Searing Pans, Bacon Grease Magic

Seasoning a cast-iron pan with bacon grease is a great way to preserve its finish and prepare it for cooking. It's a natural process that will ensure your pan doesn't rust and will develop a non-stick coating. This method has been used for generations and is a fantastic way to make use of leftover bacon grease. It's a simple process that involves cleaning and drying your pan, applying a thin layer of grease, and then baking the pan in the oven. The result is a durable, non-stick surface that will only get better with use.

How to prepare your pan for seasoning

Before you season your cast iron pan, it is important to prepare it properly. Here are the steps you need to follow:

• Remove the Factory Coating: Use a scrub sponge or brush and some dish soap to scrub off the factory coating. Rinse the pan thoroughly with hot water and dry it completely with paper towels or a clean cloth.
• Preheat the Oven: Preheat your oven to a temperature between 250°F and 350°F. Do not preheat past the smoke point of your bacon grease. Most bacon fat has a smoke point between 325°F and 375°F.
• Apply Bacon Grease: Pour 1-2 tablespoons of bacon grease onto the pan while it's still on the heat. Use a scrunched-up paper towel to wipe the grease onto the inside of the pan, making sure to cover all areas, including the handle. You can also use a pastry brush for this step.
• Place Upside Down in the Oven: Place the pan upside down in the oven, with a baking sheet or aluminium foil underneath to catch any drips.

Now your pan is ready for seasoning!

The benefits of using a cast iron pan

Cast iron pans are a versatile and durable option for any kitchen. Here are some benefits of using a cast iron pan:

Durability

Cast iron pans are made to last a lifetime and are easily passed down through generations. They are tough and can withstand the heat of any culinary adventure. With proper care, they can be restored if mistreated, making them a long-lasting and reliable option.

Non-stick Coating

Cast iron pans can develop a natural, slick patina over time, called seasoning. This coating improves with use and makes food release easily. A well-seasoned cast iron pan can become just as non-stick as an aluminium or stainless-steel pan, and it will definitely outlast them. Unlike modern non-stick pans, cast iron doesn't release harmful chemicals like Teflon into your food.

Even Heating

Cast iron offers an even heating area, providing a consistent temperature for cooking. This makes it ideal for high-heat applications like searing steak, as it can maintain a higher heat and achieve better browning. Cast iron's ability to retain heat also makes it suitable for cooking various dishes, from steaks and fried foods to casseroles and baked goods.

Affordability

Cast iron cookware is typically very affordable compared to other materials of similar quality. You can often find high-quality cast iron pans at reasonable prices, making them a great investment for any kitchen.

Versatility

Cast iron pans can be used on any kitchen stovetop, outdoor grill, campfire, or even in the oven. They are suitable for a wide range of cooking techniques, such as browning, searing, frying, and baking. This versatility makes them a favourite among both minimalist and gourmet cooks.

How to clean a cast iron pan

To clean a cast-iron pan, you should first scrub it gently while it's still warm using mild dish soap, hot water, and a non-abrasive sponge or a soft-bristled brush. Avoid using harsh detergents or steel wool as these can remove the seasoning. For stuck-on food, you can use a wooden or silicone spatula to scrape it up, or try the boiling water method: add 1-2 cups of water to the pan, bring it to a boil, and let it loosen the gunk. You can also use a combination of kosher salt, water, and a scrub brush to remove stuck-on food.

After scrubbing, rinse the pan with hot water and dry it completely with a soft cloth or paper towel. It's important to ensure the pan is bone dry before storing it, as any remaining moisture can cause rusting. To be sure, you can place the pan over low heat on the stovetop or in an oven preheated to 200-300°F.

Once dry, coat the pan with a thin layer of neutral oil, such as canola or vegetable oil. Use a paper towel or clean rag to rub the oil all over the inside and outside of the pan, including the handle.

How to store your cast iron pan

Cast iron pans are known for their durability, but improper storage can cause serious damage. To keep your cast iron in good condition, there are a few key steps to follow. Firstly, make sure to clean your pan after each use, removing any food particles. Rinse the pan and dry it thoroughly, as iron can quickly oxidize and rust if left damp. You can use paper towels or a dish towel to dry your cast iron.

Next, it's important to season your pan. This will create a protective layer that guards against rust. You should only need to reseason your pan once or twice a year. After seasoning, add a thin layer of oil to your pan for extra protection. Avocado oil, grapeseed oil, flaxseed oil, canola oil, and peanut oil are all good options.

When storing your cast iron, choose a dry location. Kitchen cabinets are a great option, especially the lower cabinets as cast iron can be heavy. Alternatively, you can keep your cast iron on the stovetop, as long as it's away from moisture. Ovens are also a good storage spot, but remember to remove your pan before turning on the oven. If you're short on space, you can hang your cast iron on a wall, but make sure the hooks are securely mounted, as cast iron is heavy.

If you're stacking your cast iron, place paper towels or cotton dish towels between the pans to prevent scratching and to absorb any excess moisture. You can also use cardboard, but be aware that grease may transfer. If you're not using your cast iron often, you can store it in a dry pantry or cupboard to free up space in your kitchen.

With proper care and storage, your cast iron pans will last for years, providing you with endless delicious meals.

How to test if your pan is well seasoned

Testing if your pan is well-seasoned is simple. First, ensure your pan is clean and dry. Then, sprinkle a few drops of water into the pan. If the water forms beads and rolls off the surface, your pan is well-seasoned. If the water does not bead up, your pan likely needs to be re-seasoned.

• Start by cleaning your pan thoroughly with an abrasive scrubber and dish soap. This will remove any factory coating or residue.
• Dry the pan thoroughly with a towel, then on your stovetop. It's important to remove all moisture before seasoning.
• Preheat your oven to 300-350°F. The ideal temperature will depend on the smoke point of your bacon grease, which can vary depending on factors such as the age of the grease.
• Apply a thin layer of bacon grease to the entire pan, including the bottom, handle, sides, and interior. You can use a pastry brush, a paper towel, or a wadded-up piece of paper towel to spread the grease evenly.
• Place the pan upside down in the oven to prevent the grease from pooling. You can place a baking sheet or foil underneath to catch any drips.
• Bake the pan for 15 minutes to 2 hours, depending on the thickness of the desired seasoning. For a stronger seasoning bond, repeat the process at least two more times.
• Allow the pan to cool in the oven for at least 30 minutes before removing it.
• After seasoning, the first few times you use the pan, cook foods that require oil to help strengthen the seasoning bond.

Frequently asked questions