Seasoning: Daily Pan Care Or Overkill?

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. It is not necessary to season a pan every day, but it is recommended to season a cast iron pan about once a month or after every use. The process of seasoning a pan involves coating the surface with oil or fat and heating it to create a protective layer that prevents food from sticking and enhances the flavour of dishes.

Do you need to season a pan every day?

How to season a cast iron skillet

Seasoning a cast-iron skillet is a simple process that will ensure your cookware lasts for generations. Seasoning refers to the process of creating a hard, protective coating by heating thin layers of fat (like oil) on the cast iron. This coating will give your cookware a classic black patina and an almost non-stick quality. Here is a step-by-step guide on how to season a cast iron skillet:

Step 1: Clean the skillet

Start by giving your skillet a good scrub with warm, soapy water. This will ensure that any residue or impurities from the manufacturing process or transportation are removed. After scrubbing, rinse the skillet and dry it thoroughly with a towel or by placing it on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Apply a thin layer of oil

Using a paper towel, lint-free cloth, or silicone pastry brush, spread a thin layer of cooking oil over the entire skillet, including the bottom and handle and all inner and outer surfaces. Oils with a high smoke point, such as vegetable oil, canola oil, or melted shortening, are recommended. It is important to apply the oil sparingly and then buff the skillet well to ensure that there is no excess oil remaining. The skillet should feel practically dry to the touch.

Step 3: Bake the skillet

Place the oiled skillet upside down on the middle rack of a cold oven. Place a baking sheet or aluminium foil on the lower rack to catch any oil drips. Preheat the oven to between 350-500 degrees Fahrenheit (depending on the oil used and its smoke point). Bake the skillet for about an hour, then turn off the oven and let the skillet cool completely inside. This step may cause some smoke, so ensure your kitchen is well-ventilated.

Step 4: Repeat the process

If your skillet did not come pre-seasoned, you may need to repeat the above steps three to four times to build up a good layer of seasoning before using it for cooking. Additionally, it is recommended to re-season your cast iron skillet two to three times a year or whenever the seasoning is removed due to cooking with acidic foods or at very high temperatures.

How often should you season a pan?

Seasoning a pan is essential for extending its lifespan and maintaining its non-stick properties. The frequency of seasoning depends on several factors, including the type of pan, the oil used, and the cooking methods employed. Here is a detailed guide on how often you should season your pans:

Initial Seasoning

When you purchase a new pan, it is crucial to season it before the first use. Start by cleaning the pan with hot soapy water to remove any coating or residue. Then, dry the pan thoroughly in the oven. After that, apply a thin layer of oil, such as vegetable oil, canola oil, or flaxseed oil, to the entire surface, excluding the handle in most cases. Place the pan in the oven, either right-side up or upside down, at a temperature between 300 to 500 degrees Fahrenheit for about an hour. This process helps create a non-stick surface and protects the pan from rust. Repeat this seasoning process up to three times for a stronger coating.

Regular Seasoning

After the initial seasoning, the frequency of subsequent seasoning depends on your usage and the condition of the pan. It is recommended to season cast iron skillets about once a month or after every use if you feel it needs some extra protection. For other types of pans, such as carbon steel and hard-coat aluminum, regular seasoning is also essential to maintain their non-stick properties and prevent rust. Season these pans whenever food starts to stick to the surface or when rust begins to form.

Factors Affecting Seasoning Frequency

The type of oil used and the cooking methods can impact the seasoning frequency. Oils with higher smoke points, such as vegetable oil, canola oil, or flaxseed oil, are recommended for seasoning as they form a more durable coating. Additionally, certain cooking methods, such as cooking highly acidic foods or using excessive water, can damage the seasoning. Therefore, it is crucial to avoid long-simmering acidic dishes and ensure the pan is thoroughly dried before storage to prevent rust.

In summary, the key to successful pan seasoning is understanding the specific needs of your pan, the oil you use, and your cooking habits. By following the initial and regular seasoning guidelines and adapting to the factors that affect the seasoning frequency, you can ensure your pans perform optimally and last for years to come.

Best practices for cleaning a cast iron skillet

Cast iron skillets are a versatile, durable, and affordable kitchen essential. Here are some best practices for cleaning and maintaining your cast iron skillet:

