Training Iron: The Art Of Pan Seasoning

Cast iron pans are beloved by serious chefs for their even heating and non-stick surface. They are durable and can last a lifetime if properly cared for. The process of seasoning cast iron pans involves heating thin layers of fat (like oil) on the cast iron, which bond to the metal and to themselves in a process called polymerization. This creates a hard, protective coating with non-stick properties.

To season a new cast iron pan, start by washing and drying the pan thoroughly. Then, rub it all over with cooking oil, including the handle, and buff well to ensure there is no excess oil. Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. Repeat this process 3 to 4 times to set down a good initial layer of seasoning.

After the initial seasoning, no further complex maintenance is required. Simply use your pan regularly, and each time you cook with some type of fat, you will be laying down more seasoning.

Cleaning a new iron pan

A new iron pan will almost always come pre-seasoned from the factory. However, it is recommended to add a few more layers of seasoning to ensure it is non-stick and protected from rust. Here is a step-by-step guide to cleaning and seasoning a new iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water. Use a small amount of soap and a non-scratch sponge or a pan scraper to remove any stuck-on food residue. Then, dry the pan thoroughly with a lint-free cloth or paper towel. It is important to ensure the pan is completely dry before moving on to the next step.

Step 2: Rub It All Over With Oil and Buff Well

Using a paper towel, rub the pan all over, inside and out, including the handle, with cooking oil. Unsaturated cooking fats, like vegetable, canola, and corn oil, are recommended as they are easier to spread and work effectively. Make sure to buff the oil thoroughly so that the pan no longer looks greasy. Excess oil can pool during seasoning and form hardened droplets or turn sticky if left unused.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at a temperature between 300°F and 500°F (150°C-260°C). Leave it in the oven for at least 30 minutes. The oil will polymerize during this time, forming a hard, plastic-like coating. Using the oven ensures even heating, which is important for effective seasoning. Place a baking sheet or aluminium foil underneath the pan to catch any excess oil drips.

Step 4: Repeat the Process

Repeat the oiling and heating process 3 to 4 times to build up a good initial layer of seasoning. After the final round of heating, let the pan cool down completely. Your iron pan is now ready for cooking!

Maintenance Tips:

• Each time you wash your iron pan, season it without fail.
• After washing, dry the pan thoroughly and rub a thin layer of cooking oil all over the surface.
• Heat the oiled pan on the stovetop or in the oven to maintain the seasoning.
• Use your iron pan regularly, especially for cooking with fat or oil, to build up layers of seasoning over time.

Drying a new iron pan

Firstly, after cooking, use a stiff brush or sponge to wipe out any oil or food residue from the pan. It is recommended to clean the pan while it is still warm as this will prevent food from sticking and reduce the time and effort required for cleaning. If there is no food residue, you may not need to clean the pan after every use.

Once you have removed the residue, the next step is to wash the pan with warm or hot water and a mild dish soap. Avoid using anything too abrasive, such as steel wool or sponges, as these can strip the seasoning from your pan. If there are stubborn burnt-on bits, you can use the synthetic scrubber on the back of many kitchen sponges or a plastic scraper to remove them. For difficult-to-clean messes, fill your pan halfway with water and heat it over the stove. As the water heats up, the leftover food particles will soften and become easier to wipe out.

After washing, it is important to dry your iron pan thoroughly. Use a lint-free towel or a dishcloth to hand-dry the pan as best you can. Make sure to dry both the inside and outside of the pan, including the handle. Even a small amount of moisture left on the pan can lead to rust, so it is crucial to ensure the pan is completely dry.

To guarantee that your pan is totally dry, place it over a low to medium flame on the stovetop for a few minutes. The heat will speed up the evaporation of any remaining water. This step will also help preserve and maintain the seasoning on your pan.

Finally, once the pan has cooled down, give it one last wipe with a clean towel or paper towel before putting it away. Store your iron pan in a cool, dry place, or on the stovetop if you plan to use it regularly. Avoid stacking multiple iron pans on top of each other for long periods, as this can damage the seasoning.

Oiling a new iron pan

Step 1: Wash and Dry the Pan

Start by giving your new iron pan a good scrub with warm, soapy water. This will remove any residue or coating from the manufacturing process. After washing, dry the pan thoroughly by placing it in an oven at 350°F (180°C) for about 10 minutes, or on a stovetop flame for a couple of minutes. This step ensures that all moisture is removed, as oil and water don't mix.

Step 2: Apply a Coat of Oil

Once your pan is clean and dry, it's time to apply the oil. Choose a cooking oil that is high in unsaturated fats, such as vegetable, canola, or corn oil. These oils are effective and readily available. Avoid using flaxseed oil, as it tends to flake off over time. Using a lint-free cloth, rub the oil generously all over the pan, inside and out, including the handle. Make sure to get into all the nooks and crannies.

