How to Store Cast Iron

Store cast iron completely dry, with a whisper-thin film of oil, somewhere dry. Slip a paper towel or cloth between stacked pans to protect the seasoning and wick away moisture, keep any lid ajar rather than clamped on so damp air cannot get trapped, and never leave food or water sitting in the pan. Get those right and cast iron stores for years without a spot of rust.

There is really only one enemy of stored cast iron: trapped moisture, which turns into rust. Everything below is just about keeping the pan dry and its seasoning protected while it sits. It is easy — people overthink it.

Dry it completely first

A pan going into storage must be bone-dry. After washing, towel it, then set it on a warm burner for a minute or two until every trace of water has evaporated, and wipe on a thin film of oil. This is the same routine as everyday cleaning — a pan that is dry and lightly oiled after each use is already ready to store.

Stacking pans

Stacking is fine and space-saving; just protect the surfaces. Lay a paper towel, a thin cloth, or a felt pan protector between nested pans. This does two things: it cushions the seasoning against scratches from the pan above, and it absorbs any stray humidity that could otherwise sit between two metal surfaces. Heavier pans on the bottom, lighter on top.

Lids and dutch ovens

This is the one people miss. Do not store a dutch oven or a lidded pot with the lid sealed on, because any residual moisture gets trapped inside and rusts the pot. Store the lid ajar, or upside down alongside the pot, or with a folded paper towel or cloth between the lid and rim to hold it open a crack. Enameled pots are less fussy — enamel cannot rust — but the same trick keeps them from developing a musty, closed-up smell.

Where to store it

A dry cupboard, a shelf, an oven, or a hanging rack all work — hanging is arguably best because the air circulates freely around the pan. Avoid damp spots: under a leaky sink, in a humid basement, or anywhere condensation forms. If you live somewhere very humid, a hanging rack or a spot with airflow beats a closed drawer.

Never store food in cast iron

Do not use a bare cast iron pan as a leftovers container. Food — especially anything acidic or wet — sits against the iron, strips seasoning, and can rust the pan and pick up a metallic taste. Transfer leftovers to a storage container and put the clean, dry pan away. (Enameled cast iron can hold food short-term, since the glass protects the iron, but even then it is better transferred.)

Long-term storage

Putting a pan away for months? Give it a slightly more generous coat of oil than usual, buffed so it is not gummy, and consider wrapping it in paper (not airtight plastic, which traps moisture). Check it once in a while. When you bring it back out, a quick wash and re-oil, or a light re-season if the surface looks dull, has it ready to cook. A neglected pan that does surface-rust in storage is always rescuable.