Where to keep cast iron or seasoned/oiled skillets?

12 years ago

I just got a couple of De Buyer skillets for my new induction range. Like cast iron, they're supposed to be kept oiled. And they acquire a blackish patina. So I don't think I want to store them in the nice new drawers, with the nice clean stainless cookware.

And that got me to thinking - where do you all store your icky, crusty, well loved cast iron or other skillets?

I don't have space for an overhead pot rack unless maybe I delete an upper cab or two. Is there a way to hang them somehow inside a cabinet? Or maybe on a wall, although they're not exactly decorative. And then, I don't want the black rubbing off on the wall, either...

So, where do you keep your seasoned skillets?

Here is a link that might be useful: She ain't purty but she shore can cook, baby!

Featured Answer

kellied

12 years ago

Mine are kept where I can easily access them. They are used 95% of the time vs 5% of the time for stainless. They are kept in the cupboard right next to the stove and in the new kitchen will be in the cupboard under the cooktop. A well seasoned, properly cared for cast iron is not crusty or greasy. If it leaves black, it isn't well seasoned.

You could always line whatever drawer you keep them in.

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Comments (10)

natal
12 years ago
I keep my cast iron skillets in their own drawer lined with Cushy Cupboards.
mjsee
12 years ago
They live on the pull-out under the kitchen range. I almost NEVER use my stainless skillet...
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All is not lost. Seasoning is an ongoing process, and whatever (minimal) seasoning the Lodge folks applied to your skillet will soon be supplanted by your own efforts. FWIW, here's how I clean cast iron that needs some scouring: use coarse salt and paper towels, with just a little bit of water if needed, to loosen up the stuck on stuff. Then rinse the pan with hot water, dry it with another paper towel, put it back on the stove a few minutes to drive off any remaining water, and then while it's still warm apply a thin coat of oil. The cast iron guru in this forum is Dan ('danab'); I've learned a lot of info from his posts. Some of his previous threads are linked to in this recent thread about cast iron and soap. Here is a link that might be useful: cast iron and soap
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davidro1
12 years ago
well loved cast iron ? The two heavy ones i have go in a very shallow drawer 30" above the floor (it's under the wall oven) along with oven mitts. My wall oven is close to the cooktop.
plllog
12 years ago
I have DeBuyer pans and have seasoned them well. They shouldn't be sticky!! I keep them in a stack on the cork liner in a pot drawer. They don't leave marks on anything. You might want to read the posts by Dan in this old thread. Basically, once the seasoning polymerizes it shouldn't be sticky any more.
cooksnsews
12 years ago
Neither my cast iron nor my carbon steel pans are icky! The CI ones I use the most seem to live forever on my stovetop. Sometimes I stow them in my corner pullout. They are too heavy to hang on my pot rack, but the carbon steel pans do get hung.

I never oil mine after use. I understand that step is to prevent them rusting in humid environments. My house is a desert. I've never rusted a pot. In fact, I rescued a set of sewing machine treadle irons from a friend's front porch, where they had lived outdoors for several years, and the only rust on the could be wiped off with a Kleenex.
Cloud Swift
12 years ago
I keep my cast iron woks hung on strong hooks on a board on my pantry wall.
rhome410
12 years ago
Like others, I don't consider my seasoned cast iron icky or crusty and it's stored in the bottom drawer under my rangetop. My stainless is in the drawer just above. I didn't separate them by material, but by what worked best in terms of fitting them in the drawers...and the cast iron all ended up together.
aliris19
12 years ago
My cast iron is going in a couple dedicated heavy-glide drawers. For now they're just lined with some packing paper but that cushy stuff looks good. It's not because of black gunk that I feel lining would be good but to cushion things. There is some sliding when the drawers go in and out and those innards are *heavy*. I would like some cushioning when I set things down I think. Also, I can be clumsy hefting that stuff up and out, one miss and those pretty cabinets get good and dented (ask me how I know).

Cast iron skillets are in a very shallow drawer up close to the range. I think -- jury's still out; still testing out what goes where.
plllog
12 years ago
Sorry! I forgot the link to Dan in Cooking Forum thread. There's a wealth of great info on seasoning in that.

Where to keep cast iron or seasoned/oiled skillets?

kellied

Comments (10)

natal

mjsee

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