Liberate Your Cast Iron: The Wax Cure

Curing a cast iron pan is a simple process that will ensure your cookware lasts a lifetime. The curing process, also known as seasoning, involves coating the pan with grease or oil and baking it in the oven to set the finish. This fills the cast iron pores and creates a natural, non-stick coating. The process is straightforward: first, scrub your pan with hot soapy water to ensure it is free of any food residue, grime, or rust, and dry it completely. Next, apply a coat of melted grease or oil to the inside and outside of the pan, including the lid and handle. Then, place the pan upside down on a foil-covered baking sheet in an oven preheated to 350°F for approximately 20 minutes. After this, drain off any excess grease and return the pan to the oven, this time upside down, for 1 to 3 hours. Finally, turn off the oven and allow the pan to cool down before removing it. With proper care, your cast iron pan will be non-stick and ready for a lifetime of use!

How to Cure a Cast Iron Pan with Wax

How to prepare your cast iron pan for curing

Curing and seasoning are the same process, and it's important to prepare your cast iron pan correctly before you begin. Here are the steps to follow:

Step 1: Wash and Dry Your Pan

Scrub your cast iron pan with hot, soapy water to remove any food residue, grime, or rust. Make sure to dry it completely. This step is crucial, even if your pan is brand new, as you don't know what it has been exposed to during shipping or storage.

Step 2: Warm the Pan

Place the pan on a stovetop flame for a minute or two to ensure it is completely dry and to open up the pan's pores, which will help the grease or oil adhere better.

Step 3: Apply a Coat of Grease or Oil

Warm the pan slightly and apply a thin, even coat of grease or oil to the inside and outside of the pan, including the lid and handle. Avoid using liquid cooking oils, as these can make the pan sticky. Instead, opt for melted grease or oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil (though be cautious of peanut allergies). There are also specially formulated curing oils available on the market.

Step 4: Prepare the Oven

Preheat your oven to around 350°F (176°C). Place a large baking sheet or a layer of aluminum foil on the bottom rack to catch any drips. You can also place the pan on a cooking sheet covered with foil or parchment paper to make cleanup easier.

Now your cast iron pan is prepared and ready for the curing process!

The best oils to use for curing

Curing a cast-iron pan is a process that involves coating the pan with oil and baking it in the oven. This fills the cast iron's pores and creates a natural non-stick coating. The best oils to use for curing are those with high smoke points, low viscosity, and neutral flavours. Here are some of the best oils for the job:

Grapeseed Oil

Grapeseed oil is a popular choice for curing cast iron among professional chefs and cast-iron specialists. It has a high smoke point, allowing you to heat the pan to high temperatures and create a strong bond between the oil and the pan. Grapeseed oil is also neutral in aroma and flavour, making it perfect for seasoning your pan so that each dish you cook starts fresh. It is also praised for its health benefits and is moderately priced.

Canola Oil

Canola oil is another great option for curing cast iron. It is inexpensive and readily available. It also has a high smoke point, making it ideal for curing at high temperatures. Canola oil is highly refined, which contributes to its low cost and high smoke point. It is a versatile oil that can be used for both curing and cooking.

Vegetable Oil

Vegetable oil is a blend of various oils, usually including sunflower, corn, soy, and safflower. Like canola oil, it is affordable and widely available. It also has a high smoke point, making it suitable for curing cast iron at high temperatures. Vegetable oil tends to be thinner than other oils, allowing it to penetrate deeper into the porous surface of the cast iron and create a more non-stick surface.

Flaxseed Oil

Flaxseed oil gained popularity for curing cast iron after a high-profile blogger wrote about it a few years ago. It has a low smoke point, so it needs to be cured at a low temperature of around 225°F (107°C) for about an hour. Flaxseed oil can be difficult to find and is on the expensive side. It also has a strong smell that may not be to everyone's taste. However, it does bond well with cast iron, creating a slick finish that food will glide off of.

Peanut Oil

Peanut oil can be used for curing cast iron, but it is important to be cautious if you plan to cook for anyone with peanut allergies, as it can transfer to the food. Refined and unrefined peanut oils have different smoke points, so be sure to cure at the appropriate temperature. Peanut oil is moderately priced and commonly used for deep frying.

Other Options

Other oils that can be used for curing cast iron include olive oil, avocado oil, coconut oil, lard, and butter or ghee. Olive oil has a low smoke point, so it needs to be cured at lower temperatures. Avocado oil has an incredibly high smoke point, but heating a pan to this temperature can be dangerous. Coconut oil has a relatively low smoke point, so it is important to warm the pan before adding the oil. Lard and butter are traditional options but can go rancid over time if the pan is not used regularly.

How to heat your cast iron pan in the oven

Heating your cast iron pan in the oven is a crucial step in the curing process. Here is a detailed, step-by-step guide on how to heat your cast iron pan in the oven:

Step 1: Prepare the Pan

Start by scrubbing the pan with hot, soapy water to ensure there is no food residue, grime, or rust. It is important to dry the pan completely after rinsing. You can place the pan in a hot oven or on a stovetop on low heat to ensure that any remaining moisture evaporates. This step is crucial to prevent rusting.

