The Art Of Seasoning: Mastering The Cast Iron Pan

Seasoning a cast iron pan is a simple process that can greatly improve its performance and longevity. By creating a protective coating, seasoning helps to prevent rust and food from sticking to the pan. This coating is formed by heating thin layers of oil or fat on the cast iron, causing it to bond to the metal and creating a hard, blackened skin that has non-stick properties. The process, known as polymerization, involves scrubbing and drying the pan, applying a thin layer of oil, and then baking it in the oven. This process can be repeated multiple times to create a stronger layer of protection. With proper care and maintenance, a well-seasoned cast iron pan can last for generations.

Cleaning the pan

To clean a cast iron pan, it is important to remember that you should never soak it or leave it in water, as this can cause rust. Similarly, you should never put your cast iron pan in the dishwasher. Instead, you should clean it immediately after use, while it is still warm. If the pan is too hot, be sure to wear protective gloves. Use a stiff brush or plastic scrubber to clean the pan under running water. If there are baked-on stains, kosher salt is a good scrubbing agent. If there are food particles or residue, add coarse kosher salt to some water and gently scrub with a sponge to release it.

It is also perfectly fine to use soap on the skillet to scrub off cooked-on messes. In the past, it was recommended to avoid using soap on cast-iron skillets because dish soaps used to be made with lye and vinegar, which would strip the seasoning off the pan. However, this is no longer the case.

Always dry a cast iron pan entirely with a towel, or place it over low heat to evaporate any remaining water. Before storing in a dry place, lightly coat the skillet's surface in vegetable oil with a paper towel.

Drying the pan

Drying your cast iron pan is an important step in the seasoning process. It is also crucial for the proper care of your pan after each use. Cast iron is porous, meaning it traps moisture below the surface. Therefore, it is important to dry your pan thoroughly to prevent rusting.

After cleaning your pan, use a paper towel or a dish linen to wipe it down. Then, place the pan on the stove over a medium heat until all the moisture has evaporated. You should heat the pan until you can smell the heat coming off it. This step is crucial to ensuring that all lingering moisture is driven off.

After this, you can begin the seasoning process. Add a teaspoon of oil to the pan and use a paper towel to rub it in evenly across the entire pan, including the handle. Flip the pan over and repeat on the other side, adding another teaspoon of oil if needed. Continue rubbing the oil into the pan until it no longer looks greasy. It is important to avoid using too much oil, as this can result in a sticky, grimy finish.

Once the pan is coated in a thin layer of oil, it is ready to be baked in the oven. This step will polymerize the oil, creating a protective coating that prevents sticking and rusting.

Applying oil

To apply oil to your cast iron pan, start by using a paper towel, silicone pastry brush, lint-free cloth, or a towel to rub the pan with a thin film of neutral oil. Be sure to cover the bottom, handle, and inside of the pan. Oils such as canola, vegetable, corn, and soybean oil are recommended. You can also use melted shortening or vegetable oil.

After applying the oil, be sure to wipe away all excess oil so no pooling oil is visible. The pan should feel practically dry to the touch. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Heating the pan

Firstly, ensure your pan is completely dry. Any moisture trapped in the porous cast iron can cause rusting, so it's important to heat the pan to evaporate all water. Place the pan on a stovetop flame for a few minutes or until you can feel the heat radiating from it. This step ensures that all surface and trapped moisture is removed.

Next, add a small amount of oil to the pan. You can use a variety of oils, such as vegetable, canola, grapeseed, or sunflower oil. Avoid using too much oil, as this can result in a sticky finish. The key is to create an even, thin layer of oil across the entire pan, including the handle. Use a paper towel to rub and buff the oil into the pan until it no longer looks greasy.

Now, it's time to heat the oiled pan. Place it in an oven preheated to a temperature between 350°F and 500°F. The exact temperature depends on the smoke point of the oil you're using. For most oils, a temperature of 450°F to 500°F is recommended. Place the pan upside down on the oven's centre rack, with a sheet of aluminium foil below to catch any drips.

Leave the pan in the oven for around 30 minutes to an hour. The oil will undergo a process called polymerization, where it heats past its smoking point and carbonizes, forming a protective coating. After this, turn off the oven and allow the pan to cool completely before removing it.

To create an even stronger layer of protection, you can repeat the oiling and heating process three to four times. Each time, ensure that you thoroughly buff the oil into the pan and heat it for the recommended time.

By following these steps, you'll create a durable, non-stick coating on your cast iron pan, making it ready for cooking and ensuring it lasts for many years.

Re-oiling and re-heating

Step 1: Clean and Dry Your Pan

Start by giving your pan a good scrub with warm, soapy water. This will remove any food residue or particles that may be stuck to the surface. Once you've scrubbed the pan, rinse it thoroughly and dry it completely with a clean cloth or paper towel. It's important to make sure the pan is completely dry before moving on to the next step.

Step 2: Re-oil the Pan

Take a small amount of cooking oil, such as vegetable oil, canola oil, or grapeseed oil, and rub it all over the inside and outside of the pan, including the handle. Use a paper towel or clean cloth to rub the oil in evenly, ensuring that the pan is coated with a thin layer of oil. Avoid using too much oil, as this can result in a sticky or grimy finish. Buff the pan until it no longer looks greasy.

Step 3: Re-heat the Pan in the Oven

Preheat your oven to a temperature between 450°F and 500°F. Place the oiled pan upside down on the middle rack of the oven, and put a sheet of aluminum foil or a baking sheet on the rack below to catch any drips. Bake the pan for about an hour, then turn off the oven and let the pan cool down completely before removing it.

Step 4: Repeat as Needed

Depending on the condition of your pan, you may need to repeat the re-oiling and re-heating process a few times to build up a strong layer of seasoning. Each time you repeat the process, make sure to start with a clean and dry pan, and always use a thin layer of oil.

Tips:

• It's recommended to re-season your cast iron pan two to three times a year, or whenever the pan starts to lose its non-stick properties or shows signs of rust.
• Avoid using abrasive scrubbers or steel wool when cleaning your pan, as these can damage the seasoning.
• Always dry your cast iron pan completely after washing, and never leave it soaking in water, as this can cause rust.

Frequently asked questions