Emilie Meyer
If you've just bought a cast-iron pan, you'll want to season it before you start cooking with it. Cast iron is porous, so it can rust easily without a protective barrier. Most new cast-iron pans come with a pre-seasoning, but it's a good idea to strengthen that layer with your own seasoning session. To do this, you'll need to clean and dry your pan, then rub it all over with oil and heat it in the oven. This process, called polymerization, transforms the oil into a plastic that bonds to the pan, creating a hard, protective coating.
| Characteristics | Values |
|---|---|
| Step 1 | Wash and dry the pan |
| Step 2 | Rub it all over with oil and buff well |
| Step 3 | Heat it in the oven |
| Step 4 | Repeat steps 3 and 4, 3 to 4 times |
What You'll Learn
How to clean a cast-iron pan before seasoning
To clean a cast-iron pan before seasoning, you should start by washing it with a small amount of mild dish soap and warm water. You can use a non-abrasive sponge or scrub brush, or a pan scraper for stuck-on food. If there is stubborn, burnt-on food, you can simmer a little water for 3-5 minutes and then use the scraper after the pan has cooled.
After washing, dry the pan promptly and thoroughly with a lint-free cloth or paper towel. It's important to ensure the pan is completely dry before the next step. You can place the pan on a stovetop flame for a minute or two to drive off any lingering water.
Once the pan is dry, you can begin the seasoning process.
Buy Clay Pots and Pans: Where and How
You may want to see also
What is 'seasoning' in this context?
In the context of cast iron pans, "seasoning" refers to a thin layer of oil baked into the pan. This protective coating is formed through a process called polymerization, where the oil is heated past its smoking point and carbonizes, transforming into a plastic-like substance that bonds to the metal. This process seals the porous surface of the cast iron, preventing rust and creating a non-stick cooking surface.
Cast iron is a highly reactive material that can rust easily. Seasoning creates a hard, protective coating that shields the iron from moisture and other elements, extending the lifespan of the pan. It also gives the pan its classic black patina.
The process of seasoning involves heating thin layers of fat, such as oil, on the cast iron. The oil bonds to the metal and to itself, creating a hard, blackened skin that is non-sticky. This coating not only protects the metal but also enhances its cooking properties, making it easier to cook delicate foods like fried eggs.
While most new commercial cast-iron pans come pre-seasoned, it is beneficial to strengthen this layer by seasoning the pan yourself. This process typically involves scrubbing and drying the pan, rubbing it with a thin layer of oil, and then heating it in an oven at a high temperature (around 450°F). This process can be repeated multiple times to build a stronger layer of seasoning.
Broiling 101: Preheat Pan or Not?
You may want to see also
The best type of oil to use for seasoning
When it comes to the best type of oil to use for seasoning a cast-iron pan, there are several options that can deliver great results. Here are some of the top choices:
Avocado Oil
Avocado oil is an excellent choice for seasoning cast iron due to its high smoke point, typically around 500°F. It is a versatile oil that can be used for cooking and seasoning, making it a cost-effective option. Avocado oil is also neutral in flavour, so it won't impart any unwanted tastes to your food. It is a healthy oil and, when refined, has a high smoke point, making it ideal for seasoning cast iron.
Grapeseed Oil
Grapeseed oil is another popular choice for seasoning cast iron. It has a smoke point between 400°F and 520°F, making it suitable for the ideal seasoning temperature range of 400°F to 500°F. Grapeseed oil is affordable, versatile, and easy to find in grocery stores. It produces a smooth and non-stick surface, making it a top choice for many cast-iron enthusiasts.
Vegetable Oil and Canola Oil
Vegetable oil and canola oil are often used interchangeably for seasoning cast iron. They are inexpensive and readily available in most pantries. While they may not be the top performers, they can still get the job done. However, some people find that food is slightly more prone to sticking when using these oils.
Flaxseed Oil
Flaxseed oil has gained a reputation as the gold standard for seasoning cast iron. It has a low smoke point of around 225°F, which means it polymerises quickly. However, it tends to be expensive and may not be worth the cost for some, as it is a one-trick-pony in the kitchen. Some people also find that flaxseed oil coatings can become brittle and flake off over time.
