Ella Walter
Cast iron cookware is a versatile and sturdy utensil for the kitchen, perfect for anything from omelettes to fried chicken. However, cast iron is highly reactive and prone to rusting, so it needs to be seasoned to last a lifetime. Seasoning creates a natural non-stick surface, preventing food from sticking to the pan. To season a cast iron pan, first, wash it with hot water and, if necessary, scrub off any food particles and rust. Then, dry the pan thoroughly and rub it with oil. Finally, place the pan in the oven or on a stove at a high temperature for at least an hour. This process bakes on a protective layer, preventing rust and maintaining the non-stick surface.
How to Season a Paniyaram Pan
| Characteristics | Values |
|---|---|
| Cleaning | Soak in cold water to soften gunk, scrub with hot water (without soap), and dry thoroughly |
| Oil | Coat inside and out with lard, Crisco, bacon fat, corn oil, coconut oil, or gingely oil |
| Heating | Place in the oven at 300-500°F (150-260°C) for at least an hour, or on a stove burner at medium flame for 10-15 minutes |
| Cooling | Let cool to room temperature in the oven, or wipe with a tissue/soft cloth and store in a dry place |
| Maintenance | Re-season regularly, especially after washing aggressively or if food burns; avoid soaking in water |
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What You'll Learn
How to clean a paniyaram pan before seasoning
To clean a paniyaram pan before seasoning, you should first wash it with hot water to remove any food particles. You can use a stiff non-metallic scrub brush to scrub the pan and remove any stuck-on food. If your pan is already seasoned, you should avoid using soap, as this can damage the cookware. However, if your pan is new or unseasoned, you can use a small amount of soap to clean it. Just be sure to rinse the pan thoroughly and dry it completely before moving on to the seasoning step.
If your pan is new and has a layer of manufacturing oil on it, you may need to remove this before seasoning. To do this, soak the pan in rice starch water (Sadam Vadicha Kanji) overnight. The next day, scrub the pan with a dishwashing liquid and a metal scrubber to remove the red rust colour that appears. Then, thoroughly dry the pan before proceeding with the seasoning process.
If your pan is already seasoned and just needs a quick clean, you can simply wipe it down with a tissue and apply a light coating of oil before storing it in a dry place. Remember, cast iron cookware is highly reactive and can rust easily when exposed to water, so always make sure your pan is completely dry before putting it away.
In addition, avoid using harsh detergents or hard steel wool to clean your paniyaram pan, as these can damage the seasoning layer. Instead, opt for soft sponges or brushes to gently clean the surface. If you encounter burnt-on food, try soaking the pan in hot water for 10-15 minutes to soften it before gently rubbing the surface.
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The importance of seasoning cast iron
Cast iron cookware is a highly versatile and sturdy utensil for your kitchen. It is beloved by chefs for its even heating and non-stick surface. However, cast iron is highly reactive and prone to rusting, so it needs to be seasoned and maintained to last a lifetime.
Seasoning is the process of adding a thin layer of coating to your cast iron cookware. This coating is created by repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat. The oxidation of the iron, facilitated by heating the cookware, protects the metal from coming into contact with the air, which would cause rust to form. The seasoned surface is hydrophobic and oleophilic, attracting the oils and fats used for cooking, which form a layer that prevents food from sticking to the pan.
To season your cast iron cookware, first, wash it with hot soapy water and a stiff non-metallic scrub brush. If your cookware is new, it may be coated in wax or an oily coating to prevent rust, so make sure to remove this before seasoning. Dry the cookware thoroughly, as oil needs to be able to soak into the metal. You can place the cookware in the oven at 350°F for a few minutes to ensure it is completely dry. Next, coat the cookware inside and out with lard, Crisco, bacon fat, corn oil, or another cooking oil of your choice. Place the cookware upside down in the oven at a high temperature (300°F to 500°F/150°C-260°C). Heat for at least an hour to bake on a "seasoning" cover that will protect the pan from rust and provide a stick-resistant surface.
It is important to maintain your cast iron cookware by seasoning it regularly. Every time you wash your cast iron, season it without fail. Place it on the stove and pour in about 3/4 teaspoon of corn oil or another cooking fat. Spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the cookware with a paper towel. Turn on the burner and heat until smoke starts to appear. If your pan has developed a sticky or flaky seasoning, or has rusted, don't worry! These issues can be easily fixed, and your pan will be like new in no time.
