How to Season Cast Iron Cookware

You won't need herbs and pepper when seasoning cast iron. Seasoning cast iron refers to creating a polymerized layer that adheres to the surface of the pan. This slick layer creates a non-stick surface, which becomes slicker with regular use. When cleaned and stored properly, the seasoning on a cast iron skillet can last for years.

Due to its durability and longevity, people often pick up cast iron cookware at garage sales, flea markets, second-hand stores, or may even inherit pieces from family and friends. These pieces typically require re-seasoning. An infrequently used pan, or one that has been soaked too long, may also be a candidate.

Three signs cast iron needs to be seasoned are:

• Rust
• Dull, gray appearance
• Difficulty removing food

Almost any type of cooking oil or shortening, including coconut oil, can be used to season cast iron. Saturated shortenings such as butter, lard, and even bacon fat aren't recommended. If the pan isn't used often, they can turn rancid. Most manufacturers recommend using flaxseed oil or grapeseed oil for seasoning, although any cooking oil will work.

Each step of seasoning is important. The first step is to thoroughly clean the surface of the pan. Cast iron muffin pans can be tricky, as they have small areas that are difficult to reach without a long-handled scrub brush. Use dish soap and cast iron to remove any oil or previous coating from both the inside and outside of the pan. Rinse and place the pan on a burner to thoroughly dry.

After the pan is dry, use a paper towel to apply your choice of oil to both the interior and exterior of the pan. Next, use a clean paper towel to wipe off most of the oil. Leave only a very thin layer of oil for seasoning the pan. This also helps alleviate smoking up the house in the next step.

Two preparation tips for the final step are to lay foil under the oven rack and to turn on a vent fan to remove smoke. Set the oven to a minimum of 375 degrees. Place the pan in the oven upside on an oven rack over the foil, and bake for an hour. Allow it to completely cool before removing from the oven.

At this point, the pan should be ready to use. If you don't plan to use it immediately, lightly coat it with oil, wipe dry and put it away. A light coating of oil should be wiped on and off of the pan every time it is cleaned. Use a paper towel to buff the pan. It should have a lustrous sheen rather than being sticky or oily.

The egg test is one of the most popular and easiest ways to test your seasoning. Add a tablespoon of butter or cooking oil to a cast iron skillet and place it on a burner. Get the pan hot, and drop an egg onto the melted butter. After the egg is fried, approximately three minutes, use a spatula to remove it from the pan. If the egg sticks, the pan should be re-seasoned.

Once it has been thoroughly seasoned, cast iron is easy to care for. The non-stick surface allows most food to simply be wiped away using a paper towel. Avoid harsh soaps or steel wool, which can strip away the seasoning. Avoid soaking the pan and make sure it is thoroughly dried before putting it away.

Cast iron has retained its popularity over centuries. It is safe to use, non-stick, and versatile. A single skillet can be used to cook on the stovetop, bake pizza, or dessert. The handles get hot, so be prepared with hot pads. Cookware options include wooden handles and enameled cast iron as well as the standard solid cast iron.