Crisco Solid Shortening
Crisco solid shortening is a popular choice for seasoning cast iron due to its versatility, affordability, and wide availability. It has a high smoke point of 490°F, making it suitable for the ideal seasoning temperature range. While it may not be the healthiest option, it is a reliable and cost-effective choice for many home cooks.
In conclusion, while there is no one-size-fits-all answer for the best oil for seasoning cast iron, the options listed above are proven to deliver excellent results. The key is to choose an oil with a high smoke point, apply thin layers, and repeat the seasoning process to build up a strong, non-stick coating.
Calphalon Cast Iron Pans: Safe and Sound?
You may want to see also
How to apply the oil to the pan
To apply oil to your cast iron pan, start by drying your pan thoroughly. You can do this by wiping it down with a paper towel or a dishcloth, and then placing it on the stove over medium heat until all the moisture has evaporated. You'll know it's dry when you can feel the heat coming off the pan.
Next, take some cooking oil—such as vegetable, canola, corn, grapeseed, sunflower, or safflower oil—and pour a small amount (around a teaspoon) into the pan. Using a paper towel, rub the oil evenly across the entire pan, including the handle. Flip the pan over and repeat on the other side, adding more oil if necessary. Keep rubbing and buffing the oil into the pan until it no longer looks greasy. It's important to make sure that there isn't too much oil, as this will result in a sticky finish.
Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. The oil will polymerize and form a hard coating. You may want to place a baking sheet or a piece of foil underneath the pan to catch any excess oil that runs off. After 30 minutes, remove the pan from the oven and repeat the oiling process. Return the pan to the oven for another 30-minute spell. In total, you should repeat this oiling-and-heating process three to four times to create a good initial layer of seasoning.
Pan-Seared Duck Breast Perfection
You may want to see also
How to care for your cast-iron pan after seasoning
Now that your cast-iron pan is seasoned, here are some tips to keep it in good condition:
Use Your Pan Regularly
The best way to maintain your cast-iron pan is to use it regularly. Each time you cook with oil or fat, you add more seasoning to the pan, enhancing its natural, easy-release finish. The more you use your pan, the better the seasoning will become over time.
Avoid Certain Foods and Cooking Methods
Some foods and cooking methods can remove seasoning from your pan. Cooking acidic foods, such as tomatoes, or using excessive heat, can break down the seasoning. Therefore, it is recommended to avoid cooking acidic foods or recipes with high liquid content until the seasoning is well-established.
Clean Your Pan Properly
After cooking, avoid using soap or abrasive scrubbers to clean your cast-iron pan. Instead, opt for a soft sponge, kosher salt for buffing away residue, and hot water. Wipe the pan dry with a paper towel, then place it on the stove over medium heat to drive off any remaining moisture and prevent rusting.
Re-Season When Necessary
Over time, your cast-iron pan may need to be re-seasoned. If the pan starts to look a little rusty, dull, or worse for wear, you can follow the steps outlined above to give it a fresh coat of seasoning. This process will restore the protective layer and keep your pan in good condition for years to come.
Store Your Pan Properly
When not in use, store your cast-iron pan in a cool, dry place. Ensure the pan is completely dry before storing it to prevent rust. Additionally, consider investing in pan protectors or liners to place between the pan and its lid, which will help protect the seasoning and prevent scratches.
By following these simple care instructions, you can ensure that your cast-iron pan remains in top condition for a long time.
Domino's Pan Pizzas: Calorie Bombshell
You may want to see also
Frequently asked questions
Seasoning is a thin layer of oil baked into a cast-iron pan to create a protective barrier. This prevents the pan from rusting and sticking.
First, wash and thoroughly dry your pan. Then, rub it all over with cooking oil and buff until the pan no longer looks greasy. Preheat your oven to at least 450°F and place the pan inside for 30 minutes to an hour.
You can use any 100% oil, such as canola, vegetable, grapeseed, sunflower, or safflower oil. Avoid using butter, unrefined coconut oil, or traditional lard.
You don't need to season your pan very often. The more you cook with oil in your pan, the more layers of seasoning will be added.
Avoid using soap or abrasive scrubbers to clean your cast-iron pan. Instead, use a soft sponge, kosher salt, and hot water. Dry the pan by placing it on the stove over medium heat to prevent rusting.
