Cast Iron Cookware and How to Season

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Cast Iron and How to Season
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There are many myths surrounding seasoning cast
iron cookware- everyone and their mother seems
to have a different opinion on how it should be
done. Cast iron pans tend to be held in higher
regard by those in the know due to its
durability, and its reputation for being truly
non-stick when cared for properly. It is
untrue that cast iron costs more than other
materials in terms of cookware- you can actually
buy cast iron pans for around the same price. It
can also tolerate extensive amounts of heat that
other materials cannot, meaning that they can
endure a real kicking when used over many years,
making it far superior to its stainless steel
counterparts and thus more economical. However,
seasoning is a very important to get the most
out of this culinary venture into more
hard-wearing kitchen equipment, so you need to
know where to start
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So what exactly is seasoning? Seasoning is the
process of creating a protective layer over a
cast iron pan that prevents rust and other food
residue creeping into the pans pores and ruining
them. Scientifically speaking, its the
oxidisation of fats on its surface that fill in
the pores- and iron is very porous. The fat and
the iron bond together to create a dense, hard
layer which appears like oil on the surface and
results in a non-stick surface to fry many
different types of foods. With so much advice
online regarding how to do this process, with
arguments from type of oil, times and aftercare
running rampant on culinary blogs, weve
compiled the best advice from around the web.
Well walk you through the basic steps to set you
on your way to creating your new best friend in
the kitchen.
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1. Wash and dry The Pan
Its important to wash away anything that may be
stuck to the pan before you season it. A quick
scrub with hot soapy water and a stiff brush or
sponge should be sufficient enough to remove any
grime. Make sure the pan is completely dry
before moving onto the next step- any lingering
water will repel the fat you are about to coat
the pan with!
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2. Rub it With Oil
Coat the pan all over using cooking oil, and some
kitchen roll to work the oil into the pan. There
is some debate over which oil to use, but most
agree that you neednt buy any special oils
vegetable, canola and corn oil all do the job
just fine. Flaxseed oil pops up from time to
time, championed as the best type, although it
has been known to become flaky. Whichever oil you
choose, make sure it is spread all over, as any
excess can pool during the seasoning process.
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3. Heat it in the Oven

• This step is the part that forms one of the
  several layers of protective coating that you
  are about to form on your pan. The intense heat
  polymerises the oil, which makes it almost like
  a hard plastic coating. Leave the pan in the
  oven for 30 minutes, and avoid opening it so that
  no heat escapes. It possible, turn the oven as
  hot as it will go, but be wary of smoke! Make
  sure the kitchen is well ventilated.
• It is important to use the oven rather than stove
  as the oven will heat the pan evenly all over,
  whereas a stove produces hot and cold spots,
  meaning that the seasoning will not be even and
  with some spots barely covered at all.

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4. Repeat This Several Times
When time is up, carefully remove it from the
oven and leave to cool. Repeat step 3, again
taking care to buff away any excess oil that
hasnt coated the pan. Put back into the oven
for 30 minutes each time, and repeat for a total
of 4 cycles. This should be enough to have
created a non-stick, protective layer, so you
can start cooking with it!
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5. Cleaning After Use
Once youve created your culinary wonder, its
important to remember not to throw it in the
washing up bowl or dishwasher as you would with
other kitchen equipment- you dont want to risk
washing away all your hard work! A quick wipe
with a paper towel or cloth should be enough to
remove any traces of food- for any bits that are
tough to get off, try boiling water in the pan
itself, then wipe. For those occasions where
cleaning it requires a little more elbow grease,
using course rock salt mixed with a small amount
of water while the pan is still warm.
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Certain foods should be avoided, such as those
that are highly acidic, like tomatoes. The acid
is corrosive, which deteriorates the seasoning
and can result in rust. The flavour of the acidic
foods can also taste metallic due to a minor
chemical reaction that takes place between the
acid and the iron, which doesnt make for great
tasting food! The coating will wear away over
time, so its vital to re-season the pan from
time to time regardless of which foods are cooked
in it. In terms of caring for your pans, it is a
labour of love that is very rewarding, as the
pros of cast iron far outweigh the cons. It is
important to make sure you oil your pans after
every use to replace any of the protective
coating that may have been eaten away during
cooking- in the same way that we moisturise our
skin after we exfoliate. Before storing, make
sure the pan is completely dry to prevent any
rusting. While it seems like hard work, with
appropriate care your cast iron pans with remain
a well-loved staple in the kitchen for many
years to come.
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Out More!
Emporium Cookshop The Emporium Unit 9 Sandars
Road Gainsborough DN21 1RZ 01427610682