Cast Iron Care: Seasoning Secrets For A Non-Stick Pan

Seasoning a cast-iron pan is a simple process that can greatly improve its performance and longevity. Seasoning refers to the process of creating a hard, protective coating on the pan's surface by heating thin layers of fat (such as oil) until they bond to the metal. This coating not only gives the pan non-stick properties but also helps prevent rusting. The process typically involves scrubbing and drying the pan, coating it with a thin layer of oil, baking it in the oven, and then allowing it to cool. With proper care and regular use, a well-seasoned cast-iron pan can last for generations.

How to clean a cast iron pan before seasoning

To clean a cast-iron pan before seasoning, you should first let it cool down enough to handle by hand. Then, scrape up any stuck-on bits of food with a flat metal spatula, making sure not to scratch the seasoning.

Next, run the pan under hot water and use a soft washcloth or sponge to wipe it down. Avoid using dish soap, scouring pads, or steel wool, as these can ruin the seasoning. If there are stubborn bits of food stuck to the pan, you can try adding a bit of water to the pan and bringing it to a boil, or using a small amount of kosher salt and a damp sponge to scrub the pan.

Once you've removed all the food residue, rinse the pan with water and pat it dry with a clean kitchen or paper towel. It's important to make sure the pan is completely dry before moving on to the seasoning step, as water droplets can cause rusting.

What type of oil to use

The Best Oils for Seasoning Cast Iron

Cast iron seasoning is a layer of carbonized oil baked onto cast iron through a process called polymerization. This gives your cookware a classic black patina and helps prevent your pan from rusting.

When it comes to choosing the best oil for seasoning cast iron, there are a few factors to consider:

• Smoke point: The smoke point is the temperature at which the oil starts to smoke and break down. The most effective temperatures for seasoning cast iron are between 400-500 degrees Fahrenheit, so you need an oil with a smoke point above this range.
• Unsaturated fats: Oils with a higher concentration of unsaturated fats are more optimal for polymerization. Therefore, it is best to avoid oils with a higher concentration of saturated fats, like coconut oil and palm oil.
• Neutral flavour: You don't want the oil to impart any flavour to your food, so a neutral-flavoured oil is best.
• Affordability: There is no need to spend a fortune on a seasoning oil. Affordable options like vegetable oil and canola oil work well.

Taking these factors into consideration, here are some of the best oils for seasoning cast iron:

• Avocado oil: Refined avocado oil has a smoke point of around 500-520 degrees Fahrenheit, making it a great option for seasoning cast iron. It is also a healthy, versatile oil that can be used for various cooking purposes.
• Crisco solid shortening: Crisco is a popular choice for seasoning cast iron due to its versatility, affordability, and wide availability. It has a high smoke point of 490 degrees Fahrenheit.
• Vegetable oil: Vegetable oil is a recommended option by cast iron manufacturers due to its availability, affordability, and effectiveness. It has a smoke point of 400-450 degrees Fahrenheit.
• Canola oil: Canola oil is another recommended option by cast iron manufacturers. It has a smoke point of 400-450 degrees Fahrenheit and is affordable and readily available.
• Grapeseed oil: Three out of four cast iron manufacturers recommend grapeseed oil for seasoning. It has a smoke point of 400-450 degrees Fahrenheit.

Oils to Avoid for Seasoning Cast Iron

• Flaxseed oil: Flaxseed oil has a very low smoke point of 225 degrees Fahrenheit, which is below the ideal temperature range for seasoning cast iron. It can also be expensive and difficult to find.
• Olive oil: Extra virgin olive oil has a relatively low smoke point, so it is not ideal for seasoning cast iron. If you do use olive oil, opt for a light or refined version.
• Bacon fat and lard: While these have been traditionally used for seasoning cast iron, there are now better options available. Bacon fat and lard have high levels of saturated fats, which are not optimal for polymerization.
• Coconut oil: Coconut oil has a high concentration of saturated fats, which can make it difficult for the polymerization process to occur.
• Butter: Butter is high in saturated fats and has a low smoke point, so it is not suitable for seasoning cast iron.

