How to Season Cast Iron Cookware

Posted on June 3rd, 2009 by Elaine

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Cookware made form cast iron is preferred by many chefs and kitchen fanatics because of its durability. If you want, you can make your cast iron cookware more effective by seasoning it. This will protect it from rusting and give it a non-stick surface. Seasoning cast iron cookware is easy as long as you know the procedure.

What You’ll Need:

Cast iron cookware
Lard or bacon grease
Scouring pad
Warm water
Soap
Paper towel or dish towel
Oven

Procedure:

Preheat your oven to 250 to 300 degrees Fahrenheit.
Get some warm water and soap and wash your cast iron cookware. Use a scouring pad for this. Even if it’s newly bought, you still need to do this step, since the cookware is probably coated in an oil that prevents rust from forming. You need to wash away this oil before you season the cookware.
Use a dish towel or paper towel to dry the cookware thoroughly.
Get some bacon grease or lard and coat the pan with it, inside and outside. Make sure the lid is properly coated, too. Many people use corn oil for this, but it’s better if you stay away from these. Liquid vegetable oils give the cookware a sticking surface, making it improperly seasoned.
Put the cookware and its lid in the oven, upside down. Let them stay there for an hour or so to bake. This will create a stick-resistant seasoning that helps prevent rusting and food from sticking.
Take out the pan after an hour. Use oven mitts to protect your hands. Repeat the process a few times to create a stronger seasoning.
Examine the cookware after several baking processes. If the seasoning looks strong enough for you, you can stop repeating the baking procedure.
Every time you wash your cookware after use, you need to season it. Put it on the stove, then pour 3/4 tablespoon of cooking fat or lard. Afterwards, spread it across the cooking surface and bare areas with a wad of paper towel. Turn the burner on, then heat until the pan starts smoking. Cover the pan, then turn off the heat.

Some Tips:

Avoid cooking too much acidic food, like tomatoes, in a cast iron cookware, unless it’s been well seasoned.
To clean the cookware, rinse it with hot water while it’s still hot. Scrape only when necessary. As much as possible, don’t use a scouring pad or soap since they break down the pan’s seasoning.
Don’t wash the cookware too aggressively, or else the seasoning will come off quicker.
Re-season the pan if rust appears.
Keep the lids off your cookware when storing them, especially if you live in a place with humid climate. If covered often, rust can build up because of moisture.

A well-seasoned cast iron cookware will serve you effectively and for a longer time. Follow these steps to keep those pots and pans useful all the time.