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Step 3The seasoning
After a piece of cast iron is cleaned for the first time, it is nearly ready for use in the kitchen. Some pieces come pre-seasoned with a seasoning already baked on. Other pieces come bare, which is the bare grey metal without any baked-on seasoning. Second-hand pieces that have been cleaned may have spots of bare metal where rust has been cleaned off. All cast iron is vulnerable to rust and it must be prevented.
Natural seasoning is created by the repeated use of pieces of cast iron. Fats, oils and other liquids from the food bonds to the microscopic crevices on the surface of the metal. This naturally prevents rust and creates a non-stick surface similar to the Teflon pans that are popular today.
Prior to using a piece of cast iron for the first time, it is helpful (although not necessary) to bake on a base-coat of seasoning. This first coat is very useful in "breaking-in" a new piece or just adding more seasoning to a second-hand piece.
Pre-heat an oven to about 350 degrees. Using a lint-free cloth or paper towel, wipe oil over the entire piece - not just the cooking surface, do the whole thing. Any cooking oil is OK - olive oil, vegetable oil, canola oil, peanut oil - any type will do. Use a very thin coat of oil. Too much will get gummy on the piece and cause smoke in the oven.
Place it upside down in the oven for 45 minutes and flip it over for the last 15. During this hour, it may smell a little funny, but that is OK. You might want to open a window. The result will be a good coat of baked-on oil that will help to build up the seasoning.
This only needs to be done once, but can be repeated every so often as it helps to solidify the seasoning.
After that is done, take it out of the oven and let it cool off and it is now ready for cooking!
***Please take care NOT to put pieces on cast iron into the oven that have wooden handles. This step is optional and is not safe if any part of the pan is combustible!***
Natural seasoning is created by the repeated use of pieces of cast iron. Fats, oils and other liquids from the food bonds to the microscopic crevices on the surface of the metal. This naturally prevents rust and creates a non-stick surface similar to the Teflon pans that are popular today.
Prior to using a piece of cast iron for the first time, it is helpful (although not necessary) to bake on a base-coat of seasoning. This first coat is very useful in "breaking-in" a new piece or just adding more seasoning to a second-hand piece.
Pre-heat an oven to about 350 degrees. Using a lint-free cloth or paper towel, wipe oil over the entire piece - not just the cooking surface, do the whole thing. Any cooking oil is OK - olive oil, vegetable oil, canola oil, peanut oil - any type will do. Use a very thin coat of oil. Too much will get gummy on the piece and cause smoke in the oven.
Place it upside down in the oven for 45 minutes and flip it over for the last 15. During this hour, it may smell a little funny, but that is OK. You might want to open a window. The result will be a good coat of baked-on oil that will help to build up the seasoning.
This only needs to be done once, but can be repeated every so often as it helps to solidify the seasoning.
After that is done, take it out of the oven and let it cool off and it is now ready for cooking!
***Please take care NOT to put pieces on cast iron into the oven that have wooden handles. This step is optional and is not safe if any part of the pan is combustible!***
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Jan 26, 2012. 9:56 PMSinApodo
says:
I preheat my cast iron in the oven before I apply the layer of oil. I've heard that by preheating the metal it causes the pores in the metal to open and allows for a better seasoning. I just heat it until the metal is almost too hot to touch btw
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