How To Season Your Cast Iron Pan?

Seasoning a cast iron pan is essential to prevent rusting and ensure the pan's longevity. Seasoning is a layer of carbonized oil baked onto the pan, creating a protective coating with non-stick properties. This coating is achieved through a process called polymerization, where oil is heated and bonded to the metal. While it is not necessary to season the bottom of the pan, it is recommended to do so to prevent rusting and ensure the pan is fully waterproofed.

Why oiling the bottom of a cast iron pan prevents rusting

Oiling the bottom of a cast-iron pan is an important step in preventing rusting. Rusting is a chemical reaction involving iron, water, and oxygen, resulting in hydrated iron oxide, or rust. This process of corrosion can destroy metal, rendering it useless. Therefore, preventing rust is crucial to maintaining the longevity of cast iron cookware.

Oiling cast iron forms a protective coating, creating a barrier that prevents external elements, particularly water, from seeping through and coming into contact with the metal surface. This protective layer is effective because oil and water do not mix. Oil, being less dense, always floats to the surface when added to water, and the molecules of the two substances are not attracted to each other, preventing them from combining.

By oiling the bottom of a cast-iron pan, you ensure that even if the pan is exposed to moisture, the oil repels the water, preventing the onset of rust. This protective coating is especially important for cast iron, which is highly susceptible to rusting due to its porous nature.

Additionally, oiling a cast-iron pan not only prevents rust but also enhances its cooking properties. The oil bakes onto the cast iron through a process called polymerization, creating a natural, easy-release cooking surface. This means that food is less likely to stick to the pan, improving your cooking experience and making cleanup easier.

To oil your cast-iron pan effectively, follow these steps:

• Clean the pan with warm, soapy water, and dry it thoroughly.
• Apply a thin, even layer of cooking oil to the entire pan, inside and out.
• Place the pan upside down in the oven and bake at a high temperature (around 450-500 degrees Fahrenheit) for about an hour.
• Allow the pan to cool, and your cast iron is now protected from rust and ready for cooking!

Remember to maintain this protective coating by regularly using your cast iron pan. Each time you cook with oil, you add another layer of protection against rust. So, oiling the bottom of your cast iron pan is a simple yet effective way to ensure its longevity and enhance its cooking performance.

How to season a cast iron pan

Seasoning a cast iron pan is essential to prevent rusting and ensure a non-stick cooking surface. The process involves creating a hard, protective coating by heating thin layers of fat (like oil) on the cast iron. Here is a step-by-step guide on how to season a cast iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water to remove any residue or impurities. Then, dry it thoroughly with a clean cloth or towel. You can also place the pan on a stovetop flame for a minute or two to ensure all moisture is gone.

Step 2: Apply a Thin Layer of Oil

Using a paper towel, coat the entire pan, including the bottom and handle, with a thin layer of oil. Oils with a high smoke point, such as vegetable oil, canola oil, or melted shortening, are recommended. Wipe away any excess oil to ensure the pan feels dry to the touch.

Step 3: Bake the Pan Upside Down

Place the oiled pan upside down on the middle rack of a cold oven. Put a baking sheet or aluminium foil on the bottom rack to catch any oil drips. Preheat the oven to between 350-500 degrees Fahrenheit (depending on the oil used and personal preference) and bake for about an hour. This process allows the oil to polymerize and form a hard, plastic-like coating.

Step 4: Cool the Pan in the Oven

After baking, turn off the oven and let the pan cool down completely inside. This helps prevent any thermal shock or warping of the pan.

Step 5: Repeat the Process

If your pan did not come pre-seasoned or has lost its seasoning, repeat the above steps multiple times to build up a smooth, durable coating. Each time, ensure you use a very thin layer of oil and buff the pan well to avoid any pooling or stickiness.

Maintenance Tips:

• Regular use of your cast iron pan will help maintain its seasoning. Cooking with oil or fat will naturally enhance the seasoning over time.
• Clean your cast iron pan after each use with warm water and, if needed, a small amount of mild soap. Avoid harsh scrubbing and do not soak the pan or put it in the dishwasher.
• After cleaning, dry the pan thoroughly and rub a thin layer of oil onto the surface to prevent rusting.
• Avoid cooking highly acidic foods, such as tomato sauce, as they can strip the seasoning over time.

The science of cast iron seasoning

Cast iron seasoning is a layer of carbonized oil that's been baked onto your cast iron pan, forming a protective layer on top of your cookware. It gives your skillet a natural, easy-release finish and makes cooking and cleaning a breeze.

Polymerization

When oils or fats are heated in cast iron at a high enough temperature, they change from a wet liquid into a slick, hardened surface through a process called polymerization. This reaction creates a layer of seasoning that is molecularly bonded to the iron. Without this layer of carbonized oil, iron cookware would corrode and rust due to the oxygen and moisture in the air.

Microscopic Surface

On a microscopic level, cast iron has a jagged, uneven surface. This texture provides more surface area for the seasoning to bond and adhere to the iron. As the layers build up, the oils and fats will fill in the texture, creating a smooth, naturally nonstick cooking surface that will last for generations.

