The Magic Of Cast Iron: Treating Your Bare Metal Pan

Cast iron pans are a versatile and durable option for any kitchen. However, they do require some care and maintenance to keep them in good condition. One important step is seasoning the pan, which creates a protective coating that prevents rusting and helps with sticking. Seasoning involves coating the pan with a thin layer of oil and heating it in the oven, which causes the oil to polymerize and form a hard, blackened skin that protects the metal. This process can be repeated multiple times to build up a thicker layer of seasoning. In addition to seasoning, it's important to properly clean and dry cast iron pans after each use to prevent rusting and maintain their seasoning.

How to Treat a Bare Metal Cast Iron Pan

Cleaning the pan

The first step in restoring a cast-iron pan is to strip it down so that most, if not all, of the seasoning is removed. This can be done by building a campfire in an outside fire pit or using a wood-burning stove. Once you have hot coals, bury your cast-iron pan face down in the ash and leave it overnight. Alternatively, if you don't have access to a fire pit or wood-burning stove, you can use a self-cleaning oven. Place the pans upside down on the middle rack, close the door, and run the self-cleaning setting. Allow the pans to cool in the oven, and then remove them.

After removing the pan from the fire pit or oven, wash it with hot, soapy water and, if needed, some steel wool to remove any remaining seasoning, rust, or flakes. You can also use a metal scouring pad or scouring powder like baking soda to help remove tough residue. Rinse and hand dry the pan thoroughly. If you have a Lodge Rust Eraser, you can use it to remove surface rust. Make sure to remove all residual material before continuing to the next step.

Once your pan is clean and dry, it's time to start the seasoning process. Seasoning creates a hard, protective coating that prevents rust and makes your pan non-stick. Start by rubbing the pan all over, inside and out, with cooking oil. Neutral, food-grade oils with a high smoke point, such as vegetable, canola, or corn oil, work best. Be sure to cover all sides of the pan, including the handle.

After oiling the pan, use a clean cloth or paper towel to buff and remove any excess oil. The pan should look as if all the oil has been wiped away, but a thin coat will remain, which will cure the pan.

Now, it's time to heat the pan. Place it upside down on a rack in an oven preheated to between 350 to 500°F (176 to 260°C). Heating the pan at a high temperature will cause the oil to polymerize and form a hard, plastic-like coating. Leave the pan in the oven for about 30 minutes. It may get a little smoky, so make sure your kitchen is well-ventilated.

Repeat the oiling and heating process three to four more times to set down a good initial layer of seasoning. Once you're done, let the pan cool down, and it's ready for cooking!

Drying the pan

Drying your cast iron pan is an important step in the maintenance process, as moisture is cast iron's greatest enemy. Leaving water in the pan can cause rust, so it's important to dry your pan thoroughly after rinsing. Here are some detailed steps and tips to ensure your pan is dried properly:

• After washing your cast iron pan, use a clean cloth or paper towel to remove most of the water. Make sure to wipe both the inside and outside of the pan, including the handle.
• Place the pan on a stovetop over low to medium heat. This is a preferred method as it ensures that all remaining moisture is evaporated. Leave the pan on the heat for about 5 minutes or until completely dry.
• Allow the pan to cool down. You can speed up this process by wiping it out again with a cloth or paper towel.
• Once the pan is cool, apply a thin layer of shortening, lard, bacon grease, or a neutral high-heat cooking oil. This step helps to protect the pan and maintain the seasoning.
• Return the pan to the stovetop and heat it until the fat just starts to smoke. Then, turn off the heat and let the pan cool to room temperature.
• If you are in a humid environment, stove-top drying is highly recommended to prevent rust.
• Always ensure your pan is completely dry before putting it away.
• If you are against using soap on your cast iron, you can try this alternative method: pour a cup of kosher salt into the still-warm skillet. Squeeze a folded kitchen towel or dry dishcloth with tongs and scrub the pan with the salt. Toss the salt down the drain and rinse the pan with hot water. Then, proceed to the stovetop drying method described above.

Applying oil

To begin the seasoning process, use a cloth to rub a thin layer of cooking oil all over the pan, including the handle. Oils with unsaturated cooking fats, such as vegetable, canola, or corn oil, are recommended as they are easier to spread and less likely to flake off. Make sure to buff the pan until it no longer looks greasy, as excess oil can pool during seasoning and form hardened droplets.

After applying the oil, place the pan in an oven preheated to 450°F (230°C) for 30 minutes. This step may cause some smoke, so ensure your kitchen is well-ventilated. During this time, the oil will undergo polymerization, converting into a plastic-like substance that bonds to the metal.