• Clean the pan while it's still hot or warm. Food residue is easier to remove when the pan is hot, and it will save you time later as stuck-on food hardens as it cools.
• Avoid using soap. Conventional wisdom says that soap strips the seasoning from the pan. While some sources claim that a small amount of soap is acceptable, others suggest that soap does strip the cast iron, even if it's just a little.
• For stuck-on food, use a combination of salt and a dry towel, or a pan scraper. You can also try boiling a little water in the pan to loosen the residue.
• Dry the pan thoroughly with paper towels or a lint-free cloth. Any remaining moisture can lead to rust, so it's important to ensure the pan is completely dry. You can also place the pan on the stove and gently heat it until all the water evaporates.
• To ensure the pan is well-protected and maintained, apply a light layer of cooking oil or seasoning spray after drying. Use a paper towel to wipe the surface until no oil residue remains.
• Store the pan in a dry place. Cast iron pans should not be soaked or left in water as this can cause rust.
• Season the pan regularly. This helps to create a natural, non-stick coating and enhances the flavour of dishes cooked in the pan. It also improves the pan's durability by protecting it from rust and corrosion.
• To season the pan, apply a thin layer of vegetable oil, canola oil, coconut oil, or flaxseed oil to the entire surface, excluding the handle. Place the pan in an oven preheated to around 350-500 degrees Fahrenheit for 15 minutes to an hour.
• Avoid cooking highly acidic foods in the pan, such as tomatoes, lemon, or vinegar.
• If rust develops, it can be removed by scouring the pan with steel wool and warm, soapy water. Rinse and dry the pan thoroughly, then rub with vegetable oil.

What type of oil is best for seasoning a cast iron skillet?

When choosing an oil to season cast iron, there are a few factors to consider. Firstly, an oil with a high smoke point is important as this is the temperature at which the oil starts to smoke and break down. The most effective temperatures for seasoning cast iron are between 400-500 degrees Fahrenheit, so an oil with a smoke point above this range is ideal. Oils with lower smoke points, such as olive oil, butter, and flaxseed oil, are not recommended as they can burn and release harmful chemicals. Oils with higher smoke points include avocado oil, grape seed oil, canola oil, and vegetable oil.

Another factor to consider is the concentration of unsaturated fats in the oil. Unsaturated fats have a chemical makeup that is more optimal for polymerization, the process necessary for developing a good cast iron seasoning. Oils with a higher concentration of unsaturated fats include avocado oil, grape seed oil, and canola oil.

Affordability is also something to keep in mind when choosing an oil for seasoning cast iron. Some oils, such as flaxseed oil, can be expensive and may not give better results than more affordable options. Canola oil, vegetable oil, and grape seed oil are all relatively inexpensive options that work well for seasoning cast iron.

Some manufacturers of cast iron cookware recommend specific oils for seasoning. Lodge, for example, recommends vegetable oil, melted shortening, or canola oil. Smithey Ironware Company recommends grape seed oil, lard, or plain vegetable oil, while also stating that any off-the-shelf vegetable oil or shortening will work.

Ultimately, the choice of oil comes down to personal preference, and you may need to experiment with different oils to find the one that works best for you. Some people swear by bacon grease or lard for seasoning cast iron, while others prefer more modern options like avocado oil or grape seed oil.

How to clean a seasoned pan

Cleaning a seasoned pan is a relatively simple process, but it's important to do it properly to maintain the pan's non-stick properties and prevent rust. Here are the steps to clean and care for your seasoned pan:

Step 1: Rinse the Pan

Rinse your pan with warm water after it has cooled down. This helps to dislodge food scraps and prevent them from hardening and sticking to the pan. Do not use cold water as it can cause the pan to warp or crack. Avoid soaking the pan in water or putting it in the dishwasher, as it can damage the seasoning.

Step 2: Scrub the Pan

If plain water is not enough, use a small amount of mild dish soap and warm water to loosen stubborn scraps. Use a soft sponge or brush, such as a nylon scrubbing brush or pan scraper, to scrub the pan gently. Avoid using abrasive scrubbers like steel wool or scouring pads, as they can remove the seasoning. For tough residue, use kosher salt as a natural buffer to help remove stuck-on food.

Step 3: Dry the Pan

Instead of air-drying, use a clean cloth or paper towel to wipe down the pan immediately after rinsing. This helps prevent rusting. You can also dry the pan in the oven or on the stovetop over low heat. Make sure the pan is completely dry before putting it away.

Step 4: Re-season the Pan

After cleaning and drying the pan, re-season it to maintain its non-stick properties. Apply a thin layer of vegetable oil, canola oil, or coconut oil to the pan's surface using a paper towel or soft cloth. Place the oiled pan in an oven preheated to 350-500 degrees Fahrenheit for 15-45 minutes. Alternatively, you can place the pan on a stovetop over medium heat and rub in the oil until it starts to smoke slightly. Allow the pan to cool completely before using or storing it.

Additional Tips:

• Clean your seasoned pan while it is still warm to make the process easier.
• Avoid using harsh chemicals when cleaning a seasoned pan.
• Only use cloths, sponges, or soft scrubbers to clean the pan to avoid damaging the seasoning.
• Re-season your pan regularly to maintain its non-stick properties and prevent rust.
• Store your seasoned pan in a cool, dry place to prevent rust.

Frequently asked questions