Cast iron, made simple

Why cast iron

A cast iron pan is heavy, cheap and nearly impossible to break. It holds heat well, so food sears instead of stewing, and it goes from the hob into the oven. Looked after well, it gets better every year.

Cleaning

Wash it while it is still warm, with hot water and a brush or scourer. A little washing-up liquid is fine — modern soap will not strip a well-seasoned pan. For stuck-on bits, add a handful of coarse salt and scrub with a damp cloth.

Never leave it soaking in the sink, and do not put it in the dishwasher. Both cause rust.

Drying

Water is the enemy. Dry the pan with a towel, then put it on a low heat for a minute or two until every trace of moisture has gone.

Seasoning

"Seasoning" is a thin, hard layer of baked-on oil. It stops food sticking and protects the iron from rust.

1. While the pan is warm and dry, add a few drops of oil — sunflower, vegetable or rapeseed. 2. Rub it all over the inside with kitchen paper, then wipe off as much as you can. It should look almost dry, not oily. 3. Heat the pan until it just starts to smoke, then turn off the heat and let it cool.

Do this after every few washes, or whenever the surface looks dull or grey. Open a window — the oil smokes a little.

Cooking in it

• Heat it up slowly over medium heat; cast iron takes a few minutes to get hot all over.
• The handle gets very hot. Always use an oven glove.
• Very acidic foods, like a long-simmered tomato sauce, can wear the seasoning on a new pan. Once the pan is well seasoned, a quick shakshuka is fine.