Marianne Martinez
A new cast-iron pan needs to be seasoned before use. Seasoning gives the pan a non-stick surface, protects it from rusting, and ensures durability. To season a new pan, rub it with oil and bake it in an oven at 350°F for one to two hours. For the first year, it is recommended to wash the pan with hot water and a brush, avoiding soap. After each wash, dry the pan, wipe the inside with oil, and heat it on the stove for three minutes. Once the pan has developed a black, shiny, smooth surface, soap can be used for cleaning.
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What You'll Learn
Seasoning the pan
Seasoning a pan is a process that gives your pan a non-stick surface, protects it from rusting, and ensures that you can keep using it for years. It is a process that coats and protects the pan, helping to transfer heat more evenly.
To season a new pan, start by wiping the pan all over, including the handle and bottom, with a very small amount of vegetable oil and a paper towel. Then, bake the empty pan at 350°F for an hour or two. You can also leave it in the oven on low heat for an entire day. This process should be repeated every so often to keep the pan seasoned.
Some people prefer to season their pans by cooking with saturated fats, like bacon or lard. The synergy between real lard and cast iron is legendary. The key is to keep the oil in contact with the pan for a while. The repeated heat cycles help to impregnate the cast iron with the oil.
If you have just bought a new pan, it is a good idea to clean it with dish soap and water to wash off any residue from transit or display.
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Using oil
Breaking in a new pan with oil is a common method for cast iron pans, which can be seasoned to build up a protective coating. This process involves coating the pan with oil and baking it in an oven at 350°F for around two hours. The pan should be placed upside down on a baking sheet to catch any drips. The pan should be recoated with fresh oil every 30 minutes.
This method helps to impregnate the cast iron with the oil, creating a plastic-like layer that prevents rusting and provides a non-stick surface. It is important to note that not all oils are suitable for this purpose. Oils with high unsaturation, such as canola, corn, or vegetable (soy) oil, should be avoided as they can be dangerous to the body over time. Instead, opt for saturated fats like those found in animal products.
After the initial seasoning, it is recommended to use the pan regularly to build and strengthen its coating. Frying bacon is particularly good for cast iron pans. For the first year, the pan should be washed with hot water and a scrubbing brush, avoiding the use of soap. After each wash, dry the pan thoroughly, then wipe the inside with oil and heat on the stove for a few minutes.
It is worth noting that this method of seasoning is not suitable for non-stick pans. Non-stick pans are coated with materials that should not be exposed to very high temperatures, as it can break down the coating, ruin the pan, and potentially release harmful chemicals. Instead, non-stick pans should be cleaned gently with dish soap and water after each use.
Additionally, cast iron pans can be seasoned by simply rubbing them with oil and leaving them in an oven on low heat for an extended period. This method helps to maintain the seasoning and should be repeated occasionally.
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Baking at a low temperature
Seasoning a new pan is a crucial step in preparing it for use and ensuring its longevity. This process involves creating a natural, non-stick coating on the pan's surface by applying oil and heating it to a specific temperature. While some pans come pre-seasoned, many do not, and it is important to read the packaging to determine if seasoning is required.
Before seasoning a new pan, it is essential to clean it thoroughly. Wash the pan with hot, soapy water, using a stainless steel scrubber or a dish towel, depending on the material of the pan. Rinse and dry the pan completely, either by placing it in a preheated oven for 15 minutes or using a clean towel.
Once the pan is dry, you can begin the seasoning process. Choose an oil with a medium to high smoke point, such as vegetable, canola, corn, or flaxseed oil. Avoid using butter or olive oil, as they have lower smoke points and can leave a sticky residue. Apply a thin layer of oil to the entire surface of the pan, including the bottom but typically excluding the handle.
To season the pan in the oven, preheat it to the recommended temperature for your specific type of cookware. This typically ranges from 300 to 500 degrees Fahrenheit, but some sources recommend lower temperatures. For example, one source suggests baking at 350°F for two hours, recoating the pan with oil every 30 minutes. Another source recommends baking at 350°F for one hour.
