Cast Iron Corn Stick Pan: Seasoning Secrets

Seasoning a cast iron pan is a crucial step in maintaining its non-stick properties and preventing rust. Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware a classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting.

To season a cast iron corn stick pan, start by washing the cookware with warm water and soap. Dry the cookware thoroughly by placing it in the oven at 350 °F for about 10 minutes. Take the cast iron out of the oven, then coat it inside and out with cooking fat or oil. If the cookware has a lid, coat it too. Place the cookware and the lid back in the oven for about an hour, then turn off the heat and let the cookware cool to room temperature. Repeat this once more, then again every time you wash the cookware.

How to clean a cast iron corn stick pan before seasoning

To clean a cast iron corn stick pan before seasoning, you should first scrub it with warm water and a sponge. Avoid using soap, as this can be too harsh on the pan. If there is stuck-on food, add some kosher salt to the pan and scrub with a damp sponge. For more stubborn bits, try bringing a small amount of water to a boil in the pan, then simmer until the water evaporates and wipe out or scrub the pan again.

Once you have removed all the food, rinse the pan and dry it thoroughly. You can place it on the stove over medium heat for a few minutes to ensure it is completely dry.

If your pan has rust, use the rough side of a dry Scotch-Brite sponge to gently rub it off. You can add a little water and a drop of mild dish soap if necessary. Rinse the pan and dry it thoroughly.

Now your pan is ready for seasoning!

The best oils to use for seasoning

When it comes to seasoning cast iron, there are a few factors to consider when choosing an oil:

• Smoke point: The smoke point of an oil is the temperature at which it starts to smoke and break down. For seasoning cast iron, you want an oil with a smoke point above 400°F (204°C).
• Unsaturated fats: Oils with a higher concentration of unsaturated fats are more optimal for the polymerization process, which creates a protective coating on the pan.
• Neutral flavour: A neutral-flavoured oil will ensure that your food doesn't take on the flavour of the oil used for seasoning.
• Affordability: There's no need to spend a fortune on a seasoning oil, as some great options are relatively inexpensive.

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

• Avocado oil: Refined avocado oil has a smoke point of around 500°F (260°C) and is a healthy, versatile option for cooking. It's also affordable, usually costing around $8 for a 16-ounce bottle.
• Crisco solid shortening: With a smoke point of 490°F (254°C), Crisco is a popular, affordable, and widely available option for seasoning cast iron.
• Vegetable oil: Vegetable oil is a good multipurpose option, often available at a relatively low price. However, there are better seasoning oils available.
• Canola oil: Canola oil has a smoke point of 400-450°F (204-232°C) and is another versatile and affordable option. Lodge, a popular cast iron manufacturer, even offers a canola oil seasoning spray.
• Flaxseed oil: Although flaxseed oil has a very low smoke point of 225°F (107°C), it is a "drying oil" that dries hard onto cast iron. However, it tends to be expensive and can be difficult to find.

While the above options are great choices for seasoning cast iron, there are also some oils that should be avoided:

• Olive oil: Extra virgin olive oil has a low smoke point and is not suitable for high-temperature cooking. If you want to use olive oil, opt for a light or refined version.
• Coconut oil: Coconut oil has a high concentration of saturated fats, which makes it difficult for the polymerization process to occur.
• Butter: Butter has a high concentration of saturated fats and burns at around 250-300°F (115-150°C), making it unsuitable for seasoning cast iron.

How to season cast iron in an oven

Seasoning a cast-iron pan is essential to form a non-stick surface on the cookware, making it easier to cook with the pan. Here is how to season cast iron in an oven:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Oils with a high smoke point work better than something more delicate, like olive oil or flaxseed oil. The key here is to rub the oil all over, but then buff it so thoroughly that the pan no longer looks even the slightest bit greasy. Even a small amount of excess oil on the pan can pool during seasoning, forming little hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Step 3: Heat It in the Oven

Put the oiled pan in a preheated oven at a high temperature (300ºF to 500ºF/150ºC-260ºC, depending on your preference). It may get a little smoky, so keep your kitchen well-ventilated. Leave the pan in the oven for at least an hour to bake on a "seasoning" cover that will continue to protect the pan from rust and provide a stick-resistant surface.

Step 4: Repeat

For best results, repeat steps 3 and 4.

Maintenance

Every time you wash your cast iron cookware, season it without fail. Place the cast iron cookware on the stove and pour in about 3/4 teaspoon of corn oil (or other cooking fat). Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the cookware. Turn on the burner and heat until smoke starts to appear. If using an electric stove, heat slowly as hot spots can crack the cast iron. Cover the cookware and turn off the heat. Leave until cooled before placing in storage. Wipe off any excess fat before storing.

