Cast Iron Seasoning: Grapeseed Oil Method

Seasoning a cast iron pan is essential to protect it from rust and enhance its cooking performance. While various oils can be used for seasoning, grapeseed oil is a preferred choice due to its high smoke point, neutral flavour, and ability to penetrate the pores of the pan. This article will provide a step-by-step guide on how to season a cast iron pan using grapeseed oil, ensuring optimal cooking results.

Cleaning your cast iron pan

Step 1: Clean the pan while it's still hot. The first step is to clean your cast iron pan immediately after use. Waiting until later will result in stuck-on food hardening as it cools, making it more difficult to clean.

Step 2: Scrub away food residue. Use hot water and a scrubbing brush, steel wool, or a copper cleaning cloth to remove any food residue from the pan. You can also use kosher salt, a scrubber, and neutral oil to scrub away residue. For stubborn, stuck-on food, you can simmer a little water in the pan for 3-5 minutes and then use a scraper after it has cooled. Avoid using soap, as it can strip the seasoning from your pan. If you do use soap, make sure to use a small amount and re-season the pan afterward.

Step 3: Rinse and dry the pan. Rinse the pan with water and then dry it thoroughly with a clean kitchen towel or paper towel. It's important to remove all water droplets, as they can cause rusting.

Step 4: Remove rust, if necessary. If your cast iron pan has developed rust, don't worry. Simply scrub or scour the rust off with a steel wool scouring pad and warm water, or use coarse salt if you don't have steel wool. Rinse and dry the pan thoroughly.

Step 5: Rub the pan with oil. Once the pan is clean and dry, rub it with a thin layer of cooking oil, such as vegetable oil, canola oil, grapeseed oil, or flaxseed oil. Use a paper towel to wipe away any excess oil, leaving a super-thin layer on the pan. This will help maintain the seasoning and protect the pan from rust.

By following these steps, you can keep your cast iron pan clean, seasoned, and ready for your next culinary adventure.

Drying your cast iron pan

To dry your cast iron pan, start by rinsing it with hot water, avoiding harsh detergents or steel wool, which can remove the seasoning. Use a cloth or paper towel to remove any beads of water, then place the pan on the stovetop over low heat for a few minutes to evaporate any remaining moisture.

It's important to note that you should never move your cast iron pan from the stove to cold water, as this thermal shock can cause the pan to warp or crack. Instead, always clean and dry your pan while it's still warm but cool enough to handle safely.

Once the pan is dry, use a cloth or paper towel to rub a thin layer of oil or fat onto the pan's surface, including the bottom and handle. You can use grapeseed oil, vegetable shortening, lard, bacon grease, or a neutral high-heat cooking oil. Place the pan back on the stovetop and heat it until the fat just starts to smoke, then turn off the heat and let the pan cool to room temperature.

By following these steps, you'll ensure your cast iron pan is completely dry and ready for the next step in the seasoning process.

Applying grapeseed oil

Step 1: Clean the Pan

Start by thoroughly cleaning your cast iron pan using hot water and a mild dish soap. Avoid using harsh detergents or abrasive sponges as they can damage the surface. Make sure to remove any residual food and scrub off any difficult spots. After cleaning, use a clean cloth or paper towel to dry the pan completely. Any remaining moisture can prevent the oil from penetrating properly.

Step 2: Preheat the Oven

Preheat your oven to a temperature between 300°F to 480°F. The ideal temperature range for seasoning cast iron with grapeseed oil is 350°F to 500°F. Give the oven some time to reach the desired temperature and ensure that any moisture inside the oven is evaporated.

Step 3: Apply Grapeseed Oil

Apply a thin and even layer of grapeseed oil to the entire surface of the pan, both inside and out. Use a paper towel or a clean cloth to spread the oil evenly. Remember, you want a super-thin layer of oil, so wipe off any excess with a clean paper towel or cloth until the pan looks dry and has a dull matte finish.

Step 4: Place the Pan in the Oven

Place the oiled pan upside down on a baking sheet lined with parchment paper to prevent any excess oil from dripping onto the oven floor. This step is crucial to achieving an even and smooth finish.

