Seasoning Cast Iron

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Seasoning Cast Iron

(Courtesy of Kitchen Emporium)

 

New Pans

 

1. Heat the oven to 250°F - 300°F

 

2. Coat the pan with bacon grease. Don't use a

liquid vegetable oil because it will leave a sticky

surface and the pan will not be properly seasoned.

 

3. Put the pan in the oven. In 15 minutes, remove the

pan and pour out any excess grease.

Place the pan back in the oven and bake for 2 hours.

 

Repeating this process several times is recommended as

it will help create a stronger " seasoning " bond.

Also, when you put the pan into service,

it is recommended to use it initially for foods

high in fat, such as bacon or foods cooked with fat,

because the grease from these foods will help

strengthen the seasoning.

 

Pans needing Re-Seasoning

 

If the pan was not seasoned properly or a portion of

the seasoning wore off and food sticks to the surface

or there is rust, then it should be properly cleaned

and re-seasoned.

 

1. Remove any food residue by cleaning the pan thoroughly

with hot water and a scouring pad.

I understand that heating the pan first to

a temperature that is still safe to touch helps

open the pores of the metal and makes it easier

to clean.

 

2. Dry the pan immediately with dish towel or paper towel.

 

3. Season the pan as outlined above.

 

Caring for Cast Iron Cookware

 

Seasoning a cast iron pan is a natural way of creating

non-stick cookware.

And, like you cook and clean the modern non-stick cookware

with special care to avoid scratching the surface, your

cast iron cookware wants some special attention too.

 

Clean the cookware while it is still hot by rinsing with

hot water and scraping when necessary.

Do not use a scouring pad or soap (detergent)

as they will break down the pan's seasoning.

 

Never store food in the cast iron pan as the acid

in the food will breakdown the seasoning and the food

will take on a metallic flavor.

 

Store your cast iron cookware with the lids off, especially

in humid weather, because if covered,

moisture can build up and cause rust.

Should rust appear, the pan should be re-seasoned.

 

When you purchase cast iron cookware, they are medium gray

in color, but after usage, they start turning darker.

(My pans are very black in color.)

This is normal and should be expected.

 

 

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