Tillie Doyle
Seasoning a cast iron pan is a simple process that involves baking cooking oil onto the surface of the pan until it dries into a moisture and rust-proof layer, also known as a patina. This layer protects the pan from rust and gives it natural non-stick properties. Various types of fats and oils can be used for seasoning, including vegetable oil, flaxseed oil, canola oil, and corn oil. Some people also recommend using vegetable shortening, such as Crisco, which produces a durable finish. However, there are mixed reviews on using vegetable shortening, as some people have reported that the seasoning burns off or flakes off over time. Ultimately, the key to successful seasoning is to ensure that the oil reaches its smoke point, allowing it to bond with the pan and create a natural seasoning layer.
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What You'll Learn
The benefits of using vegetable shortening
Seasoning cast iron pans is essential to prevent rusting and food from sticking to the pan. While there are many options for fats to use for seasoning, vegetable shortening has several benefits.
Firstly, vegetable shortening has a high smoke point. The smoke point is the temperature at which a fat or oil begins to smoke and oxidize. Vegetable shortening, such as Crisco, has a smoke point of 490°F, which is significantly higher than other options like canola and refined grapeseed oil, which smoke at around 400-425°F. This makes vegetable shortening less likely to smoke and gives off a less unpleasant smell when subjected to high oven heat.
Secondly, vegetable shortening has a long shelf life and is very stable. Compared to vegetable oils, it is less prone to rancidity because it is a saturated fat. It also has essentially an unlimited shelf life, making it a reliable option for seasoning pans.
Additionally, vegetable shortening is inexpensive and readily available. It is a highly refined cooking fat product, so it is easy to find and affordable for most people. This makes it a convenient and cost-effective choice for seasoning cast iron pans.
Another benefit of vegetable shortening is its neutral flavor. It is often used to grease pans because it has a very mild taste and won't impart any strong flavors to the food being cooked. This makes it a versatile option for seasoning, as it won't affect the taste of the dishes prepared in the pan.
Finally, vegetable shortening is solid at room temperature, making it easy to work with. Its solid form allows for better control during application and prevents it from quickly melting and soaking through applicator pads. This property also makes it ideal for creating a flaky crust in baked goods, such as North American-style pie crusts.
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How to season a pan with vegetable shortening
Seasoning a cast-iron pan is a simple process that helps to prevent rust and creates a natural non-stick surface. To season a pan with vegetable shortening, follow these steps:
Clean and Dry Your Pan
Start by scrubbing your pan with a mild detergent and a scouring pad. Rinse away all the soap with cold water and dry the pan thoroughly. It is important to ensure that your pan is clean and dry before seasoning, as any residual moisture can affect the seasoning process.
Warm Up the Pan
Place the clean and dry pan in an oven preheated to 200° F (93° C) for about 15 minutes. This step helps open the pores of the cast iron, allowing it to better absorb the seasoning. Remember to use oven mitts or potholders when handling the hot pan.
Apply Vegetable Shortening
Remove the pan from the oven and generously apply vegetable shortening, such as Crisco, to the pan's surface, including the handle. You can use a lint-free cotton rag or a paper towel for this step. Vegetable shortening has a relatively low smoke point, so be sure not to overheat the pan. Aim for a temperature no higher than 400° F (204° C), which is about 40° to 50° F above the smoke point of Crisco.
Wipe Away Excess
After applying the vegetable shortening, use an absorbent paper towel to wipe away any excess. You want to ensure that the pan is coated evenly and that there is no greasiness remaining. This step is crucial, as excess oil can pool during the seasoning process, forming hardened droplets or becoming sticky if left unused for extended periods.
Return the Pan to the Oven
Place the pan back in the oven, upside down, and increase the temperature to 300° F (149° C). Set a timer and let the pan bake for about 15 minutes. This step helps to bond the vegetable shortening to the pan, creating a durable, semi-permanent layer that protects against rust and provides non-stick properties.
Cool and Repeat
After the pan has baked for 15 minutes, remove it from the oven and allow it to cool completely. You can then choose to repeat the seasoning process to create an even more durable finish. With each use of your pan, you will reinforce the seasoning layer, so the more you cook with it, the better the non-stick surface will become.
Remember, maintenance is key. Avoid deglazing with wine or cooking highly acidic foods in your seasoned pan, as these can break down the patina over time. With proper care and regular use, your seasoned cast-iron pan will become a cherished kitchen companion.
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Other oils and fats that can be used to season pans
While vegetable shortening can be used to season pans, there are several other oils and fats that can be used for the same purpose. Seasoning a pan involves creating a hard, protective coating by heating thin layers of fat, such as oil, on the pan. This process, known as polymerization, results in a non-stick surface that enhances the cooking experience. Here are some alternative oils and fats that can be used for seasoning pans:
- Vegetable Oil: Vegetable oil is a popular choice for seasoning cast iron pans. It is recommended by Lodge, a reputable brand in the cast iron cookware industry. They spray a thin layer of soy-based vegetable oil on their pots and pans before baking them in a large oven. This method provides a protective layer that gives the cookware an easy-release finish.
- Canola Oil: Canola oil is another widely used option for seasoning pans. It is favoured by some chefs due to its availability, affordability, and effectiveness. It has a relatively high smoke point, making it suitable for the seasoning process.
