How to cook with cast iron
Preheating, heat control, searing and first cooks, from the Smithey team and our cookbook, Seasoned.
The short answer
To cook with cast iron, preheat the pan for about five minutes before adding oil or food, cook a notch lower than you would in other pans, and use enough fat to build and protect the seasoning. Cast iron heats slowly but holds heat, so medium on cast iron often matches high heat on aluminum or stainless. That stored heat is what makes cast iron the best pan for searing, crisping and browning.
Techniques and temperatures from Seasoned: The Art and Craft of Cast Iron Cooking (Smithey Ironware and 83 Press, 2026).
Why cast iron cooks differently
Cast iron's superpower is heat retention. It soaks up heat slowly, but once it's hot it stays hot and is slow to cool. As our founder Isaac Morton puts it, "Cast iron hits back." When cold food hits a hot Smithey, the pan keeps its temperature instead of dropping, which is how you get a deep crust on a steak or crisp edges on hash browns.
The tradeoff is that cast iron asks for a little patience up front and a light hand on the burner. If you're coming from a lightweight nonstick pan, expect a short adjustment period. After a few uses, you'll know how your pan responds to your stove.
How do you preheat a cast iron skillet?
Set the pan on a burner that matches its size and heat it for about five minutes before adding oil or food. Rotate it occasionally if your heat source is uneven, like an older electric coil or a campfire. Rushing this step is the most common reason food sticks or browns unevenly.
| What you're using | Preheat |
|---|---|
| Skillet, everyday cooking | About 5 minutes, medium heat |
| Skillet, omelet | 3 minutes, medium-low heat |
| Skillet, steak | Medium-high until very hot |
| Double burner griddle | Medium heat until water drops skitter |
| Cast iron waffle iron | At least 15 minutes, medium heat |
| Baking (biscuits, cinnamon rolls) | No stovetop preheat needed |
How do I know when the pan is ready?
Water test: flick a few drops on the surface. When they sizzle and skitter across the pan, it's ready. Butter test: butter should melt on contact, then bubble and foam. If it just sits there, wait longer. If it sizzles and darkens right away, the pan is too hot, so wipe it out, let it cool a bit and start again. Oil test: add oil once the pan is hot. When it shimmers and ripples, add your food.
How do you control heat in cast iron?
Start lower than you think and adjust as you go. A medium setting on cast iron often delivers the same surface temperature as high heat on other pans, and cast iron holds it more steadily. You rarely need to crank the burner. Here's how the recipes in Seasoned use heat:
| What you're cooking | Heat setting |
|---|---|
| Omelets | Medium-low |
| Pancakes, French toast, toasted nuts | Medium |
| Fried eggs | Medium to medium-high |
| Hash browns, searing stew meat | Medium-high |
| Steak | Medium-high, until very hot |
Why does my cast iron keep getting hotter?
Because it stores heat. A pan that's perfect for your first batch of pancakes will run hotter by the third. Turn the burner down between batches. The same goes for eggs: if the edges of the white ripple and brown too fast, lower the heat.
Food keeps cooking after the heat is off
Pull toasted nuts off the burner as soon as they smell fragrant, and move fried eggs to a plate the moment they're done. In a pan that holds heat, waiting for the perfect color usually means overcooking.
How do you get a good sear in cast iron?
Heat the skillet over medium-high until it's very hot, add a high-smoke-point oil, lay in room-temperature meat and don't touch it until it releases on its own. Searing browns the surface through the Maillard reaction, creating hundreds of flavor compounds. Cast iron keeps its heat when cold food hits it, which is why it sears better than lighter pans.
How to sear a steak in a Smithey
- Prep the steak. Use beef that hasn't been frozen. Let it come to room temperature and season both sides generously with kosher salt and black pepper. The right amount of salt is always more than you think.
- Preheat and add oil. Heat the skillet over medium-high until very hot. Add 2 to 3 tablespoons of neutral oil such as peanut, canola or avocado. When it shimmers, add the steak and turn on your exhaust fan.
- Sear and leave it alone. Lay the steak in the pan away from you. Don't poke, press or move it. It's ready to flip when it lifts with tongs without tugging.
- Flip and baste. Add 2 or 3 thick pats of butter, a couple of garlic cloves and fresh rosemary or thyme. Tilt the pan and spoon the butter over the steak repeatedly.
- Cook to temperature. Thin cuts can finish on the stovetop. Move thicker steaks to a 400°F oven. Use an instant-read thermometer (chart below).
- Rest. Rest 5 to 10 minutes; the temperature rises another 3 to 5 degrees. Slice against the grain.
| Doneness | Pull temp | What it looks like |
|---|---|---|
| Rare | 120°F | Cool to warm red center |
| Medium-rare | 130°F | Warm red center |
| Medium | 140°F | Hot pink center |
| Medium-well | 150°F | Mostly brown center |
| Well | 160°F and up | No pink |
Why is my meat sticking?
Usually the pan wasn't hot enough or the meat moved too soon. A properly seared crust releases naturally. If it's still clinging, give it another minute.
Can you sear in a cast iron Dutch oven?
Yes. Work in batches so the pot stays hot. For our Texas chili, we sear cubed chuck in two batches over medium-high for 6 to 7 minutes each, then scrape up the browned bits while the vegetables cook. That's where the flavor lives.
What should beginners cook first in cast iron?
