To pick the size, I just laid out the pieces I wanted to hang and measured a rough rectangle around them, which was 36″x24″. I wanted the wood planks to vary in width just to make it look more interesting, so I figured out how many 1″x4″ and 1″x6″ Id need to account for that surface area. Dont forget to include enough length for the two horizontal braces behind the face.
Also, to get a good purchase with these nails so they will support the weight of cast iron cookware, I put them all the way through the planks and they stick out the back. This is fine because they the crossbraces hold the planks far enough away from the wall that theres no concern, and the nails cant be seen unless youre right against the wall looking for them. But it might be something to plan for if you do something different with your project.
The masonry nails I used to get a rustic look are rectangular shaped, which matters for two reasons. First, I had to drill starter holes into the wood instead of just hammering them in–especially when the wide part of the nail goes perpendicular to the woods grain. Why would I put one perpendicular to the grain? Because second, the nails are wide enough that some cookware wont hang correctly if the nail isnt aligned with the cookwares slot. Look closely at the picture and youll see that the nails holding the skillets are in-line with the wood grain, andthe one holding the Dutch Oven is perpendicular to the wood grain (because the handles slot is perpendicular).
Its important to note that I wanted this to look rough, like reclaimed barn wood, so the board measurements will be a little off if you want the boards to match up precisely. For example, 1x4s are not actually 4″ wide…so consider that in the calculations. This is why my project has small spaces between the vertical slats but still comes out to 24″ wide.
A day later, now we have a place to hang different sized skillets and the Dutch Oven thats both attractive and convenient. (The Dutch Oven lid is on the top right; it doubles as a skillet.) And its a good way to store cast iron cookware because, unlike stacking it in a cabinet, theres no chance of the seasoning being crushed, scratched, or rubbed off by other pieces.
CAST IRON WALL – How to hang your pans
How to store cast iron?
Cast iron is susceptible to rust. Therefore, you want to store it in a dry spot with airflow. In my old kitchen, I had it spread all over which wasn’t the best strategy. That also meant that I had to dig around to find that one pan I was looking for.
How do you season a cast iron?
The easiest way to season a cast iron is to buy it already pre-seasoned. We love Lodge for this reason. However, if you buy an unseasoned cast iron, simply: Heat your oven to 400 degrees F (204 C) and place a baking pan or foil on the bottom of your oven to catch any oil. Wash your cast iron with hot soapy water and dry thoroughly.
Where do you store cast iron pans?
Because I use them so often, I keep my pans right on my stovetop, but that’s certainly the least exciting way to store them, as evidenced by the setups in these 10 kitchens: Cast iron pans actually look quite striking when displayed in the open, whether packed in clusters on a pot rack or hung side by side on the wall.
Can you put cast iron cookware in the oven?
Many people prefer to store cast iron cookware in an oven. This is generally a safe, dry place to keep your cast iron cookware when it’s not in use. However, if your cookware has any wooden parts, you should not store it in an oven as this is a fire hazard. When removing cast iron cookware from the oven, make sure to use oven mitts.