Larding Up: Seasoning Your Cast Iron With Lard

Seasoning a cast iron pan is a crucial step in maintaining its non-stick properties and preventing rust. It involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This process, known as polymerization, forms a protective layer that prevents food from sticking and enhances the flavour of dishes cooked in the pan.

Lard, or animal fat, can be used to season a cast iron pan. It has a smoke point of approximately 375ºF, which is lower compared to most cooking oils. When using lard, it is important to keep the oven temperature below its smoke point to avoid burning. The process of seasoning a cast iron pan with lard is simple and involves cleaning and drying the pan, applying a thin layer of lard to the entire pan, baking it upside down in the oven for about an hour, and then letting it cool.

Cleaning the pan

Before seasoning your cast iron pan, it is important to clean it thoroughly. If your pan is new, wash it with warm, soapy water and scrub it with a stainless steel scrubber to remove any coating or factory residue. If your pan is old or rusty, you can use steel wool to scrub away the rust. If the steel wool is not effective, you can place the pan in a self-cleaning oven for a short period or coat it with oven cleaner and leave it overnight in a plastic bag.

After removing any rust or residue, dry the pan thoroughly with a towel and then on the stovetop over low heat for a few minutes to ensure all moisture is gone. This step is crucial, as any remaining moisture can cause the pan to become sticky during the seasoning process.

Once your pan is clean and dry, you are ready to begin the seasoning process.

Drying the pan

Drying your cast iron pan is an important step in the seasoning process. After giving your pan a good scrub with warm, soapy water, you'll want to ensure that it is thoroughly dried. Here are the steps you can follow for effective drying:

• Use a clean towel to dry the pan as much as possible. It is important to remove as much moisture as you can with a towel.
• Place the pan on a stovetop flame for a couple of minutes. This step is crucial as it helps to eliminate any remaining water droplets or surface moisture. This will prevent rusting and ensure a smooth seasoning process.
• Once you've dried the pan with a towel and heated it on the stovetop, your pan is ready for the next step in the seasoning process.

It is worth noting that you should always dry your cast iron pan immediately after washing it. Leaving it wet or damp can lead to rust formation. Additionally, ensure that you dry your pan after each use to maintain its seasoning and prevent rust.

Applying a thin layer of lard

Firstly, it is important to ensure that your cast iron pan is clean and completely dry before applying the lard. If your pan has any rust or residue, use an abrasive scrubber, such as steel wool, to thoroughly clean it. After scrubbing, dry the pan with a towel and then place it on the stovetop for a few minutes to ensure all remaining moisture is removed.

Once your pan is clean and dry, it's time to apply the lard. Scoop a small amount of lard into the pan and use a paper towel to spread it evenly across the entire surface, including the bottom, handle, sides, and interior. You don't need to be too generous with the coating, but make sure the entire pan is covered.

When applying the lard, it is important to use just enough to coat the pan. Avoid using too much, as excess lard can pool in the bottom of the pan during the baking process, resulting in a sticky finish. A thin, even layer is key to achieving a successful seasoning.

After applying the lard, your pan is now ready for the oven. Place a baking sheet or a layer of aluminium foil on the bottom rack of your oven to catch any drips. Then, place your coated cast iron pan on the middle rack, upside down, to allow any excess lard to drip off.

Set your oven to the recommended temperature, typically between 350°F and 500°F, depending on the type of fat or oil you are using. Keep in mind that lard has a smoke point of approximately 375°F, so it's important to maintain the oven temperature below this to avoid burning the lard. A little smoking is normal and indicates that the seasoning is working, but prolonged excessive heat will cause the lard to burn, requiring you to reseason the pan.

Leave the pan in the oven for about an hour. The duration may vary slightly depending on the temperature and the specific instructions you are following. After the designated time has passed, turn off the oven and allow the pan to cool gradually. Do not remove the pan from the oven immediately, as the drastic change in temperature may cause the pan to crack. Instead, let it cool in the oven for at least 30 minutes before handling it.

Once the pan has cooled down, remove it from the oven and wipe it with a clean cloth to remove any excess lard residue. Your pan is now seasoned and ready for use!

If you are seasoning a new pan or reseasoning an old one, you may need to repeat the entire process a few times to build up a stronger layer of seasoning. However, this is not mandatory, as the more you use your pan for cooking, the more the seasoning will build up over time.

Baking the pan

Now that your pan is clean, dry, and coated with lard, it's time to bake it and lock in that seasoning. Here's what you need to do:

• Preheat your oven: Set your oven to 350°F (180°C). This temperature is important because lard has a smoke point of around 375°F, so keeping the oven temperature below this point is crucial. A little smoke is fine, but prolonged exposure to higher temperatures will cause the lard to burn, and you'll have to start over.
• Prepare a drip pan: Place a baking sheet or a layer of aluminium foil on the rack below the one you'll be using to catch any drips of lard during the baking process.
• Position the pan: Place your cast-iron pan upside down on the rack above the drip pan. This will ensure that any excess lard drips off rather than pooling in the bottom of the pan, which would result in a sticky finish.
• Bake: Bake the pan for about an hour. This duration should be sufficient for the lard to polymerize and form a durable coating.
• Cool: Turn off the oven and allow the pan to cool down gradually. Cast iron needs to be cooled slowly to avoid cracking, so leave it in the oven with the door ajar for at least 30 minutes.
• Repeat: If you want an even tougher, more durable coating, you can repeat the process a few times. However, this is not necessary, and your pan will be ready to use after the first bake.

And that's it! Your cast-iron pan is now seasoned with lard and ready for cooking. Remember to maintain your pan by cleaning it gently and avoiding harsh scrubbing, which can remove the seasoning. With proper care, your pan will develop an even better non-stick coating over time.

Cooling the pan

After the cast iron pan has been in the oven for the recommended time, it is important to let it cool down completely. This gradual cooling process is essential as it helps the oil to polymerize and create a durable non-stick coating on the surface of the pan.

Once the pan has been in the oven for the recommended time, turn off the oven and let the pan cool down completely inside. This process can take a few hours, so it is best to leave the pan in the oven until it has cooled to room temperature.

If you need to use your oven, carefully remove the pan and place it on a heat-proof surface, such as a stovetop or trivet. It is important to remember that the pan will still be very hot, so always use oven mitts or heat-proof gloves when handling it.

Once the pan is cool enough to handle, you can give it a final wipe with a clean cloth to remove any excess oil residue. This step is important as it ensures that the pan is ready to be used for cooking.

After the pan has cooled, it is important to store it in a dry place to prevent rust from forming. A well-seasoned cast iron pan will have a glossy black non-stick coating and will last for generations if properly cared for.

Frequently asked questions