Cast Iron Seasoning

(from mancavechef.com)

Oil

  • Unsaturated fats polymerize best, so the highest ratio of unsaturated to saturated fat (and non-fat contaminants) is best.
  • You need to exceed the smoke point of the oil used.
  • Options
    • Flaxseed (top choice, 450 F smoke point, a bit expensive)
      • Due to expense, might be a good choice for initial seasoning, but then use others for maintenance.
    • Grapeseed (second choice, 420 F smoke point, less expensive)
    • Acceptable choices: corn oil, olive oil, sunflower oil
    • Poor choices: bacon fat, lard, coconut oil, cheap oils (likely to have contaminants).
Seasoning
  1. Clean
    • Do this even with new cookware, as well as when seasoning has holes.  Be thorough to ensure the best bond between seasoning and metal.
    • Scrub with 1/4 cup of kosher salt, using fingers.
    • Wash with hot, soapy water.  Place in the oven or on a stove and heat it completely dry.
  2. Oil
    • Lightly coat inside and out with oil.
    • Add 1 tsp of oil and spread around with fingers.  Don't use a paper towel as it will leave micro-scraps on rough parts of the pan.
    • Add more oil as needed, but be very sparing.  Multiple very thin coats are the goal.  Don't add so much you get pools or drips.
      • Polymerization occurs with oxygen, which you want to happen as close to the metal as possible, thus thin layers.  Thick layers will end up gummy and then peel off.
    • Seasoning the outside of the pan helps protect against rust.
  3. Heat
    • Bake in an oven, upside-down for 30-40 min.  This lets any excess oil drip out (put foil under it to catch excess).
    • Use high enough heat to exceed the smoke point by a margin (465 F for flaxseed, 450 F for grapeseed).  You'll smell oil and smoke after about 15 min; ideally do this when you can open the windows.
    • Remove the pan and allow it to cool to room temperature on the stovetop.
  4. Repeat
    • Do steps 2 and 3 about 4 - 6 more times to build up more layers.  The whole pan should be dark and glossy.
    • Avoid cooking acidic foods (such as tomatoes) right off the bat, until regular usage has helped thicken the seasoning further.
    • Consider re-seasoning the pan a few times a year.
Usage & Notes
  • Never let your cast iron soak, especially in soapy water.  Don't let it drip / air dry.
  • Modest cooking of acidic foods is okay, but does erode the thickness.  Alternate with other foods to rebuild the seasoning.
  • Using plastic / wood utensils is good practice, but metal isn't immediately doom.
  • The best way to clean the pan after use is while it's still hot.
    • Remove excess food, wipe away residual oil.
    • Don't use scouring scrubs.  If necessary, try scrubbing with kosher salt and then heat warm water on the stove to loosen material.
    • A little, quick soap is okay
    • Dry promptly on the stove or in the oven.

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