Tillie Doyle
Seasoning a cast-iron pan 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 the food cooked in the cast iron. The 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 coconut oil is a popular option for seasoning cast iron pans, it is not recommended due to its high concentration of saturated fats, which makes it difficult for the polymerization process to occur.
| Characteristics | Values |
|---|---|
| Seasoning a cast iron pan | Possible with coconut oil |
| Best oil for seasoning | Oils with a high concentration of unsaturated fats, e.g. flaxseed oil, vegetable oil, canola oil, grapeseed oil |
| Coconut oil | Has a high concentration of saturated fats, which makes it less durable for seasoning |
| Seasoning process | Scrubbing the pan, drying it, coating it with a thin layer of oil, and baking it at 350°F to 500°F for at least an hour |
| Seasoning frequency | Regular seasoning is recommended, but cooking with fat or oil can also maintain the seasoning |
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What You'll Learn
Pros and cons of using coconut oil to season cast iron
Coconut oil is a popular natural alternative to animal fats for seasoning cast iron pans. It is a good option because it can reach much higher temperatures than animal fats.
Pros of using coconut oil to season cast iron:
Coconut oil has a high smoke point, which means it takes a lot of heat to break it down. This makes it a good option for seasoning cast iron, as the process involves heating the oil at a very high temperature. Coconut oil is also a natural option that has health benefits and can be used for multiple purposes, such as moisturising skin and keeping wooden spoons in good shape.
Cons of using coconut oil to season cast iron:
Coconut oil has a high concentration of saturated fats, which can make it difficult for the polymerization process to occur. This means that if you choose to use coconut oil, your seasoning may not be as durable as it would be with other oils. The seasoning may also be sticky instead of clear and smooth if you use too much coconut oil, if your oven is not hot enough, or if you do not leave the pan in for long enough. Additionally, you may not want your food to take on the flavour of the oil, so a neutral-flavoured oil might be preferred.
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How to season a cast iron pan with coconut oil
While it is possible to season a cast iron pan using coconut oil, it is not the best option. Coconut oil has a high concentration of saturated fats, which makes it difficult for the polymerization process to occur. This process is what creates a protective coating on the pan, making it non-stick and preventing rust. As a result, your seasoning may not be as durable as if you had used an oil with a higher unsaturated fat content, such as grapeseed, canola, or flaxseed oil.
If you do decide to use coconut oil to season your cast iron pan, here is a step-by-step guide:
Step 1: Clean and Dry Your Pan
Before seasoning, ensure your cast iron pan is thoroughly cleaned and dried. Use a stiff plastic brush to scrub the pan, then dry it on a burner over low heat to ensure any remaining moisture evaporates.
Step 2: Apply Coconut Oil
Add a small amount of coconut oil to the pan. You can melt the oil first by placing the pan on a burner set to low. Turn off the heat and use a paper towel to spread a thin layer of oil over the entire surface, including the bottom and handle. You don't want thick, tacky blotches of grease, so be sure to wipe away any excess.
Step 3: Bake the Pan
Place a tray with aluminum foil on the bottom rack of your oven to catch any grease drippings. Place the greased pan upside down directly on one of the upper racks. Bake at a temperature between 350°F to 500°F for at least an hour.
Step 4: Cool and Repeat
Turn off the heat and allow the pan to cool in the oven for at least 15 minutes to 2 hours. Then, remove the pan and repeat the oil application and baking process at least four more times that same day. This will help build up a thicker, more durable coating.
Step 5: Maintenance
Even after seasoning, it's important to maintain your cast iron pan. After each use, scrub the pan with a stiff plastic brush and hot water to remove any food residue. Dry the pan thoroughly and apply a thin layer of coconut oil or another oil of your choice to maintain the seasoning.
By following these steps, you can season and maintain your cast iron pan using coconut oil. However, keep in mind that other oils may provide a more durable non-stick coating.
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Other oils that can be used to season cast iron
Coconut oil is not recommended for seasoning cast iron because it has a high concentration of saturated fats, which makes it difficult for the polymerization process to occur. This process occurs when the right oil or fat is heated in a pan at a high enough temperature to form a hard black surface. This creates a non-stick surface that protects the cast iron from rust.
There are several other oils that can be used to season cast iron, including:
- Flaxseed oil is considered a "drying oil" because it dries hard and is often recommended by cast iron "gurus". However, it is more expensive than other options and has a low smoke point. Some people also complain that it flakes off after seasoning.
- Grapeseed oil is a popular choice because it is durable, cheap, versatile, and easy to find at any grocery store. It produces a smooth and non-stick surface.
- Canola oil is a good option because it is cheap and has a decent smoke point. It is also versatile and can be used for deep frying and baking.
- Avocado oil is recommended by some sources because it contains polyunsaturated fats, which are better for polymerization than saturated fats.
