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A cast-iron pan can be your best friend in the kitchen—as long as you know how to season it! Follow these six easy steps to season a cast iron pan.
Seasoning cast iron creates a nonstick surface and is easy to do. Plus, we have tips for washing and drying. I Wrote a Cast-Iron Cookbook—Here's the Right Way to Season a Cast-Iron Skillet
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. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
In this healthy casserole—sometimes called tamale pie—the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind ...
Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet. Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware. Most American ...
Cooking in a cast-iron skillet has a number of benefits, including lasting heat retention, non-stick properties when it's properly seasoned, and being able to withstand high temperatures and the oven.
You need to reseason your cast iron only occasionally—the pans actually get better with age when cared for properly—but you should still apply a fine layer of oil after every use. Luckily ...
Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven. With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning, Maillard reactions and easy release of fried foods.