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How To Season A Cast Iron Pan

A well seasoned cast iron pan is one of the most jealously guarded tools in a kitchen. Back before teflon pans were invented, these were the original non-stick pans that people used to cook eggs and other delicate items. Also, nothing really gives you a better seared crust than a good cast iron skillet.

To Season Your Cast Iron Pan
  • Preheat your oven to 350 degrees F.
  • If the pan is new, scrub with soapy water and dry thoroughly.
  • Place a table spoon of vegetable shortening or vegetable oil in the center of the pan.
  • Place the pan in the oven and allow the shortening to melt.
  • Once the shortening melts, rub it all around the inside of the pan with a paper towel.
  • Place pan back in oven, upside down, and back for about an hour.
  • Turn off the oven and let the pan cool down inside.
  • Wipe off any excess fat with a clean paper towel and store.
  • To clean you cast iron pan, after you are done using it, add some kosher salt and a little oil and scrub. Do not use soap or water. Wipe clean with a paper towel.
Update: This article was written a while back and is a method that's worked for me in the past. Yet we live in an ever changing culinary landscape. As more research is done, new techniques and methods are developed. Case in point, this great article by Sheryl Canter, Chemistry Of Cast Ironed Seasoning: A Science-Based-How-To

This was originally shared by Wisconsin Limey in This Forum Thread

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September 29, 2011 - 9:09pm
#2
GreenBake
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Joined: 05/15/2011
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Safety & seasoning with flax oil
Safety issue #1: flax oil rags, when improperly stored, can catch fire. Personally I wash mine several times with soap & water to render this a moot point.

Safety issue #2: flax oil smoke is very noxious and has a small particle size. This means it can get deeper into the lungs. Respirators with carbon filters are effective against this smoke, but the fit must be very secure and they tend to hurt, especially after more than an hour. It will take a lot longer to clear the room/house of all the smoke.

If the oven can directly vent into the outside, then that’s good.. very good. If you have a stove which vents into one of the electric burners under the fan, that’s not so good. Unless, of course, you can direct the smoke to the vent with little chance for escape.

The Cook’s Illustrated article is located here (requires membership):
http://www.cooksillustrated.com/howto/detail.asp?docid=26897
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