A cast iron pan or skillet is a versatile and durable heavy-duty cooking utensil known for its excellent heat retention properties. Given that iron is the primary component of this cookware, rust will accumulate quickly if it is left unattended for long periods. Besides rusting, another problem with cooking in a bare iron pan is that dishes tend to stick to it. Maintaining cast iron seasoning helps avoid such scenarios.
The cast iron seasoning process
While there are multiple cast iron seasoning methods, most of them follow a generalized template. Knowing the cast iron seasoning steps is key to executing the process seamlessly.
The frequency of re-seasoning cast iron pans depends on how often one uses their utensils. Ideally, seasoning and re-seasoning cast iron pans must be done at least once a month. Having said that, seasoning the pan after each use is also advisable. People may not need to repeat the entire seasoning process as they did before the initial use, but after using it for cooking every time, they can rinse it and give their cast-iron skillet a quick season by oiling it.
1. Washing and drying pan
People do not know what happens to a skillet between the time it comes off the factory line and arrives in their kitchen. This is why one must wash their cast-iron pan before beginning the seasoning process. This washing phase includes giving the pan a good scrub with warm, soapy water before drying it thoroughly. One must ensure all the moisture left on the pan is removed even after towel-drying it.
2. Applying and spreading oil on the pan
One can start applying a thin layer of cooking oil to the entire base of the skillet. One can use neutral cooking oil such as vegetable oil, canola oil, avocado oil, or peanut oil for the purpose. Depending on how big and wide the skillet is, one would need about 1/4-1/3 of a cup of oil. One can spread the oil using a cloth, lint-free paper towel, or clean rag. Cover the entire skillet with the lubricant. This includes the exterior surface and handles of the pan.
3. Buffing the oil well
Once the oil is applied, it must be buffed thoroughly. This ensures that the pan no longer looks greasy. Even a small amount of excess oil in the pan can form little puddles during seasoning. This is undesirable as these small puddles then go on to form little hardened droplets on the cooking surface or turn sticky if left unused for a few days.
4. Baking the pan
Putting the pan in the oven is the next step in the cast iron seasoning process. One needs to preheat the oven to 450 degrees Fahrenheit. After that, they must leave the oiled pan in the oven for about 30 minutes. Normally, things tend to get a little smoky. So keeping the kitchen well-ventilated is necessary. During this baking phase, the oil polymerizes, forming the first of many hard, plastic-like coatings on the pan.
The oven’s heat helps the oil effectively spread across the pan’s surface. This is not achievable even in the best stovetop burners, which often produce uneven hot and cool spots in the pan, leading to uneven seasoning. After baking, one can turn the pan upside down and place a baking sheet or piece of foil below. This provides an added layer of protection against any excess oil that may run and form pools. Instead, gravity pulls out the excess oil out of the pan.
5. Repeating the process 3 to 4 times
After removing the pan from the oven, put it back for another 30 minutes. This oiling and heating process should be repeated at least three to four times. It helps to set down a good initial layer of the seasoning on the cast iron pan.
6. Cooling and drying the pan
Once the process is done multiple times, switch off the oven and allow the utensil to cool down. The cast iron seasoning process is complete. The last step of seasoning cast iron skillets is drying them with paper or a towel. This makes it easier for people to store the pan until they are ready to use it.
Best oils for seasoning cast iron
1. Flaxseed oil
Many people believe that flaxseed oil brings a gold standard to the cast-iron seasoning process. According to some, the polymerization of fats achieved using flaxseed oil leaves cast-iron cookware surfaces harder, smoother, and more even when compared to vegetable oils.
2. Grapeseed oil
This oil is a well-rounded natural lubricant that truly enhances the cast iron seasoning process. It tastes good with most flavors and boasts a much higher smoke point. The grapeseed oil smoke point is about 420 degrees Fahrenheit, meaning it will not burn during the cast iron seasoning process.
3. Canola oil
This is the best alternative for people on a budget because it is incredibly cost-efficient. One of the biggest positives of this oil is that it contains a neutral flavor that does not compete with any foods one cooks. Also, the canola oil smoke point is fairly high at 400 degrees Fahrenheit, which is more than enough to be suitable for high-heat seasoning.
Benefits of seasoning cast iron skillets
Some of the most prominent benefits of using various oils to season cast iron include creating a nonstick surface ideal for cooking, preventing the formation of rust on cast-iron pans, improving heat retention of cast-iron pans, enhancing the flavor of pans, optimizing the durability and longevity of pans, and improving a pan’s aesthetic appeal.