How To Season Cast Iron

I love cast iron! I only cook with it in fact, and other than my 3 quart saucepan and 3 gallon stainless steel pot, it's the only cookware I own. I have several pieces now- 8, 10 and 12 inch skillets, 3 and 6 quart dutch ovens, 2 different griddles, loaf pans, pie pans, pizza pans, square skillets, a deep covered chicken fryer, corn and cactus shaped corn stick pans, drop biscuit pans and probably a couple that I've forgotten.
The biggest problem people have with cast iron is the care and seasoning of it. Once you have a good season on your pans, very little fat or oil is needed to cook in it. Cooking in cast iron can be a very low fat and healthy affair, although I have to admit that it also lends itself very well to not-so-healthy methods of cooking too. Nothing, and I mean NOTHING, makes a better donut fryer than my deep chicken fryer. It holds the oil temperature evenly and consistently without a lot of adjustments the whole time you need to fry. I've gotten off topic....can you tell just how much I love this stuff?

You can use cast iron for cooking over an open fire ala the cowboys or pioneers, you can use it on the BBQ, over really high heat, to sauté, fry and bake. In an emergency situation I have even been known to whip up a purty tasty meal right on the top of our wood stove using a good old iron skillet. And, if you don't heed all the advice you hear and occasionally use some acidic ingredients in your cooking, you will never ever be iron deficient. My doctor was amazed that I went my entire pregnancy with our twins and was never lacking in iron. She said that was virtually unheard of....I credit my iron cookware.

A couple ground rules for using and cleaning cast iron. Always clean it immediately after use, but never use soap. Soap is a no-no of massive proportions. Gently wipe the pan out with the soft side of a sponge or with a dishcloth and dry it immediately. If you have a couple of stubborn crunchy spots, shake in a little kosher salt and scrub with a dishtowel or soft sponge. Rinse well and dry immediately. Rub a thin layer of grease on your pan after washing it. You can use shortening, lard or I have heard people having good luck with coconut oil as well, although I haven't tried it yet. I use lard or shortening, but be wary of hydrogenated fats. They seem to just make the surface of the cookware sticky rather than slick. Live and learn from my mistake. Always store your cast iron dry, wiped with a little oil and completely clean. This will prevent rust. Rust + iron = bad business.

If you purchase a cast iron pan new, it will have a protective coating on it. You need to wash that off with soap and water and I still recommend seasoning your pan even if it came pre-seasoned. The simple reason is that the more seasoning you can lay down on your pan the better off you're going to be. To season any cast iron, this is what I do. First, wash the pan with warm soapy water. This is the ONLY time that I use soap on my cast iron. Period. Dry the pan well and rub a very, very, very thin layer of shortening or lard on the pan- top, bottom, handle, everywhere. Preheat your oven to 250 degrees and place one rack in the middle of the oven with a cookie sheet on it. Put another rack on the slot directly above it and put your pan, upside down, on the rack. Bake for 30 minutes and check the pan. You are looking for dry spots where the oil has completely absorbed into the pan. You will want to rub a little more oil into those spots. Continue to bake for 30 more minutes, then turn the oven off, leaving the pan inside to cool completely off. Usually I do this as soon as I get up in the morning and by about 2 or so the pan is completely cool. I'll take the pan out and repeat the process again, leaving the pan to cool off in the oven overnight on the second time around. I try to do as much cast iron as I can fit in my oven at one time and I try to season it all once a year.

Inside greased and ready to go.

Don't forget the inside as well!

When the items have completely cooled off, remove them from the oven and wipe them down with a little shortening or lard. You really only need just a tiny bit, for example for my 12 inch skillet I probably only use about a teaspoon or so to wipe on the inside of the pan. Store in a dry place and you will have a pan you can pass down to your kids, and they to their kids. It is really fabulous stuff and nothing makes better cornbread! As a matter of fact, I've finally gotten my cast iron griddle to replicate the flavor of diner grilled burgers....Mmm Mmm good!

I'm in the process of bringing this pan back. It needs another couple rounds in the oven, but it will be ready soon.

Don't let the little bit of special upkeep that cast iron requires to scare you away. If you treat it right, it will
treat you right all of your life.