Seasoning your cast iron maintains it by preventing rust as well as making the pan non-stick for cooking.
Cleaning Pan Before Seasoning
Before you season your cast iron you should probably clean it. Normally hot soapy water isn’t something you should use on cast iron but since you will be seasoning it right after just clean and dry it with hot soapy water. After you clean and dry it, put the pan over a hot stove top for 5-10 minutes to get it completely dried.
Recommended Oils for Seasoning
You can use about any oils/fats to season a pan but some go rancid after a while so you might as well just use this recommended list of oils that won’t do that:
- Avocado Oil
- Safflower Oil
- Rice Bran Oil
- Soybean Oil
- Peanut Oil
- Corn Oil
- Sunflower Oil
- Canola Oil
- Grapeseed Oil
- Vegetable Oil
- Extra-Virgin Olive Oil
- Vegetable Shortening
- Coconut Oil
Seasoning
- Pre-heat the oven to 450°F
- Coat pan in oil with a cloth or paper towel (just a nice coat it shouldn’t be dripping)
- Put pan upside-down in the oven with some foil or a baking sheet underneath to catch oil
- Take pan out after 30 minutes
- Let the pan cool for a bit, repeat this process a few times until your pan is nice a seasoned (should have a uniform black color throughout the entire pan)
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