Place the oiled pan in the preheated oven, either right-side up or upside down. If placed upside down, use a baking sheet or aluminium foil to catch any drippings. Leave the pan in the oven for the recommended time, which will vary depending on the material of the pan. For example, one source suggests baking a cast iron pan for one hour at 350°F, while another recommends 450°F for 30 minutes.
After removing the pan from the oven, let it cool down. Repeat the oiling and heating process three to four times to build up a good initial layer of seasoning. Remember to buff the pan thoroughly after each oiling to remove any excess oil.
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Regular use
Breaking in a new cast-iron pan is easy, but it's important to do it right to ensure that you can keep using it for years to come. Cast iron pans are great for pan-frying, deep-fat frying, campfire cooking, baking, braising, and broiling. Here are some tips for regular use to help you break in your new pan:
Seasoning
Before using a new cast-iron pan for the first time, it's a good idea to season it. This process creates a coating that protects the pan, prevents rusting, and gives it a non-stick surface. To season your pan, follow these steps:
- Wipe the entire pan, including the handle and bottom, with a small amount of vegetable oil or another saturated fat like bacon grease or lard, using a paper towel.
- Place the pan upside down on a baking sheet in the oven and bake at 350°F for one to two hours.
- Re-coat the pan with oil every 30 minutes.
- Repeat this process every so often to maintain the seasoning.
Cooking
Once your pan is seasoned, you can start cooking with it. Frying bacon is a great way to continue building up the seasoning. Cast iron pans are excellent for high-heat cooking, so don't be afraid to sear steaks, shrimp, or chicken in your new pan. You can also use it for one-pan meals like skillet chicken pot pie or cornbread.
Cleaning
When it comes to cleaning your cast-iron pan, avoid using soap, especially during the first year. Instead, wash the pan with very hot water and a scrubbing brush, then dry it thoroughly. Re-oil the pan by wiping it with a paper towel and heating it on the stove for three minutes. Once your pan has developed a black, shiny, smooth surface, you can start washing it with mild soap and water. For stuck-on food bits, try using coarse salt, citric acid, or simmering a cup of beer in the bottom of the pan.
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Cleaning without soap
While some sources recommend using soap and water to clean a new pan, others suggest that this should be avoided for at least the first year of use. Here are some tips for cleaning a new pan without soap:
Initial cleaning
Before using a brand-new pan for the first time, it is important to wash it to remove any residue from the packaging. While some sources recommend using hot, soapy water for this initial cleaning, others suggest using only water, or dish soap and water.
Daily cleaning
For daily cleaning, simply wipe out the pan with a soft cloth or sponge and hang it up until it is used again. Avoid using soap or putting the pan in the dishwasher. This method works best if you cook with saturated fats or olive oil.
Stuck-on food
If food is stuck on the pan, try using coarse salt, citric acid, or a cup of beer simmering in the bottom of the pan. You can also try using a mild abrasive, such as baking soda, to help remove burnt-on food residue. Mix a small amount of baking soda with water to form a paste, then lightly scrub with a non-abrasive sponge. Rinse, dry, and re-season the pan with a swipe of cooking oil.
Re-seasoning
Over time, a cast-iron pan will build up a "seasoning" that coats and protects it. To re-season a pan, clean it, then heat it over medium heat for about three minutes. Add a couple of tablespoons of vegetable, canola, coconut, or another cooking oil to the pan, coating the bottom entirely. Heat the oil until it smokes, let it cool completely, then wipe out any remaining oil with a paper towel.
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Frequently asked questions
Seasoning is a process that coats and protects the pan, giving it a non-stick surface, protecting it from rusting, and ensuring it can be used for years.
To season a new pan, rub it with a small amount of vegetable oil or another saturated fat, like bacon grease or lard. Then, bake the empty pan at 350°F for one to two hours.
Frying bacon, or other foods with saturated fats, is a great way to help season a pan.
It's a good idea to season a new pan before its first use. After that, you only need to season it every so often to keep it in good condition.
For the first year, wash the pan with very hot water and a scrubbing brush, avoiding soap. Dry it well, then wipe the inside with oil and heat on the stove for three minutes. Once the pan has developed a black, shiny, smooth surface, you can wash it with soap and water.