Repeat the process of oiling and heating the pan three to four times to build up a good initial layer of seasoning. Once complete, allow the pan to cool, and it will be ready for cooking.

To maintain the seasoning, simply continue to cook with the pan. Each time you cook with oil, you will add to the seasoning, enhancing the non-stick properties and protection of the pan.

Heating the pan

Preparing the Pan for Heating:

Before placing your cast iron pan in the oven or on the stove, there are a few important preparation steps to ensure optimal results:

• Clean the pan thoroughly: Use hot, soapy water and a scouring pad or steel wool to remove any rust, residue, or former seasoning.
• Dry the pan completely: Place the pan in an oven at a low temperature (around 200°F) for 5-10 minutes to ensure it is thoroughly dried.
• Apply a thin layer of oil: Choose a neutral, food-grade oil such as vegetable, canola, or flaxseed oil. Spread a thin and even layer of oil on all sides of the pan, including the handle and bottom.
• Wipe off excess oil: Use a paper towel or a clean cloth to remove any excess oil. The pan should appear as if all the oil has been wiped away, but a thin coat will remain, which is crucial for the curing process.

One method for heating your cast iron pan is to use an oven. Here are the steps to follow:

• Preheat the oven: Set the oven temperature between 350°F to 500°F (176°C to 260°C). The ideal temperature depends on the size of your pan and the desired curing time.
• Place the pan in the oven: You can place it right-side up or upside down. Placing it upside down helps prevent excess oil from pooling in the pan.
• Heat the pan: Allow the pan to heat for about 30 minutes.
• Turn off the oven and let the pan cool: After heating, turn off the oven and let the pan cool down before removing it.
• Repeat the process: For a more effective cure, repeat the heating process a few more times, wiping off any excess oil between each cycle.

Another method is to use a stovetop burner to heat your cast iron pan:

• Choose a matching-size burner: Select a burner that matches the size of your pan for even heating.
• Place the pan on the burner: Set the pan on the burner and start with low heat. Ensure the pan is evenly seated.
• Cover the pan: Use a lid, preferably one that matches the pan, to cover it during the heating process.
• Check for light haze or smoke: Every 5-15 minutes, check for a light hazy smoke under the cover. If there is no smoke, gradually increase the heat until you see a light haze.
• Find the ideal curing temperature: Once you reach a temperature where increasing the heat no longer produces smoke, you've found the ideal curing temperature.
• Remove the pan from the heat: Take the pan off the burner and let it cool down.
• Apply another coat of oil: After the pan has cooled, apply a thin coat of oil to the pan.
• Return the pan to the heat: Place the pan back on the burner at the ideal temperature you found and let it sit for about an hour.
• Repeat the curing process: For best results, repeat the curing process two more times (for a total of three coats of oil).

Remember, heating the pan is a crucial step in treating a bare metal cast iron pan. By following these detailed instructions, you will be well on your way to properly curing and seasoning your cast iron cookware.

Re-seasoning

Step 1: Wash and Dry Your Pan

Start by giving your pan a good scrub with warm, soapy water. This step is important as it ensures that any residue or impurities from previous use or storage are removed. After scrubbing the pan, dry it thoroughly with a towel. It is recommended to place the pan on a stovetop flame for a minute or two to ensure that any remaining surface moisture is driven off.

Step 2: Rub with Oil and Buff

Once your pan is clean and dry, it's time to rub it all over with cooking oil. This includes the inside, outside, and even the handle. Oils such as vegetable, canola, corn oil, safflower, or melted shortening are recommended due to their high smoke points and availability. Make sure to rub the oil thoroughly and then buff the pan well to remove any excess grease.

Step 3: Heat the Pan in the Oven

Preheat your oven to a temperature between 450°F (230°C) and 500°F (260°C). Place the oiled pan upside down in the oven, with a baking sheet or aluminium foil on the rack below to catch any oil drips. Leave the pan in the oven for about 30 minutes to an hour. During this time, the oil will undergo polymerization, creating a hard, plastic-like coating. You may notice some smoke during this process, so ensure your kitchen is well-ventilated.

Step 4: Repeat the Oiling and Heating

Remove the pan from the oven and let it cool down slightly. Once it's cool enough to handle, rub it with oil again and buff out any excess. Place the pan back in the oven for another 30 minutes to an hour. Repeat this oiling and heating process two to three more times to build up a good initial layer of seasoning.

Step 5: Cool and Use

After completing the final round of oiling and heating, let the pan cool down completely. Your cast iron pan is now ready for cooking! With each use, you will continue to build up more layers of seasoning, enhancing the non-stick properties and protection of the pan.

Frequently asked questions