Feature	Vintage (Griswold, Wagner)	Modern (Lodge, Finex)
Weight	Lighter, easier to handle	Heavier, more solid
Surface	Smooth, seasons faster	Rougher, needs more seasoning
Heat	Heats evenly, cools faster	Holds heat longer, heats slower
Price	Pricier, collectible	More affordable, easy to find
Durability	Long-lasting, classic	Just as durable, needs care

Why Alton Brown Loves Cast Iron

Alton Brown is a huge fan of cast iron for a few key reasons:

• Excellent heat retention: Cast iron holds heat longer and distributes it evenly.
• Incredible durability: With proper care, it lasts for generations.
• Naturally nonstick: A well-seasoned pan rivals traditional nonstick cookware.
• Versatile for cooking: Works on stovetops, in ovens, over campfires, and even on grills.

Choosing the Best Cast Iron Pan

Not all cast iron pans are created equal, and picking the right one can make a difference in how well it performs.

• Vintage vs. Modern Cast Iron: Vintage brands like Griswold and Wagner have a smoother, lighter surface, while modern pans like Lodge are heavier and have a rougher texture. Both work well, but vintage cast iron tends to develop a slicker seasoning faster.
• Weight & Balance: A good cast iron pan should feel sturdy but not too heavy to maneuver. If it’s too bulky, it may be difficult to use regularly.
• Pre-seasoned or Not: Many modern cast iron skillets come pre-seasoned, making them ready to use out of the box. However, additional seasoning will always improve performance.

The Correct Way to Season a Cast Iron Skillet

Seasoning is key to making cast iron nonstick and rust-resistant. Alton Brown uses a straightforward and effective method:

1. Wash the pan with warm water and a little mild soap (soap’s okay for the first wash).
2. Dry thoroughly to prevent rust. Any leftover moisture can cause problems.
3. Coat the whole pan, including the bottom and handle, with a thin layer of oil. Alton likes using flaxseed oil, but canola or vegetable oil works just fine too.
4. Flip the pan over and bake at 450°F for an hour. Place some foil underneath to catch any drips.
5. Repeat the process as needed. The more you season and cook with it, the better the surface will get.

Cooking Tips for Perfect Cast Iron Meals

Preheating your cast iron pan is key for great results. Start with low heat and slowly turn it up to medium or high. This helps heat spread evenly and keeps food from sticking.

If food is sticking, it could mean:

• The pan isn’t hot enough before adding ingredients.
• You’re not using enough oil or butter.
• The seasoning isn’t developed enough yet (this improves with time).

Cooking acidic foods like tomatoes in cast iron is typically not recommended, but Alton Brown says a well-seasoned pan can handle short cooking times. Just make sure not to leave acidic ingredients in the pan for too long, as it can wear down the seasoning.

Cleaning and Maintaining Cast Iron

There’s a lot of confusion about how to clean cast iron, but Alton Brown keeps it simple:

• Wipe out excess food immediately after cooking.
• Use warm water and a stiff brush or scrubber to remove stuck-on bits.
• Dry the pan completely after washing—don’t let it air dry, or it will rust.
• Coat it with oil before storing to keep the seasoning intact.

Using soap won’t ruin your pan, but excessive scrubbing with soap can wear down the seasoning over time. If you ever need to reseason, just follow the seasoning steps above.

Restoring an Old or Rusty Cast Iron Pan

If you find a rusty cast iron skillet, don’t throw it away—it can be restored with a little effort.

1. Scrub off rust with steel wool until the bare metal is exposed.
2. Wash using warm water with soap and dry thoroughly.
3. Follow the seasoning steps to build up a protective coating again.

Even if a cast iron pan looks too far gone, as long as it’s not cracked, it can usually be saved. Regular use will keep the seasoning strong and prevent future rusting.

Debunking Common Cast Iron Myths

There are plenty of myths about cast iron that simply aren’t true.

• Myth: You can’t use metal utensils. A well-seasoned pan can handle metal spatulas and spoons without a problem.
• Myth: Cast iron takes forever to heat up. It does take a little longer than aluminum, but once hot, it holds heat much better.
• Myth: You should never cook fish in cast iron. Fish can cook beautifully in cast iron, as long as you preheat properly and use enough oil to prevent sticking.

Conclusion

Alton Brown’s cast iron tips make cooking a breeze. Whether you’re getting your first pan or bringing an old one back to life, knowing how to season, clean, and cook with it will help you get the most out of this classic kitchen tool. Treat your cast iron right, and it’ll last a lifetime.

FAQs

Can I put cast iron in the dishwasher?

No. The dishwasher’s harsh detergents and prolonged water exposure will strip the seasoning and cause rust.

How often do I need to season my cast iron skillet?

If you maintain it properly, you won’t need to season it often. However, if food starts sticking or the pan looks dull, a quick seasoning session will help restore its nonstick surface.

What’s the best oil for maintaining cast iron?

Flaxseed oil is Alton Brown’s top pick, but canola oil and vegetable shortening work well for regular maintenance.