The Right Way Up: Prepping Your Cast Iron Pan Without Flipping It

If you want to prep a cast iron pan without turning it upside down, you can follow the same steps as you would for seasoning a cast iron pan. First, scrub the pan with warm, soapy water and dry it thoroughly. Then, apply a thin layer of cooking oil or melted grease to the inside and outside of the pan, including the handle. Finally, place the pan in the oven at 350-500°F for about an hour. Let the pan cool down before removing it from the oven. You may need to repeat this process a few times to get a good layer of seasoning.

Clean the pan with hot soapy water and dry it thoroughly

To prep a cast-iron pan, cleaning it with hot soapy water and drying it thoroughly is a crucial step. Here's a detailed guide on how to do it effectively:

First and foremost, ensure you have protective gloves on if the pan is still hot or if the water you're using is warm. This is important for your safety. Now, fill your sink with hot water and add a suitable dishwashing liquid or soap. You can also use liquid dishwashing detergent if you prefer. Submerge the cast-iron pan completely in the hot, soapy water.

Using a soft sponge or a scrub brush, gently scrub the pan's surface to remove any stuck-on food residue. If there are stubborn, baked-on stains, you can use kosher salt as an abrasive agent to help scrub them off. Simply sprinkle some kosher salt onto the damp pan and scrub gently. Alternatively, you can make a paste with kosher salt and water and use a sponge to gently scrub away the residue.

Once you've removed all the residue, rinse the pan thoroughly with hot water to ensure no soap or salt remains. It's important to note that you should never use abrasive sponges or scrubbers on a cast-iron pan, as they can ruin the seasoning—the protective coating that gives the pan its non-stick properties and helps prevent rusting.

After rinsing, dry the pan immediately and thoroughly. Use a clean towel to wipe the pan down, making sure to get rid of any remaining moisture. If needed, you can place the pan on a stovetop flame for a minute or two to ensure it's completely dry. A dry cast-iron pan is crucial to prevent rusting.

Once the pan is clean and dry, it's a good idea to apply a thin layer of vegetable oil or cooking spray to the surface. This helps maintain the seasoning and prevents rust. Simply rub a small amount of oil or spray onto the pan's surface, inside and out, including the handle. Use a paper towel or a clean cloth to wipe away any excess oil, ensuring the pan feels dry to the touch.

By following these steps, you'll have a clean, well-maintained cast-iron pan that's ready for your next culinary adventure!

Apply a thin layer of oil to the pan

When it comes to applying oil to your cast iron pan, the key is to use a thin layer. You can use a paper towel, cloth, or brush to apply the oil, ensuring that the entire surface of the pan, including the handle, is coated. It is recommended to use a neutral oil with a high smoke point, such as canola, vegetable, or corn oil. These oils are ideal because they are affordable, effective, and typically already in your kitchen.

It is important to wipe away any excess oil so that no pooling is visible. The pan should feel dry to the touch. Using too much oil will result in a sticky pan. You want to avoid this because it will cause issues when cooking and require additional work to fix.

If you are seasoning a new cast iron pan, you will need to repeat the oiling process multiple times to build up a smooth finish. A well-seasoned cast iron pan will have a hard, practically nonstick surface. This is achieved through multiple thin layers of oil, not a single thick layer.

In addition to the amount of oil, the type of oil you use is also important. Oils with a high smoke point, like canola, vegetable, or corn oil, are ideal because they can withstand the high temperatures required for seasoning without smoking or burning.

Once you have applied a thin layer of oil to your cast iron pan, you will need to heat it in the oven to polymerize the oil and form a protective coating. This process will be covered in the next section.

Place the pan upside down in the oven

When it comes to seasoning a cast-iron pan, placing it upside down in the oven has several advantages. Firstly, it prevents any excess oil from pooling inside the pan, ensuring a more even coating. This is because gravity will pull any excess oil out of the pan. By eliminating the possibility of oil pooling, you reduce the chance of hardened droplets forming on your cooking surface, which can occur even with a small amount of excess oil.

Another benefit of placing the pan upside down is that it helps to avoid any unwanted imprints on the cooking surface. For example, if there are any food drippings or grease on the oven racks, they are less likely to come into contact with the cooking surface if the pan is upside down. This prevents unsightly marks or discolouration from being baked into the seasoning of your pan.

Additionally, placing the pan upside down allows more oil to remain on the bottom of the pan, resulting in a better seasoning on both the top and bottom surfaces. This is especially important if you are seasoning the pan inside and out, as it ensures a more consistent and protective coating.

To achieve the best results when placing your cast-iron pan upside down in the oven, follow these steps:

• Preheat your oven to the desired temperature, typically between 350°F and 450°F (177°C to 230°C).
• Place a sheet of aluminium foil or a baking sheet on the rack below to catch any oil drips.
• Put your cast-iron pan upside down on the middle rack of the cold oven before preheating.
• Bake the pan for about an hour, or as instructed for your specific seasoning method.
• Turn off the oven and allow the pan to cool completely inside before handling it.

By following these steps and placing your cast-iron pan upside down in the oven, you can effectively season your cookware, preventing rust and creating a durable, non-stick surface.

Bake for 30 minutes to an hour at 350-500°F

Now that your pan is clean, dry, and coated with a thin layer of oil, it's time to bake it in the oven. Place the pan upside down on the middle rack of a cold oven. This will ensure that any excess oil drips off and doesn't pool on the cooking surface. Put a sheet of foil on the lower rack to catch these drips.

Preheat the oven to between 350°F and 500°F. The higher the temperature, the faster the oil will polymerize, but be aware that this will also result in more smoke. Keep your kitchen well-ventilated, and turn on your kitchen fan if you have one.

Bake the cast iron pan for 30 minutes to an hour. It may get a little smoky, but this is normal – it's just the oil polymerizing and forming a protective coating. After the time is up, turn off the oven and let the pan cool down inside – this will take approximately two hours.

If you're starting with an unseasoned pan, you'll need to repeat this process multiple times to build up a smooth finish. Each time, make sure you start with a clean, dry pan and apply a thin layer of oil before baking.

Repeat the process 3-4 times

After you've cleaned and dried your cast iron pan, you'll want to repeat the seasoning process 3-4 times to build up a good initial layer of protection. This will ensure your pan is non-stick and durable, and it will also help to prevent rust.

First, warm your pan slightly and apply a thin coat of oil or melted grease to the inside, exterior, lid, and handle. You can use vegetable oil, canola oil, grapeseed oil, or melted shortening. Make sure to buff out the oil thoroughly so that the pan doesn't look greasy at all. You don't want any excess oil as this can pool during seasoning and form hardened droplets or sticky spots.

Next, place the pan upside down in an oven preheated to between 350°F and 500°F. Place a baking sheet or a piece of foil on the rack below to catch any drips. Leave the pan in the oven for 30 minutes to an hour. It may get a little smoky, so make sure your kitchen is well-ventilated.

When the time is up, remove the pan from the oven. It will be hot, so remember to protect your hands. Now, rub it all over with oil again, buffing it out as before. Then, return the pan to the oven for another 30 minutes to an hour.

Repeat this oiling-and-heating process two to three more times to build up a good initial layer of seasoning. Once you're done, simply let the pan cool down. It's now ready for cooking!

Frequently asked questions