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How to Season Cast Iron
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Cast iron pans, pots, skillets, griddles, and Dutch ovens are practically indestructible. They can last for generations. The key to cast iron’s longev... See moreity 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 >>
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dguerr
Jan 24, 2013 8:43 PMMine have wood over the handles. Is it still ok to put it in the oven. I never did this as it seems like it wood burn. Am I wrong. If not, is there a way to do the seasoning without the oven? Since I did not know anything about seasoning, I suppose it might be worn out by now .
pretzeld
Dec 4, 2012 7:17 PMI recently bought a new cast iron pan and managed to burn meat in it. I couldn't scrape it out so my husband tried to clean it. He took it to work and used a large dremmel to clean it. It took off the burnt on crust all right, but now the original surface is gone and it releases black dust every time I wipe it out. I dont know how to stop this and I'm hesitant to use it this way. Can anybody help with this or is it ruined and I need to buy another one?
Homer
Aug 5, 2012 4:24 PMMy Mother would only use lard or shortening to season her cast iron. She always used wadded-up newspaper to wipe out the residual oil or grease from previous use. When the grease build-up became too great she would have me build a oak fire over the pan in the yard to burn away the old build-up. She never scrubbed or put soap in her cast iron. She also said cooking bacon or fatback was the best way to re-season cast iron. My father said the best cast iron pots and pans came from the forge at which he worked as a youngman in Birmingham, Alabama. In your yard sale shopping always look for a pan with a Birmingham, AL stamp on the bottom.