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The Truth about Using Cast Iron Pans and How to Season Them
Photo credit: bigstock
Now that you have the facts about cast iron pans, are you ready to learn how to season one and maintain it? It’s so easy, you will wonder why you waited so long to get your hands on some of your grandmother’s pans!
Seasoning Done Right
1. On the Stove Method
Even if you buy a new pre-seasoned pan, it can always do with a bit more protection. In this method, you heat the pan on the stove until it is literally smoking hot. Turn off the fire and, using a pot holder, rub a little oil (lard, tallow, ghee, or refined coconut oil) all over the pan, inside and out. Let it cool completely and repeat. Do this four or five times, until you get a nice sheen on the pan. Then you are good to go!
2. Oven Method
If all that turning on and off stuff is a turn off, then try this method. Place your pan in the oven and set it for 325 degrees. After about 10 minutes, using a pot holder, remove the pan and rub the pan with the oil of your choice. Be sure you coat the entire pan, inside and out. Now take another towel or rag and wipe off most of the oil until only a thin layer remains. Place the pan upside down in the oven for 2 hours. Now, turn off the oven, but leave the pan inside until it has completely cooled. You should also repeat this process three or four times before using to ensure that your pan is completely sealed.
Maintenance
Wash your cast iron pan after every use, and dry thoroughly with a towel right away to prevent rust. Alternately, you can put it back on the stove after washing and turn on the flame to dry it. Many people like to give their pans a bit of seasoning after every wash by putting it back on the stove, turning on the flame, and once you see that about 95 percent of the water has dried, give the inside of the pan a quick wipe with a bit of oil and allow to cool again.
If you take your pans camping, re-season them again when you get home. If you choose to simply towel dry your pans after washing, re-season them about once a year.
The best way to keep your cast iron pans in the best possible condition is to use them often! The more you fry, sear, and bake in them the better and stronger that seasoning becomes.
Happy cast iron cooking!
References:
Gabe
Jun 12, 2015 at 1:02 pm
polymerized oil? Sounds unnatural and possibly harmful.
frank
Jun 12, 2015 at 5:40 pm
The “pre-seasoned” pans are seasoned with soybean oil. None of the customer service reps I have queried knew ANYthing about gmos, let alone whether their pans were seasoned with gmo soy oil. I always wash my new pans in HOT water with detergent and season anew once dry.