A well seasoned cast iron pan is one of the most jealously guarded tools in a kitchen. Back before teflon pans were invented, these were the original non-stick pans that people used to cook eggs and other delicate items. Also, nothing really gives you a better seared crust than a good cast iron skillet.
To Season Your Cast Iron Pan
- Preheat your oven to 350 degrees F.
- If the pan is new, srub with soapy water and dry thoroughly.
- Place a table spoon of vegetable shortening or vegetable oil in the center of the pan.
- Place the pan in the oven and allow the shortening to melt.
- Once the shortening melts, rub it all around the inside of the pan with a paper towel.
- Place pan back in oven, upside down, and back for about an hour.
- Turn off the oven and let the pan cool down inside.
- Wipe off any excess fat with a clean paper towel and store.
To clean you cast iron pan, after you are done using it, add some kosher salt and a little oil and scrub. Do not use soap or water. Wipe clean with a paper towel.
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7 users responded in this post
Is there any way season a cast iron dutch oven so that it become non-reactive, or is it just best to use enameled cast iron for braising in wine, etc.?
Jeff,
Some people say that if cast iron is seasoned well enough it will become less reactive. However, none of my research has really led me to believe this.
In the case of braising with red wine or any other median that has a high amount of acid, I would invest in a nice, heavy bottom Anodized Aluminum roasting pan; it will also double up grate as a braising pan.
Save your dutch oven for things like stews and casseroles. An enameled cast iron dutch oven will also do the trick, but the enameled coating is only a little less fragile then the Teflon on a non-stick pan.
Beg to differ on that one Jacob. I regularly braise, stew and sauce with my cast iron. However,if you have not inherited great-granny’s pans, it involves quite a bit of work to replicate the carbon that was built up over time by cleaning by basically wiping out the used pan-some times with newsprint!- then setting it back on the hot wood or coal stove. To replicate this one first seasons the pan as described, then oil it, dust the pan with flour, bake till it carbonizes and then do it again and again….. you get the idea. Clean only, and I mean only or you have to star over, with a brief soak on boiling water, wipe out the loose stuff, oil and back to the heat until another layer of carbon forms, cool, rinse out the loose stuff, warm and oil. See simple, ain’t it.
OFS,
Wow, what a simple method for seasoning your cast iron ;-). Braising with cast iron is fine, and unless you’re braising with straight red wine or straight tomato sauce, you’re really never going to have a problem. It’s only the high acid liquids that you really have to concern yourself with.
Even though a well seasoned cast iron pan can multi-task like a mother, I still think that every kitchen should have a nice roasting pan that doubles up as a braising pan as well. Just a personal prefference.
But after 5 generations of seasoning a cast iron pan, you’d probably have to braise with battery acid to ruin your seasoning. My only issue is that high acid foods for an extended period of time in a cast iron pan could release some of the carbon from the seasoning, affecting the overall flavor of your braised dish.
But then again I would hate to argue with you or your grandma about how you choose to use your cast iron heirlooms. It sounds like they’re working out for you just fine.
a question a little off subject… i would like to replace my home use,pots and pans…. what would be the best for an electric flat top stove???? the only time i get to cook with gas is in my rv, so im going to keep the cast iron for that and will use your technique.. Love the podcast, keep up the great work!!
Yeah, we have an electric flat( no gas service) top and it ain’t the best for cast iron, esp old warped cast iron. I bought a Coleman single gas burner for some tasks that the electric just can’t handle and as an outside canning station. The best I have found for my electric, so far, has been a Peking style carbon steel wok ( Flat bottom-long handle) and some old stock Revere Ware (not the new thin crap) Heat distribution is not a problem on a flat top but pulling heat is and the relativly thin ( as compared to a heavy bottom pan) of the old Revere Ware and carbon steel come in handy, now if I could only find some carbon steel saucepans….YMMV
@ Lisa
Not knowing what exactly you want or are willing to spend it’s hard to answer this question completely. From my own personal experience though, I have really enjoyed my All Clad cookware and also various roasting pans and such made by Calphalon. Although they are a little pricey, they are durable and are of “heavy” construction giving them good heat retention which is important when doing any type of cooking, but especially on an electric stove. If treated properly, these pans will last you a really long time.
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