How to Season Cast Iron Cookware

Cast iron cookware may seem to be a throwback to the old days, but it is actually the preferred cookware for many of today's most famous chefs. Whether you've inherited a pan or two from Grandma or you just registered for an entire set from Lodge Manufacturing for your wedding, the United State's oldest, most respected manufacturer of cast iron cookware, you'll need to know how season your cookware. Read on to learn more.

Instructions

Difficulty: Easy

1. Understand that seasoning is the process of treating new cast iron cookware to give it a "non-stick" cooking surface. Over time, older cast iron that once was well-seasoned may need to be re-seasoned if it has gone unused for a long time or was poorly cared for.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Use a stiff brush and some mild, sudsy water to wash your new cast iron cookware. Make sure you do both the inside and the outside of the cookware, and rinse thoroughly. You can remove rust from older cookware by the same method.
4. Dry your cast iron cookware completely using a cotton towel.
5. Cover the entire inside and outside surface of your cast iron cookware either with melted shortening or a spray-on type of vegetable oil such as Mazola or PAM. Make sure you get every square inch, including pot handles and both sides of any lids.
6. Place your cast iron cookware on the middle rack of your oven and bake for an hour. Do not leave lids on pans. Place them on the rack beside the pan. You can do one or more pieces at a time, depending on the size of the cookware and how much your oven can hold.
7. Leave the cookware in the oven to cool before removing it.

Tips & Warnings

• You can repeat the process to develop an even deeper season on your pan.
• As the oil burns into the pores of the cookware, your kitchen may get somewhat smokey. Crack a window or turn on an exhaust fan if you have one.
• After each use, clean your cast iron cookware with mild detergent and a stiff brush. Wipe it down with a light coat of fresh vegetable oil, and store it with its lid off to allow air to circulate around it.
• Don't ever use harsh detergents or heavy duty abrasives on cast iron cookware.

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