I write a lot about cast iron cooking and use my skillets daily. I am a huge fan of the cookware and an avid collector of vintage pieces. More than just collect, I love to teach people to care for this cookware as it seems to flummox many.

I think we all know that putting cast iron into the dishwasher is punishable by divorce. That basic information seems to have spread far and wide. But beyond that, I find the majority of Americans are confused and conflicted about how to wash and store cast iron cookware.

Sometimes I am reticent to share my secret for successful cast iron cooking: never clean it. It’s true, my cast iron gets a perfunctory “wipe out” after it cools but actually rarely (monthly?) gets washed in my sink with hot water.

Most people are not willing to live in such a caveman manner so I have developed a a few simple tips and a beautiful recipe below for cleaning, storing and cooking in your cast iron cookware. Enjoy!

1. Never use soap or detergent, Never. I have been curing and building the natural non-stick finish on my skillets for over 25 years now and they have never had soap near them. Dishwasher? Blasphemy! Kill me now. All you need, all you will ever need, is a green scrubby and hot water. After that, dry it with a dish rag or paper towel and coat the surface with a little oil. I mean a little oil! A lot of oil will just make for a sticky, gummy surface and the oil may turn rancid which will make your eggs taste funny.

2. Enameled cast iron is an incredible addition to your family of pans because you can make sauces and other dishes that are acidic like a lemon butter sauce, a sauce de-glazed with wine or vinegar or a tomato-based sauce. Many of the Mother Sauces are based in acid and should not be made in your metal (non coated with enamel) cast iron cookware. I’ve have always avoided adding lemon, wine, vinegar or tomatoes to my un-coated cast iron as the acid may remove your non-stick finish that you have worked so hard for. Enter enameled cookware. I have a vintage Descoware Belgium lidded braiser (pictured above) that a friend gave to me and it makes a beautiful Italian cannelloni bean and sausage saute’ with lemon. I have provided the recipe below. And here is a link to a gorgeous Le Creuset enamelware cast iron stock pot that will handle your soups, stews and tomato-y chili with ease because of the surface.

3. Season once per year. In Florida, I season my cast iron pans every August or September when it is so damn hot you could cook eggs on the hood of your car. I coat the pans with a small amount of oil ( 1 teaspoon) and put them out on the sidewalk. The heat from the concrete and the radiation from the sun will season your pans better than an oven could ever do. If you live up north, seasoning should happen in the winter in a oven set to 500 degrees.

4. Never put cold food in a cold pan. Heat the cast iron pan before adding food to it. This is the only way to ensure a non-stick surface. Let proteins cook thoroughly. When they are finished browning they will release ON THEIR OWN. Don’t force them to release.

To sum up, the best thing you can do with your cast iron cookware is to USE IT. Used cookware doesn’t rust and continues to soak up all the good flavors and ju-ju of past meals. Use it. Love it. And don’t be afraid of it.

CANNELLONI (WHITE BEAN), LEMON, SAUSAGE AND GREENS SKILLET

2 tablespoons olive oil

12 -14 ounces smoked or Italian sausage links (chicken or pork), cooked, 1/2-inch sliced

3 garlic cloves, minced

2 (15-ounce) cans white beans, like great northern, butter beans or cannellini, rinsed and drained

1 ½ cups chicken stock

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

1 teaspoon minced fresh thyme leaves

½ bunch curly kale, stems removed, leaves torn into bite size pieces, about 3 cups packed

2 tablespoons lemon juice

½ cup parmesan, plus extra for serving

red pepper fakes, optional

 

In a 12-inch skillet, heat olive oil over medium-high heat. Add the sausage and cook on both sides until browned, about 4-5 minutes. Set the sausage aside.

Add the garlic to the pan and cook until fragrant, about 15 seconds. Add ⅔ of the beans and 1 cup of chicken stock to the skillet and season with salt, pepper and thyme, stir to combine and bring to a simmer over medium heat.

In a medium bowl, smash remaining beans with a fork until a thick paste is formed. Add the smashed beans back into the skillet and stir to combine. Simmer until the beans are heated through and the stock is simmering, about 2-3 minutes.

Add the kale, reduce the heat to medium-low and cook, stirring often until sauce becomes creamy, is slightly reduced and kale has wilted, about 2 minutes more.

Add the parmesan, lemon and sausage to the pan. Stir to combine. Add remaining stock a little at a time if you need more creaminess. Adjust seasoning to taste.

Serve with extra parmesan cheese, red pepper flakes if desired, alongside some crusty bread!