The Art Of Seasoning: Mastering Cast Iron With Brad Leone

Brad Leone, host of Bon Appétit and populariser of cast iron cookware, has a few tricks up his sleeve when it comes to seasoning cast iron pans. In one of his videos, Leone demonstrates how to clean and season a cast-iron pan, emphasising the use of steel wool, coarse salt, and a high-smoke-point oil like vegetable or grapeseed oil. He also recommends placing the pan upside down in the oven to ensure even heating and prevent rusting. Leone's method involves multiple rounds of oiling and heating, creating a hard, protective coating that makes cooking a pleasure.

Cleaning cast iron pans with steel wool and salt

To clean a cast iron pan with steel wool and salt, you'll need to follow a few simple steps. Firstly, take a decent amount of coarse salt, such as kosher salt or sea salt, and sprinkle it on the cooking surface of the pan. Then, use a clean paper towel to scrub the salt around the pan in a circular motion until any stuck-on food bits are removed. You can also use a half-potato or a nylon scrubbing brush along with the salt to scrub the surface.

Next, rinse the pan with water to remove the salt and any remaining food residue. Be sure to dry the pan thoroughly with a lint-free cloth or paper towel. Once the pan is completely dry, you can apply a light layer of cooking oil, such as vegetable oil, to the surface. This step helps to season the pan and prevent rusting. Place the pan in the oven upside down and bake at a high temperature for about an hour to burn off any remaining impurities and create a non-stick surface.

It is important to note that while steel wool can be used to remove rust and built-up carbon, it should not be used for everyday cleaning as it can strip the seasoning from the pan. For regular cleaning, it is best to use a nylon scrubbing brush or a pan scraper, and a small amount of mild soap if needed.

Using vegetable oil or grapeseed oil to season cast iron

Vegetable oil and grapeseed oil are highly recommended for seasoning cast iron pans. They are versatile, affordable, and widely available in grocery stores. They are also neutral in flavour, so you don't have to worry about the oil affecting the taste of your food.

The seasoning process involves adding a thin layer of oil to the pan and heating it in the oven at a temperature between 350°F to 500°F for at least an hour. This process allows the oil to settle into the nooks and crannies of the metal and form a protective layer that makes the pan non-stick and resistant to rusting.

It is important to note that the pan should be thoroughly cleaned and dried before the seasoning process. Additionally, multiple layers of seasoning can be built up over time by repeating the process, which will result in a thicker and more effective coating.

How to refurbish old cast-iron pans

If you're looking to bring an old cast-iron pan back to life, it will take some effort but the rewards are lifelong. Here's a detailed guide on how to refurbish and season your vintage cast-iron pan.

Step 1: Remove Rust and Buildup

Start by placing the pan on a grill, cranking the heat as high as it'll go, and leaving it for 2-3 hours. This will help lift the rust and gunk, which you can then peel off. Next, create a paste with sea salt and water and use stainless steel wool to scrub the pan thoroughly. Rinse the pan and place it in a 500-degree oven for about two hours to sanitise and burn off any remaining impurities.

Step 2: Season the Pan

To season your pan, you'll need to rub it with oil and heat it. Choose an oil with a high smoke point, such as avocado oil, flaxseed oil, canola oil, or grapeseed oil. Avoid olive oil, as it can go rancid. Rub the oil all over the pan, inside and out, including the handle. Then, place the pan upside down on a burner and heat it over medium heat until it starts to smoke.

Step 3: Repeat the Process

Once the pan has cooled down, repeat the oiling and heating process 3-4 times to build up a good initial layer of seasoning. After that, your pan is ready for cooking! Each time you cook with fat, you'll be adding more seasoning.

