Seasoning cast iron pans

These cast iron pans need serious seasoning.

I’ve been using cast iron pans for more than a dozen years, especially while on camping trips, and have to admit that I had no idea that seasoning the pans regularly was important. I had one of those “Aha” moments while watching a TV cooking show about six years ago

“Season the pan” – I had never heard of that. When I hear the word “season” in relation to cooking, I normally think of spices and salt and pepper.

The show host explained the dos and don’ts of cast iron cookware as I sat there gasping at all of the faux pas I had been making. Face palm.

Don’t use dish soap to wash cast iron cookware because it will deteriorate the seasoning; only wash the cookware using hot water– uh, oh.

Never use abrasive scrubbing pads on cast iron unless you need to remove built-up sticky residue or rust before seasoning the cookware – yikes!

Food doesn’t stick to a properly seasoned cast iron pan; never use cooking spray – oh, boy.

I looked at my tired old pans and lid; they seemed to be in pretty good shape (no rust or gouges) despite my neglect, but they did need some serious help.

I pre-heated the oven to 350F, then washed the pans and lid in very hot water and with a non-abrasive brush (stiff nylon), and dried them thoroughly with absorbent cloth towels.

Apply thin coating of oil (or lard).

I then applied a very thin coat of vegetable oil (you can also use lard or bacon grease, whatever floats your boat) on a paper towel inside and outside the cookware, including the handles, so that all parts would have a consistent shiny look.

Place pans upside down with cookie sheet below to catch drips.

Once the oven was at 350F, I placed the cast iron pans upside down and the lid right side up on the middle rack of the oven then placed a cookie sheet on the rack below to catch any oil drippings and set the timer to 60 minutes. Some people cover the bottom rack with aluminum foil, but my old cookie sheet works just fine.

After an hour in the oven, I removed each piece using oven mitts and gently wiped off some oil globs (don’t scrub as fiber from the paper towel will stick to the cookware), then returned the cookware to the oven to cool thoroughly.

Some oil globs after baking in the oven for an hour.

Removing some oil globs with a paper towel after baking.

Another hour passed and then I removed each piece and set it on a clean, cloth towel as they were still a bit warm.

Ta da!

They looked great!

Now, after I use, I thoroughly wash the cast iron pieces with hot water and thoroughly dry each piece, then lightly season the entire pan and lid from top to bottom with a thin coating of vegetable oil (it will look shiny, but the oil shouldn’t drip off the cookware). After seasoning, I place the cookware in a cupboard with clean paper towels between the pieces so dust doesn’t stick to the oiled surfaces. Keeping the cast iron cookware seasoned between uses protects the iron from moisture which often results in rust.

All seasoned and ready for cooking.

 
Properly seasoning and storing cast iron cookware can extend the life of the cookware for 100 years or more.

Forget those chemical non-stick pans – cast iron rocks!