Well Fed Network

Posted by Ron Pulicari on Cook Smarter.

My grandmother had a few favorite cast-iron pans that she used all the time. Over the many years of use, these pans were ready to go at any time without fear of sticking and/or rusting. Getting to the point of having a well-seasoned cast-iron pan takes some time, patience and dedication.

If only cast-iron pans were sold used. As a self-proclaimed germaphobe, I wouldn’t rush out to buy any second-hand cooking accoutrement, but the prospect of a perfectly seasoned cast-iron pan is tempting. I have a cast-iron pan in my cabinet that I’ve never used because I either forget about it or I decide that I’m not willing to dedicate the time when I do remember it.

Seasoning or curing cast-iron means filling the pores and divots in the metal with grease of some sort, which gets cooked into the metal. Over time, this provides a smooth, nonstick surface.

If you wish to have an incredible pan at the ready at all times, take the time to season a cast-iron pan.

5 Steps to Seasoning a Cast-Iron Pan

Step 1 - Thoroughly clean your new pan with steel wool and dish soap to remove factory applied wax

Step 2 - Dry the pan with paper towels and place it on the stovetop set to medium high (This dries the pan further and should only take a minute or two)

Step 3 - Lightly oil the pan with cooking oil. Don’t use olive oil. Vegetable oil, such as sunflower or canola oil, work well or you can use shortening or lard. You should only need a teaspoon or two to do this. Be sure to coat the entire inside. Use a paper towel to rub the oil around. Careful, the pan is hot at this point.

Step 4 - Leave the pan on the stove top for four to five minutes to cook the oil into the pores.

Step 5 - Remove the hot pan from the stove top (use potholders please) and wipe the excess oil from the pan with a paper towel.

Now your cast-iron pan is ready for use.

Unfortunately, you’ll have to do this every time you use your pan. After use, start over from step one only replacing the steel wool with a scouring sponge as you don’t need to strip the wax from the surface.

The good news is that you don’t have to do this forever. After a number of uses, your cast-iron pan will be “ugly” and have a smooth, non-stick surface. Less frequent seasonings are needed at this point. Only if you notice rust on your pan will you need to do heavy scouring and start the seasoning process over again.

I’ve seasoned a wok in a similar fashion and it works great. I should practice what I preach and break out my cast-iron pan and start preparing it for a life as a treasured family heirloom.