Reseasoning Cast Iron Corn Stick Pans: A Step-By-Step Guide

Cast iron is a durable yet delicate material for cookware. To protect its black surface, you must coat it with a thin layer of hardened oil, a process called seasoning. This process involves oiling the inside of the cooking surface and heating it until the fat polymerizes, repeating the process to build up a protective layer. While modern pans come pre-seasoned, vintage cast iron skillets may need to be stripped of their old seasoning and rust before being reseasoned. To reseason a cast iron corn stick pan, wash and dry the pan, rub it with oil, and heat it in the oven.

How to Reseason a Cast Iron Corn Stick Pan

How to clean a cast-iron corn stick pan before reseasoning

Cleaning with Soap and Water

One school of thought rejects using soap to clean cast iron. However, if you are planning to reseason your pan, it is acceptable to use a small amount of soap. Start by scrubbing the pan in hot, soapy water. Use a nylon scrub brush or fine steel wool scrubber to remove any rust. Once the pan is clean, dry it thoroughly inside and out. Remember to keep the pan dry to prevent future rusting.

Cleaning with Vinegar and Water

Alternatively, you can clean your cast-iron corn stick pan with a mixture of vinegar and water. Fully immerse the pan in equal parts vinegar and water. Check on the pan's progress periodically. The rust may be gone within an hour, but you can soak the pan for up to eight hours if needed.

Removing Old Seasoning with Lye

If your corn stick pan has old layers of seasoning that you want to remove, you can use a product like Easy-Off, an oven cleaner that sprays a lye-based foam. Spray the foam all over the cookware, then seal it in heavy-duty garbage bags and let it sit for 24 hours. Afterward, scrub the pan with a heavy-duty scrubber to strip the old seasoning.

Removing Rust with Vinegar

Once you've removed the old seasoning, the next step is to get rid of any rust. Soak your pan in distilled white vinegar for six to twelve hours, then scrub it. Do not let the pan soak for more than 24 hours, as vinegar can erode and pit the cast iron if left on for too long.

The best oil to use for reseasoning a cast-iron corn stick pan

• Avocado oil: Avocado oil has a high smoke point (around 500°F) and is versatile and healthy. It is also relatively affordable, usually costing around $8.00 per bottle.
• Crisco solid shortening: Crisco is a popular choice because it is versatile, affordable, and widely available in grocery stores. It has a high smoke point of 490°F.
• Grape seed oil: Three out of four cast iron manufacturers recommend grape seed oil due to its high smoke point and availability. However, there are concerns about the health effects of heating grape seed oil.
• Vegetable oil: This is a good multipurpose option that is usually available in most kitchens.
• Canola oil: Canola oil has a decent smoke point and is recommended by Lodge, a cast iron cookware manufacturer.

Other options include olive oil, flaxseed oil, bacon fat, and lard. However, these options are not recommended due to their lower smoke points or the potential for food to stick. Coconut oil and butter are not suitable for seasoning cast iron because of their high concentration of saturated fats, which can make it difficult for the polymerization process to occur.

When reseasoning a cast-iron corn stick pan, it is important to apply very thin layers of oil and heat the pan past the oil's smoke point. This process should be repeated multiple times to create a durable, non-stick surface.

How to heat a cast-iron corn stick pan in the oven

To heat a cast-iron corn stick pan in the oven, follow these steps:

Firstly, wash and dry your pan. Scrub the pan with hot, soapy water, and then dry it thoroughly inside and out. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Next, rub the pan all over with oil and buff it well. Coat the inside, outside, and handle with cooking oil, such as canola, vegetable, or corn oil. Make sure to rub the oil in until the pan no longer looks greasy.

Now, place the oiled pan in a preheated oven. Set the oven temperature to 450°F (230°C) and put the pan upside down on the top rack. Place a baking sheet or a piece of foil underneath to catch any excess oil that may drip.

Leave the pan in the oven for 30 minutes. The oil will polymerize during this time, forming a hard, plastic-like coating. You may need to repeat the oiling and heating process three to four times to build up a good initial layer of seasoning.

Finally, allow the pan to cool. Once it has cooled down, your cast-iron corn stick pan is ready to be used for cooking.

