Tillie Doyle
Cast iron pans are timeless, durable, affordable, non-toxic, and simple to cook with when seasoned properly. Seasoning is the process of creating a thin layer of protective coating on a clean cast iron pan to create a non-stick surface, prevent rust, and enhance the flavour of food cooked in cast iron. This protective layer is formed by applying a thin layer of oil or fat to a clean, dry cast iron piece and then heating it for an extended time at a very high heat. While some people use cooking spray like PAM, others argue that it doesn't work well with high heat and can impart a bitter flavour onto food.
Can I spray my cast iron pan to season it?
| Characteristics | Values |
|---|---|
| Seasoning | A protective coating that prevents rust and makes the pan non-stick |
| Seasoning process | Applying a thin layer of oil or fat to a clean, dry cast iron pan and heating it at a very high temperature for an extended period |
| Re-seasoning | Cooking with fat or oil in the pan |
| Spray oils | May contain additives like accelerants, propellants, emulsifiers, water, and artificial flavorings |
| Spray oils | May impart a bitter flavor to food |
| Spray oils | May not form a proper seasoning layer due to low heat tolerance |
| Spray oils | PAM (a common brand of spray oil) is suitable for pre-lubricating the pan for egg dishes |
| Spray oils | Not ideal for oven seasoning due to low heat tolerance |
| Alternative oils | Avocado, ghee, grapeseed, refined coconut, light refined olive oil |
| Lodge cast iron cookware | Comes pre-seasoned with soybean oil |
| Pre-seasoned pans | Ready to use but anti-stick properties may improve with continued use |
| Unseasoned pans | Require seasoning before first use |
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What You'll Learn
Pros and cons of using cooking spray
Seasoning a cast-iron pan is necessary to create a protective coating, prevent rust, and enhance the flavor of the food cooked in it. This can be done using various oils or fats. Some people also use cooking spray for this purpose.
Pros of Using Cooking Spray:
- Cooking sprays like PAM are formulated to have a high smoke point, which means they stay liquid and protect the food even if the cook accidentally uses too much heat.
- Cooking sprays contain surfactants that make them spread evenly.
- Using a cooking spray is a quick and convenient way to coat the pan with oil.
Cons of Using Cooking Spray:
- Cooking sprays may contain additives such as accelerants, propellants, emulsifiers, water, and artificial flavorings, which some people may not want in their food or seasoning.
- Some cooking sprays have very high heat tolerances, so they don't help build up seasoning on the pan and are washed out after each use.
- Cooking sprays may impart a bitter flavor to food when used at high temperatures.
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Oiling and baking the pan
Once the pan is coated, place it upside down in the oven and bake at 350 degrees Fahrenheit for one hour. The oven temperature should be just below the smoke point of your oil of choice. After an hour, remove the pan and let it cool for at least 15 minutes. Then, repeat the oiling and baking process at least three to four more times that same day. This will create a good initial layer of seasoning.
Once you have completed the above steps, your cast iron pan is ready for cooking. Each time you cook with some type of fat, you will be adding more seasoning to the pan. This will build up layers of baked-on oil, improving the non-stick surface over time.
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Cleaning and drying the pan
Cleaning and drying a cast-iron pan is a simple process but requires some care. Firstly, cast iron is quite brittle, so avoid sudden temperature changes that could cause it to warp or crack. Do not put it in the dishwasher or leave it in a sinkful of water overnight, as it will rust.
To clean your cast-iron pan, start by removing any stuck-on food. You can do this by adding 1 to 2 cups of water to the pan and bringing it to a boil. If the food doesn't loosen on its own, use a wooden spatula or a pan scraper to gently remove it. You can also use a small amount of mild dish soap and scrub with a soft sponge. If there is stubborn residue, use a nylon scrubbing brush or steel wool to clean the pan.
After removing the stuck-on food, rinse the pan with warm water. Avoid using cold water as it can cause the pan to crack. Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. If you notice any rust, use the rough side of a dry Scotch-Brite sponge to gently rub it off. You can also use steel wool with warm, soapy water to remove rust.
Once the pan is completely dry, use a cloth or paper towel to coat it lightly with vegetable oil or cooking oil. This step helps to season the pan and create a non-stick surface. Rub the oil all over the inside and outside of the pan, including the handle. Continue wiping the surface with oiled paper towels until there is no oil residue remaining. Let the pan cool completely before storing it.
