IronHearth
The Journal
How to Season a Cast Iron Skillet From Scratch
A step-by-step method for building a durable, non-stick seasoning layer on a new or stripped cast-iron skillet, from choosing an oil to the final cool-down.
Why Food Sticks to Cast Iron (And How to Fix It)
The most common reasons eggs, fish, and pancakes stick to a cast-iron pan, and the practical fixes for each one — heat, oil, patience, and seasoning quality.
The Right Way to Clean Cast Iron After Cooking
A practical cleaning routine for cast iron that protects the seasoning instead of stripping it — when soap is fine, when to reach for salt, and how to dry it properly.
How to Remove Rust From a Cast Iron Pan
A practical guide to identifying rust severity and choosing between a vinegar soak, a salt scrub, or electrolysis to bring a rusted cast-iron pan back to life.
Cast Iron vs Carbon Steel vs Enameled Cast Iron: Choosing the Right Pan
A practical comparison of bare cast iron, carbon steel, and enameled cast iron — weight, heat retention, maintenance, cost, and which jobs each one handles best.
Getting a Real Sear on Cast Iron
Why a proper sear depends on pan temperature, moisture, and patience more than the pan itself, with worked preheat times and a routine for steak, chicken, and vegetables.
How to Store Cast Iron So It Doesn't Rust
Practical storage habits — stacking, humidity, and a light oil layer — that keep a seasoned cast-iron pan rust-free between uses, plus what to do if rust shows up anyway.
Choosing a Seasoning Oil by Smoke Point
How smoke point sets the oven temperature for a seasoning coat, worked through with flaxseed, canola, and avocado oil, plus why butter and coconut oil don't belong in the mix.
How Much Oil to Season a Cast-Iron Pan, By Size
The exact oil volume a seasoning coat needs by pan diameter, why area (not diameter) drives the number, and how multi-coat sessions scale.
Preheat Times for Cast Iron: Gas vs Electric vs Induction
How long a cast-iron pan actually takes to preheat on gas, electric, and induction burners, plus how pan weight changes the number on any single burner.
Rust Removal Method by Severity: Vinegar, Salt, or Electrolysis
How soak time, scrub passes, and re-seasoning coats change across vinegar, salt-scrub, and electrolysis rust removal, matched to light, moderate, and heavy rust.
Stripping and Re-Seasoning a Cast-Iron Pan From Bare Metal
A full worked timeline for stripping a heavily rusted skillet via electrolysis and rebuilding its seasoning from bare metal, coat by coat, with real hours attached.