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Everyone raves about their cast-iron pan, and rightfully so. It’s the kitchen equivalent of that one friend who can sing well, drive you to the airport, fix a leaky tap, and still somehow make the best meal you’ve ever tasted. The hype is real. Because if you look after your pan properly, it’s not just cookware, it’s a family heirloom in the making.
And let’s be honest. Cast iron is so iconic that even Rapunzel from Tangled picked it as her weapon of choice. She could have gone for a sword, but she knew what was what. A frying pan is reliable, versatile, and powerful both in the kitchen and in a scrap with intruders.
But here’s the catch. Cast iron isn’t exactly a “set it and forget it” sort of thing. Treat it right, and you’ll get golden-crisp potatoes, perfect steaks, and so much more. Treat it wrong, and, well, let’s just say you’ll be frantically searching ‘how to get rust off cast iron at 2 a.m’
So, how do you keep this hunk of iron happy? Let’s break it down.
1. Seasonings Are Not Just For Flavour
Think of seasoning as your pan’s superhero cape. It’s that slick, shiny layer you build up by cooking with oil and heat. Not only does it stop food from sticking, it also protects your pan from rust. Translation: your skillet gets stronger every time you use it. (A bit like levelling up in a video game, but with eggs instead of XP points.)
2. Soaps & Suds
There’s a whole internet debate about whether soap is cast iron’s arch-nemesis. The truth? A little mild soap won’t hurt. Just don’t let your pan lounge about in a sink full of suds. Quick wash, rinse, job done. Think of it like giving your pan a quick shower, not a long bubble bath.
3. Dry, Dry & Dry
Moisture is rust’s favourite hangout. After washing, towel-dry your pan, then place it on a warm hob for a few minutes to dry any remaining droplets. It’s basically like serving rust an eviction notice before it even moves in.
4. Oiling Is Forever
Indian mothers know it best: oiling is king. Nothing fancy, whatever’s in the cupboard will do nicely. Wipe it so it’s not greasy, just lightly polished. This keeps your seasoning strong and your pan looking like it belongs on ELLE Gourmet India’s Instagram.
5. Cook More
The more you use your cast iron, the better it gets. Eggs, steaks, pancakes, or an experiment or two. Your pan thrives on action, not gathering dust at the back of the cupboard.
Owning a cast iron pan isn’t about perfection; it’s about the long game. A touch of care here, a dab of oil there, and suddenly you’ve got cookware that outlasts non-stick trends, and maybe even your microwave. With the right love, that pan you’re frying eggs in today could be the same one your grandkids use for Sunday morning pancakes.
Because really, isn’t that the sort of legacy worth leaving behind?