A well seasoned cast iron pan is one of the most jealously guarded tools in a kitchen. Back before teflon pans were invented, these were the original non-stick pans that people used to cook eggs and other delicate items. Also, nothing really gives you a better seared crust than a good cast iron skillet.
To Season Your Cast Iron Pan
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Preheat your oven to 350 degrees F.
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If the pan is new, scrub with soapy water and dry thoroughly.
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Place a table spoon of vegetable shortening or vegetable oil in the center of the pan.
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Place the pan in the oven and allow the shortening to melt.
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Once the shortening melts, rub it all around the inside of the pan with a paper towel.
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Place pan back in oven, upside down, and back for about an hour.
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Turn off the oven and let the pan cool down inside.
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Wipe off any excess fat with a clean paper towel and store.
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To clean your cast iron pan, after you are done using it, add some kosher salt and a little oil and scrub. Do not use soap or water. Wipe clean with a paper towel.
Update: This article was written a while back and is a method that's worked for me in the past. Yet we live in an ever changing culinary landscape. As more research is done, new techniques and methods are developed. Case in point, this great article by Sheryl Canter, Chemistry Of Cast Ironed Seasoning: A Science-Based-How-To
This was originally shared by Wisconsin Limey in This Forum Thread
There are 14 Comments
Hi Simon, It takes a little
Hi Simon,
It takes a little bit of practice, especially on induction, but you'll get the feel for it. Induction is extremely efficient at heating things, so you don't always need to go full blast like I demonstrate on a gas range.
Also, make sure you're using the right pan for the job. When searing meat, make sure your pan is just big enough to fit the meat. This allows the pan to drop in heat, and then reheat as one unit. If your pan is too big for the product being used, only the portion which comes into contact with the meat will drop in heat, while the rest of the pan continues to get hotter.
I would try buying a couple different sizes of stainless steel pans, and then tweaking the power settings on your induction.
Let me know if you have any more questions.
Great! Let me know if you
Great! Let me know if you have any more questions.
Jacob
Personally, I use high smoke
Personally, I use high smoke point oils and go beyond the smoke point.
Hey Craig, There are lots of
Hey Craig,
There are lots of articles and tests with people splitting hairs on what oil to use for cast iron seasoning. I always use a high smoke point cooking oil (canola, grapeseed, safflower, etc.) and it comes out fine. The most important thing is to properly care for you pan after it is seasoned, making sure its cleaned and stored properly between uses.
I do have a killer wing recipe. I'll try and see if I can get it posted in one form or another coming up soon.
You don't need to season
You don't need to season stainless steel, only cast iron.