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Steps to season a paniyaram pan
Cast iron cookware is highly reactive and can rust easily when exposed to water. Seasoning your paniyaram pan will help to prevent rust and create a stick-resistant surface. Here are the steps to season your paniyaram pan:
Firstly, if your pan is new, it will likely be coated in wax or an oily coating to prevent rust. This needs to be removed before seasoning. Soak your pan in hot, soapy water for five minutes, then wash off the soap and air dry. If your pan is not new and has rust on it, rinse the pan and sprinkle rock salt generously, scrubbing with a steel wool scrubber. Rinse and repeat this process until the rust is gone.
Next, dry your pan thoroughly. You can put the pan in the oven at 350F for a few minutes to ensure it is completely dry. Oil will not be able to soak into the metal if the pan is wet.
Now, coat the pan inside and out with cooking oil. You can use lard, Crisco, bacon fat, corn oil, or coconut oil. Place the pan upside down in the oven at a high temperature (300ºF to 500ºF/150ºC-260ºC). Heat for at least an hour to bake on a "seasoning" cover. Place a sheet of aluminum foil under the pan to catch any drippings.
Finally, let the pan cool to room temperature in the oven. Repeat the process of oiling and heating for the best results.
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How to maintain a seasoned paniyaram pan
To maintain a seasoned paniyaram pan, follow these steps:
Firstly, avoid leaving your paniyaram pan to soak in water. Cast iron is highly reactive and will rust easily when exposed to water for too long. After using your pan, scrub it with hot water (without soap) and a non-metallic scrub brush to remove any food particles. Make sure to dry it completely with a soft cloth or paper towel.
Secondly, always apply a thin layer of cooking oil to the pan after each use. This includes the cooking surface, sides, bottom, and handle. Place the pan on a gas stove and heat it on a medium flame for 10-15 minutes. Once heated, switch off the stove and let the pan cool down. Remove any excess oil left over. This process forms a protective layer over the pan, preventing rust and providing a stick-resistant surface.
Additionally, eggs, oil, paneer, and other high-fat items are ideal for cooking in your paniyaram pan. Heating the pan regularly helps to sterilize it. If food burns onto the pan, heat a little water in the pan and scrape it with a flat metal spatula. You may need to re-season the pan after this.
By following these steps, you can maintain the seasoning of your paniyaram pan, ensuring it lasts a lifetime.
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What to do if food burns on a seasoned pan
A seasoned paniyaram pan is a cast-iron pan that has been seasoned with oil to maintain its non-stick surface and prevent rusting. If food burns on a seasoned paniyaram pan, there are several methods to clean it:
Firstly, it is important to remove as much food and debris from the pan as possible. Then, cover the bottom of the pan with baking soda and add 2-3 tablespoons of water until it forms a sandy paste. Scrub the pan with a stiff-bristle brush or scouring pad. Do not use soap, as this can damage the seasoning. The baking soda will help to remove the burnt-on food and neutralise any odours. Rinse and repeat if necessary.
Alternatively, fill the pan with equal parts water and vinegar and bring the mixture to a boil. Turn off the heat and add 2 tablespoons of baking soda. Let the mixture soak for up to 15 minutes, then discard the liquid and scrub the pan with a sponge or scouring pad. If spots remain, make a paste with baking soda and a little water, and let it sit for a few minutes before scrubbing again.
Another method is to heat a little water in the pan and scrape the burnt food with a flat metal spatula. This may not remove all the burnt food, so re-seasoning may be necessary.
To re-season the pan, scrub the pan with hot water and a non-metallic scrub brush to remove any remaining food particles. Dry the pan completely with a soft cloth or paper towel. Then, apply a thin layer of cooking oil to the entire pan, including the cooking surface, sides, bottom and handle. Place the pan on a stove burner and heat it on a medium flame for 10-15 minutes. Once heated, turn off the heat and let the pan cool down.
It is important to note that cast iron is highly reactive and can rust easily when exposed to water. Therefore, it is crucial to dry the pan thoroughly before re-seasoning and to avoid leaving the pan to soak in water.
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Frequently asked questions
The first step is to wash the pan with hot water and, if necessary, soap.
Dry the pan thoroughly. This can be done by placing the pan in the oven at 350F for a few minutes.
After drying, coat the pan inside and out with cooking oil.
Place the pan upside down in the oven at a high temperature (300ºF to 500ºF/150ºC-260ºC).
Leave the pan in the oven for at least an hour to bake on a "seasoning" cover.
