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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.
Unless you purchased a cast-iron skillet that’s labeled pre-seasoned, you need to do it before you use it for the first time. That’s a must. The following directions are for new, raw pans that ...
Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [8]
Cast iron is known for conducting heat consistently, meaning your food comes out evenly cooked every time. What's more, if cast iron is seasoned and maintained properly, it becomes naturally nonstick.
Dewey's seasoned cast iron skillet, shining from 80 coats of Crisco. (Photo: u/fatmummy22/Reddit) To clean the surface of the pan, Dewey recommends using a 50/50 solution of vinegar and water.
Saj (صاج, lit. sheet-metal) is the equivalent of tava in Arabic, [10] [11] with the equivalent saç or sac in Turkish, and is used in Southwest Asia. [9] In Iran, saj is used for the curved iron plate employed in cooking bread [9] (but see here-above for the use of tāve in Iran).
Many of the best cast-iron skillets already come pre-seasoned, but part of the care process is keeping it seasoned after you use it. The good news is you only need a few steps to keep it in great ...
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.