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Step 8Storage of cast iron
Cast iron should be stored clean in a place where there is not a great risk of moisture. Every cook may have a favorite pan or two, but some specialty pieces may not be used for long periods of time.
After cooking, clean the piece of cast iron like normal and allow it to dry completely. It is helpful to take a cloth and wipe on a very thin coat of cooking oil onto the cooking surface. This will help prevent rust - but be careful - too much oil can go stale and taste bad or get gummy. Use the smallest amount possible to lightly coat the cooking surface. Now it can be put away until the next time it is needed.
Any piece that is used regularly can be hung on a hook or placed in the cabinet or wherever the cook wants, but pieces that are used less as often should be stored a little more carefully. Clean them well and apply a very thin coat of oil to prevent rust. Store them in a plastic box or some other closed vessel that will keep moisture out. A bag of desiccant, such as Damp-Gone will assure that the box is dry inside. Pieces stacked on top of one another would benefit from having a rag or paper towel placed in between them. This will prevent them rubbing together and scratching. The box is now ready for storage in a cabinet, attic, garage, etc.
Pieces stored for long periods of time this way would benefit from a good rinse before they are used in the kitchen as well.
After cooking, clean the piece of cast iron like normal and allow it to dry completely. It is helpful to take a cloth and wipe on a very thin coat of cooking oil onto the cooking surface. This will help prevent rust - but be careful - too much oil can go stale and taste bad or get gummy. Use the smallest amount possible to lightly coat the cooking surface. Now it can be put away until the next time it is needed.
Any piece that is used regularly can be hung on a hook or placed in the cabinet or wherever the cook wants, but pieces that are used less as often should be stored a little more carefully. Clean them well and apply a very thin coat of oil to prevent rust. Store them in a plastic box or some other closed vessel that will keep moisture out. A bag of desiccant, such as Damp-Gone will assure that the box is dry inside. Pieces stacked on top of one another would benefit from having a rag or paper towel placed in between them. This will prevent them rubbing together and scratching. The box is now ready for storage in a cabinet, attic, garage, etc.
Pieces stored for long periods of time this way would benefit from a good rinse before they are used in the kitchen as well.
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Jun 12, 2008. 7:20 PMMeri-Meri
says:
I had to put my cast iron cookware in storage for over 2 years. To prevent rust, I got some Mineral Oil from the pharmacy and poured about an inch or less in the bottom of the Dutch Oven and other pieces. Generously wiped down the lids, with the Mineral Oil. When I was able to take my C/I out of storage (along with my furniture, etc.) there was not one speck of rust on any of the cookware. It looked just as shiny and good as tho I had used it only a week or so ago. BTW, this is not the Mineral Oil that you buy at the Hardware Store. You can only get the kind I used at the Pharmacy. So, don't forget or you may have a problem.
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