Mastering The Art Of Seasoning: A Step-By-Step Guide To Seasoning Your Ridged Cast Iron Grill Pan

Seasoning a cast-iron grill pan with ridges 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, which helps to prevent rusting and creates a non-stick cooking surface. This coating is formed by heating thin layers of fat, such as oil, on the cast iron, which then bonds to the metal through a process called polymerization.

To season a cast-iron grill pan with ridges, start by washing and thoroughly drying the pan. Then, using a paper towel or kitchen towel, coat the entire pan, including the ridges, handle, and exterior, with a thin layer of neutral oil such as canola or vegetable oil. Ensure that you wipe away any excess oil, as too much can cause the pan to become sticky. Place the pan upside down in an oven preheated to between 350-500 degrees Fahrenheit, with a piece of aluminium foil on the rack below to catch any oil drips. Leave the pan in the oven for about an hour, then turn off the heat and allow it to cool completely before removing it.

For a new cast-iron pan, it is recommended to repeat the oiling and heating process a few more times to build up a stronger protective layer. Additionally, each time you cook with the pan, you are adding more layers of seasoning, so regular use is one of the best ways to maintain your cast-iron grill pan.

How to clean a cast iron grill pan with ridges before seasoning

To clean a cast iron grill pan with ridges before seasoning, follow these steps:

• Allow the pan to cool down until it is warm to the touch.
• Fill the pan with very hot water and let it sit for 1-2 minutes. Do not boil the water in the pan as this can cause cracking and weaken the iron.
• Use a non-scratch scouring pad to scrub the pan clean. Fold the pad to fit in between the ridges of the grill pan. Lodge's polycarbonate pan scrapers are also a good option, as they are shaped to fit the grates of their pans and work on other brands too.
• For tougher, stuck-on food residue, add a bit of kosher salt when scrubbing.
• If necessary, use some hot, soapy water to finish cleaning the pan. However, use sparingly and get the pan as clean as possible before resorting to soap.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. If you notice black residue on the towel, don't worry, it is just the seasoning.
• If your pan has developed rust, use a pan scraper or a stainless steel scrubber to remove any stuck-on residue. Then, scour the rusty pan with warm, soapy water and steel wool. Rinse and dry the pan thoroughly.

The best oils to use for seasoning

When it comes to choosing the best oil for seasoning a cast iron pan, there are a few factors to consider, such as smoke point, price, availability, and flavour. Here are some of the top oils recommended for seasoning cast iron:

• Grapeseed oil is a versatile and affordable option that performs well and produces a smooth and shiny finish. It has a high smoke point of around 400-500°F, making it ideal for the seasoning process.
• Canola oil is another popular choice due to its wide availability and affordability. It has a smoke point of 400-450°F, which is suitable for the seasoning temperature range of 400-500°F.
• Vegetable oil is a blend of various oils, usually including sunflower, corn, soy, and safflower. It is affordable and readily available in most pantries. Vegetable oil has a smoke point in the range of 400-450°F, making it suitable for seasoning.
• Flaxseed oil is recommended by some cast iron enthusiasts as it is considered a "drying oil" that hardens quickly. However, it tends to be expensive and has a low smoke point of 225°F, which can make it challenging to work with.
• Avocado oil, specifically refined avocado oil, is an excellent option with a smoke point of around 500°F. It is a versatile, neutral-flavoured oil that can be used for multiple purposes, including cooking and seasoning.
• Crisco solid shortening is a popular choice due to its versatility, affordability, and wide availability. It has a high smoke point of 490°F, making it suitable for seasoning and cooking at higher temperatures.
• Lard is a traditional option that has been used for seasoning cast iron for decades. While it is still usable, it is not recommended unless the cookware is used frequently, as it can go rancid if stored for too long.

When seasoning a cast iron pan, it is essential to apply thin layers of oil and heat the pan past the oil's smoke point to ensure proper polymerization and a durable, non-stick coating.

How to apply the oil to the pan

To apply oil to a cast iron grill pan with ridges, follow these steps:

Firstly, ensure your pan is clean and dry. Use a stiff brush or scrubber to remove any stubborn residue, and dry the pan over low heat. It is important to start with a clean pan, as any residue left on the pan will fossilize between the layers of seasoning, creating an uneven surface.

