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A Step-By-Step Guide to Seasoning Cast Iron Whether you need to season a new pan or re-season an existing one, you can complete it in these six easy steps: Preheat the oven to 400 degrees.
Cast-iron pans get a bad rap for being high-maintenance, but their upkeep is actually much simpler than you might think. (You can even wash your cast iron with soap —just don't tell the purists.)
Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat.
Copenhaver notes that a well-seasoned cast-iron pan is extremely durable and can handle reasonable amounts of acidic cooking without noticeable change, but prolonged exposure can do some damage to ...
Even though the cast iron itself is a poor heat conductor, the oil makes the pan effective when it is at a high temperature. The other effect that the seasoning oil has is to make the surface of a cast-iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan.
Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. In the twenty-first century, other coatings have been marketed as non-stick, such as anodized ...
"By seasoning your cast iron pan, you're forming a natural cooking surface that does two things," Peters adds. "One, you're preventing the pan from rusting and two, you're creating a non-stick ...
A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. [15] Enamel-coated cast-iron pans prevent rust but may need seasoning in some cases.