Preseasoning: The Secret To A Non-Stick Cast Iron Pan

Cast iron pans are a durable and long-lasting kitchen staple, but they require care and attention to keep them in good condition. Seasoning a cast iron pan means coating it with a thin layer of hardened oil, which is achieved by oiling the pan and then heating it in the oven. This process is important because it creates a protective barrier on the pan, preventing rust and creating a non-stick surface. It's a simple process that can be done at home and will ensure your cast iron pans last for many years.

Wash and dry your pan

To wash and dry your cast-iron pan, follow these steps:

Firstly, wash your pan with warm, soapy water and a sponge or stiff brush. Although cast iron should not normally be washed with soap, it is fine here as you are about to season the pan. If your pan is rusty, scrub it with steel wool to remove the rust. You can also scrub the outside of the pan.

Rinse the pan with warm water and dry it thoroughly with a clean, dry cloth or paper towel. If you want to be extra thorough, place the pan on the stove over low heat to evaporate any residual water molecules. It is important to ensure the pan is completely dry before seasoning.

Now, you can begin the seasoning process. Seasoning is a protective layer of oil baked into the pan's surface to make the equipment durable, produce heat, and prevent rust. To season your pan, rub it with a thin layer of oil. You can use canola oil, vegetable oil, or corn oil, or any other oil of your choice. Make sure to coat the whole surface, inside and out, and rub it in until it no longer looks greasy.

Once the pan is coated in oil, place it upside down in the oven on the middle rack. Place a sheet of aluminium foil below the rack to catch any drips. Preheat the oven to between 350°F and 500°F and bake the cast iron for about an hour. Then, turn off the heat and allow the skillet to cool completely before removing it from the oven.

Rub it with oil and buff

Once your cast iron pan is clean and dry, it's time to rub it all over with oil and buff it. You'll want to use a cooking oil with unsaturated cooking fats, like vegetable, canola, or corn oil. These oils are typically easier to spread and work better than saturated fats like shortening or lard. You'll want to rub the oil all over the pan, including the inside, outside, and handle. Make sure to get into every nook and cranny!

The key to this step is to buff the oil so thoroughly that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface or turning sticky if left unused for a few days. So, take your time and make sure all the oil is buffed into the pan. You can use a paper towel or a kitchen towel to rub and buff the oil.

It's important to note that you should not use too much oil, as it can make your pan sticky. A thin, even layer of oil is best. This step will help create a hard, protective coating on your cast iron pan, making it non-stick and ready for cooking!

After rubbing and buffing the oil, your pan is ready for the next step in the seasoning process, which is heating it in the oven.

Heat in the oven

After coating the skillet in oil, place it upside down in the oven at the highest temperature it can go—between 450°F and 500°F. The high heat allows the oil to break down and bond with the cast iron. If your oven isn't hot enough, the oil won't break down, and your skillet will come out sticky. This process takes about one hour. After that hour is up, turn off your oven and let the skillet cool off inside.

For regular maintenance, do this process at least twice a year. If this is the first time you're seasoning your skillet, it's best to do this process twice in a row. If this isn't your first time, skip the scrubbing and drying steps and start by adding a thin layer of oil and heating it past the smoking point in the oven.

The more you season your cast-iron cookware, the better it gets. The seasoning will give you a hard, glassy layer that protects your skillet and makes it non-stick.

Repeat the process

To repeat the seasoning process for cast iron pans, start by cleaning the pan with warm, soapy water and a sponge or stiff brush. Rinse and thoroughly dry the pan with a clean, dry cloth or paper towel. Make sure to also dry the outside and bottom of the pan.

Next, pour a small amount of vegetable oil, melted shortening, canola oil, grapeseed oil, or sunflower oil into the pan. You can also use any other oil of your choice, but avoid oils with a low smoke point as they will fill your oven with haze. Use a clean cloth or paper towel to rub the oil all over the inside and outside of the pan, ensuring a thin, even layer of oil all over the pan.

Place the pan upside down on the centre rack of a cold oven and put a sheet of aluminium foil or a baking sheet on the rack below to catch any drips. Preheat the oven to between 350°F and 500°F. Bake the pan for about an hour and then turn off the heat. Allow the pan to cool completely before removing it from the oven.

Repeat this process whenever you remove a bit of seasoning, which can happen if you cook with acidic foods or at very high heat. It's also a good idea to season your pan after scouring, if rust appears, food starts to stick, or you experience a metallic taste.

Cool the pan in the oven

After you've baked your cast iron pan in the oven, it's important to let it cool down before handling it. Leave the pan in the oven and allow it to cool completely. This is a crucial step because the pan will be extremely hot after baking, and handling it without letting it cool can be dangerous.

It's best to leave the pan in the oven with the door closed to maintain a consistent temperature as it cools. This gradual cooling process helps prevent thermal shock, which can cause cast iron to crack or warp. Also, by leaving the pan in the oven, you avoid exposing yourself to the high temperatures it has been subjected to.

Depending on your oven's settings, you may want to crack the oven door open slightly to allow heat to escape and speed up the cooling process. However, exercise caution when doing this, as you don't want to cool the pan too quickly, which can also be detrimental.

Once the pan has cooled down, you can handle it safely and continue with any additional seasoning steps or start cooking with your newly seasoned cast iron pan. Remember that cast iron retains heat very well, so even after cooling in the oven, the pan will still be hot. Always use oven mitts or heat-resistant gloves when handling your cast iron cookware to avoid burns.

By following these instructions, you'll ensure that your cast iron pan cools effectively and safely, preventing any potential hazards while also maintaining the quality and longevity of your cookware.

Frequently asked questions