Take good care of your cast-iron pan

Everyone who loves cooking should have one in their cupboard: the cast-iron pan. You sear pieces of meat in it and—with the right care—this affordable pan will last a hundred years. 

To cook steaks properly, you need to sear them at an extremely high temperature. That’s why it’s a good idea to invest in a good cast-iron frying pan with a thick base, as it can get very hot. Using it for the first time? Then follow this advice from FavorFlav editor in chief Marcus.

Marcus’s advice

Cover the base with salt and oil and let it overheat over high heat for five minutes to clean the base (the pan may start smoking). Discard the salt. The base will then be blue and clean.

Maintenance

After use, never wash the pan with water and dish soap; instead, wipe it clean with kitchen paper. Iron can rust, so put the pan away coated with a thin layer of fat or oil. It’s perfectly fine for it to turn black after years of use. Still getting rust? Clean it by overheating it again with salt and/or oil for ten minutes (or use a scouring pad).

Tip: the pans from the French brand De Buyer