The Art Of Seasoning: Mastering The Care Of Your Wrought Iron Pan

Seasoning a wrought iron pan is a simple process that can be done in a few easy steps. It involves scrubbing the pan with warm, soapy water, drying it thoroughly, and then applying a thin layer of cooking oil to the cookware, including the handle. The pan is then placed upside down in an oven preheated to between 350-500°F for about 30 minutes to an hour. This process is repeated 3 to 4 times to create a protective coating, which is essential for maintaining the pan's durability and non-stick properties.

Cleaning the pan with warm, soapy water and a sponge or stiff brush

To clean a wrought iron pan with warm, soapy water, you'll need a sponge or stiff brush, as well as some clean, dry cloths or paper towels.

First, scrub the pan with warm, soapy water. It's okay to use soap because you're preparing to re-season the pan. Next, rinse the pan and dry it thoroughly with a clean, dry cloth or paper towel. Even after towel-drying, your pan may retain some surface moisture, so it's best to place the pan on a stovetop flame for a minute or two to drive off any lingering water.

If your pan is rusty, use steel wool to scrub off the rust. Feel free to scour the outside of the pan as well—it won't do any harm. If you're struggling to remove food particles or residue, add coarse kosher salt to some water and gently scrub with a sponge to release it.

Drying the pan thoroughly with a clean cloth or paper towel

Drying your wrought iron pan is a crucial step in the seasoning process. After washing your pan with warm, soapy water, it is essential to ensure that it is thoroughly dried before proceeding to the next step. Use a clean cloth or paper towel to wipe down the entire pan, inside and out, including the handle. Make sure to get rid of any surface moisture to prevent rusting. You can also place the pan on a stovetop flame for a minute or two to evaporate any remaining water. This step is crucial because any lingering water droplets can interfere with the oil coating process, affecting the smoothness of the final seasoning layer.

Once your pan is towel-dried, it's time to move on to the next step in the seasoning process, which is to apply a thin and even layer of cooking oil to the pan's surface. It is important to ensure that the oil is evenly distributed and that there are no excess pools of oil, as this can lead to hardened droplets forming on your cooking surface or sticky patches if left unused for a few days. The key is to buff the oil into the pan thoroughly until it no longer appears greasy.

After the oiling process, your pan will be ready for the heating step, where it is placed in a preheated oven at a high temperature, such as 450°F (230°C). This step is crucial for polymerization, where the oil bonds to the metal and forms a protective coating. By drying your pan thoroughly before this step, you ensure that the oil can properly adhere to the pan's surface and create a smooth, non-stick finish.

In summary, drying your wrought iron pan with a clean cloth or paper towel is a vital step in the seasoning process. It ensures that your pan is free of any moisture that could interfere with the oil coating and subsequent heating steps. A well-dried pan will result in a smoother and more effective seasoning layer, protecting your cookware and enhancing its performance.

Rubbing the pan with a thin layer of oil

Rubbing a thin layer of oil onto a wrought iron pan is an essential step in the seasoning process. Seasoning is a protective layer of carbonized oil baked into the cookware's surface, which makes the equipment more durable, improves its ability to conduct heat, and prevents rust.

To begin the seasoning process, you should first clean the pan with warm, soapy water, and then dry it thoroughly. You can use a stove flame for a minute or two to ensure that all the moisture is gone. Next, rub the pan all over, inside and out, with a thin layer of cooking oil. This includes the handle. You can use vegetable, canola, or corn oil, or melted shortening. You should then buff the pan so that it no longer looks greasy. Excess oil can pool during seasoning, forming hardened droplets on the cooking surface, or turn sticky if left unused for a few days.

After this, the pan should be placed in an oven preheated to 450°F (230°C) for 30 minutes. The oil will polymerize and form a hard, plastic-like coating. The oven provides an even heat that will set the oil all over the pan, whereas a stovetop burner will produce hot and cool spots, leading to uneven seasoning. It is recommended to repeat the oiling-and-heating process three to four times to set down a good initial layer of seasoning.

Heating the pan in the oven at 450°F for 30 minutes

Heating the pan in the oven is a crucial step in the seasoning process. Seasoning is a protective layer of oil baked into the cookware's surface to make the equipment durable, produce heat, and prevent rust. This protective layer increases with every use, so it's essential to care for cast iron properly.

To heat your wrought iron pan in the oven, start by placing it upside down on the middle rack of a cold oven. Place a baking sheet or aluminium foil on the rack underneath to catch any drips. Then, preheat the oven to between 450°F and 500°F (230°C) and leave it there for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated.

During this time, the oil will polymerize and form the first of several hard, plastic-like coatings. The oven provides an even heat that will effectively set the oil all over the pan, which is why it is preferable to a stovetop burner, which produces hot and cool spots.

After 30 minutes, remove the pan from the oven. Remember to use oven mitts as the pan will be extremely hot. Allow the pan to cool down before proceeding with the next steps of the seasoning process.

Repeating the oiling and heating process three to four times

Now for the fun part: repeating the oiling and heating process three to four times. This is where you'll build up a good initial layer of seasoning.

Take the pan out of the oven, remembering to protect your hands with oven mitts as it will be hot. Then, rub a bit more oil into the iron, making sure to buff it out so that the pan no longer looks greasy. Pop it back in the oven for another 30 minutes. Repeat this process until you've completed it three to four times.

Once you're done, let the pan cool down. It's now ready for cooking.

Frequently asked questions