| Seasoning Cast Iron New Cast Iron 1. Heat the oven to 250 - 300 degrees. 2. Coat the pan, inside and out, with a solid vegetable shortening, making sure to cover the whole pan. I've also used vegetable oil, but haven't been satisfied with the results. 3. Put the pan in the oven upside down and bake for at least an hour. I always like to recoat my utensils after an hour with the shortening (using a pastry brush) and bake them for another hour. That, in effect, seasons them twice, giving them the nice black coating. Note: The purpose of seasoning cast iron is to create a nice, non-stick finish, so it's important to get the oven hot enough to literally bake the shortening in. If it comes out of the oven and the finish is still sticky, then it hasn't been seasoned correctly. Be aware also, that seasoning cast iron is a very smelly (and smoky) task. After seasoning my first few pieces, I found a smaller oven at a flea market and placed that outside to do my seasoning in. When storing, always store with tops or lids off.
Storm in a warm, dry place. You may want to place a paper towel inside the utensil
to absorb any moisture. Pans needing Re-Seasoning If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned. 1. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. 2. Dry the pan immediately with dish towel or paper towel. 3. Season the pan as outlined above. "The older it gets, the better it is!" |
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