How To Season Your Cast Iron Pan

Cast iron pans are durable, inexpensive, and can last for generations. However, they require seasoning before use to create a non-stick surface and prevent rusting. Seasoning involves applying a thin layer of cooking oil to the pan's surface, filling its pores. The process uses the science of polymerization, where oil bakes onto the cast iron, creating a black patina. While some cast iron cookware comes pre-seasoned, it can be seasoned again for better results. The choice of oil depends on factors like smoke point, flavour, and cost. Popular options include grapeseed, avocado, canola, and vegetable oil.

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 protective layer of oil baked into the cookware's surface to make the equipment durable, produce heat, and prevent rust. Here is a step-by-step guide on how to season your cast-iron pan:

Step 1: Wash and Dry Your Pan

Start by giving your pan a good scrub with warm, soapy water. This is especially important if your pan is new, as you want to ensure it is clean before seasoning. Dry the pan thoroughly with a dishcloth or towel. You can also place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Apply a Thin Layer of Oil

Using a paper towel, coat the entire pan, including the bottom and handle, with a thin layer of oil. The type of oil you use is important. Oils with a high smoke point, such as vegetable oil, canola oil, or melted shortening, are recommended. Flaxseed oil is also a popular choice but may flake off over time. Avoid using too much oil, as this can make your pan sticky. The pan should feel practically dry to the touch.

Step 3: Bake the Pan

Place the oiled pan upside down in a preheated oven. The ideal temperature and duration vary across sources, but most recommend baking at between 350-500 degrees Fahrenheit for 30 minutes to 1 hour. This process allows the oil to polymerize and form a hard, protective coating. Place a baking sheet or aluminium foil on the rack below to catch any oil drips.

Step 4: Cool the Pan

After baking, turn off the oven and allow the pan to cool completely inside. This step is crucial, as handling the pan while it's still hot can be dangerous.

Step 5: Repeat as Needed

If your pan did not come pre-seasoned, you may need to repeat the above steps multiple times to build up a good layer of seasoning. A well-seasoned cast-iron pan will have a smooth, blackened finish and non-stick properties.

Maintenance Tips:

• Cooking with oil or fat will help maintain and build up the seasoning over time.
• Avoid cooking acidic foods or using excessive heat, as these can break down the seasoning.
• When cleaning, avoid using abrasive utensils or scouring pads, as they can remove the seasoning.
• After each use, rub a small amount of oil into your pan to ensure the seasoning remains intact.

Best oils for seasoning cast iron

Seasoning cast iron cookware involves applying a thin layer of cooking oil to its surface to fill the tiny pores that are naturally part of the material. This process, called polymerization, creates a non-stick coating that keeps food moving easily around the pan and helps prevent rusting.

When choosing an oil to season cast iron, it is important to consider the smoking point, affordability, and flavour of the oil. Oils with a high smoking point are better suited for seasoning cast iron as they can withstand higher temperatures without burning and producing smoke. Affordability is also a key factor, as maintaining the seasoning on a cast iron pan may require frequent re-application of oil. Finally, a neutral flavour is generally preferred to avoid dominating the taste of the meal.

Grapeseed Oil

Grapeseed oil is a popular choice for seasoning cast iron due to its high smoking point (around 400-420°F) and mild flavour. It is also relatively inexpensive and high in polyunsaturated fats, which are necessary for the polymerization process. However, it may not be readily available in all kitchens.

Avocado Oil

Avocado oil is another excellent option for seasoning cast iron. It has a very high smoking point of 520°F and is rich in unsaturated fats, resulting in a tough coat of seasoning. It also has a relatively long shelf life and does not go rancid quickly. However, it is more expensive than other cooking oils.

Canola Oil

Canola oil is a cheap and effective option for seasoning cast iron. It has a high smoking point of 400°F and a neutral flavour that won't compete with the taste of your food. However, the seasoning it produces may be weaker and less non-stick than other options.

Vegetable Oil

Vegetable oil is easily accessible and has a suitable smoking point for seasoning cast iron (400-450°F). It is also inexpensive and has a neutral flavour. However, the seasoning it produces may be weaker and less durable than other options.

Flaxseed Oil

Flaxseed oil has been touted as the best oil for cast iron seasoning due to its ability to create a hard and smooth surface. However, it has a low smoking point of 225°F, making it prone to burning during the seasoning process. It is also expensive and tends to go rancid quickly.

Other oils that can be used for seasoning cast iron include olive oil, coconut oil, peanut oil, and sunflower oil. However, these oils may have lower smoking points, stronger flavours, or produce less effective seasoning.

