Mastering The Art Of Deadening: Revitalizing Your Cast Iron Pan

Cast iron pans are a versatile tool in the kitchen, perfect for searing, frying, baking, roasting, and braising. However, they require care and maintenance to keep their non-stick properties and prevent rusting. This process is called seasoning and involves creating a protective layer of oil baked into the pan's surface. While many cast iron pans come pre-seasoned, it is essential to know how to season and maintain your pan to ensure it remains in good condition.

Cleaning the pan

Cleaning a cast-iron pan is easy, but there are a few important things to keep in mind to avoid damaging the pan.

Firstly, never soak your cast-iron pan in water. This will cause the pan to rust. If you need to remove stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan after rinsing. If you accidentally leave your pan in water and it develops rust, don't panic. You can remove the rust by scouring the pan with warm, soapy water and steel wool.

You can use a small amount of mild dish soap to clean your cast-iron pan. However, some sources advise against using soap, as it can strip the seasoning from the pan. If you do use soap, make sure to use a small amount and thoroughly dry and re-season the pan afterward.

For stuck-on food, you can use some salt and a dry towel to help lift the food away. The abrasion of the salt, combined with the surface area of the towel, will help to amplify your scrubbing power. If the food is still stuck, try boiling a little water in the pan and then scraping it with a wooden spatula.

Once your pan is clean and dry, you can re-season it by rubbing a very light layer of cooking oil or seasoning spray onto the surface. Use a paper towel to wipe the surface until no oil residue remains.

Drying the pan

Drying your cast iron pan is an important step in the maintenance process. After washing your pan with hot water and a bit of soap, gently wipe out most of the water with a towel or paper towel. You can then place the pan over a medium flame for about 5 minutes until it is completely dry. Let the pan cool, give it one final wipe, and then put it away.

This method of drying is more thorough and quicker, and it also helps to preserve and maintain the seasoning on your skillet. It is important to ensure that your cast iron pan is thoroughly dried as any remaining moisture can cause rusting.

If you are planning to season your pan, it is important to ensure that the pan is completely dry before you begin. You can do this by placing the pan in the oven at 350-500 degrees Fahrenheit for about an hour. This will help to ensure that all traces of moisture have evaporated.

Drying your cast iron pan is an essential step in keeping it in good condition. By taking the time to properly dry your pan, you can prevent rusting and maintain the seasoning, ensuring that your pan will last for years to come.

Applying oil

• Wash and Dry Your Pan: Start by giving your pan a good scrub with warm, soapy water. Even after towel-drying, some moisture may remain, so it is recommended to place the pan on a stovetop flame for a minute to drive off any lingering water.
• Rub with a Thin Layer of Oil: Use a paper towel or your hands to coat the pan, inside and out, with a thin layer of cooking oil. This includes the bottom and handle of the pan. Oils such as vegetable, canola, grapeseed, and sunflower oil are commonly used. Make sure to wipe away any excess oil so that the pan feels practically dry to the touch.
• Buff the Oil: After applying the oil, buff the pan thoroughly. This step ensures that there is no greasy residue left on the pan, which can pool during seasoning and form hardened droplets or turn sticky if left unused.
• Heat the Pan in the Oven: Place the oiled pan upside down in a preheated oven at a temperature between 350-500°F (176-260°C) for about an hour. This step polymerizes the oil, creating a hard, plastic-like coating. Using the oven ensures even heating, resulting in more consistent seasoning. Placing a baking sheet or foil underneath the pan can catch any potential oil drips.
• Repeat the Process: Depending on the condition of your pan, you may need to repeat the oiling and heating process three to four times to build up a good initial layer of seasoning.
• Cool the Pan: After the final heating cycle, turn off the oven and let the pan cool down inside.
• Maintain the Seasoning: To maintain the seasoning, simply use your pan for cooking. Each time you cook with oil or fat, you will be adding to the seasoning. You can also repeat the oven seasoning process a few times a year or when restoring a rusty pan.

Heating the pan

To begin, it is crucial to pre-heat your cast iron pan gradually. Place it on a burner that is similar in size to the pan to ensure even heating. Cast iron retains heat, so there is no need to set the heat above medium. This step is essential to prevent food from sticking to the pan. Remember to use a hot handle mitt to protect your hands!

Once the pan is pre-heated, add a small amount of oil or fat. You can also add butter, but if you do so, add it just before you add your food. This step helps to create a non-stick surface and prevent rusting.

If you are using a new cast iron pan, it is recommended to cook with a little extra fat. This allows the food to move more freely and coat the pan's surface evenly.

When heating your pan, avoid using olive oil as it has a low smoke point. Instead, opt for neutral cooking oils with high smoke points, such as canola, avocado, peanut, or sunflower oil.

If you are seasoning your pan on the stovetop, add a thin layer of oil and turn the heat up to high. Once the oil begins to smoke, turn off the heat. Coat a layer of paper towels with oil and use tongs to grip them. Carefully run the oiled paper towels over the interior surface of the pan. You will notice the colour darkening. This method is quick and effective.

Remember, cast iron is terrible at heating evenly. To achieve more even heating, place the pan over a burner and let it preheat for at least 10 minutes, rotating it occasionally. Alternatively, heat it in an oven for 20 to 30 minutes, but be sure to use a potholder or dish towel to protect your hands!

Repeating the process

To repeat the seasoning process for a cast-iron pan, you should first scrub the pan with warm, soapy water. Rinse and dry the pan thoroughly. You can place the pan on a stovetop flame for a minute or two to ensure all moisture is gone. Next, apply a thin, even layer of cooking oil to the pan, inside and out. You can use vegetable oil, melted shortening, canola oil, or flaxseed oil for this step. Be sure to buff the oil so that the pan no longer looks greasy. You want the pan to feel almost dry to the touch.

Place the pan upside down in the oven, with a baking sheet or aluminium foil on the bottom rack to catch any drips. Preheat the oven to between 350°F and 500°F and bake the pan for about an hour. It may get smoky, so ensure your kitchen is well-ventilated. Allow the pan to cool in the oven.

Repeat these steps three to four times to set down a good initial layer of seasoning. You can then use the pan for cooking. Each time you cook with oil, you will be adding another layer to the seasoning.

Frequently asked questions