- Flaxseed Oil: Flaxseed oil is often recommended by cooks and chefs for seasoning cast iron pans. It produces a fast layer of seasoning but may have a tendency to flake off with use. It is important to thoroughly buff the pan after applying flaxseed oil to avoid any greasy residue.
- Grapeseed Oil: Grapeseed oil is praised by some sources as the best oil for seasoning cast iron pans. It has a low saturated fat content and a high smoke point, making it ideal for creating a tough-as-nails coating that protects the metal from rusting.
- Lard: Traditionally, lard was used to season cast iron cookware. While it is still a viable option, it is recommended only if the cookware is used frequently. Lard and other animal-based fats can turn rancid if the cookware is stored for extended periods.
- Bacon Grease: Bacon grease is another type of fat that can be used for seasoning. However, it is high in saturated fats, so it may not be the best choice if you are looking for a fast and effective method.
These are just a few examples of the many oils and fats that can be used to season pans. Each option has its own advantages and considerations, so it is essential to choose the one that best suits your needs, availability, and cooking preferences.
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How to care for a seasoned pan
Seasoning a pan is the process of creating a natural, non-stick coating on the surface of the cookware. This is done by applying a thin layer of oil and heating the pan to a specific temperature, which polymerizes the oil and forms a protective layer that prevents food from sticking. This protective layer also prevents the pan from rusting and enhances the flavour of the dishes cooked in the pan.
To care for a seasoned pan, it is important to maintain the seasoning. This can be done by regularly cooking with oil, as this adds another layer to the seasoning. It is recommended to rub oil into the pan after each use to ensure the seasoning remains intact. Cooking with acidic foods, using excessive heat, or scrubbing with abrasive utensils can remove the seasoning, so these should be avoided.
To season a pan, it must first be cleaned and dried. Then, a layer of oil or fat is applied, after which the pan is heated to a specific temperature. The type of oil or fat and the temperature used can vary depending on the method and the type of pan being seasoned. For example, when seasoning a cast iron pan with vegetable shortening, the pan should be heated to no more than 400°F, which is 40° to 50° higher than the smoke point for Crisco vegetable shortening.
After applying the vegetable shortening with a lint-free cotton rag, it should be wiped off with an absorbent paper towel. The pan is then placed upside down in the oven, and the temperature is increased to 300°F for 15 minutes. This process can be repeated a few times a year to strengthen the bond of the seasoning to the pan.
By following these steps and regularly maintaining the seasoning, a well-seasoned pan can last for generations.
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How to avoid common pitfalls when seasoning a pan
Seasoning a pan with vegetable shortening is a great way to create a durable finish. However, there are a few common pitfalls to avoid to ensure the process is successful.
Firstly, it is important to heat the pan to the appropriate temperature. If the pan is too hot, it can burn off the seasoning. Jeff Rogers, The Culinary Fanatic, recommends heating the cast iron to no more than 400°F when using Crisco vegetable shortening, as this is close to the smoke point for Crisco. If using a different type of fat or oil, adjust the oven temperature accordingly to avoid burning.
Secondly, it is crucial to apply the vegetable shortening evenly and thoroughly. Use a lint-free, cotton rag to apply a liberal amount of shortening to the pan, ensuring it is coated inside and out, including the handle. Then, use an absorbent paper towel to wipe off the excess shortening. Failing to remove excess oil can result in hardened droplets forming on the cooking surface, impacting the non-stick properties of the pan.
Another common pitfall is not allowing enough time for the seasoning to set. After applying the vegetable shortening and wiping off the excess, place the pan back in the oven upside down, increase the temperature to 300°F, and set a timer for 15 minutes. This allows the seasoning to bake into the pores of the cast iron, creating a durable non-stick surface.
Finally, avoid using complex or convoluted methods that involve constantly changing the oven temperature. While some sources advocate for these methods, they are often unnecessary and can lead to confusion and inconsistent results. A simple, consistent approach to seasoning is usually the most effective.
In conclusion, by following these guidelines and learning from the mistakes of others, you can successfully season your pans with vegetable shortening and enjoy the benefits of a durable and non-stick cooking surface.
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Frequently asked questions
Yes, you can season pans with vegetable shortening.
First, scrub your pan with a mild detergent and scouring pad. Rinse all the soap away with cold water and dry it well. Set your clean and dry pan in an oven preheated to 200° F for 15 minutes. Remove the pan from the oven and apply a liberal amount of vegetable shortening with a lint-free, cotton rag. Wipe off the excess shortening with an absorbent paper towel. Place the pan back in the oven upside down, increase the temperature to 300° F, and set a timer for 15 minutes.
Seasoning is the process of baking cooking oil onto the surface of a pan until it dries into a moisture and rust-proof layer, also known as a patina. This layer protects the pan from rust and gives it natural non-stick properties.
Use an oven mitt or potholder when removing the hot pan from the oven. Protect your countertops and tabletops with dry kitchen towels or trivets. Ensure that you heat your pan to the oil's smoke point to create a stronger bond between the oil and the pan.
Some people have reported that the seasoning burns off or flakes off over time when using vegetable shortening. This may be due to having the burner temperature too high or not properly cleaning the pan before seasoning.
