Cooking Lesson: Seasoning Cast Iron Like the Pros
In the days before we had non-stick cookware, we had the next
best thing - seasoned cast iron cookware. While non-stick
cookware has certainly outdone cast iron cookware in the
non-stick category, cast iron pots and pans are still favored by
many chefs, including the professionals because of their
durability and ability to retain flavor.
But, if you’re not lucky enough to have a hand-me-down from
Grandma, you may find yourself confused about how to become a
cast iron chef. Have no fear - you can learn to season cast iron
cookware with the pros and keep them in great shape for years to
come.
Seasoning New Cast Iron Cookware
The process is actually quite simple. When done correctly, your
pans will last a long time and may even become your own hand-me
-downs in the future.
1.Heat your oven to 300 degrees. 2.Coat the pan with lard or
grease. (Be sure that you do not use vegetable oil or commercial
cooking sprays. While they may seem easier, they will not only
cause your cookware to be seasoned incorrectly, but they will
also leave a sticky film on the outside of the cookware that is
impossible to remove.) 3.Place the pan in the oven on the middle
rack and allow it to bake for 15 minutes. 4.Remove the pan and
pour out any excess grease or lard. 5.Put the pan back into the
oven and bake for another two hours. 6.Repeat as needed
Many cast iron enthusiasts will swear upon repeating the
seasoning process several times before ever using the cookware
the first time. Each time you season the cookware, the seasoning
bond becomes stronger. Many people will recommend that the first
few times the cookware is used it should be used to cook greasy
foods (bacon, fatty meats, etc.) to again strengthen the
seasoning bond.
Re-seasoning Cookware
If you find that you seasoned the pan improperly the first time,
or if food starts to stick to the pan after a period of time in
use, you may want to re-season the cookware.
1.Wash the cookware thoroughly with a steel wool pad (doing this
while the pan is warm and still safe to touch is best). 2.Make
sure the pan is fully dry (use a towel if needed). 3.Follow the
seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware last the test of time, be sure to take
proper care of it. Remember the creed of every enthusiast of
cast iron - no soap and no steel wool. Soap and steel wool will
cause a breakdown in the seasoning bond and should not be used
to clean your cookware on a regular basis. If you’re baffled at
this moment, have no fear. Cleaning cast iron cookware is a
breeze.
1.You’ll need to rinse your cookware while it is still hot. If
food is stuck to it, then scrape the pan or pot as needed.
That’s it! Remember not to store food in your cast iron cookware
because it may attach a metallic flavor to the food. In
addition, store your pans with the lids off to prevent moisture
from accumulating and rusting from occurring.
Now that you know the ins and outs to cast iron cookware, you
can start creating your own family heirloom - as well as some
great food!
ARTICLE BIO: Mike Lansing is a retired chef who spent most of
his time as a Head Chef in New Orleans after training in France.
He spends his free time cooking for family and friends, as well
as serving as a contributing editor for CookingSchools101.com
which offers information on Cooking Schools for
those wishing to enter the trade.