The Care And Keeping Of Cast Iron: Understanding Reseasoning

Cast iron pans are popular because of their durability, longevity, and non-stick ability when seasoned correctly. Seasoning a cast iron pan means achieving a thin, even layer of cooked-on oil that acts as a non-stick surface. This layer is delicate, so constant maintenance is required to ensure it's working properly.

How often you need to season your cast iron pan depends on how well you take care of it. If you use a lot of acidic foods, such as tomatoes or wine, there's a chance your non-stick layer will come off soon. In this case, you may need to season your pan a few times a year. If you use your cast iron pan for regular frying or deep frying, you might not need to season it at all.

How to tell if your cast iron pan needs reseasoning

A well-seasoned cast-iron pan has a distinct look to it. It is noticeably dark with a shiny, semi-gloss finish. If your cast-iron cookware has rusty patches, looks dull, or isn't as non-stick as it used to be, it's time to reseason.

If a simple rinse or scrub with a plastic brush doesn't clean your cast-iron pan after cooking, you can scour it with salt and oil, followed by wiping out the salt and any excess oil with a paper towel.

If you are still unsure whether your cast-iron pan needs reseasoning, you can perform a simple test: sprinkle a few drops of water on the pan. If the water beads up, your pan is properly seasoned. If the water sizzles and evaporates, your pan is adequately seasoned. However, if the water spreads out and does not form beads or sizzle, your pan needs to be reseasoned.

It depends on how well you take care of it and how much you use it. If you notice that your finish is worn off and doesn't return to a nice shine upon cleaning, or you're having sticking issues even though you're using plenty of fat and low heat, it's time to reseason. Most cast-iron pans, even ones that get heavy use, need to be reseasoned from time to time. With a little effort, it's easy to revive a worn-out cast-iron pan and make it look smooth and glossy again.

How to clean your cast iron pan before reseasoning

To clean your cast iron pan before reseasoning, start by washing it by hand. You can use a small amount of mild dish soap and a non-abrasive sponge, brush, or scrub pad. Avoid using steel wool or metal scrubbers, as these can damage the pan. If there is stuck-on food, use a wooden or silicone spatula to gently scrape it off. You can also try adding a little water to the pan and simmering it for a few minutes to loosen the food, then use a pan scraper or nylon scrubbing brush to remove any remaining residue. Be sure to thoroughly dry your pan after washing, as leaving it wet can lead to rust.

Once your pan is clean and dry, you can begin the reseasoning process. Start by preheating your oven to 450-500 degrees Fahrenheit. Place the pan in the oven for a few minutes to open its pores and remove any moisture. Then, using a paper towel or clean rag, rub a thin layer of oil all over the surface of the pan, including the handle. You can use canola, vegetable, flaxseed, or another neutral oil for this step. Be sure to wipe off any excess oil, as too much can result in a sticky or gummy residue.

Place the pan upside down in the oven and bake for one hour. After baking, turn off the oven and allow the pan to cool completely inside. Repeat this process several times, if needed, to build up a strong seasoning.

Best oils to use for seasoning

When it comes to the best oils to use for seasoning cast iron pans, there are several options to choose from. Here are some of the most popular choices and their pros and cons:

Grapeseed Oil

Grapeseed oil is recommended by three out of four major cast iron cookware manufacturers due to its high smoke point (around 500°F). It is also a versatile and affordable cooking oil, making it a good choice for those who want a multipurpose oil. In addition, grapeseed oil is high in unsaturated fats, which are optimal for the polymerization process that creates a durable seasoning. Tests have shown that grapeseed oil produces a smooth and nonstick surface, even after multiple uses.

Avocado Oil

Refined avocado oil has a smoke point of around 500°F, making it suitable for high-temperature cooking and seasoning. It is also a healthy, neutral-flavoured oil that can be used for various cooking purposes. Avocado oil is affordable and readily available, making it a convenient option for many.

Crisco Solid Shortening

Crisco solid shortening is another popular choice for seasoning cast iron. It has a high smoke point of 490°F and is affordable, widely available, and versatile. While some people may prefer other oils due to health concerns, Crisco works well for seasoning and cooking.

Flaxseed Oil

Flaxseed oil has a low smoke point of 225°F, which means it can quickly form a layer of seasoning. However, it is expensive and challenging to find. It also has a strong smell, and some people have found that it can flake off over time.

Vegetable and Canola Oil

Vegetable and canola oils are commonly used for seasoning cast iron, and they have smoke points ranging from 400°F to 450°F. They are affordable and readily available, but some people find that they are not as effective as other oils in creating a durable seasoning.

Other Options

Other oils and fats that can be used for seasoning cast iron include olive oil, bacon fat, and lard. However, these options have lower smoke points and higher concentrations of saturated fats, which can make them less optimal for the polymerization process.

In conclusion, the best oil for seasoning cast iron depends on various factors such as smoke point, fatty acid composition, price, and versatility. It is essential to choose an oil with a high smoke point and a higher concentration of unsaturated fats to create a durable and nonstick seasoning.

How to season a new cast iron pan

To season a new cast iron pan, you'll need to wash and dry it, rub it with oil, heat it in the oven, and repeat the process a few times. Here is a detailed step-by-step guide:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Rub the pan all over, inside and out—including the handle—with cooking oil. You can use vegetable, canola, or corn oil. Rub the oil all over, then buff it 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.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at a temperature between 350°F and 500°F for about an hour. The exact temperature and time may vary, but this step is crucial for polymerization, a process where the oil bonds to the metal and forms a protective coating. You may want to place a baking sheet or foil underneath to catch any oil drips.

Step 4: Repeat 3 to 4 Times

Repeat the oiling and heating process three to four times to set down a good initial layer of seasoning. Once you're done, let the pan cool down, and it's ready for cooking!

Tips for Future Seasoning Sessions:

• Each time you cook with oil, you add another layer to the seasoning.
• Cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils can remove seasoning.
• To restore seasoning, simply scrub the pan, rinse, dry, and rub with oil. You can also season the pan in the oven a few times a year to strengthen the bond.

How to maintain seasoning

Maintaining the seasoning on your cast iron pan is simple. The best way to do this is to cook with it! Each time you cook with oil, you're potentially adding another layer to the seasoning.

However, some activities may remove a bit of seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads.

• Use your cast iron pan often. The more you use it, the better the seasoning will become.
• Cook with oil or fat. This will help build and preserve the seasoned coating. Frying chicken or cooking bacon are great options.
• Avoid cooking acidic foods in your cast iron pan until the seasoning is well-established. Tomatoes, citrus, and vinegar can strip the seasoning.
• Clean your cast iron pan properly. Avoid using soap, as this can compromise the seasoning. Instead, clean it with warm water and a brush or paper towel. Dry it thoroughly, and then rub a thin layer of oil all over the pan.
• Re-season your cast iron pan occasionally. If you notice that the finish is worn off and doesn't return to a nice shine after cleaning, it's time to re-season. Follow the steps for seasoning a new cast iron pan, but you might not need to do as many layers.

Frequently asked questions