5 Ways How To Season Cast Iron Pan
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In recent times, people have opted for cast iron pan as a preferable cookware for cooking. Cast-iron cookware is one of the oldest and most needed utensils in the kitchen. It can be used for any type of cooking, be it shallow frying the veggies or making an omelette, or preparing curries.  

Owing to its versatility and ease of use, cast-iron cookware has been passed down from the grandmother’s time to the current generation. The strong and sturdy pan is built to last for years, but like any other cooking equipment, this too needs to be taken care of. The trick of maintaining the cast-iron pan is by seasoning it or curing it. It is a delicate material that may rust or chip off and thereby need pampering. If the food sticks to the pan, it’s probably because the cast iron is not seasoned properly. Seasoning makes a pan’s surface nonstick.   

What Is Seasoning? 

It is the process of adding a protective coating that helps in the better usage of the pan. Besides, a well-seasoned pan gives the crispiest pancakes or the best-fried chicken without using too much oil. These days cast-iron pans are pre-seasoned. However, over time these seasoning erodes and a reapplication of them is required. A seasoned cast-iron pan does not rust quickly. 

  

This article will provide some of the ways by which cast-iron pans can be seasoned. Take a look at the tips:  

  • Clean It First  

Any food particles or residue left behind will fossilize between the layers of seasoning, creating an uneven surface and damaging the pan’s non-stick properties. Give the pan a quick soak in mildly soapy, hot water, and then use an abrasive scrubby pad or brush to remove all the unwanted food particles. 

  • Remove The Rust

Sometimes when the pre-seasoning gets eroded, rust occurs. To remove the rust from the surface of the cast-iron pan make a mixture of salt and oil and scrub it all over the pan. Once done, dip the pan a few times in hot water to clean the surface. Another way to get rid of the rusty cast-iron pan is to submerge it in a tub full of white vinegar and water (half and half). Allow it to soak for two hours and then gently scrub off the remnants. 

  • Dry Completely

A two-step drying process is crucial for seasoning. After the wash and rinse process, wipe the pan with a paper towel or dish linen, and set it on the stove over medium heat. It should get hot enough to feel the heat coming off the pan. Cast-iron pans are mainly porous and thus trap moisture below the surface. The only way to get rid of the moisture completely is by heating the pan and evaporating all the water.  

  • Oil And Buff

Drop 1 teaspoon of oil and rub it evenly across the entire pan using a paper towel. Flip the pan over add one more teaspoon of oil and repeat the rubbing process until the entire pan including the handle is covered with the thinnest layer of oil. Keep rubbing and buffing the oil in the pan until it no longer looks greasy. For this process use plant-based oil like sunflower or canola while many people swear by flaxseed oil as well. 

  • Preheat And Bake 

Bake the pan in the oven at 350 degrees F for at least 1 hour. It the pan in the upside-down manner thus allowing the oil to break down and bond with the pan while forming a firm layer. After 1 hour, turn off the oven and allow it to cool in the oven before touching it. 

  • Repeat The Process

Whenever the cast-iron tends to lose its non-stickiness and luster, season the cast-iron pan with the above-mentioned processes. This will help in increasing the durability of the pan.