Recipe for Seasoning Cast Iron Pans
These are not new Cast Iron Pans. They were rusty and disgusting to look at before I cleaned and seasoned them. If you type cast iron in my search box and scroll down a few posts you will see how I cleaned them. I am not an expert and everybody has their own way to Season Cast Iron Pans, but this is what works for me.
This post is only about seasoning them once they are cleaned. When you season a Cast Iron Pan all you are doing is baking on whatever type of oil or fat you want to use, in order to prevent the pan from rusting. It provides a natural finish that makes the pan non stick. The more you use them the better they get. I used flax-seed oil on these, to season them, but you can use any oil or fat that has a high smoke point like vegetable oil, melted shortening or even canola oil. Flax Seed oil is by far my favorite oil to use, however, it is expensive. You want to be careful using animal based fat like lard or bacon grease because unless you use your pans frequently, the animal based fat can go rancid.
To season your Cast Iron pan, preheat the oven to 400 degrees. Use a clean cloth or paper towel and completely cover the pan with a thin layer of oil on the top, bottom and handle. Don’t miss a spot. Place the pan upside down on the middle oven rack. You may want to put foil on the lowest rack to catch any drippings. Bake for one hour then turn off the oven leaving the pan inside and the door closed until the oven cools. Depending on what the pan looks like when I take it out, I sometimes season it again. The more you do it the better it gets. After that, just use the heck out of it.
You need to maintain the seasoning every time you use them. After cooking with your seasoned Cast Iron pan, wash it in hot soapy water, rinse and dry immediately and thoroughly. Apply oil all over the pan with a clean cloth or a paper towel, then wipe off whatever you can with another clean cloth or paper towel. That’s it now get cooking!