Oils to avoid for seasoning cast iron

When it comes to seasoning cast iron, it's important to choose the right oil to avoid potential issues and achieve the best results. While all cooking oils and fats can technically be used, some are better than others due to their availability, affordability, effectiveness, and smoke point. Here are some oils that you may want to avoid or use with caution when seasoning your cast iron pan:

• Oils with a low smoke point: Oils like flaxseed oil, which has a smoke point of just 225°F, can be used but require extra care to avoid smoking and burning. If you're using an oil with a low smoke point, it's crucial to work with thin layers and maintain temperature control to prevent smoking and ensure a strong seasoning layer.
• Animal-based fats for long-term storage: While animal fats like lard and bacon grease are traditional choices for seasoning cast iron, they may not be ideal if you don't use your cookware frequently. These fats can go rancid if the cookware is stored for extended periods, so consider your usage habits before choosing this option.
• Oils that create a splotchy finish: Some oils, such as canola oil, have been known to produce a splotchy finish. If you decide to use these oils, be sure to apply thin and even layers to minimize the splotchiness and achieve a more uniform seasoning.
• Oils that conflict with your cooking preferences: If you're particular about the oils you use for cooking, you may want to avoid using drastically different oils for seasoning. For instance, if you primarily cook with olive oil, avocado oil, or grapeseed oil, you might prefer to season your pan with one of these options to maintain consistency and avoid any potential flavour conflicts.
• Oils that are difficult to source: Consider the availability of the oil before choosing it for seasoning. For example, rapeseed oil can be challenging to find in certain regions, so you may opt for more readily available alternatives like grapeseed or canola oil.

Remember, the key to successful cast iron seasoning is to use thin layers of oil, heat the pan to the oil's smoke point to achieve polymerization, and maintain your seasoning by regularly cooking with oil and avoiding harsh cleaning methods.

How to clean a cast iron pan

Cast iron pans are a great addition to your cookware, and they can handle heavy-duty cooking. However, they do require some special care when it comes to cleaning and maintenance. Here is a step-by-step guide on how to clean and care for your cast iron pan:

Step 1: Clean the pan while it's still warm

It is best to clean your cast iron pan immediately after use. Waiting too long will cause stuck-on food to harden as it cools, making it more difficult to clean.

Step 2: Wash with hot water, avoiding soap

Fill your cast iron pan with hot water and use a stiff brush, sponge, or scrubber to clean it. Avoid using soap, as it can strip the seasoning from your pan. If you must use soap, a small amount of mild dish soap is recommended, followed by a thorough rinse.

Step 3: Remove stuck-on food

For stubborn, stuck-on food, you can use a pan scraper or a spatula to remove as much as possible. Then, try using a paste of coarse kosher salt and water to scrub the pan. The salt acts as an abrasive and helps lift the food away. You can also try boiling some water in the pan to loosen the residue.

Step 4: Dry the pan thoroughly

After washing, it is crucial to dry your cast iron pan completely. Use a lint-free cloth, paper towel, or kitchen towel to wipe the pan until no water residue remains. You can also place the pan on the stove and heat it gently until all the water evaporates.

Step 5: Apply a light coat of oil

Once the pan is dry, use a cloth or paper towel to apply a light coating of oil to the inside of the pan. This helps to season the pan, creating a rust-resistant, non-stick surface. Buff the pan to remove any excess oil, ensuring there is only a thin layer remaining.

Step 6: Store the pan in a dry place

After oiling, store your cast iron pan in a dry place. Hanging it is a good option, but if you stack it with other pans, be sure to place paper towels in between to protect the finish.

Removing Rust

If your cast iron pan develops rust, don't panic! Simply scrub the rust off with a steel wool scouring pad and warm water. You can also use coarse salt or even half a raw potato with a sprinkle of baking soda to remove the rust. Once the rust is gone, be sure to dry the pan and rub it with oil to season it again.

Soaking and Dishwashers

It is important to never soak your cast iron pan or put it in the dishwasher. Soaking can lead to rust, and dishwashers can remove the seasoning and cause rust. Always hand-wash and dry your cast iron pans promptly.

Benefits of cast iron cooking

Cast iron cookware has been a popular choice for many years, and for good reason. Here are some of the benefits of cooking with cast iron:

Durability and Longevity

Cast iron is incredibly durable and long-lasting. With proper care, cast iron cookware can last a lifetime, or even generations. It is nearly indestructible and, even if neglected and left to rust, it can often be restored to almost-new condition.

Non-stick Surface

Cast iron that has been properly seasoned develops its own natural non-stick surface. This non-stick coating can be reapplied through a process called "seasoning", which involves coating the pan with oil and heating it in the oven. This natural non-stick surface also makes cast iron easier to clean than other types of cookware.

Heat Retention

Cast iron has excellent heat retention properties. Once it has warmed up, it stays warm, helping to keep food hot. This makes it ideal for cooking methods such as browning, sautéing, baking, and frying. However, it is important to note that cast iron takes longer to heat up and cool down than other materials.

Versatility

Cast iron cookware is very versatile. It can be used on any type of stovetop (gas, electric, or induction), over an open flame like a campfire, or placed directly into the oven. It can also be used for a wide variety of dishes, including searing steaks, roasting chicken and vegetables, baking pies and cookies, frying eggs and bacon, and much more.

Affordability

Cast iron cookware is typically sold at affordable prices and, due to its durability, can be considered a one-time investment. It is also easy to find cast iron at thrift stores and second-hand shops.

Health Benefits

Cooking with cast iron can have some health benefits. Firstly, it can add a small amount of iron to your diet, which is especially beneficial for women, children, and vegetarians who may be prone to iron deficiency. Secondly, the natural non-stick surface of cast iron means you can use less oil when cooking, leading to healthier meals. Finally, cast iron is free from the harmful chemicals often found in traditional non-stick pans, such as PFOA, which has been deemed potentially carcinogenic.

Frequently asked questions