Le Creuset Cast Iron: Seasoning Secrets

Le Creuset cast iron pans are a great investment for any kitchen, offering durability and even heat distribution for all your cooking needs. To ensure your pan lasts for years to come, it's important to season it properly before use. Seasoning a cast iron pan creates a non-stick surface and helps prevent rusting, enhancing your cooking experience. This guide will take you through the steps to properly season your Le Creuset cast iron pan and maintain its quality.

Wash and dry your Le Creuset cast iron pan

To wash and dry your Le Creuset cast iron pan, follow these steps:

Firstly, use warm or hot soapy water and a sponge to thoroughly clean your pan. If your pan is new, this step will help to remove any protective coating or residues that may have been applied during the manufacturing process. Rinse the pan with warm water and ensure that it is completely dry before moving on to the next step. You can use a clean towel or paper towel to pat it dry.

It is important to note that while regular cast iron pans can be seasoned without washing, Le Creuset recommends cleaning their cast iron products before use to ensure any protective coatings are removed.

Once your pan is dry, you can proceed with the seasoning process. Seasoning your Le Creuset cast iron pan will create a non-stick surface and help prevent rusting. This process involves applying a thin layer of vegetable oil, flaxseed oil, peanut oil, or grapeseed oil to the entire surface, including the bottom and handle. Use a paper towel to spread the oil evenly, ensuring there are no pools or drips.

After oiling, place the pan on the stove over medium-low heat and allow it to absorb the oil for 10 to 15 minutes. You can then remove any excess oil with a folded dry paper towel. Repeat the oiling and heating process at least once more to ensure a smooth, non-stick finish.

It is important to note that while some sources recommend using soap when washing your Le Creuset cast iron pan, others advise against it as it can strip the seasoning. Therefore, it is recommended to wash the pan with hot water only after each use and avoid using soap unless necessary.

Additionally, when cleaning, avoid using abrasive scrubbers as they can damage the pan. Instead, opt for a soft sponge or cloth, and always dry the pan thoroughly before storing it.

Apply a thin layer of vegetable oil or flaxseed oil

After washing and drying your Le Creuset cast iron pan, it's time to apply a thin layer of vegetable oil or flaxseed oil to the entire surface, including the bottom and handle. You can use a paper towel to spread the oil evenly, ensuring there are no pools or drips. The oil will bond with the iron, creating a protective layer.

For a Le Creuset pan with a matt black finish, place the oiled pan on the stove over medium-low heat. Allow the cast iron to heat up and absorb the oil for 10 to 15 minutes, then remove any excess with a folded dry paper towel. Remove the pan from the heat and allow it to cool for an hour.

Alternatively, you can place the oiled pan upside down on the top rack of a preheated oven at 375°F (190°C). Place a sheet of aluminium foil on the bottom rack to catch any drips. Bake the skillet for one hour, then turn off the oven and let the pan cool completely inside.

By applying a thin layer of vegetable oil or flaxseed oil and following the subsequent steps, you will create a non-stick surface and protect your Le Creuset cast iron pan from rust.

Heat in the oven

Preheat your oven to 375°F (190°C). Place a sheet of aluminium foil on the bottom rack to catch any drips. Then, position your oiled skillet upside down on the top rack. This allows any excess oil to drip off, preventing a sticky residue. Bake the skillet for one hour.

After an hour, turn off the oven and let the skillet cool completely inside. It is important to let the skillet cool down inside the oven. Once it’s cool, inspect the surface. If it looks dry or has any bare spots, repeat the oiling and heating process. You may need to repeat this step two or three times to achieve a smooth, non-stick finish.

Cool and repeat the process

After an hour in the oven, turn off the heat and let your Le Creuset cast iron pan cool completely inside the oven. It is important to let the pan cool down inside the oven as this allows the oil to bond properly with the iron, creating a protective layer. Once the pan is cool, inspect the surface. If it looks dry or has any bare spots, repeat the oiling and heating process. You may need to repeat this step two or three times to achieve a smooth, non-stick finish.

When you are happy with the finish, you can start using your pan. However, to maintain the seasoning, it is important to follow a few simple steps. After each use, wash the skillet with hot water and a brush, but avoid using soap, as it can strip the seasoning. Dry the skillet thoroughly and apply a light coating of oil before storing it.

If you notice the non-stick surface starting to diminish, it is time to re-season your pan. This could be every few months with regular use. Additionally, if you notice any rust or food sticking to the surface, it is definitely time to re-season.

Maintain your seasoning

Now that your Le Creuset cast iron skillet is seasoned, it's important to maintain its non-stick surface. Here are some tips to help you keep your pan in top condition:

• After each use, wash the skillet with hot water and a brush, but avoid using soap, as it can strip the seasoning. If you must use soap, opt for a mild variety.
• Dry the skillet thoroughly after washing. A lint-free kitchen towel or paper towel works well for this.
• Apply a light coating of oil to the skillet before storing it. Oils with higher smoke points, such as vegetable oil, canola oil, or grapeseed oil, are ideal.
• Re-season your skillet whenever you notice the non-stick surface starting to diminish. This could be every few months with regular use.
• Avoid cooking highly acidic foods for prolonged periods, as this can break down the seasoning.
• Avoid using metal utensils or scrubbers as they can damage the pan's surface. Opt for wooden or plastic utensils instead.
• If you need to scrub off burnt-on food, try using a combination of hot water and baking soda. This method is tough on burnt-on food but gentle on the pan's surface.

Frequently asked questions