A cast iron pan is a kitchen workhorse—a versatile tool that can transition seamlessly from stovetop to oven, grill, or even a campfire. Its ability to conduct and retain heat sets it apart, resulting in perfectly seared steaks, golden cornbread, and flavor-packed dishes. Plus, cast iron is naturally nonstick and incredibly durable. With proper care, it can last a lifetime!
What Is Seasoning?
Seasoning is the process of baking oil into the cast iron surface, creating that classic black patina. Even if your skillet comes pre-seasoned, part of its care involves maintaining that seasoning after each use.
How to Season a Cast Iron Skillet: A Simple Guide
Whether you’re seasoning a new skillet or re-seasoning an existing one, follow these six easy steps:
- Preheat the Oven:
- Set your oven to 400°F.
- Clean the Skillet:
- Wash the skillet thoroughly with hot, soapy water to remove any food residue.
- Dry it completely.
- Apply Oil:
- Spread a thin layer of vegetable oil or shortening inside the skillet, wiping out any excess.
- Ensure you coat all areas except the handle.
- Arrange Oven Racks:
- Position two oven racks at equal distances.
- Place a sheet of foil on the bottom rack to catch any oil drips.
- Upside Down Baking:
- Put the skillet upside down on the top oven rack.
- Bake for one hour.
- Cool Gradually:
- Turn off the heat and let the skillet sit in the oven until it cools.
Choosing the Right Oil:
- Use a neutral oil with a high smoke point, such as vegetable oil or shortening.
- Avoid olive oil or other low smoke point fats to prevent smoking during the hour-long bake.
How Often to Season:
- It depends on usage.
- If you notice rust, stickiness, or a dull nonstick finish, re-season the pan.
- For severe rust, try a cast iron skillet rust eraser before re-seasoning.
Remember, seasoning is the secret to a well-loved, non-stick cast iron skillet. Treat it right, and it’ll reward you with countless delicious meals!
