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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 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.
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]
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.
Cast iron, carbon steel, [1] stainless steel [2] and cast aluminium cookware [citation needed] may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat.
(Many cast iron aficionados say soap is a no-no and insist pans should be rubbed down only with salt after cooking.) The best oil to season your cast iron, according to Ross, is Crisco.
A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Turkish), and other variations, [clarification needed] is a metal cooking utensil. [1] The tawa is round and is usually curved: the concave side is used as a wok or frying pan , the convex side for cooking flatbreads and pancakes .