How To Season Your Iron Stove Grill Pan: A Step-By-Step Guide

Do you need to season an iron stove grill pan? The answer is yes, and it's important to do so correctly to ensure your pan lasts for generations. Seasoning an iron stove grill pan involves creating a hard, protective coating by heating thin layers of fat, such as oil, on the cast iron. This process, known as polymerization, forms a natural, non-stick surface that prevents rusting and makes cleaning easier. While it may seem complicated, seasoning your iron stove grill pan is a simple process that can be done in a few easy steps.

How to season an iron stove grill pan

A cast iron grill pan is one of the best cooking tools you can find. It is super versatile, durable, affordable, and can conduct and retain heat very well. However, to keep it in good shape, you need to season it from time to time. Here is a detailed guide on how to season an iron stove grill pan:

Step 1: Wash and Dry Your Pan

Start by giving your pan a good scrub with warm, soapy water. This is especially important if it's a new pan as you don't know what happened to the pan between the time it left the factory and when it arrived in your kitchen. After scrubbing the pan, dry it thoroughly with a towel. To remove any remaining surface moisture, place the pan on a stovetop flame for a minute or two.

Step 2: Coat the Pan with Oil

Once your pan is clean and dry, coat it with a thin, even layer of cooking oil. You can use vegetable, canola, corn, grapeseed, or any other neutral oil with a high smoke point. Make sure to coat the entire pan, including the handle, inside and out. However, be sure to wipe out any excess oil so that the pan does not look greasy. Excess oil can pool during seasoning, forming hardened droplets or sticky spots on your cooking surface.

Step 3: Heat the Pan in the Oven

Place the oiled pan upside down in a preheated oven. The ideal temperature range is between 350°F and 500°F. Place a baking sheet or a piece of aluminum foil on the bottom rack to catch any oil drips. Leave the pan in the oven for about an hour. It may get a little smoky, so make sure your kitchen is well-ventilated. You can also season the pan on a grill to avoid the smoke.

Step 4: Allow the Pan to Cool

After an hour, the cast iron should have a dark matte finish. Turn off the oven and let the pan cool down completely inside the oven or on a heat-proof surface like a stovetop or trivet.

Step 5: Repeat the Process (Optional)

If your pan is new or stripped of its previous seasoning, you may want to repeat the oiling and heating process one to two more times to build up a stronger layer of seasoning.

Maintenance Tips:

• Each time you cook with oil, you're potentially adding another layer to the seasoning.
• Avoid using excessive heat, cooking acidic foods, or scrubbing with abrasive utensils or scouring pads, as these can remove the seasoning.
• After each use, rub oil into your pan to ensure the seasoning remains intact.
• You can also season your pan by simply using it to cook foods with a lot of fat, such as frying chicken or cooking bacon.

Why you should season an iron stove grill pan

An iron stove grill pan is a versatile piece of cookware that can be used for various cooking techniques, such as searing, frying, baking, and roasting. While most cast iron skillets come pre-seasoned, it is essential to understand the benefits of seasoning your pan to maintain its non-stick properties and ensure its longevity.

Seasoning your iron stove grill pan involves creating a protective coating by heating thin layers of fat, such as oil, on the cast iron. This process, known as polymerization, forms a hard, blackened skin that not only protects the metal from rusting but also provides a non-stick surface, making cooking and cleaning more accessible.

• Prevent Rusting: Iron is highly reactive and prone to rusting when exposed to humid air or moisture. Seasoning creates a protective barrier, preventing water molecules from coming into contact with the raw metal and causing corrosion.
• Non-Stick Surface: The polymerized fat creates a non-stick coating, making it easier to cook and clean your grill pan. Food will not stick to the surface, resulting in better searing, frying, and grilling experiences.
• Longevity: A well-seasoned cast iron pan will last for generations. Each time you cook with oil or fat, you add another layer of seasoning, enhancing the pan's durability and longevity.
• Even Heating: Seasoning helps distribute heat evenly across the surface of your grill pan. This ensures consistent cooking results and prevents hot and cool spots, which can lead to uneven cooking.
• Versatility: A seasoned iron stove grill pan can be used for various cooking techniques and with different heat sources, including induction, electric, gas, and grills.

By taking the time to season your iron stove grill pan, you will not only improve its performance but also ensure that it lasts for many years, becoming a well-loved and trusted piece of cookware in your kitchen.

How to clean an iron stove grill pan

To clean an iron stove grill pan, you should first let the pan cool down. It is important that you do not let it cool completely, but you should also avoid plunging a hot pan into water as this can cause it to crack and weaken.

Once the pan is cool to the touch, you can begin to clean it. If there are stuck-on food particles, you can use a plastic scraper to loosen them before wiping them away with a paper towel. You should then use a non-abrasive sponge and a couple of drops of dishwashing liquid to wipe the entire surface of the pan.