How to maintain the seasoning on a cast iron pan

Maintaining the seasoning on a cast-iron pan is a simple process that will ensure your cookware lasts for years to come. Here are some detailed, direct, and instructive steps to help you keep your cast iron pan well-seasoned:

Before First Use:

• Wash your new cast-iron pan with warm, soapy water to remove any coating applied during manufacturing. Use a stainless steel scrubber if needed.
• Rinse and thoroughly dry the pan with a clean towel. You can also place it in the oven at 350°F for a few minutes to ensure it's completely dry.
• Coat the pan inside and out with a thin layer of cooking fat or oil, such as vegetable oil, canola oil, or bacon fat. Ensure that all surfaces, including the handle, are coated.
• Place the pan upside down in the oven and heat it at a temperature between 300°F to 500°F for about an hour. This process, known as polymerization, creates a hard, protective coating that prevents food from sticking and rusting.
• Repeat the oiling and heating process one to two more times for a stronger seasoning layer.

Ongoing Maintenance:

• Every time you wash your cast-iron pan, season it by rubbing a small amount of cooking fat or oil onto all surfaces.
• Heat the pan on the stove until smoke starts to appear. This step helps to create a non-stick surface.
• Turn off the heat, cover the pan, and let it cool completely before storing.
• Repeat the above steps every time you wash your cast iron pan to maintain the seasoning.
• Additionally, you can build up the seasoning by cooking fatty foods like bacon or fried chicken.

Tips:

• Avoid using excessive heat, cooking acidic foods, or scrubbing with abrasive utensils, as these can remove the seasoning.
• If your pan starts to look dry or dull, or if you can't remember the last time you cooked with it, it's time to re-season.
• Always dry your cast iron pan immediately after washing to prevent rusting.
• Store your cast iron pan in a dry place to maintain the seasoning and prevent rust.

By following these steps, you can ensure that your cast iron pan remains well-seasoned and provides a non-stick, durable cooking surface for years to come.

How to restore a rusty cast iron pan

Cast iron is a beloved cookware material for its even heating and non-stick surface. With proper care, cast iron can last a lifetime. If you've inherited or purchased a rusty cast-iron pan, don't fret! Here's a detailed guide on how to restore it to its former glory:

Step 1: Remove Rust and Old Seasoning

Start by removing any rust and old seasoning from the pan. If there is a thick layer of crust, place the pan in a self-cleaning oven and run one cycle. Alternatively, you can place it in a campfire or directly on hot charcoal for about half an hour until it turns a dull red. The crust will flake off, fall off, and turn into white ash. Allow the pan to cool down a bit before handling. If there is more rust than crust, use steel wool to sand it off.

Step 2: Wash and Dry the Pan

Once the rust and old seasoning are removed, wash the pan with warm water and soap. Use a scouring pad to scrub the pan thoroughly. If your pan is new, it may be coated in wax or oil to prevent rust during shipping. In this case, soak it in hot soapy water for a few minutes, then wash off the soap and air dry. After washing, ensure the pan is completely dry. You can place it in an oven at 350°F for a few minutes to ensure all moisture is gone. Oil needs a dry surface to properly soak into the metal for effective seasoning.

Step 3: Apply Oil or Fat

Coat the pan generously with oil or fat. You can use lard, Crisco (cooking fat), bacon fat, or corn oil. Avoid using oils that will make your pan sticky over time, such as olive oil. Make sure to coat both the inside and outside of the pan, including the lid if it has one.

Step 4: Bake the Pan

Place the pan upside down in an oven preheated to 300°F to 500°F. The higher temperature will allow the oil to truly "cook" and form a more durable coating. Place a sheet of aluminum foil or a disposable foil roaster on a lower rack or the bottom of the oven to catch any drippings. Leave the pan in the oven for at least an hour. This process bakes on a "seasoning" cover that protects the pan from rust and provides a stick-resistant surface.

Step 5: Cool and Repeat

Let the pan cool to room temperature in the oven. Then, remove it and repeat steps 3 and 4. For best results, repeat the oiling and baking process two more times.

Ongoing Maintenance

To maintain your restored cast iron pan, season it every time you wash it. Place the pan on the stove and add about 3/4 teaspoon of corn oil or other cooking fat. Spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke appears. Cover the pan and turn off the heat. Leave it to cool before storing. Wipe off any excess fat before storing.

Frequently asked questions