Seasoning a cast iron pan refers to the process of creating a natural, non-stick coating on its surface by applying and baking on a thin layer of oil. This coating helps prevent food from sticking to the pan and also protects the cast iron from rusting.
To season a cast iron pan, you typically follow these steps:
Clean the pan: If it's a new pan, wash it with warm, soapy water to remove any residue from the manufacturing process. If it's an old pan or one you've used before, clean it thoroughly with hot water and a brush, avoiding soap, as soap can strip away the seasoning.
Dry it completely: After washing, dry the pan thoroughly with a towel or by placing it on a stove over low heat for a few minutes.
Apply oil: Pour a small amount of cooking oil (vegetable oil, flaxseed oil, or canola oil) into the pan. Use a paper towel or a clean cloth to spread the oil evenly across the entire surface of the pan, including the outside and the handle.
Remove excess oil: After coating the pan with oil, use a clean paper towel or cloth to remove any excess oil. The pan should have a thin, even layer of oil.
Bake the pan: Place the oiled pan upside down in an oven preheated to about 350°F (175°C) or slightly higher. This prevents pooling of oil. Place a baking sheet or aluminum foil on the oven rack below to catch any drips.
Bake for a while: Let the pan bake in the preheated oven for about 1 to 1.5 hours. The heat allows the oil to polymerize, creating a natural non-stick coating.
Cool it down: Turn off the oven and let the pan cool completely in the oven before removing it. Be cautious when handling the pan, as it will be hot.
If you have a well-seasoned cast iron pan, you don't necessarily need to re-season it after every use. The seasoning builds up with each use and becomes more effective over time. Instead, you can maintain the seasoning by following these steps:
Clean with hot water and brush: After each use, clean the pan with hot water and a stiff brush to remove any food particles. Avoid using soap, as it can strip away the seasoning.
Dry it thoroughly: Once cleaned, dry the pan thoroughly with a towel or by placing it on a stove over low heat for a few minutes. Moisture can cause cast iron to rust, so it's essential to keep it dry.
Apply a thin layer of oil: After drying, apply a very thin layer of cooking oil to the pan's cooking surface. You can do this by dipping a paper towel in oil and rubbing it over the surface.
By properly maintaining your well-seasoned cast iron pan, it will continue to develop its non-stick properties and serve you well for many years to come.