Solid-iron skillets are heavy-duty kitchen heroes, however they solely carry out at their greatest if correctly cared for. As soon as you already know methods to season a cast-iron skillet (or Dutch oven, or griddle pan)—and methods to preserve that patina in good condition—you’re in your method to a lifetime of use. However earlier than you begin greasing up your grandma’s hand-me-downs, it’ll assist to know a little bit of the science behind seasoning.
Whenever you warmth fats in non-enameled forged iron over excessive warmth, the fats molecules bond themselves to the pan and remodel into a tough floor. This course of known as polymerization. The skinny layer of solidified fats makes the pan extra sturdy by increase a nonstick floor and stopping moisture from coming into contact with the uncooked metallic. With out that layer, water molecules current within the air would trigger the forged iron to rust, resulting in corrosion. (However don’t fear, you may nonetheless save a rusty cast-iron pan with the suitable sport plan.)
Whereas the cast-iron seasoning course of is extra difficult than sustaining different cookware like carbon-steel pans or stainless-steel ones, don’t stress. Among the best issues you are able to do in your forged iron is to easily use it regularly. Every time you prepare dinner with it, you’ll construct up one other protecting layer of fat that’ll additional help your pan’s longevity. Ultimately, your skillet ought to develop a satisfying glassy end, the last word signal of seasoning success.
Clear it first.
Beginning with a clear cast-iron pan is a should: Any residue that’s not eliminated beforehand will fossilize between the layers of seasoning, creating an uneven floor and damaging the pan’s nonstick properties. Generally all you want is a swipe of a kitchen towel, however for extra cussed items and larger messes, use gentle soapy water (sure, you should utilize dish cleaning soap!) and a stiff brush or scrubber that gained’t scratch away the cooking floor. Observe our step-by-step information to cleansing forged iron, together with drying it fully over low warmth. By no means, ever put a cast-iron pan within the dishwasher or depart it submerged within the sink. (Keep in mind, water is the enemy of cast-iron cookware.)
Oil the whole pan.
As soon as the pan is clear, use a kitchen or paper towel to coat it with a skinny layer of oil. Use a impartial oil, like grapeseed, canola, or vegetable oil; fat with a excessive smoke level work higher than one thing extra delicate, like olive oil or flaxseed oil. Some cooks like to make use of vegetable shortening for this course of, making it simpler to see the coating; others typically use rendered lard, one thing we don’t suggest for those who plan on cooking for vegetarians. The perfect oil to make use of is no matter impartial cooking oil you are inclined to preserve available. Simply don’t use an excessive amount of, and ensure you’re coating the complete pan—exterior, backside, sides, deal with, and all. A tablespoon or two needs to be sufficient for a 10-inch skillet. Rust can unfold from anyplace, so 360° safety in opposition to rust and decay is essential. Use a kitchen towel to buff off the extra oil, so it’s not greasy to the contact.
Warmth it up.
Place the skillet the other way up in an oven set to 500°. Placing it the other way up eliminates drips and prevents oil from pooling, which might dry into sticky spots. Be at liberty to set a bit of aluminum foil underneath the skillet to catch drips and assist with clear up. After an hour, the forged iron ought to have a darkish matte end. Let the pan cool within the oven in a single day; or, if it’s essential to use your oven, fastidiously take away it and set it on a heat-proof floor, like a stovetop or trivet, earlier than rubbing one other very mild coat of oil throughout, buffing the surplus. Depart a dry, clear towel wrapped across the deal with of the recent pan in order that nobody grabs it with out considering. As soon as cool, retailer your forged iron in a dry place.
Repeat as wanted.
In case you simply bought a new cast-iron pan, you might need to repeat the oiling and heating course of one to 2 extra occasions earlier than you utilize it for cooking. Even when labeled pre-seasoned, new pans can profit from the extra protecting layers. You can additionally season the pan by cooking with it: The primary few occasions you utilize your new pan, go for fat-heavy preparations, like frying hen or bacon, to kick-start its well-seasoned journey. Keep away from utilizing forged iron to prepare dinner acidic meals, like a long-simmered tomato sauce, which might eat away on the coating.
Every time you prepare dinner, deal with the pan to a mini-seasoning session for simple maintenance—a fast rinse and dry, adopted by a swipe throughout with oil will do the trick. It is best to solely want to completely re-season your cast-iron cookware one to 2 occasions a yr, however you might also need to give it some further seasoning love anytime you prepare dinner one thing that requires a heavy-duty cleansing. When your pan begins to look dry and boring—or for those who can’t keep in mind the final time you cooked in it—that’s your cue.
Now, that you know the way to season a cast-iron skillet, who’s able to make some cornbread?
