{"id":2947,"date":"2019-01-03T15:16:08","date_gmt":"2019-01-03T20:16:08","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=2947"},"modified":"2019-01-16T15:39:00","modified_gmt":"2019-01-16T20:39:00","slug":"cast-iron-seasoning-and-care","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2019\/01\/03\/cast-iron-seasoning-and-care\/","title":{"rendered":"Cast Iron: How to Prepare & Care for Your New Cookware"},"content":{"rendered":"

You’ve done it!<\/strong> Perhaps you saw one on sale while doing your holiday shopping. Or, perhaps your Meemaw<\/strong> gave you one for making some of her secret, family recipe fried chicken. However it happened, you now own your very own cast iron cookware<\/strong>, be it a skillet, Dutch oven, griddle, or other equally wonderful item.<\/p>\n

Cast iron is one the best vessels that can be used to prepare food, but many people shy away from using cast iron because they aren’t sure how to take care of it. They cringe at the idea of cleaning<\/strong>, storing<\/strong>, and seasoning<\/strong> cast iron or are just overwhelmed at the thought.<\/p>\n

Fear not!<\/strong> There’s nothing to it. Follow these simple instructions and you’ll be loving your cast iron pan in no time<\/strong>.<\/p>\n

Seasoning – What Is It and When to Do It<\/h2>\n

You may have heard the term “seasoning<\/strong>” when it comes to cast iron. But what does it really mean to “season” a pan? Does it involve spices? Elaborate rituals and recipes? Not at all. It’s really quite simple. Before you start using your new cast iron cookware, just follow these basic steps:<\/p>\n

    \n
  1. Seasoning is simply fat baked onto the iron<\/strong>, giving it a natural, easy-release finish. The fat can be anything: vegetable oil, bacon grease, lard – any food-safe cooking oil or shortening will work for maintaining your cast iron cookware. Lodge Manufacturing<\/strong><\/a>, a prodigious manufacturer of cast iron cookware, seasons all of its products with soy vegetable oil and nothing else. If your cast iron cookware does not come pre-seasoned, then follow the instructions below for reseasoning.<\/li>\n
  2. \u00a0The best way to maintain the seasoning on your cast iron is simply to use it<\/strong>! Cooking in it regularly with any kind of cooking oil is a great way to keep your pan looking and performing well.<\/li>\n
  3. \u00a0If your pan becomes dull, splotchy, rough, sticky, or gets rust spots, it’s time to reseason<\/strong>.<\/li>\n<\/ol>\n
    \"The<\/a>
    The classic skillet from Lodge<\/a>. An essential tool in any kitchen.<\/em><\/figcaption><\/figure>\n

    Reseasoning<\/h2>\n

    For whatever reason, you’ve decided it’s time to reseason your cast iron. Easy-peasy! Just follow these steps.<\/p>\n

      \n
    1. \u00a0Preheat the oven to 325\u00b0F<\/strong>.<\/li>\n
    2. \u00a0Place a layer of foil<\/strong> on the bottom rack of your oven and the pan on the top rack.<\/li>\n
    3. \u00a0Heat the pan for 10 minutes<\/strong> and remove it from the oven. We just want to make sure it is thoroughly dry<\/strong>.<\/li>\n
    4. \u00a0Using a cloth or paper towel, coat the pan inside and out with about 1 tablespoon of your favorite fat<\/strong>.<\/li>\n
    5. \u00a0Put the pan back in the oven<\/strong>, upside down on the top rack, positioned over the foil to catch any drips.<\/li>\n
    6. \u00a0Bake for 1 hour<\/strong>.<\/li>\n
    7. \u00a0Turn off the oven, and let the pan cool completely<\/strong> in the oven. Cast iron retains heat very well, so this will take a while. Leaving it overnight is a great way to go<\/strong>.<\/li>\n<\/ol>\n

      Extreme Reseasoning<\/h2>\n

      So, the kids were using your wonderful pan to make mud cakes in the rain and now it looks like a rusted hunk of metal<\/strong>. Or maybe you found an old piece of cast iron at the flea market and want to return it to its former glory. Whatever the cause, in those extreme circumstances, the following should repair even the worst cases.<\/p>\n

        \n
      1. \u00a0Completely remove any residual seasoning on a cast-iron pan before reseasoning it<\/strong>. How? Think Easy-Off<\/strong> or the self-cleaning cycle of your oven. Follow the directions on the can or your oven manufacturer.<\/li>\n
      2. \u00a0Scrub the pan with hot, soapy water and a steel wool pad<\/strong>. Yes, we’re breaking all the normal rules here. We want to get as close to the bare metal as possible.<\/li>\n
      3. \u00a0Rinse and dry thoroughly<\/strong>.<\/li>\n
      4. \u00a0Follow the instructions for Reseasoning<\/strong>.<\/li>\n
      5. \u00a0Repeat<\/strong> the normal reseasoning process several times in a row – up to six times – to build up a sufficient layer on the metal.<\/li>\n<\/ol>\n
        \"A<\/a>
        A cast iron dutch oven is a versatile piece.<\/em><\/figcaption><\/figure>\n

        Cleaning and Storing<\/h2>\n
          \n
        1. \u00a0Make sure you clean the pan after every use<\/strong>. You don’t want to let food get encrusted on the surface or allow acidic foods – think tomatoes and vinegar – to react with the iron.<\/li>\n
        2. \u00a0Let the pan cool before you clean it. The last thing you want to do is burn yourself. As soon as it’s cool enough to handle, but still warm, grab a rag, get it wet with hot water, and wipe out the pan. Seriously, that’s all you should need. You don’t even need soap<\/strong> (though using normal dish soap isn’t an issue). Just water and a rag. And never, ever, ever, put cast iron in a dishwasher<\/strong>.<\/li>\n
        3. \u00a0If you happen to have some stuck-on bits, use a nylon pan scraper<\/strong> or nylon bristle scrub brush<\/strong><\/a>. Do not use scouring pads<\/strong>. For really sticky situations, simmer some water in the pan<\/strong> for a minute or so, then use the brush. You could even scrub it out using kosher salt<\/strong>.<\/li>\n
        4. \u00a0IMMEDIATELY hand dry<\/strong>. Water is your enemy when it comes to cast iron, so dry it as soon as you’ve cleaned it. Don’t set it down vowing to get to it in a couple of minutes. And don’t even think about air drying. Failure to dry it completely can result in rust<\/strong>.<\/li>\n
        5. \u00a0Rub with a very light layer of cooking oil<\/strong>. Grab another paper towel or rag, add a touch – like 1 teaspoon – of cooking oil to the pan, and use the rag to wipe it all around. Rub the oil around the skillet until the surface looks dark and shiny and has no remaining oil residue.<\/li>\n
        6. \u00a0Finally, store in a dry location<\/strong>. Remember, water is the enemy.<\/li>\n<\/ol>\n
          \"The<\/a>
          The SCRBRSH from Lodge<\/a>. A nylon bristle scrub brush perfectly suited for cast iron.<\/em><\/figcaption><\/figure>\n

          Additional Tips<\/h2>\n