How to apply the oil

To apply the oil to your cast-iron pan, you will need to start with a clean, dry pan. Wash the pan with warm, soapy water, and dry it thoroughly. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Once your pan is clean and dry, it's time to apply the oil. Use a neutral oil with a high smoke point, such as canola, vegetable, grapeseed, or corn oil. You can also use melted shortening or vegetable oil. Avoid using oils with a low smoke point, such as olive oil or flaxseed oil, as they can smoke and fill your oven or house with haze.

Spread a thin, even layer of oil to the pan, inside and out, including the handle. You can use a paper towel, lint-free cloth, or a silicone pastry brush to apply the oil. Make sure to coat the entire pan and buff it so that it no longer looks greasy. Excess oil can pool during seasoning, forming hardened droplets or sticky spots on your pan.

After oiling the pan, place it upside down in an oven preheated to between 450-500°F (230°C). Place a baking sheet or aluminium foil underneath the pan to catch any drips. Leave the pan in the oven for 30 minutes to an hour. This process allows the oil to polymerize and form a hard, protective coating.

Repeat the oiling and heating process three to four times to build up a good initial layer of seasoning. After the final round of heating, let the pan cool in the oven or on a heat-proof surface. Once cool, your pan is ready for cooking!

How long to bake the pan for

The length of time you bake your cast iron pan for depends on the temperature of your oven. If you are baking at 450-500 degrees Fahrenheit (230 degrees Celsius), you should leave the pan in the oven for 30 minutes. Repeat this process 3 to 4 times to set down a good initial layer of seasoning. If you are baking at 350 degrees Fahrenheit, you should bake the pan for 1 hour.

It is important to note that the pan will be hot after baking, so remember to use oven mitts when handling it.

How to maintain the seasoning

Maintaining the seasoning on your cast-iron pan is a simple process that will ensure the cookware's longevity. Here are some detailed instructions to help you keep your cast-iron pan well-seasoned:

Cleaning and Drying:

Before seasoning, it is important to start with a clean and dry pan. Wash the pan with warm or mild soapy water, ensuring you remove any residue or grime. Completely dry the pan by placing it on a stovetop flame for a minute or two to drive off any remaining moisture.

Oiling:

Once the pan is dry, rub it all over, inside and out, including the handle, with a thin layer of cooking oil. Use a paper towel to coat the pan with a neutral oil, such as canola, vegetable, or soybean oil. Avoid using too much oil, as it can cause the pan to become sticky. Buff the pan until it no longer looks greasy and feels practically dry to the touch.

Heating:

Place the oiled pan in an oven preheated to between 350-500°F (230-260°C). Leave the pan in the oven for about 30 minutes to an hour. The oil will polymerize and form a hard, plastic-like coating during this time. To catch any excess oil, place a baking sheet or aluminium foil on the rack below the pan. It may get smoky, so ensure your kitchen is well-ventilated.

Cooling:

After the heating process, turn off the oven and allow the pan to cool down completely inside the oven before handling it.

Repeat:

For a good initial layer of seasoning, repeat the oiling and heating process 3 to 4 times. Once you have built up a good layer of seasoning, you can use your cast-iron pan for various dishes, including acidic foods, without worry.

Regular Use:

The more you use your cast-iron pan, the stronger the seasoning will become. Each time you cook with oil or fat, you are adding to the seasoning. So, the simple act of cooking with your pan will help maintain its seasoning.

Additional Tips:

• Avoid using harsh detergents, abrasive utensils, or scouring pads, as they can remove the seasoning.
• Avoid cooking acidic foods for extended periods until the seasoning is well-established, as they can break it down.
• If you notice any rust or damage to the seasoning, you can always reseason your pan by repeating the steps outlined above.

By following these instructions, you will be able to maintain the seasoning on your cast-iron pan, ensuring it remains non-stick, protected from rust, and ready for all your culinary creations!

Frequently asked questions