Step 3: Buff the Pan

After oiling, use a clean cloth to buff the pan thoroughly. This step is crucial, as any excess oil left on the pan can pool during the heating process, creating hardened droplets or a sticky surface. Buff the pan until it no longer looks greasy, ensuring an even coating.

Step 4: Heat the Pan in the Oven

Place the oiled pan upside down in a preheated oven. Set the temperature to 450°F (230°C) and leave it for about 30 minutes. The oven provides even heating, which is essential for effective seasoning. During this time, the oil will undergo a process called polymerization, bonding to the metal and creating a hard, protective coating. You may notice some smoke and smell, so ensure your kitchen is well-ventilated.

Step 5: Repeat the Process

Remove the pan from the oven (remember, it's hot!) and let it cool down. Once it's cool enough to handle, repeat steps 2 to 4. You'll want to repeat this oiling-and-heating process three to four times to build a good initial layer of seasoning.

Maintenance:

After the initial seasoning, your iron pan is ready to use. Each time you cook with oil or fat, you'll be adding to the seasoning layer. The more you use and season your pan, the better the non-stick properties become. Simply wash the pan with hot water (no soap) after each use, dry it, and apply a thin coat of oil before storing it. This maintenance routine will keep your iron pan in excellent condition for years to come.

Heating a new iron pan

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Rub the pan all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended as they are easier to spread than saturated fats, like shortening or lard. Make sure to buff the oil thoroughly so that the pan no longer looks greasy. Excess oil can pool during heating, forming hardened droplets or turning sticky if left unused.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at a temperature between 230°C and 260°C for 30 minutes. It may get smoky, so ensure your kitchen is well-ventilated. During this time, the oil will polymerize and form a hard, plastic-like coating. Using an oven provides even heat, which is essential for effective seasoning.

Step 4: Repeat the Process 3 to 4 Times

After 30 minutes, remove the pan from the oven and rub it again with oil, buffing it out as before. Then, return the pan to the oven for another 30 minutes. Repeat this oiling-and-heating process two to three more times to build a good initial layer of seasoning.

Once done, let the pan cool down. It is now ready for cooking!

Maintenance:

Each time you cook with oil in your cast-iron pan, you will be adding more seasoning. However, to maintain the non-stick surface and prevent rusting, you should regularly clean and re-season your pan. Here are some tips for ongoing care:

• Wash your cast-iron pan with hot water and a medium-bristle brush or sponge. Avoid using soap as it can strip the seasoning.
• After washing, dry the pan and place it on medium heat to fully dry and prevent rusting.
• Never put your cast-iron pan in the dishwasher or leave it to air-dry as this can cause rust.
• After cleaning, rub a light layer of oil inside the pan to prevent corrosion.
• If food starts to stick to the pan, perform a few rounds of oven seasoning to restore its non-stick properties.

Re-seasoning an old iron pan

If your cast-iron pan has rusty patches, looks dull, or isn't as non-stick as it used to be, it's time to re-season. Most cast-iron pans, even ones that get heavy use, need to be re-seasoned from time to time. With a little effort, it's easy to revive worn-out cast iron and make it look smooth and glossy again.

Step 1: Scrub the pan

Scrub the pan with steel wool or coarse salt and a potato to remove all rust and cooked-on gunk. Then rinse with warm water and soap.

Step 2: Dry the pan

As soon as you’ve removed the pan from the water, dry it thoroughly with a cloth towel and warm it on medium-low heat to evaporate all moisture.

Step 3: Bake the pan

Place the cleaned, dry pan in the oven and bake for one hour, un-oiled at first. This will allow the pores to open up and better soak in the oil in the next step.

Step 4: Season the pan with oil

Remove the pan from the oven, using oven mitts if necessary. Immediately rub a coat of oil all over the pan (inside and out) with a wadded paper towel or cotton cloth. Keep rubbing oil into the metal until it begins to build up, then use new paper towels to wipe up excess oil until the pan just looks wet.

Step 5: Return the pan to the oven

Turn off the oven and return the pan to the oven, upside-down. Every 10 minutes or so, wipe the pan to catch any build-up of oil drips before they bake on, and return to the oven. After 30 minutes, prop the oven door partially open to cool.

Step 6: Repeat the seasoning process

If your pan is in bad condition, you may need to repeat the seasoning method a few times to build up a non-stick base coat. Simply rub oil on the cool pan and bake upside down for one hour at 500 °F, letting the pan cool in the oven.

Frequently asked questions