How To Re Season A Cast Iron Skillet Recipes
HOW TO RE-SEASON A CAST IRON SKILLET
I use cast iron skillets for nearly all of my stove top cooking. If a meal with a lot of liquid is cooked in the cast iron, it will lose it's "non-stick" ability. Seasoning restores the pan to the non-stick state, so you can cook eggs or pancakes without them sticking to the pan, again.
Provided by Marcia McCance @mmccance
Categories Other Non-Edibles
Number Of Ingredients 1
Steps:
- 1. You can tell that the pan needs to be re-seasoned if after washing, it no longer retains its black glossy appearance. It will look dull and grey. This happens when the pan has been used to cook something with a lot of liquid, such as spaghetti sauce.
- 2. Step one -- wash the pan and dry it immediately with a paper towel (do not use cloth because it stains).
- 3. Step two -- place it on a burner on the stove and put the heat on high. If there is any water still in the pan you will see it evaporate. (Never let the pan sit with water in it -- this will cause rust stains -- but you can use this method to remove, those also.)
- 4. Step three -- add a tablespoon of your favorite cooking oil or fat and let it melt -- making sure to spread it over the bottom and sides of the pan with a spatula as it continues to heat up
- 5. Step four -- step back and watch the inside bottom of the pan. When the cooking oil or fat starts to take on the shape of the burner beneath the pan, keep a sharp eye out because it is about to begin smoking.
- 6. Step five -- At the instant it starts to smoke turn the heat off (remove from burner if electric) and set it aside to cool down completely.
- 7. Do not use the pan until it has had the chance to cool down to room temperature or it will not be non-stick. It becomes non-stick when it has cooled and absorbed the cooking oil into the surface. After that, you can again cook without things sticking to the bottom of the pan.
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- Clean the Pan. Scrub the pan with steel wool or coarse salt and a potato to remove all rust and cooked-on gunk. Then rinse with warm water and soap, if desired, and move quickly to step 2.
- Dry the Pan Immediately. As soon as you’ve removed the pan from the water, dry it thoroughly with a cloth towel and warm it on medium-low heat to evaporate all moisture.
- “Bake” the Pan. Place the cleaned, dry pan in the oven and bake for one hour, un-oiled at first. This will allow the pores to open up and better soak in the oil in the next step.
- Season the Pan with Oil. Carefully remove the pan from the oven, using double oven mitts if necessary. Immediately rub a coat of oil all over the pan (inside and out) with a wadded paper towel or cotton cloth; the hot cast iron will absorb the oil into its pores and within minutes you’ll begin noticing a sheen.
- Return Pan to Oven. Turn off the oven and return the pan to the oven, upside-down. Every 10 minutes or so, wipe the pan to catch any build-up of oil drips before they bake on, and return to the oven.
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