How to Season and Care for Your Cast Iron Cookware
Cast iron cookware can last a lifetime if properly seasoned and cared for. In this article, we’ll guide you through the steps to season your cast iron skillet and keep it in tip-top shape with easy-to-follow instructions and helpful tips.
Understanding Seasoning
A cast iron pan is a big hunk of iron molded into the shape of cookware. Iron on its own is highly reactive and can rust within minutes in humid air alone. Bare iron pans are unsuitable for cooking, as food will stick to them. What you need is seasoning, a hard, protective coating formed by heating thin layers of fat (like oil) on the cast iron. As the fat is heated, it bonds to the metal and converts into a form of plastic, known as polymerization. After applying enough layers of seasoning, what you end up with is a hard, blackened skin that protects the metal and makes it non-stick.
How to Season a New Cast Iron Pan
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Wash and Dry Your Pan
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Apply Oil
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Heat in the Oven
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Cool Your Pan and Repeat the Process
Start by washing your cast iron pan with warm, soapy water and dry it thoroughly. Put the pan on a stovetop flame for a minute or two to remove any remaining surface moisture.
Once your pan is completely dry, rub it down with cooking oil on all sides, including the handle. You can use unsaturated cooking fats such as vegetable, canola, or corn oil. Make sure to buff the oil so thoroughly that the pan no longer looks greasy.
Preheat the oven to 450°F and put the oiled pan inside for 30 minutes. Leave a window open to avoid smoke building up in your kitchen. During this time, the oil will polymerize and form the first of several hard coatings.
After 30 minutes, turn off the oven and let your pan cool down before removing it. Repeat the process two or three times to ensure that the seasoning is well-bonded to the metal surface.
How to Maintain Cast Iron Seasoning
Once your pan is seasoned, it’s important to maintain the seasoning to keep it in top-notch condition and get the best results while cooking. Here are a few tips to keep your cast iron like new:
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Keep It Clean
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Don’t Leave It Soaking
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Use the Right Utensils
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Store It Properly
Clean your cast iron with warm water and a gentle scrubber, making sure to avoid soap, which can break down the seasoning. Always dry it thoroughly and coat the pan with a thin layer of oil.
Leaving your cast iron pan in water for too long can result in rust and damage the seasoning. Clean it immediately after use.
Avoid using metal utensils that can scratch your cast iron pan. Wooden or silicone utensils are better options.
Store your cast iron in a dry place to avoid moisture buildup that can lead to rust. Place a towel or paper in between your pans to prevent them from rubbing together.
Conclusion
Seasoning your cast iron cookware is a simple process that requires little more than a good rubdown with oil, heating it in the oven, and using it regularly. Keeping it clean and dry after each use and storing it properly will ensure its longevity and make it a true kitchen workhorse. With cast iron, you can cook anything to perfection, from southern-style fried chicken to a simple hash.
FAQs
1. Do I have to use oil when cooking with cast iron?
Yes. Cast iron needs a little oil for cooking to ensure food doesn’t stick to it. You can use any of the cooking oils you prefer.
2. Can I put my cast iron skillet in the dishwasher?
No. Never put cast iron in the dishwasher. Instead, wash it by hand using warm water and a gentle scrubber.
3. Can I cook acidic foods in cast iron?
It’s best to avoid cooking highly acidic foods like tomatoes or lemon in cast iron as they can damage the seasoning. Acidic foods can also cause the cast iron to leach harmful chemicals, so it’s best to err on the side of caution.
4. Can I restore a rusty cast iron skillet?
Yes. First, scrub off any rust using a rust eraser and re-season the skillet. However, if the rust is too severe, it may be best to consult our guide to restoring cast iron.
5. How often should I season my cast iron?
It’s best to season your cast iron skillet two or three times a year, depending on how often you use it. However, if you notice food starting to stick to it or it begins to develop rust, it may be time to re-season it sooner.
