The Magic Of Seasoning Cast Iron With Shortening: A Step-By-Step Guide

Seasoning a cast iron pan is a crucial step in maintaining its non-stick properties and preventing rust. The process involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil or fat and heating the pan to a specific temperature. This protective layer increases with every use, so it's essential to care for cast iron properly. Here's a step-by-step guide on how to season a cast iron pan with shortening:

- Start by cleaning your cast iron pan with warm, soapy water to remove any residue or coating from manufacturing. Ensure you thoroughly dry the pan after washing.

- Apply a thin, even layer of melted shortening to the entire surface of the pan, including the interior, exterior, and bottom. Avoid the handle. You can use a silicone pastry brush, lint-free cloth, or paper towel for this step.

- Place a lined baking sheet or aluminium foil on the bottom rack of your oven to catch any drippings.

- Put the coated cast iron pan on the middle rack of a cold oven.

- Preheat the oven to between 350-450 degrees Fahrenheit.

- Bake the pan for about an hour. Then, turn off the oven and let the pan cool down completely inside.

- If your pan didn't come pre-seasoned, you may need to repeat the process three to four times to develop a smooth finish.

Preheat oven to 350-450°F

Preheating your oven is the first step in seasoning a cast iron pan with shortening. The ideal temperature range for this process is between 350°F and 450°F (176°C and 232°C). The specific temperature you choose within this range can depend on various factors, such as personal preference, the type of oil or fat used, and the desired thickness of the seasoning layer.

Preheating the oven is important because it ensures that your cast iron pan will be exposed to a consistent and even heat. This even heat distribution is crucial for achieving effective polymerization, which is the process of converting the oil or fat into a hard, protective coating. By heating your pan at the recommended temperature, you can promote the formation of a durable and non-stick surface.

When preheating your oven, it's advisable to place a baking sheet or a piece of aluminium foil on the bottom rack. This will catch any excess oil or drippings that may occur during the seasoning process. Using a lined baking sheet or foil ensures that your oven stays clean and reduces the amount of post-seasoning cleanup required.

Once your oven has reached the desired temperature of 350-450°F, you can proceed to the next steps of seasoning your cast iron pan. Remember to exercise caution when handling the hot pan and always maintain proper ventilation in your kitchen to avoid any smoke buildup during the process.

Clean and dry the pan

To clean and dry your cast iron pan, start by giving it a good scrub with warm, soapy water. You can use a stainless steel scrubber or a stiff brush to do this. Next, dry the pan with a clean towel. Even after towel-drying, some moisture may remain, so it's a good idea to place the pan on a stovetop flame for a minute or two to drive off any lingering water.

If your pan is new, it may have a coating of wax or oil applied by the manufacturer to protect it during shipping. In this case, you'll need to remove this before seasoning the pan. Preheat your oven to 400 degrees Fahrenheit and place the pan in it for 15 minutes to ensure it's completely dry.

If you're restoring an old cast iron pan, you may need to remove rust or old seasoning. To remove rust, use steel wool or a powerful abrasive, then clean away any metal dust. To remove old seasoning, follow the instructions for stripping away the old seasoning and rust from a vintage skillet.

Once your pan is clean and dry, you can begin the seasoning process.

Apply a thin layer of oil

Applying a thin layer of oil is a crucial step in the seasoning process. Seasoning a cast-iron pan creates a natural, non-stick coating that prevents food from sticking and protects the pan from rust and corrosion. This process involves applying a thin layer of oil and heating the pan to a specific temperature, which polymerizes the oil and forms a protective layer.

When applying the oil, it is important to use a thin coat. Coat the entire surface of the pan, including the bottom but excluding the handle. You can use a silicone pastry brush, a lint-free cloth, or a paper towel to spread the oil. Make sure to wipe away any excess oil so that no pooling oil is visible. The pan should feel practically dry to the touch. Using too much oil will cause the pan to become sticky.

There are several types of oil that can be used for seasoning cast iron. Vegetable oil, canola oil, and melted shortening are all good options. These oils have a high smoke point, are affordable, and do not include animal fat, which can go rancid. It is also important to note that you should not use butter or olive oil, as they have lower smoke points and can lead to a sticky residue on the pan.

After applying the oil, the pan is placed in the oven and heated to a specific temperature for a set amount of time. This process is typically done multiple times to create a smooth finish and a strong layer of seasoning.

Place the pan upside down on a baking sheet

When you're ready to season your cast iron pan, place it upside down on a baking sheet. This is done to allow excess oil to drip off during the seasoning process. By placing the pan upside down, gravity will pull any excess oil out of the pan.

You can place the baking sheet on the bottom rack of the oven to catch any drippings. If you don't have a baking sheet, you can use a piece of aluminium foil instead. This will ensure that any excess oil that runs and pools will be caught, so you don't have to worry about it making a mess in your oven.

It's worth noting that this step is not essential. If you've thoroughly buffed away all the excess oil after rubbing it onto the pan, you may not need to worry about any excess oil running and pooling. However, placing the pan upside down on a baking sheet is a good precaution to take.

Once you've placed the pan upside down on the baking sheet, you can put it in the oven and begin the seasoning process.

Bake for 30 minutes to 1 hour

Now that your pan is coated with oil, it's time to bake it in the oven. Place the pan upside down on a baking sheet or aluminium foil, which should be placed on the oven's bottom rack to catch any drippings. Preheat the oven to a temperature between 350°F and 500°F (176°C to 260°C). Bake the pan for 30 minutes to 1 hour, depending on the material of the pan. For cast iron, 45 minutes to an hour is recommended.

During this time, the oil will polymerize and form a protective coating on the pan. The oven's even heat will effectively set the oil all over the pan, which is why it is preferred over a stovetop burner, which can create hot and cool spots and lead to uneven seasoning.

Once the designated time has passed, turn off the oven and allow the pan to cool completely. This gradual cooling process helps the oil to polymerize and create a durable non-stick coating on the surface of the pan.

Frequently asked questions