How to Season Cast Iron
Seasoning is polymerized oil baked into the iron's surface. It is the original non-stick coating and it improves with every use. Here is how to build it, maintain it, and restore it when it fails.
What seasoning actually is
Seasoning is not a coating you apply. It is a chemical change in the oil. When oil is heated past its smoke point on iron, the fat molecules break down and bond to the metal surface through a process called polymerization. Each layer is microscopically thin. Over time, dozens of layers build into a smooth, dark, non-stick surface that food cannot penetrate.
What you need
A cast iron pan. A cloth or paper towel. A thin-skinned oil with a high smoke point: flaxseed oil produces the hardest seasoning but is expensive and can flake if applied too thick. Crisco or vegetable shortening is the most forgiving and what Lodge recommends. Canola oil works. Avoid olive oil and butter: their smoke points are too low.
The process
Preheat the oven to 450 degrees. Wash the pan with soap and water (this is the only time soap is acceptable on cast iron). Dry it completely. Apply a very thin layer of oil to the entire pan, inside and out, including the handle. Then wipe it off until it looks dry. Too much oil is the most common mistake. Put the pan upside down in the oven on the middle rack with a sheet of foil on the rack below to catch drips. Bake for one hour. Turn the oven off and let the pan cool inside. Repeat three to six times for a new pan.
Maintenance
After every use, rinse the pan with hot water while it is still warm. Use a stiff brush or chain mail scrubber to remove food. Dry it on the stove over low heat. Apply a tiny amount of oil and wipe until the surface has a thin sheen. That is it. The pan builds its own seasoning through normal cooking. Frying, searing, and baking all contribute to the seasoning layer.
Restoring a damaged pan
If the seasoning is damaged, flaky, or uneven, strip it and start over. Put the pan in a self-cleaning oven cycle or use a lye-based oven cleaner in a garbage bag for 24 hours. Scrub the bare iron with steel wool until it is uniformly grey. Then re-season from scratch following the process above.
What not to do
Never soak cast iron. Never put it in a dishwasher. Never use soap on a seasoned pan (it strips oil). Never store it wet. Never cook acidic foods (tomatoes, wine, citrus) in a newly seasoned pan: the acid strips the young seasoning. Wait until the seasoning is well-established before cooking acidic foods.
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