Sealing The Deal: A Guide To Seasoning Your Cast Iron Pan

Seasoning a cast-iron pan is a simple process that can greatly improve its performance and durability. By creating a protective layer of oil baked into the pan's surface, seasoning helps to prevent rust and food from sticking. This process, known as polymerization, involves heating fat in non-enameled cast iron, causing the fat molecules to bond to the pan and form a hard, non-stick surface. While cast-iron pans often come pre-seasoned, it is recommended to season them yourself to strengthen this protective layer. The process is straightforward, involving scrubbing, oiling, and baking the pan. With proper care and maintenance, a well-seasoned cast-iron pan can last for generations.

Clean the pan with hot, soapy water

To clean a cast-iron pan with hot, soapy water, start by filling your sink with hot water and adding a small amount of mild dish soap. You can use a sponge or a brush to scrub the pan, but avoid steel wool or metal scouring pads as these can damage the pan's seasoning. If there is stuck-on food, you can add a little kosher salt to the pan and scrub with a damp sponge; the salt acts as an abrasive cleaner that won't disturb the seasoning. Alternatively, you can try bringing a small amount of water to a boil in the pan, letting it simmer until the water evaporates, and then wiping or scrubbing the pan again.

Once you've removed all the food residue, rinse the pan with clean water and dry it thoroughly. It's important to ensure the pan is completely dry before putting it away, as any remaining moisture can cause rusting. You can use a towel to dry the pan, or place it over low heat on the stove or in an oven set to low heat to ensure all the moisture evaporates.

After the pan is clean and dry, it's a good idea to apply a light coating of oil to the surface. This helps maintain the pan's seasoning and prevents rust. You can use a cloth or paper towel to rub a small amount of vegetable oil or another neutral cooking oil all over the pan, including the handle. Continue wiping the surface with oiled paper towels until no oil residue remains.

Dry the pan thoroughly

Drying your cast-iron pan thoroughly is crucial to prevent rusting. Cast iron is porous, meaning it traps moisture below the surface. The only way to completely drive off all lingering moisture is to heat up the pan and evaporate all the water.

First, dry your pan with a paper towel or a dish linen. Then, place the pan on a stovetop flame or low heat for a minute or two until all moisture has evaporated. You'll know it's dry when you can smell the heat coming off the pan.

This step is crucial! Don't proceed to the next step of oiling the pan until all moisture has evaporated, as you could risk burning yourself.

Apply a thin layer of oil

After cleaning your cast iron pan with soap and water and ensuring it is completely dry, it's time to apply a thin layer of oil. This step is crucial in the process of sealing your cast iron pan.

Using a kitchen or paper towel, coat the entire pan with a thin layer of oil. This includes the exterior, bottom, sides, and handle. You can use a neutral oil with a high smoke point, such as grapeseed, canola, or vegetable oil. You can also use vegetable shortening, which some cooks prefer as it makes the coating easier to see. Just be sure to use a neutral oil that is free of animal fat, as this can go rancid.

When applying the oil, be sure to use only a small amount. The pan should not feel greasy to the touch, and there should not be any excess oil that drips or runs when you tilt the pan. This is important because too much oil can lead to a sticky coating. After applying the oil, use a kitchen towel to buff off any excess.

Once the pan is coated in a thin layer of oil, it's ready to be placed in the oven to bake. This step will polymerize the oil, creating a hard, protective coating that gives your pan its classic black patina.

In summary, applying a thin layer of oil is a crucial step in sealing your cast iron pan. By using a neutral oil with a high smoke point and ensuring that the pan is not greasy to the touch, you can create a protective coating that will enhance the durability and non-stick properties of your cast iron cookware.

Place the pan upside down in the oven

To seal a cast-iron pan, you'll need to season it. Seasoning is the process of baking oil into the pan to create a classic black patina. This patina is a protective layer that makes the pan more durable, helps to prevent rust, and gives the pan its natural non-stick coating.

Placing the pan upside down on the top rack of the oven is an important step in the seasoning process. Here's why:

Preventing Oil Pooling and Drips

When you heat oil in a cast-iron pan, the oil molecules bond with the pan and transform into a hard surface. However, if there is an excess of oil, it can pool and drip, creating sticky spots on the pan. By placing the pan upside down, you eliminate the risk of oil pooling and prevent those unsightly and uneven drip marks from forming. The force of gravity helps to pull the excess oil out of the pan, ensuring a more even coating.

Even Heating

The oven provides an even heat distribution, which is essential for setting the oil evenly across the pan's surface. By placing the pan upside down, you ensure that the heat reaches all parts of the pan, including the exterior, bottom, and sides, resulting in a thorough and consistent seasoning.

Protecting the Pan's Interior

Cooking a variety of dishes in your oven can leave behind remnants such as burnt food, grease, crumbs, or drippings on the oven racks. By placing the pan upside down, you protect the interior cooking surface of the pan from any potential contaminants that could affect the seasoning process or leave unsightly marks.

Safety

When the pan is placed upside down, it's easier to handle and manoeuvre, reducing the risk of accidental burns or spills. This is especially important when working with hot oil and a hot oven.

Cleanliness

Placing the pan upside down also helps to keep your oven clean. Any excess oil that drips off will collect on the foil or baking sheet placed on the lower rack, making cleanup easier and reducing the amount of smoke generated during the process.

Bake for 30 minutes to an hour

Now that your pan is clean and dry, and you've rubbed it all over with oil, it's time to bake it in the oven. Place the skillet upside down on a rack in the oven. If you have multiple racks, place a sheet of foil on the bottom rack to catch any oil drips.

Preheat your oven to between 375 and 500 degrees Fahrenheit. The higher the temperature, the smokier your oven will get, so be sure to ventilate your kitchen. Bake the cast iron for 30 minutes to an hour. The longer you bake it, the more durable your pan will be. After baking, the cast iron should have a dark matte or black finish.

Once the time is up, turn off the heat and let the skillet sit in the oven until it has cooled completely. This can take a few hours, so be patient! If you need to use your oven, carefully remove the pan and set it on a heat-proof surface or a stovetop.

Frequently asked questions