Season a cast-iron pan: learn to do it in this article. But first, what is cast iron? Cast iron is an iron-carbon group of alloys with carbon material over 2 percent. Its usefulness derives from its relatively low melting temperature. This iron and carbon content is popularly used for the manufacture of pots, pans, utensils, and much other kitchenware that go through the heating process. It may also be used for baking and as stoves from just one piece of mold. Cast iron makes a top choice material because cast iron can quickly and evenly distribute heat from stone around the surface. There are four types of cast iron: gray iron, white iron, malleable iron, and ductile iron.
A cast-iron skillet may look more old-fashioned than more modern-appearing cookware, but his reliable item is a necessity for today’s kitchen. It functions as an excellent heat conductor and has a durability that lasts for years. Moreover, cooking with cast cast-iron can be great for your health. Metal pans and cast-iron pans are often debated for their strength, but cast-iron carries amazing resilience because its content is much more tensile than that of steel or other material. In fact, cast-iron is being used in a number of industries for a number of uses. It carries a low melting point and has far greater fluidity than other materials used for cooking. Learn the right way to season a cast-iron pan. Keep reading.
How to Season a Cast Iron Pan the Right Way
Cast-iron holds awesome castability. Forged cast-iron can be molded into several shapes and sizes basing on commercial needs. It has good casting components, high machinability, great resistance to wear, and vibration damping. Its corrosion risk is very low. In fact, the grey cast-iron, the most commonly used type of cast-iron pan, is characterized by its graphitic microstructure. It is also an ideal weight. Seasoning with this pan made of cast-iron is easy. Food will not stick and rusting is no problem.
What is Seasoning?
In this area, it has nothing to do with salt or spices. Seasoning in frying pans means to protect or toughen the protective coating of your cooking pan. This is done by means of heating thin layers of fat (such as oil) on the cast-iron. As fat is undergoing the process of heat, it begins to bond with steel, and the fat converts into a type of plastic. This is called polymerization. After much fat has been heated, the layers will not turn greasy but a tough, darkened skin that protects the metal will form. To season a cast-iron pan is something cooks and chefs find easy doing. They also find it ideal for non-stick benefits such as frying an egg.
Seasoning a Brand New Cast-Iron Pan
New skillets are usually required for buyers to season them. It’s best to follow the instructions to the letter, and your cast-iron pan will last for years.
Step 1: Washing and drying the cast-iron pan
Make use of a good sponge and rub it using warm and soapy water. Next is to dry it the pan thoroughly. If you notice some moisture after towel-drying, place the pan over a stove flame for about one minute to allow any remaining water to evaporate.
Step 2: Rubbing it with oil
Now the cast-iron pan is dry and smooth, rub the whole surface top with cooking oil. Vegetable oil, corn oil, canola oil are good choices for seasoning the pan. No need to buy more expensive oils for seasoning the pan. The important thing to be mindful about is to rub the oil all throughout then polishing it really well for it not to be left greasy.
Just a tiny amount of excess oil in the cast-iron pan can clump together while seasoning, giving hardened oil droplets on its surface. Always smooth it well after oiling.
Step 3: Warming the pan inside the oven
Place the oiled pan in a pre-heated 450°F oven, and allow to heat for 30 minutes. It will get smoky so open your windows for the smoke to escape. The oil will go through polymerization on the pan and begin to harden.
For an additional touch, you may turn the pan the other way up and put a baking sheet or piece of foil underneath it. This is to remove any excess oil left behind.
Step 4: Perform step four more times
Once 30 minutes is done, take out the pan then rub it again with oil, polishing it like before. Next, position upside down inside the oven for another 30 minutes. Oil and reheat for 3 -4 more times to give it the best seasoning process. Finally, allow the pan to settle until you’re prepared for your first cooking with it.
Seasoning a Cast-Iron Pan on a Regular Basis
- Scrub the skillet properly with warm and soapy water.
- Dry the skillet thoroughly.
- Spread a thin layer of vegetable oil over the skillet.
- Place it upside down in the center oven rack at 375°F.
- Allow it to bake for 30 minutes to one hair.
- Let cool inside the oven.
To get rid of rust stains in the skillet, rub the stains using a hand rust eraser then re-season your cast-iron skillet. You can find the eraser in hardware stores, motorbike shops, or timberwork stores.
To smoothen your cast-iron pan, make use of a plastic scrubber or stiff brush in warm water. Using kosher salt acts as a good scrubbing agent for baking stains.
Did you know? Cast-iron pans offer better health benefits compared to other pan types. Eating food cooked from forged iron cookware boosts your energy levels and stronger immune system.
Cast-iron pans are also less expensive compared to other pan materials. A stainless steel skillet can cost as high as $100, while a cast-iron pan can go for less than $30. You can also use any type of cookware for your cast-iron pan, making it very user friendly.
How to season a cast iron pan: now you know! Now type to get cookin’.