Seasoned For Generations
At Bellow Butcher Co., we’re getting close to opening our doors in Wendell, NC. While we’re not serving up steaks, sausages, or sandwiches quite yet, we already know what we’ll be recommending to our future customers: a cast iron pan. This old-fashioned piece of cookware has stood the test of time, and for good reason. Cast iron skillets sear meat beautifully, hold heat evenly, and last for generations if you take care of them. Since we’ll be offering high-quality cuts once we’re open, we want to help you get ready to cook them the right way. That starts with knowing how to restore and season your cast iron.
Many people inherit a skillet from a grandparent or find one second-hand, only to discover it’s rusted or sticky. Others may have bought a new one and wondered why everything sticks to the surface. Cast iron can seem intimidating at first, but it’s actually very forgiving once you know the basics. Restoring it to life is straightforward, and keeping it seasoned becomes second nature.
The first step in bringing an old pan back is giving it a deep clean. If rust has formed or old seasoning has turned gummy, you’ll need to scrub it down to bare metal. Steel wool works best here, and while it may feel harsh, cast iron is tough. Don’t be afraid to really work the surface until it feels smooth again. When you’re finished scrubbing, rinse it with warm water, but don’t soak it—water is cast iron’s greatest enemy. Drying it thoroughly is crucial. We recommend placing the pan on a stovetop burner for a few minutes after towel-drying to make sure every bit of moisture is gone. That extra step helps prevent new rust from appearing overnight.
Once the pan is clean and dry, it’s time to build up its protective layer. “Seasoning” in cast iron terms means baking oil into the surface so it polymerizes into a smooth coating. This is what makes the pan naturally non-stick and protects it from rust. To start, rub the entire pan with a very thin coat of oil. Canola, vegetable, or flaxseed oil all work well. The trick is to use less than you think you need—the skillet should look almost dry, not shiny. Too much oil can leave a sticky residue instead of the hard, slick surface you’re after.
Place the skillet upside down in a hot oven set to about 475 degrees, with a piece of foil underneath to catch drips. Bake it for an hour, then turn off the oven and let the pan cool inside. This allows the oil to bond to the iron, creating the first layer of seasoning. If your pan was badly rusted or stripped, you may want to repeat this process a couple more times. Each round adds another layer of protection and brings the pan closer to that glossy, jet-black look cast iron lovers prize.
After you’ve done the work of restoring and seasoning, day-to-day care is what keeps your skillet in top shape. The good news is that it doesn’t require much effort. Once you’ve cooked, rinse it with warm water and scrub it out with coarse salt and a wooden spoon. This method is gentle on the seasoning while still removing any stuck-on bits. Skip the soap and never leave the pan soaking in the sink. Dry it completely—again, the burner trick is your best friend—and swipe a little oil across the surface before putting it away. It only takes a minute, but it makes all the difference in maintaining that non-stick coating.
The most important piece of advice? Use your cast iron often. Cooking fatty cuts like pork chops or rendering bacon only improves the seasoning over time. Even something as simple as making cornbread or roasting vegetables helps. Every time oil hits the hot surface, you’re reinforcing the pan’s protection. Instead of being fragile, cast iron thrives on regular use.
So why does a future butcher shop care so much about cast iron? Because we know the way you cook matters just as much as what you cook. A marbled ribeye deserves to be perfectly pan-seared, and clarified beef fat (tallow) is one of our favorite choices for the job. It adds incredible flavor, holds up to high heat, and deepens the rich crust that cast iron is famous for. Sausages caramelize more deeply in a pan that retains heat, and a Sunday roast feels more complete when it comes out of a heavy skillet that could tell a few family stories of its own. Cast iron isn’t just cookware—it’s part of the Southern kitchen tradition, just like butcher shops themselves.
When Bellow Butcher Co. opens in Wendell, we’ll be here to provide the best meats, sandwiches, and specialty goods we can. But we also want to share the knowledge that helps you cook with confidence. From tips on how to perfectly pan-sear a steak to reminders about maintaining your skillet, we see ourselves as partners in your kitchen, not just a stop on your grocery list.
For now, while we finish building our space, you can start building your skills. Restore that cast iron pan, season it until it shines, and keep it close to your stovetop. When the time comes to bring home a cut of beef or pork from our counter, you’ll already have the perfect pan waiting to make it shine.
Bellow Butcher Co. is coming soon. We can’t wait to welcome you into our shop, share our favorite cuts, and hear your cast iron success stories. Until then, keep cooking, keep seasoning, and get ready for what’s ahead.
