How to Season Cast Iron

Plays:

Cast iron pans, pots, skillets, griddles, and Dutch ovens are practically indestructible. They can last for generations. The key to cast iron’s longevity is seasoning. In this video, you’ll learn how to season, cook with, and care for cast iron cookware so it lasts for years and years. Seasoning cast iron is simple. We’ll show you how a thin, protective layer of vegetable oil, baked into the skillet, helps prevent rust from developing. Re-seasoning your cast iron pan will build up over time a terrific non-stick surface. You’ll see how to properly prepare your cast iron pan before you season it for the first time, and you’ll learn why this is the only time you’ll want to use soap to clean it. You’ll also discover the benefits of cooking with cast iron—the dry, even heat, which browns meats, crisps baked goods, and caramelizes vegetables like no other type of cookware. You’ll also see how easy it is to clean a well-seasoned cast iron skillet! Cast iron, it’s not just for the chuck wagon! See more how-to videos >>

Comments

Iron Cast

Iron Cast

1. Oil type plays enormous role. If you use wrong type, food WILL stick. How old the pan is - plays NO role. 1.1 First, it should be oil with HIGH IODINE VALUE (google), index more than 120. 1.2 Second, oil should have as little unsaturated fatty acids and complex fatty acids (Omega-x and co) as possible, because those transform into transfats on heat. 1.3 That leaves one with Sunflower Oil as best. 2. There are THREE layers on typical Cast iron. First layer is to protect against rust ONLY and plays NO ROLE in non-stick behaviour. Second and third layers are for non-stick effect and also used on cold forged iron and stainless steal. First layer is only needed for cast iron. 2.1.1 First layer is removed by pyrolisis or heating over 600 degrees Celcius for two hours, or by physical sanding - any 80-120 sanding paper on multisander will do. After removing (if needed! Like because of excessive rust or to even the surface), polish it with right oil (sunflower) on a kitchen towel to

Vasant

Vasant

TYPE OF FAT SMOKE POINT NEUTRAL?* Safflower Oil 510°F/265°C Yes Rice Bran Oil 490°F/260°C Yes Light/Refined Olive Oil 465°F/240°C Yes Soybean Oil 450°F/230°C Yes Peanut Oil 450°F/230°C Yes Clarified Butter 450°F/230°C No Corn Oil 450°F/230°C Yes Sunflower Oil 440°F/225°C Yes Vegetable Oil 400-450°F/205-230°C Yes Beef Tallow 400°F/250°C No Canola Oil 400°F/205°C Yes Grapeseed Oil 390°F/195°C Yes Lard 370°F/185°C No Avocado Oil (Virgin) 375-400°F/190-205°C No Chicken Fat (Schmaltz) 375°F/190°C No Duck Fat 375°F/190°C No Vegetable Shortening 360°F/180°C Yes Sesame Oil 350-410°F/175-210°C No Butter 350°F/175°C No Coconut Oil 350°F/175°C No Extra-Virgin Olive Oil 325-375°F/165-190°C

LAURALEW

LAURALEW

I have some old slightly rusty cast iron pans that I wish to reseason and use. My husband says the rust is nutritious and I shouldn't try to get rid of it; his mom's pans are all rusty. I would think rust would cause problems with the non-stick finish. Is coarse salt the best way to remove rust?

{{comments.submitter.name}}

{{comment.submitter.name}}

{{comment.text}}

More comments