How to Season a Cast Iron Pot
Most cast iron on the market today is purchased pre-seasoned, meaning it is ready for use right out of the box. Older cast iron and cast iron that has lost its seasoning from misuse needs to be seasoned again before it is used for cooking. Seasoning a cast iron pot is a simple procedure that can be accomplished in an afternoon. A properly seasoned cast iron pot is as close to non-stick as you can get without Teflon. Does this Spark an idea?
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Things You'll Need
- Stainless steel kitchen scrubby
- Vegetable oil or lard
- Paper towels
- Cookie sheet
Instructions
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1
Wash the cast iron pot in hot, soapy water using a stainless steel kitchen scrubby to remove any rust or baked on food debris. Dry thoroughly.
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2
Use paper towels to rub a thick coat of vegetable oil or lard on all surfaces of the pot, inside and outside. Include the lid if the pot has one.
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3
Set the top oven rack in the center of your oven. Place the second rack on the setting below the first rack. Pre-heat the oven to 350 degrees Fahrenheit.
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4
Place the greased pot in the center of the oven on the top rack. Make sure the cookie sheet is centered beneath the pot to catch any drips that may fall from the pot.
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5
Bake the pot for one hour. Turn off the heat and allow the pot to cool in the oven.
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6
Remove the pot when you can touch it with your bare hands.
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7
Use paper towels to remove any excess oil or lard from the pan. The pot is now seasoned and ready to use. Store the pot in a dry area. Store the lid separately from the pot; moisture can accumulate and rust the pan, requiring re-seasoning again.
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Tips & Warnings
If the pan is heavily rusted, use steel wool to remove the rust before seasoning.
Cast iron should be re-seasoned any time food begins to stick to the pot.
Cast iron cookware manufacturers recommend using soap on the pot only if you plan to re-season immediately. Soap removes the seasoning of the cast iron.
