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If it is not pre-seasoned, a new cast-iron skillet or dutch oven typically comes from the manufacturer with a protective coating of wax or shellac; otherwise it would rust. [10] This needs to be removed before the cookware is used. [11] An initial scouring with hot soapy water will usually remove the protective coating.
So when does your cast-iron pan actually need to be seasoned? First, you need to season a brand-new, just-out-of-the-box pan. "If you cook on an unseasoned pan, your food will probably stick, and ...
How to Season a Cast-Iron Skillet. 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 ...
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 ]
How to Season a Cast-Iron Skillet If your cast-iron skillet didn't come pre-seasoned, do it yourself and follow the steps outlined by Stubblefield below. Preheat the oven to 450 degrees Fahrenheit.
Food tends to stick to unseasoned iron and carbon steel cookware, both of which are seasoned for this reason as well. Other cookware surfaces such as stainless steel or cast aluminium do not require as much protection from corrosion but seasoning is still very often employed by professional chefs to avoid sticking.