Hello and welcome back to the Gubba podcast! I’m Gubba, a first time homesteader following in the footsteps of my homesteading forbears. In this podcast I discuss prepping, homesteading, and everything in between. Today we are diving into the world of cast iron.
So many of you are returning to your roots and wanting to embrace a non-toxic lifestyle and cookware is one of the easiest ways to do that. I want to give you an in-depth guide of the benefits of cast iron and how to care for your cast iron so you can be cooking like a non-stick pro in no time.
Let’s face it: cast iron can feel intimidating when you’re just starting out. Many of us have inherited skillets from family members or picked one up at a garage sale, only to wonder if it’s worth the effort. Well, let me assure you—it is. Cast iron is more than just a cooking tool; it’s a piece of history, a versatile powerhouse, and an investment in your culinary future.
What are the benefits of Cast Iron?
So, what makes cast iron so special? For starters, it’s nearly indestructible and can last generations if cared for properly. Cast iron excels at heat retention and even heating, making it perfect for tasks like searing steaks, baking cornbread, or simmering stews.
Plus, with proper seasoning, it becomes naturally non-stick—all without any of the chemicals found in non-stick coatings. And let’s not forget: it can go from stovetop to oven seamlessly. That’s versatility at its finest.
But beyond the practical benefits, cast iron carries a certain nostalgia. There’s something incredibly satisfying about cooking with a tool that feels so rooted in tradition. You’re not just cooking a meal; you’re participating in a time-honored ritual.
One of the most fascinating aspects of cast iron is its adaptability. Whether you’re a beginner making scrambled eggs or a seasoned chef crafting a perfect roux, a cast iron skillet can grow with you. It’s as much a teacher as it is a tool, encouraging you to slow down, pay attention, and appreciate the art of cooking.
Why Ditch Non-Stick Cookware?
Before we go any further, let’s address the elephant in the room: non-stick cookware like Teflon. Many of us grew up using these pans because they seemed convenient, but here’s the hard truth—they come with serious downsides. I remember all of my university cookware was Teflon because I didn’t know any better and it was cheap and it got so scratched through the years. Ah! To think of all the chemicals that ended up in my food. All of my roommates had the same thing and we never thought twice about it.
What are the toxins in Teflon?
Non-stick coatings are often made with synthetic chemicals like polytetrafluoroethylene (PTFE) or perfluorooctanoic acid (PFOA). When heated to high temperatures, these coatings can release toxic fumes that are harmful to both humans and pets. There’s even research suggesting long-term exposure to these chemicals could contribute to health problems like hormone disruption and certain types of cancer. Birds are extremely sensitive to this actually and it can cause extreme respiratory distress. If it’s doing that to the birds, imagine our own respiratory systems.
And let’s not forget the environmental impact. Non-stick coatings wear out relatively quickly, often leading to more waste as people replace their pans every few years. Contrast this with cast iron, which can last for generations and improve with age. I love the old days where things were actually built to last and not cheap, fast-fashion type garbage.
Switching to cast iron is more than just a lifestyle choice—it’s a health and sustainability decision. By investing time and care into a well-seasoned skillet, you can enjoy the benefits of a naturally non-stick surface without worrying about harmful chemicals leaching into your food. It’s one small way to take control of your health and what is going on in your homestead kitchen. Seriously, you get to cook like grandma. I wish I had inherited my grandma’s cast iron, instead my kids and grandkids will be inheriting mine.
How to season your cast iron?
Let’s talk about the holy grail of cast iron cooking: achieving that coveted non-stick surface which is achieved by giving your pan a good seasoning. I’m not saying to salt and pepper the pan, but essentially you build up layers of oil. I get messages from people asking how I get my non-stick surface. I have shown multiple videos of making scrambled eggs on my cast iron with no stick and people are bewildered. Scrambled eggs is like the ultimate cast iron test for non-stick. It is achievable, you just need to know how to properly use your cast iron. This magical quality doesn’t come pre-packaged; it’s something you build over time. Let’s dive into how to get there:
- Start with a clean skillet: If your skillet is new, give it a good wash with warm water and mild soap if you wish. Yes, you heard me right: soap is fine for the first cleaning! This removes the factory coating or any residue. A lot pans come seasoned in seed oils like canola oil, so you want to get rid of that junk and start working on your own seasoning. For older pans, scrub off rust or old gunk with steel wool.
- Dry it thoroughly: Water is cast iron’s enemy. After washing, dry your skillet immediately and thoroughly with a towel, and then warm it on the stovetop to evaporate any remaining moisture.
Apply a thin layer of oil: Choose a quality oil to start making your seasoning with. Our grandma’s used lard which is what I use, but you can use avocado oil if you would like. Rub a small amount over the entire surface—inside, outside, and even the handle. You want it to look shiny but not greasy. - Bake it: Place your skillet upside down in a 450°F oven with a cookie sheet on the rack below to catch drips. Bake for an hour, then let it cool completely in the oven. Repeat this process 2-3 times for a solid base seasoning.
- Cook often: The more you use your skillet for cooking fatty foods like bacon, sausages, or fried chicken, the better your seasoning will get over time.
How to cook scrambled eggs on cast iron?
Once you have that seasoning on and have been using your pan regularly then you can give a try at scrambled eggs. I wouldn’t suggest doing scrambled eggs in a pan that doesn’t have much use as they will stick for sure. Cook a good junk of greasy foods in your cast iron, build up that seasoning then have a crack at the scrambled eggs. Also, pro tip, heat up the pan before adding the scrambled eggs and only flip once the bottom of the eggs has cooked.