Tips for Choosing and Caring for Your Pan:

• When buying vintage cast iron, look for pans from the East Coast, especially Pennsylvania and Ohio, as they had access to good iron ore.
• Avoid pans with bowing, pitting, or cracks, as these can affect the cooking surface and are difficult to repair.
• Wash and thoroughly dry your pan before seasoning, and ensure no moisture remains by placing it on a stovetop flame for a minute or two.
• When oiling the pan, buff it thoroughly so that it no longer looks greasy. Excess oil can pool during seasoning, creating hardened droplets or sticky spots if left unused.
• Preheat the pan before cooking, but be careful not to let it smoke.

The best type of cooking oil to use for seasoning

When it comes to seasoning cast iron, the type of oil you use is important. The purpose of seasoning is to create a protective layer that prevents rust and makes the pan non-stick. This process, known as polymerization, occurs when oil is heated at high temperatures, forming a hard black surface. Here are some factors to consider when choosing the best oil for seasoning:

Smoke Point

The smoke point of an oil is the temperature at which it starts to smoke and break down. For effective seasoning, temperatures between 400-500 degrees Fahrenheit are ideal, so an oil with a high smoke point is necessary. Oils with lower smoke points, like extra virgin olive oil, will break down and turn rancid at these temperatures. Oils with high smoke points include avocado oil, grapeseed oil, and canola oil.

Concentration of Unsaturated Fats

Unsaturated fats are more prone to oxidation and polymerization, which is essential for forming a strong seasoning layer. Oils with a higher concentration of unsaturated fats include avocado oil, grapeseed oil, and canola oil. Oils high in saturated fats, like coconut oil and palm oil, are not ideal for seasoning.

Neutral Flavor

A neutral-flavored oil is preferable so that it doesn't impart any unwanted tastes to your food. Oils like avocado oil, grapeseed oil, and vegetable oil have neutral flavors and are versatile for cooking various dishes.

Cost and Availability

Some oils used for seasoning, like flaxseed oil, can be expensive and difficult to find. Others, like avocado oil, grapeseed oil, and canola oil, are affordable and readily available in most grocery stores.

Manufacturer Recommendations

Cast iron cookware manufacturers also provide recommendations on the best oils for seasoning. Lodge, a popular cast iron brand, suggests vegetable oil, melted shortening, or canola oil. Other manufacturers recommend grape seed oil or sunflower oil.

In conclusion, the best oil for seasoning cast iron should have a high smoke point, a high concentration of unsaturated fats, a neutral flavor, and be affordable and accessible. Avocado oil, grapeseed oil, and canola oil are excellent choices that tick all these boxes.

How to make cast-iron skillet pizza

Ingredients

• Pizza dough (store-bought or homemade)
• Olive oil
• Pizza sauce (or Homemade Basil Pesto)
• Dried thyme or oregano
• Garlic powder
• Mozzarella cheese
• Fresh basil leaves
• Salt
• Cornmeal (optional)

Method

• Preheat your oven to 450-500°F.
• Place your cast-iron skillet inside the oven to heat up as well.
• Carefully remove the skillet from the oven and spread a thin layer of olive oil across the pan. You can also add a sprinkle of cornmeal for extra crispness.
• Stretch out your pizza dough into a circle that's slightly larger than the skillet.
• Gently place the dough into the skillet and use your fingertips to form it to the pan. Poke holes all over with a fork to prevent bubbles from forming while baking.
• Spread an even layer of sauce across the crust, leaving a small gap around the edge for the crust.
• Sprinkle thyme and garlic powder over the sauce.
• Top with mozzarella cheese and any other desired toppings.
• Bake on the middle oven rack for 15-20 minutes, or until the cheese is melted and the crust is golden brown.
• Sprinkle with salt and garnish with fresh basil leaves.
• Slice and enjoy!

Tips:

• If you prefer a thinner crust, use less dough (about half a pound for a 9-inch skillet).
• Don't overload the pizza with too many toppings, as this can prevent the dough from cooking through.
• If you're making a pizza with lots of toppings, try par-baking the crust for 5 minutes before adding the sauce and toppings.
• It's best to use a metal cast-iron skillet. Preheating a glass or ceramic baking dish can be dangerous and cause it to shatter.

Frequently asked questions