A Cast Iron Skillet is a great vessel for making a number of meals, anything from steaks, roasted chicken, apple pies, and more! Cast iron cookware provides excellent heat distribution and retention for consistent and even cooking. Unfortunately, some activities may remove some of the seasoning from your cast iron cookware, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads. In order to extend the lifespan of you cast iron skillet and continue making delicious meals for many years to come, follow these few steps. Seasoning and maintaining a cast iron skillet is much simpler than you might imagine.
1. Scrub Your Cast Iron Skillet
Scrub the pan with warm water with a dash of a mild dish soap. It's okay to use soap since you're preparing to season the cookware. Rinse and hand dry thoroughly.
2. Apply Oil
Apply a very thin and even layer of cooking oil to the cookware (inside and out). If you use too much oil, your cookware may become sticky, it is recommended to remove excess oil with a kitchen towel.
3. Bake Skillet For 1 Hour
Place the cookware in the oven upside down. Place a large baking sheet or aluminum foil on the bottom rack to catch any excess oil drippage. Bake at 450-500 degrees F for one hour. Allow to cool.
Cast Iron Cookware Seasoning FAQ’s
How do I know if my cast iron skillet needs to be seasoned? Do you have to season a cast iron skillet after each use?
If you start to notice food constantly sticking to your cookware, it’s time to season your skillet again. Or, if you notice speckles of rust appearing, it’s certainly time to re-season. If you do see rust on your skillet, do not panic, as this is completely normal. Use a steel wool scrubber to scrub out the rust spots, then follow the regular seasoning steps of washing, drying, oiling, and baking. It’ll be back to normal in no time.
What is the best seasoning for cast iron?
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, the most recommended are vegetable oil, melted shortening, or canola oil.
