The Magic Of Cast Iron Seasoning: A Beginner's Guide To The Science Behind It

Cast iron pans are seasoned with oil or fat, which is heated to form a hard, protective coating through a process called polymerization. This coating prevents the iron from rusting and also gives the pan non-stick properties.

The process of seasoning cast iron pans

Seasoning cast iron pans is a simple process that can be done in a few easy steps. Seasoning is important as it forms a protective coating that prevents rusting and food from sticking to the pan.

Firstly, scrub the pan with warm, soapy water and dry it thoroughly. You can use a stove flame for a couple of minutes to ensure all the moisture is gone. Secondly, rub the pan all over with cooking oil, including the handle. Oils such as vegetable, canola, grapeseed, and corn oil are recommended. Make sure to buff the oil so the pan doesn't look greasy. Thirdly, place the oiled pan upside down in a preheated oven at 450-500°F (230°C) for about an hour. This process, known as polymerization, will cause the oil to bond to the metal and form a hard, plastic-like coating. You may need to repeat the oiling and heating process a few times to ensure a good initial layer of seasoning. Finally, let the pan cool down and it's ready for cooking!

To maintain the seasoning, simply use the pan frequently. Each time you cook with oil, you're adding another layer of seasoning. You can also season the pan by cooking fatty foods like chicken or bacon. A well-seasoned cast iron pan will last for years and provide a great cooking surface.

How to season a cast iron pan

Seasoning a cast iron pan is a simple process that will ensure your cookware lasts for generations. Seasoning is a layer of carbonized oil baked onto the cast iron through a process called polymerization. This protective coating prevents rusting and helps create a non-stick surface.

Step 1: Wash and Dry Your Pan

Give your pan a good scrub with warm, soapy water. This is especially important if you are seasoning a new pan, as you don't know what it has been exposed to during manufacturing and shipping. After washing, dry the pan thoroughly with a towel. To ensure all moisture is gone, you can place the pan on a stovetop flame for a minute or two.

Step 2: Rub with Oil

Using a kitchen or paper towel, coat the pan with a thin layer of cooking oil, including the handle. You can use a variety of oils, such as vegetable, canola, grapeseed, or corn oil. Avoid using oils with a low smoke point, like olive oil or flaxseed oil. Make sure to rub the oil thoroughly into the pan and then buff it so that the pan does not feel greasy to the touch. Excess oil can pool during the seasoning process, creating hardened droplets or sticky spots.

Step 3: Heat in the Oven

Place the oiled pan upside down in a preheated oven. The ideal temperature is debated, with some sources recommending 450°F (230°C) for 30 minutes, while others suggest 500°F for one hour. The higher temperature for a shorter duration seems to be more widely recommended. Place a baking sheet or aluminium foil on the rack below to catch any oil drips. It may get a little smoky, so ensure your kitchen is well-ventilated.

Step 4: Repeat

Repeat the oiling and heating process three to four times to build up a good initial layer of seasoning. After the final round of heating, let the pan cool down in the oven.

Maintenance:

The best way to maintain your seasoned cast iron pan is to use it frequently. Each time you cook with oil or fat, you will be adding another layer of seasoning. You can also perform mini-seasoning sessions after each use by giving the pan a quick rinse and dry, followed by a light coating of oil. You should only need to perform the full re-seasoning process one to two times a year.

Additionally, avoid using abrasive utensils or scouring pads, as these can remove the seasoning. Cooking acidic foods, such as tomatoes, can also break down the seasoning, so it is best to avoid these until the seasoning is well-established.

Oils to use for seasoning

Seasoning cast iron pans is a process that involves baking oil onto the iron through a process called polymerization. This creates a natural, easy-release cooking surface and helps prevent the pan from rusting.

When it comes to choosing an oil to season your cast iron pan, there are several options available. Here are some of the most commonly used oils and their advantages:

Vegetable Oil, Canola Oil, and Corn Oil

These oils are readily available and affordable. They have a high smoke point, which is important for the polymerization process. They are also easy to spread and create a smooth, non-greasy surface. Lodge, a popular manufacturer of cast iron cookware, uses a thin layer of soy-based vegetable oil to season its products.

