Ramsay's Guide To Seasoning Cast Iron: A Chef's Tips For Home Cooks

Seasoning a cast-iron pan is a simple process that can greatly improve its performance and longevity. By heating a thin layer of oil on the pan, a process known as polymerization, you can create a hard, protective coating that makes the pan more durable and prevents rust. This coating gives the pan a non-stick quality, making it easier to cook with and maintain. While cast-iron pans often come pre-seasoned, it is beneficial to strengthen this layer with additional seasoning sessions. To season a cast-iron pan, you should start by washing and thoroughly drying the pan. Then, rub it with a thin layer of oil, ensuring there is no excess. Place the pan upside down in an oven preheated to around 450-500°F for about an hour. This process can be repeated multiple times for a stronger coating. With proper care and regular use, a well-seasoned cast-iron pan can last for generations.

Cleaning your cast iron pan

Cleaning your cast-iron pan is a simple process, but there are a few things to keep in mind to ensure that you don't damage the seasoning. Firstly, never put your cast-iron pan in the dishwasher or leave it submerged in the sink. Cast iron is porous and will trap moisture, which can lead to rusting. So, it's important to always dry your pan thoroughly after washing.

When washing your pan, you can use mild soapy water and a stiff brush or scrubber to remove any residue or stuck-on food. Just be sure to use a brush or scrubber that won't scratch the cooking surface. Some sources recommend avoiding soap altogether and simply using a kitchen towel to wipe down the pan. If there is stuck-on food, you can soak the pan in hot water to loosen it before scrubbing.

After washing and rinsing your pan, dry it with a towel, then place it on the stove over a medium heat until all the moisture has evaporated. You'll know it's dry when you can smell the heat coming off the pan.

If you need to do a deeper clean because your pan is rusty or has a lot of built-up residue, you can use steel wool to strip the pan completely, then follow the steps for seasoning a new cast-iron pan.

Once your pan is clean and dry, it's a good idea to rub a small amount of oil into the pan and buff it out to maintain the seasoning. This will help to protect the pan and ensure it remains non-stick.

Drying your cast iron pan

First, dry your pan with a paper towel or a dish linen. Then, place the pan on the stove over a medium heat until all the moisture has evaporated. You should heat the pan until it's hot enough for you to smell the heat coming off it. This step is crucial, as any remaining moisture will cause the cast iron to rust, leading to corrosion.

Oiling your cast iron pan

Firstly, it is important to ensure your pan is completely dry. Cast iron is porous, meaning it can trap moisture below the surface, so it is recommended to heat the pan on a stovetop flame for a minute or two to drive off any lingering water.

Next, you will need to rub the pan all over with cooking oil. This includes the handle and the inside and outside of the pan. Oils such as vegetable, canola, corn, grapeseed, sunflower, and safflower are recommended due to their high smoke points. Flaxseed oil is also an option but may produce a lot of smoke. Use a paper towel to rub the oil in, ensuring the pan is coated evenly with the thinnest layer of oil. Keep rubbing and buffing until the pan no longer looks greasy. Avoid using too much oil, as this can result in a sticky finish.

After this, place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. The oven provides an even heat that will effectively set the oil all over the pan. You may want to place a baking sheet or aluminium foil underneath to catch any excess oil that runs off. This step will polymerize the oil, forming a hard, plastic-like coating that bonds to the pan.

Finally, remove the pan from the oven and let it cool. You can repeat the oiling and heating process up to four times to build up a stronger layer of seasoning.

Remember, each time you cook with oil in your cast iron pan, you are adding to the seasoning, so a well-seasoned pan is a well-used one!

Heating your cast iron pan

To heat your cast iron pan, you should first ensure that it is completely dry. Any moisture left on the pan can cause the oil to pool and form hardened droplets or sticky patches. To do this, place the pan on a stovetop flame for a minute or two.

Next, you will need to apply a thin layer of oil to the pan. Use a neutral oil with a high smoke point, such as canola, vegetable, grapeseed, sunflower, or safflower oil. You can also use melted shortening or vegetable shortening. Avoid using oils with a low smoke point, such as flaxseed oil, olive oil, or butter, as these can cause a hazy, smoky atmosphere and may burn and scorch.

Use a paper towel or kitchen towel to rub the oil into the pan, ensuring that every part of the pan, including the handle, is coated. The pan should feel almost dry to the touch, with no pooling oil visible. You may need to use a second paper towel to buff the pan until no grease is visible.

Now, place the oiled pan in a preheated oven. The ideal temperature for this process is between 450-500°F (230-260°C). Place the pan upside down on a rack lined with foil to catch any oil drips. Leave the pan in the oven for 30 minutes to an hour. It may get a little smoky, so ensure your kitchen is well-ventilated.

During this time, the oil will undergo a process called polymerization, where the fat molecules bond to the pan and each other, forming a hard, plastic-like coating.

Once the time is up, remove the pan from the oven. It will be hot, so use oven mitts to protect your hands. Allow the pan to cool completely before handling it further.

If you are starting with a new, unseasoned pan, you may want to repeat the oiling and heating process three to four times to build up a good initial layer of seasoning.

Maintaining your cast iron pan

However, some activities may remove a bit of seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads. To avoid this, always rub oil into your pan after each use to ensure the seasoning remains intact.

You can also season your cast iron cookware in the oven a few times a year. This method adds a more thorough layer of seasoning to the entire pan, strengthening the bond to the iron. Here's how:

• Scrub the pan with warm, soapy water. Rinse and hand dry thoroughly.
• Apply a thin, even layer of cooking oil to the cookware, inside and out.
• Place the cookware in the oven upside down. Place a large baking sheet or aluminium foil on the bottom rack.
• Bake at 450-500 degrees F for one hour. Allow to cool.

Frequently asked questions