depends on how well it is taken care of.
I know of women who are in their 70’s who still are using their grandmothers old cast iron pots and pans.
Use care: Handles will become very hot in the oven, and on the stove top. Always use an oven mitt to prevent burns when removing pans from oven or stove top.
First Seasoning of New Cast Iron: Rinse with hot water (do not use soap), and dry thoroughly. Apply about ¾ tablespoon cooking oil to the cooking surface of your pan and preheat the pan increasing the temperature slowly. Turn off and let cool.
Cleaning Cast Iron After Use: After cooking you must always clean with a stiff good stiff brush and hot water. Soap should not be used. Putting in a hot item in cold water can and will cause thermal shock causing the metal to warp or crack.
Dry completely and while still warm apply and spread a thin coating of cooking oil to the cast iron. Let cool completely.
Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.
Place the cast iron cookware in a self-cleaning oven and run one cycle. (I don’t find this method very frugal).
Or place directly in hot charcoal fire or campfire for ½ hour until it turns dull red in color. I find it easiest to do on our family camping trips.
The cruddy crust will flake and fall off turning to a white ash.
Then, allow to cool a wee bit as not to crack or warp the cast iron.
Wash with warm water and soap using a sturdy brush or steel wool pad. The crusty crud will have to be removed before seasoning.
Dry thoroughly.
Coat entire surface inside and out with cooking oil.
Put aluminum foil on lower rack to catch drips.
Place upside down in a 350 degree oven. Bake 1 hour.
Let cool to room temperature.
Tips~
Always be sure to use ongoing care. Every time you wash your pan with water, you must season it.
Every time you wash your pan with water, you must season it.
Keep your cast iron in good condition by re-seasoning if it gets dull spots or food has stuck to the surface.
Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack.
Burnt food in the pan? Don’t fret it‘s easy to clean. Heat with a small amount of water in pan. Then scrape with a metal spatula. Follow seasoning instructions. ~ I make it a rule: If it gets a scrubbing…Always preseason!
When storing cast iron with lids for longer periods of time it is a good idea to allow air to flow through by placing a couple paper towels between them.
To ensure all water has vaporized place it in the oven for 10 minutes at 350 degrees.
Or you may also heat it on the stove top. But, remember it only takes a few moments to heat up this way. Don‘t walk away!. Using this method helps to eliminate heating up the house in summertime weather. Follow seasoning instructions.
Avoid cooking very cold food in the pan, as this can promote sticking.
PLEASE REMEMBER: Handles will become very hot in the oven, and on the stove top. Always use an oven mitt to prevent burns when removing pans from oven or stove top.
Do not let your cast iron air dry, as this can promote rust.
Store in a cool, dry place.
The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.
NEVER wash in dishwasher.
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