Next, use a kitchen or paper towel to apply a thin layer of oil to the pan. You can use a neutral oil such as grapeseed, canola, or vegetable oil. Fats with a high smoke point are better than more delicate options like olive oil or flaxseed oil. Vegetable shortening is also an option, as it makes the coating easier to see. However, avoid using rendered lard if you plan on cooking for vegetarians. Make sure to coat the entire pan, including the exterior, bottom, sides, and handle. A tablespoon or two should be enough for a 10-inch skillet.

After applying the oil, use a kitchen towel to buff off any excess. The pan should not feel greasy to the touch. If there is too much oil, it may cause the pan to become sticky.

How long to bake the pan for

When it comes to seasoning a cast iron grill pan with ridges, the process is similar to seasoning a regular cast iron pan. The key step of baking the pan in the oven to form a protective coating through polymerization remains the same. Here are some detailed instructions on how long to bake the pan for:

Baking the pan in the oven is a crucial step in the seasoning process. This is when the oil bonds to the cast iron, creating a hard, protective coating. Here are the steps and details on how long to bake it for:

• Preheat your oven: Most sources recommend preheating your oven to a temperature between 450°F and 500°F (230°C). This high temperature is important for polymerization to occur effectively.
• Place the oiled pan in the oven: Ensure the pan is coated with a thin, even layer of cooking oil, such as vegetable oil, canola oil, or melted shortening. Place the pan upside down on an upper rack with a baking sheet or aluminium foil on the rack below to catch any oil drips.
• Bake for one hour: Leave the pan in the oven at the preheated temperature for about one hour. It may get a little smoky, so make sure your kitchen is well-ventilated.
• Allow the pan to cool: After an hour, remove the pan from the oven (remember to use oven mitts as it will be hot) and let it cool down. Leaving it in the oven as it cools will help with this process.

Additional Tips:

• Repeat the process: For a good initial layer of seasoning, it is recommended to repeat the oiling and heating process three to four times.
• Maintain the seasoning: To maintain the seasoning, simply use your pan for cooking. Each time you cook with oil or fat, you will be adding to the seasoning.
• Avoid certain foods: Until your pan is highly seasoned, avoid cooking acidic foods like tomatoes, citrus, and vinegar, as these can strip the seasoning.

How to maintain the seasoning

Once you've seasoned your cast iron grill pan, there are a few things to keep in mind to ensure the seasoning lasts and your pan stays in good condition:

• Use your pan regularly: The easiest way to maintain the seasoning is to use your cast iron pan often. Each time you cook with oil, you're potentially adding another layer to the seasoning.
• Avoid certain activities: Some activities may remove a bit of seasoning, such as cooking acidic foods (like tomatoes), using excessive heat, or scrubbing with abrasive utensils or scouring pads.
• Re-oil after use: To ensure the seasoning remains for quality cooking, it is recommended to rub oil into your pan after each use.
• Re-season occasionally: In addition to regular use, you can also maintain the seasoning by occasionally re-seasoning your pan in the oven. This adds a more thorough layer of seasoning to the entire pan, strengthening the bond to the iron. It is beneficial to do this a few times a year, especially when restoring a rusty cast iron pan.
• Clean with care: When cleaning your cast iron pan, avoid leaving it to soak or using abrasive cleaning tools. Instead, opt for cleaning methods that maintain the seasoned surface, such as using kosher salt or a small amount of non-abrasive soap with hot water.
• Dry thoroughly: Cast iron is susceptible to rusting, so it's important to ensure your pan is bone dry before storage. After washing, place the pan on a stovetop flame for a minute or two to drive off any lingering water, then hand dry thoroughly.
• Avoid excess oil: When seasoning, be sure to use a very thin, even layer of oil. If you use too much oil, your pan may become sticky.
• Store without the lid: If your cast iron pan includes a lid, do not store it with the lid on. This can trap moisture from the air between the lid and the pan, which may result in rust.

Frequently asked questions