Oven-Seasoning

Many cast iron enthusiasts recommend oven-seasoning to add a thorough coat of seasoning all over your skillet. This method can help jumpstart the base layer of seasoning on a newly restored cast iron pan. To oven-season, wash your cast iron pan with warm, soapy water, dry it thoroughly, and add a very thin layer of cooking oil. Preheat your oven to 350–450 degrees F, place aluminum foil on the bottom rack, and put your cookware upside down on the center rack. Bake for 1 hour, then turn off the heat and allow the cast iron skillet to cool in the oven.

The Right Oil

The best oil for seasoning cast iron is flaxseed oil, a "drying oil" that can transform into a hard, tough film. This transformation is through a chemical process called "polymerization". The seasoning on cast iron is formed by fat polymerization, which is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible.

Free Radicals

Fat polymerization can be triggered or accelerated in a variety of ways. Iron, high heat, light, and oxygen can all initiate the release of free radicals in the oil. The free radicals then "crosslink" to form the tough, hard film you see in a well-seasoned pan.

How to clean and dry a cast iron pan

Cast iron pans are a versatile and affordable kitchen essential. However, they do require some maintenance to keep them in good condition. Here is a step-by-step guide on how to clean and dry your cast iron pan:

Step 1: Washing the Pan

• Wash your cast iron pan by hand using a small amount of mild dish soap and hot water. You can use a non-abrasive sponge or scrub brush to gently scrub the pan. If there is stuck-on food, use a pan scraper or a nylon scrubbing brush to remove it. For very stubborn residue, simmer a little water in the pan for 3-5 minutes and then use the scraper after it has cooled.
• Contrary to popular belief, it is okay to use a small amount of soap when washing your cast iron pan. While large amounts of soap can strip the seasoning, a small amount will not cause any harm.
• Do not soak your cast iron pan in water or put it in the dishwasher, as this can lead to rust.

Step 2: Drying the Pan

• After washing, promptly and thoroughly dry your cast iron pan with a lint-free cloth or paper towel. It is important to ensure that the pan is completely dry before moving on to the next step.
• If you notice any black residue on the towel, don't worry! This is just seasoning and is perfectly normal.

Step 3: Applying Oil

• Once the pan is dry, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan, including the handle and the outside. You can use canola oil, vegetable oil, or any other neutral oil.
• Use a paper towel to wipe the surface until no oil residue remains. You do not want a thick layer of oil, as this can make your pan sticky.

Step 4: Heating the Pan

• After oiling, place the pan on the stove and turn the burner to high heat. This will help to ensure that all the water is evaporated and the pan is completely dry.
• Alternatively, you can place the pan in a preheated oven at 200 to 300 degrees Fahrenheit until it is completely dry.

By following these steps, you will be able to properly clean and dry your cast iron pan, maintaining its seasoning and preventing rust. With proper care, your cast iron pan will last for generations.

Best oils to use for seasoning a cast iron pan

Seasoning a cast iron pan is a process that involves applying a thin layer of cooking oil to its surface to fill the tiny pores that are naturally a part of any cast-iron pan, pot, or skillet. This process is important because it helps to build a strong, non-stick coating that keeps your food moving easily around your pan. It also allows you to use less cooking fat and oil, making your meals lower in calories.

When it comes to choosing the best oil for seasoning a cast iron pan, there are several options that stand out for their effectiveness and affordability:

Grapeseed Oil

Grapeseed oil is a great choice for seasoning cast iron due to its high smoke point of around 400-420°F. It is also relatively inexpensive and has a mild flavor that blends well with most dishes. Grapeseed oil is high in polyunsaturated fats, which are ideal for the polymerization process that creates a durable seasoning.

Avocado Oil

Avocado oil is another excellent option for seasoning cast iron. It has a very high smoke point of 500-520°F, which makes it ideal for high-temperature cooking. Avocado oil is also rich in unsaturated fats, which are key to the polymerization process. However, avocado oil tends to be more expensive than other options.

Canola Oil

Canola oil is a cheap and readily available option for seasoning cast iron. It has a high smoke point of 400°F and a neutral flavor that won't compete with your food. However, the initial seasoning created by canola oil tends to be weak and may require more frequent applications.

Vegetable Oil

Vegetable oil is a versatile and affordable option for seasoning cast iron. It has a high smoke point of 400-450°F and a neutral flavor. However, like canola oil, the initial seasoning may be weak and require more frequent applications.

Flaxseed Oil

Flaxseed oil has gained popularity as a cast iron seasoning oil due to its ability to polymerize quickly. However, it has a low smoke point of 225°F, making it prone to burning during the seasoning process. Flaxseed oil is also more expensive and may result in a brittle seasoning that flakes off over time.

Other Options

Other oils that can be used for seasoning cast iron include sunflower oil, olive oil, coconut oil, and peanut oil. However, these options may have lower smoke points or produce less effective seasoning. Animal-derived fats like bacon grease, lard, and butter are not ideal for seasoning cast iron due to their high saturated fat content.

Frequently asked questions