 hour.
- Wipe off any “standing oil” that the pain was not able to accept.
- Enjoy your new clean and seasoned cast iron pan!
What are the Golden Rules of Caring for and Cooking with Cast Iron?
There are several rules to follow when caring for and cooking with Cast Iron. These rules help to keep your Cast Iron in pristine working condition – including making sure they function in a Non-Stick way.
- Preheat your Cast Iron. Do not put food into the pan until the cooking surface is hot.
- Always put your cooking oil into the pan before adding the food.
- Use an adequate amount of cooking oil.
- Try to flip food as little as possible. Things like hash browns, pancakes, and steaks should only be flipped once.
- Do not clean your Cast Iron more than necessary. Simply wipe it down with a clean paper towel after cooking in it.
- Avoid using soap when possible.
- Never leave Cast Iron soaking in water.
- Once the seasoning starts to be damaged, then re-season it as quickly as possible to minimize the damage.
- Do not be afraid to “double season” when needed (I explained this process above).
SHOP THIS POST: Use a Chainmail Scrubber when You Clean and Season Cast Iron with Coconut Oil
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