Grapeseed Oil

Grapeseed oil has a high smoke point, which makes it suitable for seasoning cast iron pans. It is also a neutral oil, which means it won't impart any strong flavours to your food.

Flaxseed Oil

Flaxseed oil is a growing trend for seasoning cast iron pans. It has a very low smoke point of 225°F, which means it polymerizes quickly. However, it can be expensive and difficult to find, and it has a strong smell. Some people find that it flakes off with use.

Avocado Oil

Avocado oil also has a high smoke point, making it suitable for seasoning cast iron. It is also a healthy and flavourful option for cooking.

Traditional Options

Lard and bacon grease are traditional options for seasoning cast iron pans. However, they are animal-based fats and can go rancid if the cookware is stored for too long.

When choosing an oil for seasoning your cast iron pan, consider factors such as availability, affordability, smoke point, and ease of use. It is recommended to use a thin layer of oil and to repeat the seasoning process multiple times to build up a strong layer of protection.

How to clean a cast iron pan

A cast-iron pan is seasoned with a layer of carbonized oil, which is oil baked onto the cast iron through a process called polymerization. This gives the pan a classic black patina and helps to prevent rusting.

Now, here is how to clean a cast-iron pan:

Firstly, always clean your cast-iron pan by hand. Do not use a dishwasher or soak the pan in water, as this will cause rust. Start by cleaning the pan while it is still hot, as stuck-on food will harden as it cools. Use hot water and scrub the pan with a cast-iron scrubber. Although some sources suggest that soap will strip seasoning from a pan, others say that a small amount of mild dish soap is okay to use. For stuck-on food, use some salt and a dry towel, as the abrasion of the salt will help to lift the food away. You can also try boiling a little water in the pan and using a wooden spatula to scrape off the bits.

Once the pan is clean, dry it promptly and thoroughly with a lint-free cloth or paper towel. If you notice a little black residue on your towel, this is normal. Place the pan on the stove and gently heat until all the water evaporates.

Finally, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains.

How to store a cast iron pan

Cast iron pans are known for their durability, but improper storage can cause serious damage. Here are some tips on how to store cast iron pans to keep them in top shape:

Before Storing:

First, ensure your cast iron pan is clean and free of food particles. Abrasive cleaners can damage the seasoning, so it is best to rinse the pan with water and scrub it with a brush or chainmail scrubber if necessary. You can also use a tiny bit of soap to help loosen things up. Dry the pan thoroughly with a dish towel or paper towel, and then place it on low heat for a few minutes to ensure no moisture remains. Alternatively, if your oven is still hot from cooking, you can place the pan inside to evaporate any remaining moisture.

Storing Locations:

Cast iron pans should be stored in a dry place. Good options include a dry kitchen cabinet, on the stovetop (away from the sink), or in the oven (as long as the pan has no wooden parts). If you opt for a cabinet, it is best to use a lower cabinet to avoid breaking the shelf due to the weight of the cast iron. If you have limited cabinet space, you can hang your cast iron pans on the wall, but ensure the hooks are securely mounted to support the weight.

Stacking and Protection:

If you are stacking multiple cast iron pans, place paper towels, newspaper, or cork trivets between them to prevent scratches and absorb moisture. If your pans have lids, consider purchasing lid protectors—plastic inserts that go on the rim of the pan to provide a cushion and promote air circulation.

Oil Coating:

Before storing your cast iron pan for the first time, it is essential to season it. The layer of seasoning protects against rust. Additionally, you can add a thin layer of oil, such as vegetable or grapeseed oil, after each use for extra protection. This step is especially important if you cook acidic foods, as they can break down the seasoning more quickly.

Long-Term Storage:

If you are storing your cast iron pan for a long period, find a stable, dry place in your pantry or a low-moisture environment. This way, you can free up space in your kitchen cabinets.

Final Tips:

Always focus on keeping your cast iron pans dry. Avoid storing them in damp areas like basements or garages, and never place them in the fridge or use them for storing food, as condensation can lead to rust. Instead, regularly use your cast iron pan to build up its seasoning and keep it in tip-top shape.

Frequently asked questions