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Re-seasoning the pan
Re-seasoning a cast-iron pan is a straightforward process. Firstly, scrub the pan with warm, soapy water, and dry it thoroughly. Next, lightly oil the pan inside and out, wiping out any excess oil. The oil should be evenly distributed, with no dripping or pooling. Place the pan upside down on a rack in the oven and preheat the oven to 350°F. Bake the pan for 1 hour, then turn off the oven and let the pan cool completely. Repeat this process whenever food is not releasing easily from the pan or there are noticeable grey areas.
Some people use cooking sprays like PAM for seasoning, as the surfactants in it make it spread evenly. However, spray oils have additives such as accelerants, propellants, emulsifiers, and artificial flavourings, which may be undesirable. Additionally, spray oils may not withstand high heat and can impart a bitter flavour to food.
To maintain the seasoning on your pan, simply use it frequently with some kind of fat or oil. Each time you cook with fat or oil, you will be laying down more seasoning. A well-seasoned cast-iron pan is a well-used one.
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Best oils to use
Seasoning a cast iron pan is essential to prevent rust and create a non-stick surface. The process involves applying a thin layer of oil or fat to a clean, dry cast iron pan and then heating it for an extended period at a very high temperature. This forms a protective coating, which gets better with each use.
There are various oils that can be used for seasoning cast iron pans, each with its own advantages and disadvantages. Here are some of the best oils to use:
Grapeseed Oil
Grapeseed oil is a popular choice for seasoning cast iron pans due to its high smoke point. It has a temperature range of 350°F to 500°F, which allows for effective seasoning without burning. It produces an incredibly smooth and non-stick surface, and its performance improves with each use. Grapeseed oil is also versatile, easy to find in grocery stores, and reasonably priced.
Canola Oil
Canola oil is another commonly used option for seasoning cast iron pans. It has a slightly higher smoke point than grapeseed oil, at around 450°F. It can sometimes result in a "`splotchy`" finish, but this can be avoided by applying thin coats of oil. Canola oil is also versatile and relatively inexpensive.
Vegetable Oil
Vegetable oil, typically a blend of various oils such as sunflower, corn, soy, and safflower, is often used for seasoning cast iron pans. It has a suitable smoke point for effective seasoning and is readily available. Lodge, a popular manufacturer of cast iron cookware, uses a thin layer of soy-based vegetable oil for seasoning their products.
Flaxseed Oil
Flaxseed oil has gained popularity for seasoning cast iron pans due to its low smoke point of 225°F, which allows it to quickly polymerize and form a layer of seasoning. However, some people have reported mixed results with flaxseed oil, and it may be more expensive than other options.
Avocado Oil
Avocado oil is another option for seasoning cast iron pans, especially if you have an electric stove. It has a higher smoke point than some other oils, which can help prevent the seasoning from burning off. However, it may be more expensive and less readily available than other choices.
While the choice of oil is important, it's worth noting that the key to successful seasoning is applying thin coats of oil and heating the pan at the appropriate temperature for that specific oil.
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Frequently asked questions
Yes, you can use cooking spray to season your cast iron pan. Cooking spray works because it has a high smoke point, meaning it stays liquid and protects the pan. However, cooking spray has additives like accelerants, propellants, emulsifiers, and artificial flavorings, which some people may not want in their food.
You can use a variety of oils to season your cast iron pan, including vegetable oil, flaxseed oil, avocado oil, ghee, grapeseed oil, refined coconut oil, and light refined olive oil.
To season your cast iron pan, wash it with warm soapy water, then dry it thoroughly. Lightly oil the pan inside and out, wiping out any excess oil. Preheat your oven to 350°F, place the pan upside down on the middle rack, and bake for 1 hour. Let the pan cool, and it's ready to use!
You don't need to season your cast iron pan very often. Simply using the pan to cook with some type of fat or oil will maintain the seasoning. However, if food starts sticking to the pan, it may be time to re-season it.
Avoid cooking highly acidic foods such as tomatoes, citrus, and vinegar-based dishes, as these can break down the seasoning. Also, avoid sticky or starchy foods like caramel, cheese sauce, mashed potatoes, and risotto, as they can be difficult to clean.
