Article: Seasoning Cast Iron Cookware

The essence of seasoning cast iron cookware is to get some fat on the pan, and then apply heat via a stove burner or oven. Heating the cast iron opens up the pores of the metal, so the fat can flow in, fill the holes, adhere to the metal, and solidify over time.

A well-seasoned cast iron pan:

• performs better during cooking (since it is non-stick),
  
• is easier to clean up from (since it is non-stick), and
• can tolerate a bit more abuse than a new cast iron pan.

Cooking frequently with your cast iron and properly cleaning and drying your cast iron after use will go a long way towards developing a healthy seasoning. If your pan is rusted, see directions for rescuing abused cast iron cookware.

Generally speaking, you want to use animal fat if you aren't philosophically opposed to it, since saturated fat tends to last longer and not go rancid as quickly as vegetable oils. That said, many vegetable oils are just fine, and are a bit more practical for routine re-oiling after use. If you use your cast iron cookware often, you don't have to worry about the seasoning oil going rancid.

Oven Seasoning for Cast Iron
Start with clean and dry cast iron. Fry some animal fat (beef fat trimmings, bacon or other pork fat, etc.) in the pan on medium-low heat, so that the fat renders out as oil. Alternatively, use some vegetable oil that can tolerate high heat (such as canola oil or grapeseed oil). Use a paper towel or clean cloth to liberally coat the cast iron all over (bottom too) with oil. Place the cast iron pan upside down in a 250 degree oven for 2 hours. Put a cookie sheet or aluminum foil underneath the pan to catch drips.

At the end of this process, the oil will likely appear somewhat mottled on the pan, so feel free to re-oil as it cools down to gain that lovely sheen that we all desire.

You can season cast iron as many times as you like. Cooking with your cast iron, and regular seasonings, will hasten the process of developing a truly non-stick surface. This is achieved when all of the little bumps and pock marks in the metal finish are filled in. Again, animal fat (generally high in saturated fat) tends to make a non-stick seasoning develop more quickly, and results in a more robust seasoning base for your cast iron.

Pre-Seasoned Cast Iron
Many cast iron skillets and dutch ovens come pre-seasoned these days. Lodge, in particular, has begun selling nearly all of their cast iron using their Pro-Logic seasoning method. While this pre-seasoning is helpful for getting a base coat of protection on the pan, true non-stick cast iron seasoning comes only from repeated use and proper care and maintenance.