Remember, patience is key when it comes to building up a strong cast iron. Seasoning improves over time, so don’t get discouraged if your pan isn’t perfectly non-stick right away. I think this is where a lot of people throw in the towel. Don’t! I have had my cast iron for six years now, and I am so happy I stuck with it.
Let’s break this down a bit further. Why is seasoning so critical? Well, it’s all about the chemical reaction that occurs when oil polymerizes at high heat. This process creates a hard, durable layer that bonds to the surface of your pan. Over time, this layer builds up and transforms your skillet into a true non-stick skillet we all want.
Again, keep this in mind: Always preheat your skillet before adding food. This step ensures even cooking and minimizes sticking. When your pan is properly heated, you’ll notice a dramatic improvement in performance.
How to care for your cast iron?
Now that you’ve built that beautiful seasoning, how do you maintain your cast iron? Here are some golden rules for daily care:
- Clean gently: After cooking, let the skillet cool slightly, then use hot water and a stiff brush or scraper to clean it. Avoid soap if possible, and never soak your cast iron. Soap can leave residue that can end up in your food. Don’t use paper towels to dry as they leave little snippets of paper towel in your food and water will rust your pan and ruin the seasoning if left on there.
- Remove stuck-on bits: For stubborn food, sprinkle some coarse salt in the pan and scrub gently with a cloth or scrubber. Rinse and dry thoroughly. Think coarse salt like big chunks of salt. This will come in handy if you are out camping or have tough stuck on residue.
- Re-oil after cleaning: Once dry, rub a thin layer of oil onto the surface to protect it and maintain the seasoning. Heat it briefly on the stovetop to seal the oil.
- Avoid acidic foods early on: Until your skillet is well-seasoned, avoid cooking highly acidic foods like tomatoes or citrus, as they can strip the seasoning. Trust me on this one, I still strip my seasoning regularly because I use my cast iron for just about anything but that goes to show how easily repairable it is.
- Store properly: Store your skillet in a dry place with the lid off to prevent moisture buildup. If stacking with other pans, place a towel between them to protect the surface.
Here’s another pro Gubba Homestead tip: Don’t shy away from cooking messy foods like fried chicken or pan-seared steaks. These dishes actually enhance your skillet’s seasoning over time. Just be prepared for a little extra cleaning afterward. Seriously, the cleaning can be a bit much, but you don’t have to deal with cancer-causing non-stick chemicals. I consider that a win!
How to restore a rusty cast iron skillet?
So what if your skillet looks like it’s seen better days? Or you inherited some rusty skillet or picked some up from a garage sale on a good deal? Don’t worry—even the rustiest skillet can be revived. Here’s how:
- Scrub it down: Use steel wool or a wire brush to remove all the rust and old seasoning. You’re taking it back to bare metal.
- Wash and dry: Wash with soap and water, then dry it completely.
- Reseason: Follow the steps for building a non-stick surface we discussed earlier. It might take a few rounds of seasoning, but your skillet will be good as new.
Let me tell you a quick story. A friend of mine inherited a cast iron skillet that had been sitting in a damp basement for years. It was rusted and forgotten, but after a little elbow grease and some diligent reseasoning, it became her go-to pan for everything from pancakes to pot roast. The moral of the story? Never give up on cast iron, they are worth the investment of time.
Tips and Tricks for Cast Iron Success
Before we wrap up, let’s go over a few bonus Gubba Homestead tips for cast iron mastery:
- Use it often: The more you cook with your cast iron, the better it gets. It truly improves with age, care, and cooking.
- Preheat it: Always preheat your skillet before adding food. This ensures even cooking and prevents sticking. This is the secret tip to scrambled eggs I think a lot of people are missing.
- Avoid drastic temperature changes: Never put a hot skillet under cold water, as this can cause it to warp or crack.
- Think beyond the stovetop: Use your cast iron for baking, roasting, or even grilling. Think pies, pizzas, or roasted vegetables. I love making cast iron pizza in my cast iron, so easy and yummy.
- Embrace imperfections: Cast iron isn’t supposed to look brand new. Each scratch, mark, and layer of seasoning tells a story. Learn to appreciate its character.
- Experiment boldly: Don’t be afraid to try new recipes. Cast iron can handle almost anything you throw at it, from fluffy Dutch babies to perfectly charred steaks. I make my steaks in the cast iron, and they turn out perfectly every time.
Why Non-Stick Isn’t Worth It
Let’s circle back to non-stick cookware for a moment. One of the biggest draws of Teflon pans is their ease of use. But what’s the cost? In addition to the health risks we’ve already discussed, these pans are notorious for wearing out quickly. Once the coating starts to flake, the pan is essentially useless—not to mention unsafe. Ugh, I seriously regret my college cooking days but I really didn’t know any better.
Cast iron, on the other hand, gets better with time. Every meal you cook contributes to the seasoning, making your skillet more non-stick and more versatile. It’s a piece of cookware that evolves with you, adapting to your needs and preferences. And the best part? You’re investing in your health. Isn’t that neat? This is why I am such an advocate for cast iron and naturally non-stick cookware.
And there you have it—everything you need to know about cooking with and caring for cast iron in your homestead kitchen. Whether you’re frying up breakfast or searing up the perfect steak, your cast iron skillet is a tool you can rely on for decades to come. Thanks for tuning in to The Gubba Podcast. If you enjoyed this episode, be sure to subscribe and leave a review. Until next time, happy homesteading!