Step 5: Bake the Pan

Bake the pan at the preheated temperature for about an hour. The duration may vary slightly depending on the oven and the thickness of the oil layer. Grapeseed oil has a smoke point of 420°F (216°C), so it can withstand high temperatures without burning, creating a durable and protective layer on the pan.

Step 6: Cool the Pan

After baking, turn off the oven and let the pan cool inside until it reaches room temperature. This step is important to allow the oil to properly set and polymerize, forming a strong bond with the pan.

Step 7: Repeat the Process

Repeat the oil application, baking, and cooling process two to three more times to build up a thicker and more durable seasoning layer. Allowing the pan to cool completely between each application is essential for optimal results.

Step 8: Wipe Away Excess Oil

Once you have completed the seasoning process multiple times, use a clean cloth to wipe away any excess oil that may have accumulated on the surface. Your cast iron pan is now seasoned and ready for cooking!

Baking the pan

The oven temperature for baking a cast-iron pan with grapeseed oil should be between 350°F to 500°F. The pan should be baked for at least an hour. It is important to ensure that each coat of oil is super thin, and the process is repeated over and over to build up the thickness.

Firstly, preheat the oven to 200°F and leave it on for 10 minutes to evaporate any moisture inside. Clean the pan thoroughly and wipe out excess water with a towel. Then, heat the pan on a stovetop burner to evaporate any remaining moisture. Place the pan in the oven for 10 minutes.

Remove the pan from the oven and increase the temperature to 300°F. Add a small amount of grapeseed oil to the pan. Use a paper towel to rub the oil in, and then take a fresh paper towel and wipe up all the residue. When you’re done, the pan should look dry, with a dull matte finish, but there will still be a super-thin layer of oil on the pan. Repeat this process on the bottom and handle of the pan.

Place the pan in the oven for 10 minutes. Remove the pan from the oven and increase the temperature to 400°F. If necessary, wipe out any pooled oil with a fresh paper towel or rag. Place the pan upside down in the oven for 1 hour. Turn off the oven but leave the pan inside and allow it to cure for 30-60 minutes. Repeat this process 2-3 times as needed.

It is important to thoroughly wipe away excess oil to avoid ugly residue that is difficult to remove.

Repeating the process

Repeating the seasoning process is essential for building up a durable and non-stick surface on your cast iron pan. Here's a detailed guide on repeating the process of seasoning your cast iron pan with grapeseed oil:

• Cleanliness is key: Before you begin the seasoning process again, ensure that your cast iron pan is thoroughly cleaned. Use hot water and a mild dish soap to remove any residual food particles or grease. Avoid harsh detergents or abrasive sponges, as they can damage the pan's surface.
• Dry it completely: After cleaning, use a clean cloth or paper towel to dry the pan. It's crucial to eliminate any moisture to prevent interference with the oil application.
• Preheat your oven: Set your oven to a temperature between 350°F to 500°F. This temperature range is ideal for achieving the necessary heat to break down the oil and initiate the polymerization process.
• Apply grapeseed oil sparingly: Take a small amount of grapeseed oil and apply a thin, even layer to the entire surface of the pan, including the interior, exterior, lip, and handle. Use a paper towel or clean cloth to spread the oil evenly. Remember, you want a super-thin layer of oil, so wipe away any excess with a clean paper towel until the pan looks dry and has a dull matte finish.
• Bake the pan: Place the oiled pan upside down on a baking sheet or rack in the preheated oven. This prevents oil from pooling. Bake the pan for at least an hour. The exact duration may vary, but aim for sufficient time at high heat to cure the oil onto the pan.
• Let it cool: After baking, turn off the oven and allow the pan to cool inside. It's important to let it reach room temperature before handling or applying another layer of oil.
• Repeat as needed: Depending on your desired level of seasoning, repeat steps 3 to 6 two to three more times. Always allow the pan to cool completely between each application. With each repetition, you're building up a stronger, more resilient coating.
• Wipe away excess: Once you've completed the desired number of repetitions, use a clean cloth to wipe away any excess oil that may have accumulated on the surface. Your pan is now seasoned and ready for cooking!

Remember, each time you repeat the seasoning process, you're enhancing the protective layer on your cast iron pan. This not only helps prevent rust but also improves the pan's cooking performance, making it smoother and more non-stick over time.

Frequently asked questions