Cast iron pans are awesome, but they need a little bit of maintenance - including being given a seasoning when you first get them (or, if they've accidentally been washed with soap, after a good derusting and warming).
The process of seasoning a pan is pretty straightforward, the only thing you need to watch is to adjust the oven temperature based on the smoke point of the type of oil you're using - you should then round up to the nearest 5c
This gives the following list of temperatures: * Extra virgin olive oil: 210c * Virgin olive oil: 215c * Refined olive oil: 205c (will vary wildly) * Sunflower Oil: 235c * Vegetable Oil: 205c
Don't use coconut oil, lard, butter etc for this - you'll either get a seasoning that'll turn rancid without regular use, or a very burnt taste due to dairy/pulp solid traces/
This process can also be used for Woks, just be sure to remove any wooden/bamboo handles first
Cooking Time
Prep: 5 minsCooking: 75 minsTotal: 80 mins
Categories
Misc
Ingredients
- Extra Virgin Olive Oil
- Kitchen Paper
Method
Set the oven preheating to 210c (for extra virgin olive oil)
If your pan is rusty or has food bits stuck to it: * give it a soak in hot soapy water, and then use a brush/brillo pad to remove all unwanted particles/sticky crud - don't use steel wool unless you're happy to take all existing seasoning off * Wipe the pan down with a towel to dry it * Then put on a hob over a medium heat and let all the mousture evapourate - get it really, really hot (cast iron is porous and will trap moisture) * Be careful on the next steps so that you don't burn yourself
Now we need to start oiling the pan
- Drop 1/2 tbsp of oil into the pan
- use a paper towel to rub it evenly across the pan. Keep rubbing until the pan doesn't look greasy (if it looks greasy, then you'll end up with a sticky finish, which you don't want)
- Flip the pan, add more oil and coat that side, again rubbing and buffing until it no longer looks greasy
- Roll some baking foil across a baking tray
- Place the pan upside down on the baking tray
- Place into the oven and bake for 50-60 mins
- Once the time's elapsed, turn off the oven, but do not open the oven door
- Leave for at least another 15 mins
- Remove and allow to cool completely
You can repeat this process again if you want the insurance of additional layers
Pan Maintenance: * Use plenty of oil/fat when cooking to minise the chances of food sticking * When cleaning a pan after cooking, don't use soap or abrasive scrubbers. Use a soft sponge and water - if you need to remove residue then use a handful of rock salt to provide an abrasive * After cleaning, wipe dry with a towel, and then put on the hob over a medium heat to remove any remaining moisture. If the pan looks a bit dull, rub about 1/2 tsp of oil in while the pan is still hot
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Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 5 mins | 75 mins | 80 mins |
Ingredients
- Extra Virgin Olive Oil
- Kitchen Paper
Method
Set the oven preheating to 210c (for extra virgin olive oil)
If your pan is rusty or has food bits stuck to it: * give it a soak in hot soapy water, and then use a brush/brillo pad to remove all unwanted particles/sticky crud - don't use steel wool unless you're happy to take all existing seasoning off * Wipe the pan down with a towel to dry it * Then put on a hob over a medium heat and let all the mousture evapourate - get it really, really hot (cast iron is porous and will trap moisture) * Be careful on the next steps so that you don't burn yourself
Now we need to start oiling the pan
- Drop 1/2 tbsp of oil into the pan
- use a paper towel to rub it evenly across the pan. Keep rubbing until the pan doesn't look greasy (if it looks greasy, then you'll end up with a sticky finish, which you don't want)
- Flip the pan, add more oil and coat that side, again rubbing and buffing until it no longer looks greasy
- Roll some baking foil across a baking tray
- Place the pan upside down on the baking tray
- Place into the oven and bake for 50-60 mins
- Once the time's elapsed, turn off the oven, but do not open the oven door
- Leave for at least another 15 mins
- Remove and allow to cool completely
You can repeat this process again if you want the insurance of additional layers
Pan Maintenance: * Use plenty of oil/fat when cooking to minise the chances of food sticking * When cleaning a pan after cooking, don't use soap or abrasive scrubbers. Use a soft sponge and water - if you need to remove residue then use a handful of rock salt to provide an abrasive * After cleaning, wipe dry with a towel, and then put on the hob over a medium heat to remove any remaining moisture. If the pan looks a bit dull, rub about 1/2 tsp of oil in while the pan is still hot