Step 2: Apply a Coat of Oil or Grease

Warm the pan slightly and apply a thin, even layer of cooking oil or melted grease to the inside and outside of the pan, including the lid and handle. Avoid using liquid cooking oils, as they may become sticky. Peanut oil is a popular choice, but other options include vegetable oil, melted shortening, canola oil, or specially formulated curing oils.

Step 3: Place the Pan in the Oven

Preheat your oven to a temperature between 350°F and 500°F. Place the oiled pan upside down on a foil-covered baking sheet or aluminum foil to catch any drips. Using foil or oven paper simplifies the cleanup process.

Step 4: Bake the Pan

Bake the pan for approximately 20 minutes. If the oven starts to smoke, reduce the temperature by 10 to 15 degrees until the smoke stops. This may increase the baking time slightly, but it will not harm the curing process.

Step 5: Drain Excess Grease and Bake Again

After the initial baking, drain off any excess grease and return the pan to the oven, this time placing it upside down. Bake for another 1 to 3 hours. The duration of this step depends on the condition of the pan and the type of curing you are performing. For a re-seasoning, the pan may only need half of this time.

Step 6: Cool the Pan

Turn off the oven and let the pan cool down naturally before removing it. Do not be tempted to remove the pan from the oven while it is still hot, as this may affect the curing process.

By following these steps, you will have a seasoned cast iron pan with a natural, nonstick coating that will last a lifetime with proper care and maintenance.

How to avoid common mistakes when curing

Cast iron pans are extremely durable and robust, but they require some care to avoid common mistakes when curing or seasoning them. Here are some tips to avoid those mistakes and keep your cast iron pans in top shape:

• Be patient: Cast iron pans require time and cooking experience to perform at their best. Don't rush the curing process, and allow the pan to heat up gradually to avoid burning your food.
• Avoid temperature shocks: Cast iron reacts slowly to temperature changes. Don't heat the pan at full power, especially on induction cooktops, as rapid heating can cause cracking due to thermal stress.
• Properly cure and season the pan: Follow the steps of curing or seasoning your cast iron pan before using it for the first time. This process fills the cast iron pores and creates a natural, non-stick coating.
• Don't use liquid cooking oils: When curing or seasoning, avoid using liquid cooking oils as they can make the pan sticky. Instead, use vegetable grease/oil, peanut oil, or specially formulated oils for curing.
• Don't use the dishwasher: Never put your cast iron pan in the dishwasher, as it will ruin the curing. Wash it by hand with mild soap and water, and dry it thoroughly.
• Avoid soaking the pan: Soaking cast iron in the sink or leaving it in the rinse water will lead to rust. Clean the pan as soon as possible after cooking, and make sure to dry it completely before storing.
• Re-season the pan periodically: Cast iron pans need to be re-seasoned from time to time, as the finish wears off with use. After washing and drying the pan, add a thin layer of oil and place it in the oven upside down for an hour at 450-500 degrees Fahrenheit.
• Store in a dry and airy place: Cast iron pans should be stored in a dry and well-ventilated area to prevent rust and unpleasant odors. Don't place them under the sink, above the stove, or in other humid places.
• Avoid cooking acidic foods: Highly acidic foods like tomatoes can break down the seasoning on cast iron. It's recommended to avoid cooking acidic dishes until the seasoning is well-established.
• Don't use steel wool: When cleaning the pan, avoid using steel wool or abrasive scouring pads as they can damage the seasoning. Instead, use a sponge, washcloth, or nylon scrub brush.

How to maintain the curing on your cast iron pan

Maintaining the curing on your cast iron pan is simple, but it does require some care. Here are some tips to keep your pan in top shape:

• After each use, only rinse or quickly wash the pan with mild soapy water. Alternatively, some cooks simply wipe the pan with a wet cloth. Avoid using too much soap or scrubbing too hard, as this can remove or wear down the curing.
• If your pan has stuck-on food, add a 1/4 cup of kosher salt and a few drops of warm water to the pan while it is still warm. Use a non-abrasive sponge or scrub brush to gently remove the food residue.
• For deeper cleaning, such as removing burnt-on food or rust, use a scrubbing tool like a Scotch-Brite sponge or a Lodge Rust Eraser. You can also use a stainless steel scrubber with a cleanser like Bar Keepers Friend.
• Always dry your pan completely after washing. You can put it in a low oven or on the stovetop for a few minutes to ensure all the moisture evaporates.
• After drying, apply a thin layer of neutral oil, such as canola or vegetable oil, to the inside and outside of the pan, including the handle. This helps maintain the curing and prevents rust.
• If your pan is well-seasoned, you can cook acidic foods like tomatoes or citrus without worry. However, if the seasoning is new, avoid cooking acidic foods as they can break down the curing.
• To enhance the curing, you can season your pan in the oven a few times a year. First, scrub the pan with warm soapy water and dry it thoroughly. Then, apply a thin layer of cooking oil to the inside and outside of the pan. Place the pan upside down in the oven at 450-500°F for about an hour.
• The best way to maintain the curing is to use your cast iron pan often. Cooking with oil will add layers to the curing and enhance its non-stick properties.

Frequently asked questions