How to Season Cast Iron Pans

There is nothing like the flavor of home-cooked meals that have been roasted to perfection in a well-aged cast iron pan. Not only do these pans distribute the heat, causing food to cook evenly, but they are virtually non-stick if they have been cared for properly.

Difficulty: Easy

Instructions

Things You'll Need:

• Wire brush
• Vegetable oil
• Mild detergent

Seasoning a New Pan

1. Use a wire brush to scour the pan to remove any residue of oil that was applied to the pan when it was manufactured. Wash with mild detergent and warm water. Rinse clean and dry with a soft cloth.

2. Set the pan on a hot burner to dry completely. Allow the pan to cool until it is warm to the touch. Apply a even coat of vegetable oil to the pan with a piece of paper towel. Be sure to coat both the inside and the outside of the pan. At this point, the pan needs to be seasoned thoroughly. Either place the pan in the oven at 300 degrees or over an open fire for several hours. The oil on the surface will carbonize and begin the process of building a rich dark layer of carbon on the pan.

3. Wash the pan with mild detergent and water to remove any soot. Do not attempt to remove any of the carbon buildup from your cast iron pan. This layer is what makes cast iron pans work so well and is exactly what you are trying to create. Be sure to dry the pan thoroughly before storing. Setting the pan on a hot burner until all traces of moisture have evaporated and applying a thin coat of oil with a paper towel will protect you pan from rust.

Maintanence of Cast Iron Pans

4. Wash cast iron pans with a mild detergent and a soft sponge. For stuck-on grease, use a scrubber designed for non-stick pans and use care not to remove any of the carbonation from the pan. Rinse thoroughly and dry with a soft cloth.

5. Place the pan on a hot burner and add enough oil to lightly cover the bottom of the pan. Twirl the pan to cover all areas. Heat until the oil reaches the point when it begins to smoke lightly. Monitor this closely and turn off the burner at the first signs of smoke.

6. Allow the pan to cool to touch. Use a paper towel to rub the oil into all areas of the pan. Wipe clean with the paper towel and store the pan for future use. Be sure that you store your pan with the lid off. Moisture can build up causing the pan to rust if it is stored with the lid on.

Tips & Warnings

• Cast iron pans that have been used to fry foods or cook bacon do not have to be washed with water. Simply empty the pan and wipe clean with clean paper towels. If you are uncomfortable with simply wiping the pan clean, be sure you use a mild detergent for washing and always thoroughly dry and oil the pan after use.
• A well-seasoned cast iron pan should be non-stick.
• Never leave a cast iron pan to soak in water as this will promote rust, even in a seasoned pan.