For the first cook in a new skillet, choose something high in fat, like ground beef or sliced onions in plenty of oil, and stir often to spread the fat across the pan. Fat plus heat is what builds seasoning, so be generous for the first few cooks. A new Smithey is ready to use after a quick wipe with a damp cloth.
Good recipes to learn on
- Pancakes teach preheating and turning the heat down between batches.
- Skillet biscuits show off cast iron in a 400°F oven, with crisp edges and tender centers.
- Hash browns teach the value of dry ingredients and an undisturbed crust.
- A frittata goes from stovetop to a 325°F oven to the table in one pan.
How to fry an egg in cast iron without sticking
- Preheat the skillet over medium to medium-high heat. Our No. 10 Chef Skillet and No. 8 Chef Skillet have curved sides made for eggs.
- Add about ½ tablespoon of butter (more if your pan is new) and let it tell you when the pan is ready: it should melt, bubble and foam.
- Use a room-temperature egg; cold eggs are more likely to stick. Crack it into a small bowl and slip it into the pan.
- Lower the heat if the edges brown too fast. The goal is a set white before the yolk overcooks.
- To flip, wait until the egg glides when you shake the pan, then use a thin spatula.
- Plate it right away, since the pan keeps cooking it.
Why does my new pan look blotchy?
That's the break-in period. A new Smithey may lose some seasoning or look mottled at first. It's cosmetic. Keep cooking, and the copper-toned pre-seasoned finish darkens to a deep black patina over time.
Common cast iron mistakes and how to fix them
| Mistake | What happens | The fix |
|---|---|---|
| Adding food to a cold pan | Sticking, uneven browning | Preheat about 5 minutes on a burner that fits the pan |
| Cranking the burner to high | Scorching, smoking oil | Start at medium; cast iron holds heat |
| Moving food too soon | Torn crust, stuck bits | Wait until it releases on its own |
| Cooking eggs straight from the fridge | Sticking | Bring eggs to room temperature first |
| Letting the pan air-dry | Rust | Dry immediately, warm briefly, oil lightly |
After you cook
Often a quick wipe with a paper towel is enough. For dirty pans, dish soap is fine: seasoning is a bonded layer, not an oily film. Skip the dishwasher and long soaks. For stuck-on food, scrape with a spatula, scrub with a nylon pad or chainmail scrubber, or simmer a few tablespoons of water in the pan until the food loosens.
Then dry the pan right away, warm it on the stove to drive off moisture, and rub on a thin layer of high-smoke-point oil. There's no set re-seasoning schedule; regular cooking does the work. And if something goes wrong, seasoning can always be restored.
Learn more in Seasoned
Seasoned: The Art and Craft of Cast Iron Cooking is Smithey's first cookbook, written with recipe developer Jenni Lata and writer Sheri Castle. It has 75-plus recipes and the full set of techniques behind this guide, from the perfect fried egg and seared steak to skillet biscuits, chili and sweets. New to cast iron? The No. 12 is our best seller and suits a family of four, and the No. 10 is sized for smaller households of one to three people.
Frequently asked questions
How long do you preheat a cast iron skillet?
About five minutes over medium heat, on a burner that matches the size of the pan. Large griddles take longer, and a cast iron waffle iron needs at least 15 minutes.
What heat setting should I use for cast iron?
Medium to medium-high for most cooking. Cast iron holds heat, so medium on cast iron often delivers the same surface temperature as high heat on aluminum or stainless pans.
How do I know when my cast iron is hot enough?
Flick a few drops of water on the surface. When they sizzle and skitter across the pan, it's ready. Butter should melt on contact, then bubble and foam. Oil should shimmer, not smoke, except when searing steak.
What oil is best for cooking in cast iron?
A neutral oil with a high smoke point, such as canola, avocado, peanut or grapeseed. Smithey pre-seasons every pan with grapeseed oil.
How do you sear a steak in cast iron?
Bring the steak to room temperature and season it generously. Heat the skillet over medium-high until very hot, add 2 to 3 tablespoons of high-smoke-point oil, and lay in the steak. Leave it alone until it releases, flip, baste with butter, garlic and herbs, cook to temperature, and rest it 5 to 10 minutes.
What should I cook first in a new cast iron skillet?
Something high in fat, such as ground beef or sliced onions cooked in plenty of oil. Stir often to spread the fat across the pan. Fat and heat build seasoning, so be generous for the first few cooks.
How do you keep eggs from sticking in cast iron?
Preheat the pan, use enough butter (about ½ tablespoon, more in a new pan) and start with room-temperature eggs. Cold eggs are more likely to stick. Lower the heat if the edges brown before the white sets.
Can you cook tomatoes and other acidic foods in cast iron?
Yes. Acidic foods won't harm a well-seasoned pan. In a new pan, add acidic ingredients later in cooking, keep simmering under 30 minutes, and don't let food sit in the pan afterward.
Can you use soap on cast iron?
Yes. Seasoning is a layer bonded to the pan, so dish soap won't remove it. Skip the dishwasher and long soaks, dry the pan immediately, warm it briefly, and wipe on a thin layer of oil.
Does cast iron work on induction and glass cooktops?
Yes. Cast iron works on gas, electric, glass and induction cooktops, as well as grills and campfires. Match the pan to the burner size and preheat gradually.
Sources
- Smithey Ironware, Seasoned: The Art and Craft of Cast Iron Cooking (83 Press, 2026): Chapter 1, "Cooking in a Smithey"; "Fry the Perfect Egg in a Smithey"; "Cook the Perfect Steak in a Smithey"
- Smithey FAQ