Seasoned Cast Iron can be considered the "grandfather"
to today's "nonstick" cookware. Cast Iron Cookware must
be seasoned properly and it will last a life time.
New Pans
Heat the oven to 250F to 300F. Coat the
pan with lard or bacon grease. Don't use a liquid
vegetable oil because it will leave a sticky surface and
the pan will not be properly seasoned. Put the pan in
the oven. In 15 minutes, remove the pan and pour out any
excess grease. Place the pan back in the oven and bake
for 2 hours. Repeating this process several times is
recommended as it will help create a stronger
"seasoning" bond. Also, when you put the pan into
service, it is recommended to use it initially for foods
high in fat, such as bacon or foods cooked with fat,
because the grease from these foods will help strengthen
the seasoning.
Pans that need
Re-seasoning
If the pan was not seasoned properly
or a portion of the seasoning wore off and food sticks
to the surface or there is rust, then it should be
properly cleaned and re-seasoned. Remove any food
residue by cleaning the pan thoroughly with hot water
and a scouring pad. Heating the pan first to a
temperature that is still safe to touch helps open the
pores of the metal and makes it easier to clean. Dry the
pan immediately with dish towel or paper towel. Season
the pan as outlined above.
Caring for Cast
Iron Cookware
Seasoning a cast iron pan is a natural way of
creating nonstick cookware. And, like you cook and clean
the modern nonstick cookware with special care to avoid
scratching the surface, your cast iron cookware wants
some special attention too. Clean the cookware while it
is still hot by rinsing with hot water and scraping when
necessary. Do not use a scouring pad or detergent as
they will break down the pan's seasoning. Never store
food in the cast iron pan as the acid in the food will
breakdown the seasoning and the food will take on a
metallic flavor. Store your cast iron cookware with the
lids off, especially in humid weather, because if
covered, moisture can build up and cause rust. Should
rust appear, the pan should be reseasoned. When you
purchase cast iron cookware, they are medium gray in
color, but after usage, they start turning darker. This
is normal and should be expected.
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