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Cast Iron

When it comes to cast iron cookware, it's all about seasoning! Seasoning is an easy, essential process that helps prepare and maintain your cookware for use. It provides a protective coating against rust and creates a natural, permanent non-stick surface.

By seasoning cast iron, you are filling the minute pores and voids in the metal with grease. This provides a smooth, non-stick surface on your cookware. Also, because the pores are filled with oil, water will not be able to seep in and cause the cast iron to rust.

To season, follow these steps:
1) Wash in hot, soapy water. Rinse and dry completely (some discoloration on the towel is normal).

2) With a soft cloth or paper towel, apply a thin, even coating of melted shortening, neutral vegetable oil (such as canola, sunflower, etc.), or lard to both the inside and outside of your cookware. If your cookware has a lid, make sure to season it as well.

3) Preheat the oven to 350 degrees F. Place an aluminum foil covered baking pan on the bottom shelf of the oven to catch any drippings, then place your cookware on the top shelf, upside down. Bake for approximately one hour, then turn off the oven and let your cookware cool inside it.

If your cookware is too large to be seasoned in your oven, you can use an outdoor charcoal or gas grill.

Charcoal Grill
Fill your grill with charcoal as you would for normal grilling. Light the coals, then place your oiled cookware on the grilling surface. Close the top and let "grill" until the coals burn out.

Gas Grill
When using a gas grill, turn the temperature between 400 and 500 degrees F, then place your oiled cookware on the grilling surface. With the top closed, leave the cookware on for at least two hours.

Your newly seasoned cast iron cookware may acquire a brownish, caramel-like color - this is normal. As you use it and re-season it, your cookware will become shiny and black. Your food should never stick to the bottom of your cookware nor should it rust if it is properly seasoned. If you find this happening, your cookware may not have been seasoned correctly. So simply re-season it!

To help strengthen the new seasoning bond, you may want to cook high-fat foods, like bacon or foods cooked in grease, the first few times you use your cast iron cookware.

Always clean your cookware immediately after use. This helps prevent any excess oil from becoming rancid. Wash with very hot water, a stiff brush and, if necessary, a small amount of mild dishwashing liquid. Many cast iron experts do not recommend using soap, as this damages the seasoning.

Do not clean cast iron cookware in a dishwasher. Do not soak or allow water to sit in your cookware for any length of time, as this can break down the seasoning and cause your pan to rust.

After washing, dry your cookware thoroughly. To ensure that it is completely dry, place your cookware on a heated burned for a few minutes. Once you are sure it is dry, lightly coat the inside of the pan with vegetable oil.

Never store your cast iron with its lid on, as cast iron needs air circulation. If it is stored covered, moisture can build up and cause rust. You can also place a few paper towels inside your cookware to ensure that any moisture is absorbed.

Salvaging Rusty Cast Iron
Although a newly discovered piece of cast iron cookware may look to be in rough shape when covered with rust, it can be brought back to its original splendor. Begin by scrubbing the rust and dirt off with steel wool or fine-grade sandpaper. If it is extremely rusty, you may want to soak it in a one-part vinegar to 10-part water mixture. This will help loosen much of the rusted coating, making it easier to remove.

Once you have removed any dirt and rust, wash in hot water and rinse, then dry your cookware completely. Then follow the steps to season your cast iron. You may find it necessary to season it twice to ensure it is ready for cooking.

Cast Iron Cookware Care Tips:

Do not use as a food storage vessel

Do not pour large amounts of cold liquid into a hot pan - this can cause the cast iron to break

To remove heavy food or grease build-up, scrub with a steel wool pad, then re-season

Re-season cookware after cooking acidic foods like beans or tomatoes

If you find your food has a metallic taste or turns black, re-season and remember not to leave food in your cookware after it has been cooked

If too much oil was applied during the seasoning process, it will often pool or "gum up" when the pan is heated. You can remove this goo by scraping it off, then rubbing more grease over that spot. You could also completely scrub the pan and re-season it.

Reference your owner's manual for care instructions on your specific cookware.

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