- Safflower oil is another option that contains polyunsaturated fats.
- Sunflower oil is a good choice because it contains polyunsaturated fats.
- Vegetable oil can also be used, but it may create a mottled surface on the pan.
When seasoning a cast iron pan, it is important to use a thin layer of oil and heat the pan at a high enough temperature to form a hard surface. This process should be repeated multiple times to create a durable non-stick coating.
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How to care for a cast iron pan
While cast iron pans are hardy and long-lasting, they do require some special care. Here are some tips on how to care for your cast iron pan to keep it in top condition:
Firstly, it is important to note that cast iron pans should not be used to boil water or cook acidic foods. Acidic foods will affect the seasoning, and boiling water will cause rusting. If you do notice rust on your pan, scrub it with warm, soapy water and steel wool. Rinse and dry thoroughly, then apply a thin layer of cooking oil or vegetable oil to the inside and outside of the pan. Place the pan upside down on the top rack of the oven and put a baking sheet or aluminium foil on the bottom rack to catch any drips. Bake at 450-500 degrees F for an hour, then allow the pan to cool in the oven. Repeat as necessary until the pan has a black patina.
When washing your cast iron pan, you can use a small amount of soap and water. If there is stuck-on food, use a pan scraper or a nylon scrubbing brush to remove it, then rinse under warm water. Always dry your pan thoroughly after washing, then apply a very thin layer of oil to the surface of the pan with a paper towel. You can use a neutral oil such as canola oil, or vegetable oil. The oil will form a thin layer of seasoning that will build up over time.
To season a new cast iron pan, or one that has lost its non-stick qualities, start by scrubbing the pan with steel wool and soap to remove any industrial grease. Dry the pan, then rub a small amount of oil over the entire surface, including the handle. Place the pan upside down on an upper rack of the oven, with a tray or foil on the bottom rack to catch any drips. Bake at 400 degrees F for an hour, then turn off the heat and leave the pan in the oven to cool. Repeat this process at least six times to create a hardwearing non-stick base.
When cooking with your cast iron pan, always allow it to preheat first. Medium heat is usually sufficient, even for searing steak. Do not place your pan in cold water immediately after cooking, as this may cause it to crack.
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How to cook with a cast iron pan
Cooking with a cast iron pan has many benefits. It can create an even, crunchy crust on meat that no other pan can produce. However, cast iron pans take a while to heat up, and once they're hot, so is the handle, so be sure to use heat-resistant gloves. You also can't boil water or cook acidic foods in cast iron pans without them going rusty.
To season a cast iron pan, you need to create a thin layer of protective coating to create a non-stick surface, prevent rust, and enhance the flavour of the food cooked in the pan. This process is called polymerization. Polymerization occurs when the right oil or fat is heated in a pan at a high enough temperature to form a hard black surface on the pan.
Firstly, scrub the skillet with steel wool and soap to reveal the bare grey metal. Dry the pan with a dishcloth. Then, pour a small amount of oil into the pan. While coconut oil is a popular option, it has a high concentration of saturated fats, making it difficult for the polymerization process to occur. Oils with a high concentration of unsaturated fats, such as flaxseed oil, grapeseed oil, and canola oil, are better for polymerization.
Wipe out all excess oil, leaving only a thin layer on the pan. Place the pan in the oven upside down for an hour. Then, remove the pan and let it cool for at least 15 minutes. Repeat this process at least four times that same day. This will take 5-6 hours, but very little of that is hands-on time.
Once your pan is seasoned, you can start cooking with it. Preheat the pan on low-medium heat until it's hot, but not smoking. Add some fat or oil and distribute it evenly over the cooking surface. Then, add your ingredients. When cooking at high temperatures, stir frequently to avoid scorching the food. When used properly, cast iron pans should rarely need to be washed, as they are non-stick. Simply wipe out any remaining food and heat the pan briefly to make sure it is dry. Then, coat it with a bit of oil or fat to prevent rust.
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Frequently asked questions
Yes, you can season a cast iron pan with coconut oil. However, coconut oil has a high concentration of saturated fats, which can make it difficult for the polymerization process to occur. This means that the seasoning may not be as durable as other oils.
To season a cast iron pan with coconut oil, start by drying the pan and putting it on a burner over low heat to evaporate any remaining moisture. Then, add a small amount of coconut oil and use a paper towel to spread a thin layer of oil over the interior surface. Place the pan upside down in the oven on an upper rack, with a tray lined with aluminium foil on the bottom rack to catch any grease. Bake at 350°F to 500°F for at least an hour.
It is recommended to season a cast iron pan regularly to maintain the protective layer. However, simply using the pan frequently with some kind of fat or oil will also help to maintain the seasoning. If food starts to stick to the pan or there is residue stuck to the bottom, it may be time to re-season it.
