--- title: "Cast iron: what it means in cooking — Tiny Plates" description: "Cast iron is heavy iron cookware that holds heat for hard searing and turns nonstick when seasoned. Here is how to cook in it and clean it." url: "https://www.tinyplates.dev/glossary/cast-iron" --- # Cast iron Cast iron is heavy iron cookware that holds heat for hard searing and turns nonstick when seasoned. Here is how to cook in it and clean it. Also called Cast-iron skillet, Cast iron pan. Cast iron is iron poured into a mold, used for heavy [skillets](https://www.tinyplates.dev/glossary/skillet), griddles and pots. It is slow to heat, but once hot it holds that heat well, so the pan does not cool much when you add a cold steak. Bare cast iron needs seasoning, a hard layer of oil baked onto the surface. Enameled cast iron has a glass coat instead, needs no seasoning, and is the usual material of a [Dutch oven](https://www.tinyplates.dev/glossary/dutch-oven). ## How to do it To season or re-season bare cast iron: 1. Scrub off any rust with steel wool, wash and dry fully. 2. Rub a very thin layer of neutral oil over every surface, then wipe off as much as you can. 3. Bake upside down at 230 to 260°C (450 to 500°F) for one hour, with a tray underneath to catch drips. 4. Let it cool in the oven. Repeat a few times for a stronger coat. ## How to use it Heat the pan for 5 to 10 minutes on medium before cooking so the whole base is evenly hot. Use it to [sear](https://www.tinyplates.dev/glossary/sear) meat, fry potatoes, bake cornbread, and roast in the oven. It is a classic pan for a [reverse sear](https://www.tinyplates.dev/glossary/reverse-sear). The handle gets very hot, so keep an oven mitt nearby. ## How to store it Wash with hot water and a brush, plus a little soap if needed. Dry it on the stove, then rub in a few drops of oil while warm. Store it dry, with a paper towel inside if you stack pans. ## Common mistakes * Leaving it wet or soaking. Bare iron rusts within hours. * Simmering tomato sauce or wine for a long time in a new pan. Acid wears the seasoning. Enameled pans do not have this problem. * Heating it fast on a large burner. The center gets far hotter than the edges. * Dropping it or pouring cold water into it while very hot. It can crack. * Using thick coats of oil when seasoning, which leaves a sticky surface. ## In recipes "Cast-iron skillet" in a recipe means a heavy bare iron frying pan, usually 25 to 30 cm (10 to 12 in). A heavy stainless steel or [carbon steel pan](https://www.tinyplates.dev/glossary/carbon-steel-pan) is the closest swap. ## Recipes made with it 98 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2010/05/Shrimp-Fajitas-13.jpg)Shrimp Fajitaswww.skinnytaste.com · 30 min](https://www.skinnytaste.com/shrimp-fajitas/) * [![](https://www.skinnytaste.com/wp-content/uploads/2023/05/Cheesy-Stuffed-Chicken-Breast-with-Zucchini-8.jpg)Cheesy Stuffed Chicken Breast with Zucchiniwww.skinnytaste.com · 35 min](https://www.skinnytaste.com/cheesy-stuffed-chicken-breast-with-zucchini/) * [![](https://www.skinnytaste.com/wp-content/uploads/2018/03/blackened-scallops-1-4.jpg)Blackened Scallops with Horseradish Saucewww.skinnytaste.com · 25 min](https://www.skinnytaste.com/blackened-scallops-with-horseradish-sauce/) * [![](https://www.skinnytaste.com/wp-content/uploads/2024/01/Smoked-Turkey-Breakfast-Skillet-11.jpg)Smoked Turkey Sausage Breakfast Skilletwww.skinnytaste.com · 27 min](https://www.skinnytaste.com/sausage-breakfast-skillet/) * [![](https://www.skinnytaste.com/wp-content/uploads/2019/11/Turkey-Chorizo-4.jpg)Easy Healthy Turkey Chorizowww.skinnytaste.com · 20 min](https://www.skinnytaste.com/easy-healthy-turkey-chorizo/) * [![](https://www.skinnytaste.com/wp-content/uploads/2023/11/Leftover-Turkey-Pumpkin-Enchilada-Skillet-9.jpg)Leftover Turkey Pumpkin Enchilada Skilletwww.skinnytaste.com · 35 min](https://www.skinnytaste.com/leftover-turkey-enchiladas-skillet/) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/12/Butternut-Squash-Galette-10.jpg)Butternut Squash Galettewww.skinnytaste.com · 90 min](https://www.skinnytaste.com/butternut-squash-galette/) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/11/Garlic-Ginger-Chicken-Stir-Fry-6.jpg)Garlic-Ginger Chicken Stir-Frywww.skinnytaste.com · 35 min](https://www.skinnytaste.com/garlic-ginger-chicken-stir-fry/) * [![](https://www.onceuponachef.com/images/2012/03/Irish-Soda-Bread-scaled.jpg)Irish Soda Breadwww.onceuponachef.com · 60 min](https://www.onceuponachef.com/recipes/irish-american-soda-bread.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2019/04/Easy-Tortilla-Thin-Crust-Pizza-4.jpg)Tortilla Pizza Recipewww.skinnytaste.com · 10 min](https://www.skinnytaste.com/cast-iron-thin-crust-pizza/) * [![](https://www.onceuponachef.com/images/2019/09/Homemade-Corn-Tortillas.jpg)Homemade Corn Tortillaswww.onceuponachef.com · 45 min](https://www.onceuponachef.com/how-to/homemade-corn-tortillas.html) * [![](https://www.onceuponachef.com/images/2018/04/Ham-and-Cheese-Oven-Puffed-Pancake.jpg)Ham & Cheese Oven-Puffed Pancakewww.onceuponachef.com · 40 min](https://www.onceuponachef.com/recipes/ham-cheese-oven-puffed-pancake.html) ## Related terms * [Carbon steel panA carbon steel pan is a light, fast-heating iron pan that turns nearly nonstick once seasoned. Here is how to season it and keep it rust-free.](https://www.tinyplates.dev/glossary/carbon-steel-pan) * [SkilletA skillet is a frying pan with low, sloped sides for searing, frying and sautéing. Here are the materials, sizes and how to choose the right one.](https://www.tinyplates.dev/glossary/skillet) * [Dutch ovenA Dutch oven is a heavy lidded pot, often enameled cast iron, for braising, stews, soups and crusty bread. Here is how to use and care for one.](https://www.tinyplates.dev/glossary/dutch-oven) * [SearSearing browns the surface of meat or fish in a very hot pan to build a deep, flavorful crust. It adds flavor but does not seal in juices.](https://www.tinyplates.dev/glossary/sear) * [Reverse searThe reverse sear cooks a thick steak slowly in a low oven first, then sears it hot at the end, for even pink meat from edge to edge and a dark crust.](https://www.tinyplates.dev/glossary/reverse-sear) [More in equipment](https://www.tinyplates.dev/glossary/category/equipment)[Every term from A to Z](https://www.tinyplates.dev/glossary)