How to Pre-Season a Cast Iron Pan
Cast iron pots and pans have been around since the 1600s. Made to last a lifetime, these heavy-duty solid iron pans become darker and more nonstick with each successive use. Before cooking with it for the first time, a cast iron pan needs to be pre-seasoned to seal the microscopic pits and pores of the iron surface. Cast iron pans will also need to be re-seasoned periodically. With the proper care and seasoning, your cast iron pan can become a family heirloom that you can pass down to the next generation. Does this Spark an idea?
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Things You'll Need
- Oven
- Cast iron pan
- 2 tbsp. shortening, lard, cooking oil, olive oil or bacon grease
- Paper towels
- Roasting pan or baking pan with lip
Instructions
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1
Open your kitchen windows. The pre-seasoned pan may smoke as it heats.
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2
Position your top oven rack one-third of the way down from the top of the oven. Place another oven rack in the middle of the oven.
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3
Turn the oven on to 350 degrees Fahrenheit.
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4
Put 2 tbsp. of shortening, lard, cooking oil, olive oil or bacon grease in the cast iron pan. Use a paper towel to rub the oil into the inside bottom and sides of the pan. Remove excess oil with a paper towel.
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5
Place a roasting pan or a baking sheet with a lip on the middle oven rack. The roasting pan or baking sheet should be larger than the cast iron pan.
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6
Turn the cast iron pan upside-down and place it on the top oven rack, positioned where the roasting pan or baking sheet below will catch any oil drips.
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7
Bake the cast iron pan for one hour.
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8
Turn the oven off at the end of the hour and leave the pan in the oven until it has cooled completely.
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Tips & Warnings
Do not use soap to clean cast iron pans. Soap will remove the oils from the pan.
Never put cast iron pans in the dishwasher.
Do not put cold water on a hot cast iron pan. The sudden temperature change may cause the pan to crack.
References
- Photo Credit Cooking Beef Medallions image by John Keith from Fotolia.com
