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How to Season and Maintain a Cast Iron Pan

Seasoning Your Cast Iron Pans

Nashville, Ark. – Cast iron makes for a wonderful cooking surface. It’s safe, lasts forever, holds heat, and is naturally non-stick if it’s properly seasoned. The few downsides to cast iron are that it does require a little special maintenance, it’s heavy, and it can be intimidating to those of us who are used to materials like stainless steel and ceramic.

Dealing with and Preventing Rust

If improperly seasoned or not fully dried before storage, cast iron can rapidly form a layer of rust that can be difficult to get off. If your cast iron has a small layer of rust, it can normally be removed with a wet towel and some kosher salt (for abrasiveness). However, if your cast iron is very rusty, you might need to soak it in vinegar. That process requires fully submerging your pan in a solution of part water and part white vinegar. It is very important not to soak your cast iron in vinegar for longer than necessary, so check it every 15 minutes and remove it and wash as soon as you can flake off the rust. Extreme cases of rust may require sandblasting or other more intensive means of removal.

Seasoning a Cast Iron Pan

Seasoning cast iron is quite easy. Seasoning simply means coating the pan in oil and then heating that oil past its smoke point so that it undergoes a chemical reaction to form a water-resistant coating on the pan.  To season your cast iron, the first step is to ensure that it is both clean and rust free. Since we are about to apply a new seasoning, it is okay to clean it well with soap before this process. But keep in mind that cleaning with soap after this process will remove the seasoning coat and you’ll have to start over. Once your cast iron is clean and dry, follow the steps below to season it:

  1.  Preheat your oven to 550 degrees F.
  2.  Coat your cast iron generously in cooking oil and then wipe off excess so that the pan is coated in a thin layer. You shouldn’t see any oil pooling, just a thin and homogenous layer.
  3. Once your oven has preheated, place the cast iron pan inside and set a timer for an hour. Turn on your hood vent during this process since you are intentionally bringing the oil past its smoke point and some fumes will be produced. You should never see flames or heavy smoke since only a small layer of oil is used.
  4. After one hour, remove the pan and let it cool until you can handle it. Then repeat the process exactly as before. Usually, 3 cycles of this will give you a nice seasoning. However, you can do it as many times as you like. Each coat will make the seasoning thicker and shinier.

Each time you cook with your cast iron after your initial seasoning, you will gradually add to the seasoning layer. If you are careful not to remove the seasoning layer during cleaning, it can last years before you need to season it again. Next week’s article will discuss cleaning and storing your cast iron.

Cornbread

Ingredients:

  • 1 ¼ cups coarsely ground cornmeal

  • ¾ cup all-purpose flour

  • ¼ cup granulated sugar

  • 1 teaspoon kosher salt

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1/3 cup whole milk

  • 1 cup buttermilk (may substitute milk)

  • 2 eggs, lightly beaten

  • 8 tablespoons unsalted butter, melted

  1. Preheat oven to 425 degrees and place a 9-inch cast iron skillet inside to heat while you make the batter.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all the melted butter, reserving 1 tablespoon for later.

  3.  Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center if firm and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool for 10-15 minutes and serve.

 

Special thanks to Jeannie Nichols – Michigan State University Extension for her contributions to this article.

For more information on how to season you cast iron pan, cast iron cooking safety, or how to use those cast iron cooking vessels, call the Howard County Extension Office at 870-845-7517 or visit our office on the second floor of the Howard County Courthouse. You can also email me at afreel@uada.edu. The Cooperative Extension Service is part of the University of Arkansas System Division of Agriculture.

By Angie Freel
County Extension Agent - FCS
The Cooperative Extension Service
U of A System Division of Agriculture

Media Contact: Angie Freel
County Extension Agent - FCS
U of A Division of Agriculture
Cooperative Extension Service
421 N. Main St, Nashville AR 71852
(870) 845-7517
afreel@uada.edu

Pursuant to 7 CFR § 15.3, the University of Arkansas System Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.

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