In January, Marisa alerted us to an article at Kitchn about seasoning your cast iron cookware. This is the technique I have always used -- lather pan in the oil/shortening and bake it upside down in your oven. Unfortunately, the last time I did this, I put a baking sheet underneath, rather than foil, and made a mess that ruined my pan.
But it looks like there is an easier way! Michael Ruhlman posted an ode to cast iron the other day, and listed a seasoning technique from The Elements of Cooking. It's the same idea, but easier. Just pour a half-inch layer of oil into a pan, and cook it over high heat until very hot, or just in a 300 degree oven for an hour. Considering how wonderfully shiny and seasoned his pans look, I imagine it does the job!
But there is one other thing I wished I had read before: "Turn them upside down and use them as a pizza stone." Of course, I read this two weeks after I finally buy a stone. That's always the way.
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Reader Comments (Page 1 of 1)
7-03-2008 @ 3:41PM
Frank said...
Yeah, I've found that cooking super fatty bacon or frying chicken a couple times a year is the most effective (well, easiest at least) way to season my cast iron.
Also, I don't even flip my pan over to use it as a pizza stone, I just stick it in.
It's a little harder to get out, but I don't season the bottom of my pan (again, cuz it's easier not to) so that's the way I've got to go.
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7-03-2008 @ 4:47PM
Chris said...
I used to love my cast iron pan, but I haven't used it since getting a ceramic stove-top. Is there something you can put on the stove to protect it?
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7-03-2008 @ 7:04PM
Alex said...
Tip:
Before heating oil in your pan to season, I recommend adding salt to the pan, heating, then scrubbing with a paper towel. The salt acts as an abrasive and will prep your pan perfectly to be seasoned.
If done well and cooked on gently, your pan should only have to be seasoned once a year, if that.
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7-03-2008 @ 9:14PM
notavegan said...
i have a new roomate, she's very cool, but today i found my cast iron dutch oven in the sink full of water.
grrrrrrrrr.
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7-04-2008 @ 1:00AM
Rick Mansfield said...
I've created a link to this post in the newest "Cast Iron Around the Web" feature at http://www.cookingincastiron.com
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7-04-2008 @ 1:01AM
Rick Mansfield said...
I've created a link to this post in the newest "Cast Iron Around the Web" feature at http://www.cookingincastiron.com
Reply
7-04-2008 @ 10:02AM
Alex Falk said...
My mom seasons her Dutch Ovens in her Webber BBQ.
Keeps the heat, smoke and hot oil smell out of the house.
Would probably work with a gas BBQ also.
Nothing like cast iron for searing a steak, and tossing in the oven to finish :)
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7-04-2008 @ 8:56PM
hng23 said...
I bought pre-seasoned pans from Lodge. I wash them w/hot water only, dry them & then spread a thin film of salad oil over, pretty much every time I use them. That way I don't have to re-season them every year.
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