Cast Iron Care 

Finnegan and Father Cast Iron Care

When cleaning:

• Wash with soap and water after use. Soap is fine for cast iron.

• Dry thoroughly after cleaning. 

• Warm on stovetop until warm to touch. 

• Apply a light coat (literally, drops - more than that will burn on the pan) of a high smoke point oil to cast iron. Wipe away excess.

When cooking: 

• Cast iron is non-stick. Heat the fat you’re cooking with in the pan as the pan warms. Make sure to heat both well before you place food in the pan. 

• Cast iron gets very hot - there are very few instances where you need to heat the pan past “medium” heat on the stove. 

• Any utensil or spatula is fine on cast iron.

Recommendations

Seasoning

• You can use multiple different types of oil to maintain and season your pan. My suggestion is a high smoke point, neutral oil such as grapeseed or avocado oil. 

• If you want to take your seasoning compound to the next level, I'm a big fan of Cast Iron Chris' seasoning compound. It's a thicker, waxier consistency that applies to the pans very well. 

Cleaning Tools

• A chain mail scrubber can be a very useful tool for scrubbing off stuck on food. Something like this chain mail would work well. 

Utensils

• Any utensil or spatula is fine on cast iron. I generally use wooden spatulas and spoons most frequently in cast iron, but also steel spatulas are effective as well. If you're using a plastic or silicone utensil, be conscious not to leave the utensil on the pan as it will melt onto the pan.