Cast Iron Revival: Reseasoning For A Non-Stick Future

Cast iron pans are a kitchen staple, but they need to be reseasoned from time to time to prevent rust and maintain their non-stick surface. Reseasoning your cast iron pan will help to ensure an even cooking surface and prevent food from sticking.

Cleaning the pan

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

Firstly, never soak your cast-iron pan in water, as this will cause rust. If you need to remove stuck-on food, use a nylon scrubbing brush, a pan scraper, or a wooden spatula to scrape the pan while it still has some water in it. You can also use a small amount of soap, but be aware that large amounts of soap can strip the seasoning off the pan. If you do use soap, make sure to rinse and dry the pan thoroughly afterward.

If your pan has developed rust, don't panic. You can remove the rust by scouring the pan with steel wool and warm, soapy water. Rinse and dry the pan thoroughly, then apply a thin, even layer of cooking oil to the inside and outside of the pan. Place the pan upside down in the oven and bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool, then repeat the process as needed until the rust is gone.

To dry your cast-iron pan, use a lint-free cloth or paper towel to thoroughly dry the pan. You can also place the pan on the stove and gently heat it until all the water has evaporated, then wipe the inside with an oiled paper towel.

Once your pan is clean and dry, you can season it with a few drops of oil and store it with a paper towel covering the cooking surface.

Drying the pan

Drying your cast iron pan is an important step in the reseasoning process. After scrubbing the pan with hot, soapy water, it is crucial to ensure that the pan is thoroughly dried inside and out. This step is vital because any residual water left in the pan can lead to rusting. Therefore, take your time to dry the pan completely before proceeding to the next step of the reseasoning process.

Once the pan is dry, you can apply a thin, even layer of cooking oil to the entire pan, including the inside, outside, and handle. The oil helps protect the pan from rusting and creates a natural, easy-release finish. It is important to use an oil with a high smoke point, such as vegetable oil, canola oil, or shortening. Avoid using too much oil, as this can make the pan slippery and affect the reseasoning process.

After oiling the pan, place it upside down on the middle rack of your oven, with a sheet of aluminium foil on the lower rack to catch any drips. Preheat your oven to a temperature between 350°F and 500°F, depending on the type of oil used. The oven temperature should be just above the smoke point of the oil to allow for proper polymerization. Bake the pan for about an hour, allowing the oil to polymerize and form a durable coating.

After baking, turn off the oven and leave the pan inside to cool completely. This slow cooling process helps solidify the layers of seasoning that have formed. Once the pan is cool, use a paper towel to wipe away any excess oil. Your cast iron pan is now reseasoned and ready for use! Remember to maintain your pan by regularly oiling it after each use and avoiding the use of soap or abrasive cleaning tools.

Oiling the pan

Firstly, it is important to choose the right type of oil. Oils with a high smoke point, such as safflower, canola, vegetable, grapeseed, or avocado oil, are recommended. These oils perform well at high temperatures and have neutral flavours, which is beneficial if you don't want to transfer the seasoning taste to your food.

Once you have selected your oil, it's time to apply it to the pan. Use a clean paper towel or spray to coat the entire pan, including the inside, outside, front, back, and handle. It is important to use just a thin layer of oil, ensuring that you absorb any excess. This step not only slicks the cooking surface but also protects the skillet from rusting. Make sure to buff the pan thoroughly so that it no longer looks greasy. Excess oil can pool during the seasoning process, resulting in hardened droplets or a sticky finish.

After the pan is coated in oil, it's time to heat it in the oven. Preheat your oven to a temperature between 400°F and 500°F. The exact temperature will depend on the smoke point of the oil you are using. Place the oiled pan in the oven, upside down, with a baking sheet or aluminium foil on the rack below to catch any potential drips. Leave the pan in the oven for 30 minutes to an hour. You may see some smoke during this time as the oil begins to polymerize.

After the first round of heating, you can choose to repeat the process of oiling and heating. This step is optional but can be beneficial if you are restoring an old, rusty skillet. Simply apply another thin layer of oil to the pan and return it to the oven for another 30 minutes to an hour.

Once you have finished the heating process, turn off the oven and leave the pan inside to cool down slowly. This helps to solidify the layers of seasoning that you have just baked into the pan.

And that's it! You have now successfully oiled and reseasoned your cast iron pan. Remember to maintain your pan by oiling it after each use and following proper cleaning techniques to ensure the longevity of your cast iron cookware.

Heating the pan

• Preheat your oven to a temperature between 350°F and 500°F. The ideal temperature range for polymerization is between 400°F and 500°F.
• Place the oiled pan upside down on the middle or top rack of the oven. This prevents excess oil from pooling inside the pan.
• Put a sheet of aluminium foil or a baking sheet on the lower rack to catch any oil drips.
• Bake the pan for around one hour. The duration may vary slightly depending on the oil used and the condition of your pan.
• Turn off the oven and allow the pan to cool completely inside. This gradual cooling helps solidify the layers of seasoning.
• Repeat the baking process if desired. Additional layers of seasoning can be beneficial, especially for restoring older or rusted pans.

Tips for Heating the Pan:

• Ensure the pan is thoroughly cleaned and dried before placing it in the oven.
• Use oils with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil. These oils are less likely to burn at higher temperatures.
• Avoid using olive oil, as it has a lower smoke point and is not suitable for high-heat cooking.
• Be cautious of smoke and odours during the baking process. It is advisable to turn on the oven fan or ventilate the room by opening a window.
• Depending on the condition of your pan, you may need to repeat the baking step two or three times to achieve the desired non-stick surface.

By following these instructions, you can effectively reseason your cast iron pan, restoring its natural non-stick properties and protecting it from rust.

Cooling the pan

Cooling your cast iron pan properly is essential to maintaining its seasoning and preventing damage. Here are some detailed tips and instructions for cooling your pan effectively:

When you have finished cooking, turn off the heat source and remove the pan from the stove or oven. Place it on a heat-resistant surface and allow it to cool down slowly. Do not be tempted to speed up the cooling process by placing the pan in a fridge or freezer, or by adding ice or cold water. These rapid temperature changes can cause thermal shock, which may crack or damage your cast iron.

If you need to cook something at a lower temperature after using high heat, it is best to use a different pan. Cast iron is designed to maintain heat, so it will take a long time to cool down. If you do want to use the same pan, be sure to remove it from the heat source well in advance to give it time to cool gradually. You can also try slowly adding a small amount of tap water to the pan to help reduce the temperature, but be cautious not to add too much or use water that is too cold.

If you are baking your cast iron in the oven as part of the reseasoning process, it is important to let the pan cool completely inside the oven after turning off the heat. This slow cooling process helps to solidify the layers of seasoning that you have just applied.

Remember, your cast iron pan will develop more layers of seasoning each time you cook with it, so regular use is the best way to maintain its non-stick properties. By following these cooling instructions, you will ensure that your pan remains in good condition and continues to provide excellent results for many years.

Frequently asked questions