As any great chef will tell you a great cast iron skillet will last you a lifetime… IF you take care of it properly. If you do not have a cast iron skillet, you can get one here.
I use my cast iron skillet on a regular basis. It has become a staple in my homestead kitchen to get the best cook on my steaks. Let’s face it steaks are expensive, so I do everything I can to be sure that each and every time I make one, it comes out a perfect medium rare; I am able to do that because I regularly season them.
Seasoning a cast iron skillet can seem a bit daunting, but it is actually very easy. All you are doing when you are seasoning a good cast iron skillet is baking oil into the pan to keep it non-stick and maintaining that great blackened color, called the patina.
When you heat fat in a non-enameled cast iron skillet, the fat molecules bond themselves to the pan and transform into a hard surface. This process is called polymerization. The layer of solidified fat makes the pan more durable by building up a nonstick surface and preventing moisture from rusting the pan.
What is the best oil to use to season your cast iron?
You can use just about any kind of oil to season your cast iron, however, I would suggest that you use an oil that has a high smoke point. A high smoke point is the burning point, the temperature at which the oil or fat begins to produce smoke steadily.
Here is a list of the more common oils and their relative smoke points:
Refined Avocado Oil – 520°F
Beef Tallow – 480°F
Butter – 302°F
Corn Oil – 446-460°F
Lard – 374°F
Olive Oil – Virgin – 410°F
Olive Oil – Extra Virgin – 374°F
Canola Oil – 428-446°F
Sunflower Oil – 441°F
Vegetable Oil Blend – 428°F
For this article, I will be using Vegetable oil to season my pans.
What is the best way to season your cast iron?
Seasoning Cast Iron is a simple six-step process, let’s get to it shall we?
How to Season Your Cast Iron Skillet
Instructions
- Preheat the oven to 450˚. Wash your skillet with hot, soapy water and dry it well.
- Spread a thin layer of vegetable oil in the skillet, wiping out any excess. be sure to add a coating to the exterior as well.
- Arrange your oven racks so there are two racks about equal distance apart.
- Place a pan covered in foil on the bottom rack to catch the oil drips in the next step.
- Place the skillet upside down on the top oven rack. This prevents oil from pooling.
- Bake for one hour, then turn off the heat and let the skillet sit in the oven until cooled.
How often should you season your cast iron pans?
Well to honestly answer this question it really boils down to how often do you use it? If it is frequent, then I recommend that you season it often; especially if it starts to dull or becomes rusty or a sticky coating begins to develop. Generally once or twice a year is sufficient if the pan is used occasionally.
If you just purchased a new cast-iron pan, you may want to repeat the oiling and heating process one or two more times before you use it for cooking. Even when labeled pre-seasoned, it doesn’t hurt to add additional protective layers.
I hope you have enjoyed!
Until next time.
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