How to avoid common mistakes when reseasoning a cast-iron corn stick pan

Cast iron corn stick pans are a great way to make delicious, crispy corn sticks. But, like all cast iron cookware, they need to be seasoned and maintained properly. Here are some tips to avoid common mistakes when reseasoning your cast-iron corn stick pan:

• Wash and Dry Thoroughly: Before reseasoning, make sure to wash your pan with warm, soapy water to remove any food particles and rust. Then, dry it thoroughly with a paper towel and consider placing it on a stovetop flame for a few minutes to ensure no moisture is left. This step is crucial as any lingering water droplets can interfere with the oil coating, leading to an uneven layer of seasoning.
• Choose the Right Oil: Opt for oils with high smoke points, such as canola, vegetable, or corn oil. These oils can withstand higher temperatures without smoking. Avoid oils like flaxseed oil, which tends to flake off with use.
• Apply a Thin Coat of Oil: When rubbing the oil onto the pan, use just enough to create a thin, even coating. Too much oil can lead to pooling, resulting in hardened droplets of polymerized oil in your pan. Make sure to coat the entire pan, inside and out, including the handle.
• Heat the Pan Upside Down: When placing the pan in the oven, put it upside down on the top rack. This position helps prevent any excess oil from pooling inside the pan. Place a sheet of aluminium foil on the lower rack to catch any drips.
• Repeat the Process: Depending on the condition of your pan, you may need to repeat the oiling and heating process a few times. This will help build a solid layer of seasoning. So, after the first round of heating, take the pan out, rub it with a bit more oil, and put it back in the oven.
• Avoid Common Problems: Once your pan is seasoned, avoid common issues like sticking and rusting. Don't leave water in the pan, and avoid cooking acidic foods or fish, as these can break down the seasoning. Also, always dry your pan thoroughly after washing and add a light coat of oil to protect the surface.

How to maintain a cast-iron corn stick pan after reseasoning

Maintaining your cast-iron corn stick pan after reseasoning is essential to keep it in good condition and ensure its longevity. Here are some detailed instructions on how to care for your pan:

Cleaning and Drying:

• After each use, clean your pan with hot water, avoiding the use of soap unless necessary. Plain water is usually sufficient, but if there are stubborn food particles or rust spots, use a mild soap and a nylon scrubber or fine steel wool scrubber. Avoid harsh scrubbing and do not soak the pan in water for extended periods.
• Dry the pan thoroughly inside and out after washing. Even a small amount of moisture can lead to rusting. You can place the pan on a stovetop flame for a few minutes to ensure complete drying.

Oiling:

• After drying, apply a thin, even layer of cooking oil to the pan, inside and out. The best oils to use are canola, vegetable, or corn oil due to their high smoke points. Avoid using too much oil, as it can form pools and create hardened droplets.
• Use a paper towel or cloth to rub the oil onto the pan until it is evenly distributed and no longer looks greasy.

Heating:

• Preheat your oven to 450°F (230°C) and place the oiled pan upside down on the top rack. Place a sheet of aluminum foil on the bottom rack to catch any oil drips.
• Heat the pan in the oven for 30 minutes. This process helps polymerize the oil, creating a protective coating.
• Repeat the oiling and heating process 3-4 times to build a solid layer of seasoning.

Storing:

Store your cast-iron corn stick pan in a dry, moisture-prone environment. Avoid cabinets near dishwashers, open cabinets in humid locations, or outdoor storage.

Cooking:

• Before cooking, add a small amount of oil to the pan and heat it gradually. This helps reduce sticking.
• Avoid cooking acidic foods such as tomatoes or lemon in your cast-iron pan, as they can corrode the seasoning.
• Also, refrain from cooking fish or other pungent foods to prevent lingering odours.
• If food does stick, use a pan scraper to remove it, then scrub with a nylon brush or nonscratch pad.
• After cooking, allow the pan to cool, then apply a generous layer of oil and rub it in until evenly distributed.

By following these maintenance steps, your cast-iron corn stick pan will remain in good condition and provide you with many years of delicious corn sticks!

Frequently asked questions