How To Season a Cast Iron Pan

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Jamie Geller
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Why we love cast iron.

PROS:

Cast is natural.

It doesn’t have any substance bonded with the metal that can come off in your food.

If you are iron deficient, the pan will help with that.

Cast iron is inexpensive.

It retains heat and gets hotter than any other pan on the market. (that means you get a better sear than with any other pan).

Cast iron lasts a long time.

CONS:

Cast iron pans are heavy.

They get HOT!

They require some maintenance.

But that maintenance is easy, once you learn how to season your cast iron pans. 

1. Preheat oven to 325°F.

2. Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.

3. Rinse and thoroughly dry the skillet.

4. Using a cloth or paper towel, apply a thin coat of vegetable oil or melted shortening to the inside and outside of the skillet. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.

5. Place the skillet upside down on the oven's center rack.

6. Place a sheet of aluminum foil below the rack to catch any drips.

7. Bake for an hour.

8. Turn off heat and allow to the skillet to cool completely before removing from oven.

TIPS for a non-stick cast iron pan: A seasoned skillet is smooth, shiny, and non-stick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

Add an unseasoned cast iron pan to your kitchen: http://amzn.to/2fzAJcP