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Seasoning Cast Iron Cookware
This is a simple process of oil absorbing into the pores of your iron cookware leaving a black, nonstick surface. Follow instructions below. These instruction work also if your cookware ever requires re-seasoning. |
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1. |
Preheat oven to 350 degrees. |
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2. |
If rust is visible...
Removing mild rust should be done with a fine wire wheel on an electric drill first.
Wash cast iron with hot, soapy water, and scrub with a stiff brush. Rinse and dry completely.
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3. |
Begin the seasoning process by warming the cookware in the oven for a few minutes then applying a little shortenting, lard or bacon fat (inside and out) It is best not to use vegatble oil as that may make your cast iron sticky. |
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4. |
Put the cookware into a 225 degree oven for 30 minutes. Place it UPSIDE DOWN on top oven rack. |
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5. |
Place foil on a cookie sheet and place on bottom rack of oven. This will catch the drippings from the skillet. |
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6. |
Remove and wipe it almost dry with a new paper towel to eliminate any pooled grease. |
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7. |
Place the pan in the oven for another half hour or so, completing the initial seasoning. |
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Before storing, reheat the cookware, and apply just enough grease to wet the surface.
The seasoning process will continue with use, especially if you use it to cook fatty foods (bacon, sausage, fried foods, etc.) the first few times it is used.
After many uses, you cast iron skillet or pans will turn black. This is a good thing! This means you will now have a non-stick surface to cook on.
After cooking, do not use detergent or scouring pads to clean a cast iron pan since this will destroy the seasoning. See Care and Cleaning |
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