Never leave the pan to soak in water as this can cause rusting. Rinse the pan with hot water and dry it immediately with a paper towel or a lint-free cloth.

If you notice that food is sticking to the pan, it may be time to season it. To season a cast-iron pan, you should first wash and dry it. Then, rub it all over with cooking oil, including the handle, and buff it until it no longer looks greasy. Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. You may need to ventilate the room as this process can produce smoke. Repeat this oiling-and-heating process three to four times to set down a good initial layer of seasoning.

Best oils to season an iron stove grill pan

To season an iron stove grill pan, you need to heat a thin layer of oil on the pan's surface until the oil bonds with the metal. This process is called polymerization, and it results in a protective coating that prevents rusting and makes the pan non-stick.

When choosing an oil to season your iron stove grill pan, there are a few factors to consider:

• Smoke point: The smoke point of an oil is the temperature at which it starts to smoke and break down. For effective polymerization, temperatures between 400-500 degrees Fahrenheit are ideal, so choose an oil with a smoke point above this range.
• Unsaturated fats: Oils with a higher concentration of unsaturated fats are more optimal for polymerization. Therefore, it is best to avoid oils with a higher concentration of saturated fats, like coconut oil and palm oil.
• Neutral flavour: A neutral-flavoured oil will not affect the taste of your food. Oils like avocado, canola, corn, and safflower have neutral flavours.
• Viscosity: Thinner oils like vegetable oil tend to penetrate deeper into the porous surface of the cast iron, creating a more non-stick surface.
• Price and availability: Oils like canola and vegetable oil are inexpensive and readily available.

Grapeseed Oil

Grapeseed oil is a popular choice among professional chefs and cast-iron specialists. It has a high smoke point, allowing for high-temperature seasoning. It is also neutral in flavour and aroma and is praised for its health benefits. Grapeseed oil is moderately priced, making it a good option for various reasons.

Avocado Oil

Avocado oil has an incredibly high smoke point of 520 degrees Fahrenheit. While this makes it ideal for creating a strong bond with the pan, it also means that you need to be extremely careful when heating the oil to this temperature. Avocado oil is also praised for its health benefits and neutral flavour, but it is more expensive than some other options.

Canola Oil

Canola oil is inexpensive, readily available, and has a high smoke point. It is a blend of various oils, usually including sunflower, corn, soy, and safflower. Canola oil is a good choice for both the inside and outside of the pan since it is extremely refined.

Vegetable Oil

Like canola oil, vegetable oil is affordable and has a high smoke point. It is a blend of oils and can be used for various cooking purposes, from sautéing to baking. Vegetable oil tends to penetrate deeper into the porous surface of cast iron, creating a more non-stick surface.

Flaxseed Oil

Flaxseed oil has gained popularity due to a blogger who wrote about it a few years ago. It has a low smoke point of 225 degrees Fahrenheit, so it needs to be seasoned multiple times at a low temperature. Flaxseed oil can be challenging to find and is on the expensive side. It also has a strong smell that not everyone enjoys. However, it bonds well with cast iron, creating a slick finish.

Lard

Lard, or animal fat, has been traditionally used to season cast iron. While it still works well, it is not recommended unless you use your cookware frequently. If the pan is stored for too long, lard can go rancid.

How often to season an iron stove grill pan

Seasoning an iron stove grill pan is essential to prevent rusting and create a non-stick surface. The process of seasoning involves creating a hard, protective coating by heating thin layers of fat (like oil) on the cast iron. This coating is achieved through a process called polymerization, where the fat bonds to the metal and converts into a form of plastic.

So, how often should you season your iron stove grill pan? Here are some tips to guide you:

• When you get a new iron stove grill pan, it most likely will come pre-seasoned. However, it is recommended to add a few more layers of seasoning to ensure its effectiveness. Give it one basic round of seasoning, and then you can start using it.
• Each time you cook with oil or fat in your iron stove grill pan, you are potentially adding another layer of seasoning. So, the more you use it, the more seasoned it becomes.
• It is recommended to oven-season your iron stove grill pan a few times a year, especially if you need to restore a rusty pan. Oven-seasoning adds a more thorough layer of seasoning to the entire pan, strengthening the bond to the iron.
• If you notice that your pan is starting to look dry and dull, or if you haven't cooked with it in a while, that's a sign that it's time to re-season.
• Certain activities can remove seasoning from your pan, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads. If you engage in these activities, you may need to season your pan more frequently.

By following these guidelines, you can ensure that your iron stove grill pan is well-seasoned and maintained, which will enhance its performance and longevity.

Frequently asked questions