This 'Heat Ring' Mistake Is Ruining Your Cast Iron Sear – How to Stop Sticking and Burning in Seconds
Patience is the name of the game
There are few pans better for golden sears than cast iron. With excellent heat retention and rugged durability, these pans are hardwearing and perform time and time again.
However, those new to using the best cast iron cookware might mistake this endurance for immunity to common cookware mistakes, such as overheating. The result can be a “heat ring” – a hot spot that makes cooking uneven, causes sticking, and can gradually damage your hardworking pan.
Luckily, there is a simple fix experts recommend that reduces sticking, improves searing, and prevents the need to aggressively scrub your pan after every use. Here’s how.
Article continues belowHow to Avoid a Cast Iron 'Heat Ring' for Even Searing
You can usually spot a heat ring on a cast-iron pan; it appears as a 'ring' or circle of discoloration, usually in the centre of a pan, where the burner or stove ring sits beneath the pan.
This discoloration is a result of the essential seasoning having been burned away, exposing the bare metal for food to stick and burn onto.
Laura Ascher, founder and recipe developer at Cast Iron Skillet Cooking, adds that 'In more extreme cases, or when the seasoning is getting thin, you’ll get flaking, which is where the seasoning actually lifts off the skillet. However, that is not quite as common.'
This is a direct result of overheating your skillet, Laura explains. No matter how well you maintain a cast-iron pan, using too high a heat when cooking will degrade the surface.
'Usually, this happens while preheating, but I have seen cases of people drying their skillets on the stovetop and forgetting about them, which leads to overheating,' Laura says. 'Regardless, the center of the skillet gets significantly hotter than the rest. Cast iron holds heat well, but it doesn’t distribute it instantly.'
The result is seasoning in the center breaks down first, leading to uneven cooking.
This rule applies no matter how old or expensive your cats iron pan is.
To avoid this, patience is key. Rather than putting your pan straight onto a ripping hot stove, preheat the skillet or pan slowly on a medium heat, allowing the heat to travel evenly through the metal. Not only will you protect your seasoning layer, but you will ensure more even sears, too.
'The second thing I would suggest is to add a little oil to your skillet during the preheat,' Laura adds. 'This helps keep the surface smooth and, in my opinion, protects the seasoning. I know a lot of people say you shouldn’t preheat skillets with oil. However, in my experience, as long as the oil you are using has a high smoke point, you will be fine.'
Refined avocado oil, available at Walmart, is one of the best options for this.
How to Fix an Existing Heat Ring
If you already have a heat ring on your pan, do not fret. There is a simple fix.
Laura recommends, 'If you find yourself with the burn rings or flaking, it’s actually a pretty easy fix. Before cleaning cast iron, make sure your skillet is cool, then scrub with coarse salt or a chainmail scrubber [available at Walmart] until all the loose seasoning is removed.
'Next, season your cast iron again. Lightly coat the skillet in seasoning oil, wipe off any excess, and place it upside down in the oven at 400°F for one hour. Make sure you place a cookie sheet on the oven rack below it to catch any oil drips.
'You might notice the surface of the skillet is a little uneven because of the pieces that have flaked off,' she adds, 'but over time, as you cook with it, it will even out.'
What to Shop
When taken care of correctly, a cast-iron pan can last for decades. However, understanding how to clean and care for your cookware goes beyond simply avoiding soap and heating gently.
I have rounded up six essential cast iron tools and accessories to help you make the most of this ‘do-everything’ cookware for years – and generations – to come.
Chain mail scrubbers are the most effective for removing stubborn, stuck-on food without damaging the seasoning layer, unlike steel wool. They are made from durable stainless steel, are dishwasher safe, and do not trap food particles and bacteria like sponges do.
Recommended time and time again by experts for seasoning cast iron pans, grapeseed has a high smoke point (so wont burn onto your pan), a neutral flavor that does not effect food, and is affordable.
We usually warn home cooks off of metal utensils as they risk damaging enamelled and non-stick cookware. That said, they are ideal for cast iron and won't damage the seasoning layer when used carefully, without risking food breaking in the pan.
Because of cast iron's high heat retention, there is a good chance the hot base will damage your worktop when serving. To avoid this, use a quality trivet to rest your pan on once off the stove. This raised trivet will also help the pan to cool after use.
Cast iron handles can get exceptionally hot, especially after being in the oven. These silicone-lined cotton oven mitts from Le Creuset can protect your skin, but aren't so bulky that pans are awkward to move around.
If you are new to cooking with cast iron, this handy Lodge care kit is a great beginner's tool for seasoning and maintaining your cast iron pan. The set includes a scraper and scrubber to remove food deposits from the cooking surface, a handle cover, and a 100% canola oil seasoning spray.
Meet the Expert
Laura has over 10 years of experience in recipe development, specializing in approachable, flavor-packed meals made from scratch. She is skilled in cooking steaks, perfecting techniques that enhance flavor and tenderness.
Cast iron may be a cooked breakfast staple, but there are some cool cast iron cookware uses you can try this summer for hosting guests that don't involve cooking, helping you make the most of your cookware.
Love the latest product news and helpful shopping advice? Sign up for our newsletter and get the latest features delivered straight to your inbox.
