Cast Iron, New Life: Reseasoning Pans With Wooden Handles

Cast iron pans with wooden handles can be reseasoned by first cleaning the pan with hot, soapy water and a nylon scrub brush or fine steel wool scrubber. After drying the pan, apply a thin, even layer of cooking oil to the inside and outside of the pan. Place the pan upside down in an oven preheated to between 325–500°F (163–260°C) for around an hour. Allow the pan to cool before wiping away any excess oil with a paper towel.

Cleaning your cast iron pan with hot, soapy water and a nylon scrub brush or fine steel wool scrubber

To clean your cast iron pan with hot, soapy water and a nylon scrub brush or fine steel wool scrubber, follow these steps:

First, fill your sink with hot water and add a small amount of mild dish soap. You can also use a gentle, unscented, and dye-free dish soap. Avoid using harsh detergents or abrasive scrubs, as these can break down the seasoning of your pan. Next, place your cast iron pan in the sink and allow it to soak for a few minutes. This will help loosen any stuck-on food or grease. If there is burnt-on food, you can simmer a little water in the pan for 3-5 minutes before scraping it off with a nylon scrubbing brush or fine steel wool scrubber. You can also use a wooden spatula to gently scrape off any stuck-on food.

Once you have removed all the food residue, it's time to wash the pan. Use hot, soapy water and a nylon scrub brush or fine steel wool scrubber to thoroughly scrub the pan. Make sure to get into all the nooks and crannies, including the handle. If your pan has stubborn, stuck-on food, you can use a pan scraper to remove it. You can also try using a small amount of kosher salt and a few drops of warm water to help scrub away the gunk.

After scrubbing, rinse the pan with clean water to remove any soap residue. Then, dry the pan thoroughly with a lint-free cloth or paper towel. It is important to ensure that the pan is completely dry before putting it away, as any remaining moisture can lead to rusting. Once the pan is dry, you can apply a light coating of cooking oil or seasoning spray to the surface. Use a paper towel to wipe the surface until no oil residue remains.

By following these steps, you can effectively clean your cast iron pan with hot, soapy water and a nylon scrub brush or fine steel wool scrubber, ensuring it is ready for your next culinary adventure.

Drying your pan thoroughly inside and out

Drying your cast-iron pan thoroughly inside and out 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 completely dry before proceeding to the next step. Here are some tips to achieve this:

• Use a clean, dry towel or paper towels to pat the pan dry. Remove as much moisture as possible by wiping the surface and inside of the pan.
• Place the pan on a stovetop flame for a minute or two. This step helps to eliminate any remaining surface moisture and ensures that the pan is thoroughly dry.
• Leave the pan in a dry, well-ventilated area to air dry further. This step is optional but can provide additional assurance that the pan is completely dry.
• If your pan has wooden handles, pay extra attention to ensuring that the handles are also completely dry. You can use a dry cloth or paper towel to wipe down the handles and absorb any moisture.

Remember, it is crucial to remove all moisture from the pan to prevent rust from forming. Once the pan is completely dry, you can proceed to the next step in the reseasoning process, which typically involves applying oil and heating the pan in the oven.

Coating the pan with a thin layer of oil, ensuring there is no excess

To reseason a cast-iron pan with a wooden handle, you'll need to start by giving it a good scrub with 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 after each use to prevent rusting in the future.

Now, it's time to coat the pan with a thin layer of oil. You want to use an oil with a high oleic index, such as safflower or canola oil, or even shortening. Make sure the entire pan is coated, including the inside, outside, and the wooden handle. It's important to apply a thin, even layer of oil and not to add too much, as you don't want the pan to be slippery or overly greasy. Aim for a nice, even coating with no excess oil.

Place the pan upside down on the middle oven rack, with a sheet of aluminum foil on the lower shelf to catch any drips. Preheat the oven to between 350°F and 500°F and bake the pan for about an hour. This process helps to polymerize the oil, creating a hard, protective coating on your cast iron pan.

After an hour, turn off the oven and leave the pan inside to cool completely. Once it's cool, wipe away any excess oil with a paper towel. Your reseasoned cast-iron pan is now ready to use! Just be sure to wash it with hot water (no soap) and dry it thoroughly after each use.

Placing the pan upside down in the oven on the middle rack

When you are ready to reseason your cast iron pan, preheat your oven to between 325°F and 500°F. Then, place a large baking sheet or a layer of aluminium foil on the bottom rack to catch any oil drips.

Now, place the pan upside down on the middle rack of the oven. This will prevent the oil from pooling inside the pan.

Bake the pan for one hour. Depending on how worn down the seasoning is, you may need to repeat the baking step to achieve a newly seasoned skillet's look and feel. Don't be afraid to repeat this process up to three times so that your skillet will have the right non-stick surface.

After an hour, turn off the oven and leave the pan in the oven to cool completely.

Baking the pan for one hour

Once you've cleaned and dried your cast-iron pan, it's time to bake it in the oven to complete the reseasoning process. Here's a detailed guide:

Preparing the Pan for Baking:

• After cleaning and drying your cast-iron pan, apply a thin, even layer of cooking oil to the entire pan, including the inside, outside, and handle. Oils with a high smoke point, such as vegetable oil, canola oil, or melted shortening, are recommended.
• Ensure that you don't use too much oil, as this can make your pan slippery or sticky. Aim for a nice, even coating.

Baking the Pan:

• Preheat your oven to a temperature between 350°F and 500°F. The higher temperature of 450°F to 500°F is recommended by some sources for achieving a thorough reseasoning.
• Place the oiled pan upside down on the middle oven rack. This prevents the oil from pooling inside the pan during baking.
• Put a sheet of aluminum foil or a large baking sheet on the lower rack of the oven to catch any potential drips or excess oil.
• Bake the pan for one hour. The oil will polymerize during this time, forming a hard, plastic-like coating that protects the pan and gives it non-stick properties.

After Baking:

• Turn off the oven and leave the pan inside to cool completely.
• Once the pan is cool, use a paper towel to wipe away any excess oil.
• When you're ready to use your newly reseasoned pan, wash it with hot water (no soap) and dry it thoroughly after each use. Remember to keep your cast-iron pan dry to prevent rusting.

You may need to repeat the baking process to achieve the desired results. Don't be afraid to repeat the process multiple times to get a good non-stick surface.

Frequently asked questions