How To Season Cast Iron Pans

How To Season Cast Iron Pans

When you purchase a new cast iron piece of cookware, whether a Dutch oven, frying pan, skillet or omelette pan, to get good results that provide the perfect cooking surfaces, you will need to 'season' the pan. This is because of the microscopic pits and peaks in the surface of the metal that allow water to enter and cause rust. Food will tend to stick to a non-seasoned pan. The seasoning process will create an impermeable layer in the pan, also it will even out the pits in the surface, creating a non-stick quality to your pan.

Omelette Pans

Omelette pans should only ever be used for omelettes exclusively. They should not be washed between uses, instead they can be wiped out with a little salt and paper towels.

To season a new pan:

1. Wash thoroughly with soapy water and a brush (non-abrasive, no scouring pads)

2. Cover the base of the pan with a thin layer of table salt.

3. Pour in a layer of vegetable oil, about 1 cm deep.

4. Leave the pan on a flat surface for 24 hours.

5. Place on a medium heat and heat the oil to smoking.

6. Remove from heat and leave to cool.

7. Again place on a medium heat and heat the oil to smoking.

8. Discard the oil.

9. Wipe the pan dry with paper towels.

10. Repeat the process 2 or 3 times.

Other Cast Iron Cookware

For other cast iron cookware, the process is similar to the above but with a few slight differences. These pans can be washed between use:

1. Wash thoroughly with soapy water and a brush (non-abrasive, no scouring pads)

2. Cover the base of the pan with a thin layer of table salt.

3. Using spray-on vegetable oil or an oil soaked paper towel, create a film of oil on all surfaces, including the handles if it has them.

4. Leave the pan on a flat surface for 24 hours.

5. Place in an oven and bake for 2 hours at 350°F (175°C).

6. Remove from the oven and leave to cool.

7. Wipe the pot dry with paper towels.

8. Repeat the oiling and heating process 2 or 3 times before using (missing out the 24 hour wait).

Restoring Rusted Cookware

A well seasoned pan will normally not rust, however if you find you have rust appearing on a pot or pan, before re-seasoning as described above, you will need to remove the rust.

If the rust is not too severe, using a paper towel soaked in oil and dipped in salt, rub vigorously, using the salt as an abrasive. If the rust is more severe, use very fine steel wool with the oil and salt.

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