Our Complete Guide to Caring for Your Cast Iron Skillet

A Hornbeam cast iron skillet is truly an investment for life. Here's everything you need to know to keep your skillet looking and cooking its best. 

1. Your pan will change colour and that's a good thing

Your new pan will arrive with a lovely golden hue. The first time you cook in it, expect the colour to darken - this is completely normal and exactly what should happen. Seasoning a pan is a gradual process that develops over time. The goal is to achieve an even black colour all over the pan, but there's no need to rush. Each time you cook in your skillet, you will add another protective layer of seasoning, building up that coveted naturally non-stick surface.

2. Bake in your pan

Whether roasting potatoes or baking focaccia, the even, high heat of an oven is the best way to build your seasoning. Pastry, oil-based cakes, cornbread or deep dish pizza work wonders for building up that protective coating. Keep an eye on our recipe section for dishes that you and your skillet will love.

3. You can use soap but bypass the dishwasher

This one is very personal! Often your pan will only have residual cooking oil in it, so dish soap isn't always necessary. If your pan has stuck on food or traces of sauces etc. it's also perfectly fine to wash cast iron in soapy water, but NEVER put your pan in the dishwasher. Also avoid leaving it to soak in water for long periods, as this can damage the seasoning and potentially cause rust.

4. Use a chainmail scrubber

Chainmail scrubbers are hands down the best tool for cleaning cast iron. They're inexpensive and do a fantastic job of removing stuck-on food. By gently scratching the surface, they actually encourage even development of your seasoning. They're absolutely essential for cast iron cookware, and once you start using one, you'll likely find they're also excellent for cleaning stainless steel.

5. Dry it vertically

The lettering on the base of the pan can easily collect water, and while your seasoning is still developing, those deeper recesses can develop some surface rust. After washing up, let it drip dry upright on a rack. You can also pop it back on your cooker for a quick blast of heat to ensure it's bone dry before storing.

6. Oil is your friend, but not too much.

It doesn't matter which oil you choose - ghee, lard, vegetable oil - but keeping a very light layer of oil on the pan during storage serves two purposes: it protects against moisture and helps develop the seasoning for next time. The key word here is "light" - you don't want puddles of oil, just a thin protective coating.

Your pan is practically indestructible so don't panic if things go wrong

Cast iron is incredibly forgiving. If something goes wrong with your seasoning or your pan develops rust, don't despair. These pans are built to last a lifetime and are almost impossible to ruin permanently. In the worst-case scenario, cast iron can usually be restored to its original state and re-seasoned from scratch.

Remember, developing the perfect seasoning takes time and regular use. Each meal you cook adds to those protective, non-stick layers. Be patient with the process, and soon you'll have a pan that will serve you beautifully for decades to come.