Iron cookware, like cast iron skillets, is prized for its durability and its ability to retain and evenly distribute heat. Seasoning your cast iron cookware is essential to protect it from rust, create a non-stick surface, and enhance its cooking performance. Here’s a basic guide to seasoning your iron cookware
1. Clean Your Cookware
- For New Cookware: Wash it with warm, soapy water. This is the only time you’ll use soap on your cast iron.
- For Used Cookware Needing Re-seasoning: Clean any rust or stuck-on food with a scrubbing pad or steel wool. Rinse and dry thoroughly.
2. Dry the Cookware Completely
Dry with a towel, then place it on a stove burner on low heat for a few minutes to evaporate any remaining moisture.
3. Apply Cooking Oil
Use a cloth or paper towel to apply a very thin, even layer of cooking oil to the entire surface of the cookware, including the outside and handle. Flaxseed oil is often recommended due to its high smoke point, but canola, vegetable, or shortening will also work well.
4. Heat in the Oven or Use the Torch
- Oven
01. Preheat your oven to around 375°F (190°C). Place aluminum foil on the bottom rack to catch any drips.
02. Place the cookware upside down on the top rack of the oven. Bake for an hour to allow the oil to polymerize. - Torch
01. Light your torch and start evenly heating the surface of the cookware. Do not keep the torch in one spot for too long; instead, slowly move it around to evenly distribute the heat across the surface.
02. Once you see the surface starting to smoke slightly, it indicates that the oil is polymerizing. Ensure that all areas have been evenly heated, applying more focused heat where necessary.
5. Cool Down
Turn off the oven and let the cookware cool down completely inside. This process can take a couple of hours.
After thoroughly heating the cookware, let it cool naturally. Wait until it’s completely cool, and if necessary, repeat the process to build a more durable seasoning layer.
6. Repeat if Necessary
For a new skillet or one that was significantly stripped, you might need to repeat the oiling and baking process a few times to build up a strong seasoning layer.
Caution:
- When heating with a torch, pay careful attention to achieve an even heat distribution across the cookware.
- Be mindful of potential burns when moving or handling the cookware during the heating process, and wear appropriate protective gear (such as gloves).
- It’s safest to use the torch outdoors or in a well-ventilated area.
Tips for Maintenance:
- After Each Use: Rinse with hot water and use a brush or scraper to remove food bits. Avoid soap as it can strip the seasoning.
- Dry Promptly: Wipe it dry with a towel or heat it on the stove to evaporate moisture.
- Apply Oil Lightly: After cleaning, apply a light coat of oil to protect the surface.
Seasoning is not a one-time task but a continuous process that improves with each use of your cast iron cookware. And seasoning with a torch requires a bit more technical care but offers the advantage of quickly focusing on specific areas compared to an oven. The more you cook with it, the better the seasoning becomes, leading to a naturally non-stick surface that adds depth of flavor to your cooking. ZuneCraft
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