According to experts, the only way to season a cast iron pan

How do you chok a castid pan? It is a question that many members of your family or friendship group may not be able to answer. Maybe it is because for some they Cast iron pan Feels like an antique tool from the past. Of course, everyone who is cooked with one knows that cast iron cooking harness is one of the most valuable tools in their kitchen.

The spice is a crucial part of the experience and relationship with your cast iron pan. If not done properly or not at all, your pan suffers – and you will do it too. We searched the experts to clarify the process and explain why the spices of your cast iron pan is so important. Find out what you need to know below.

What does “spice” mean?

The spices are in two ways. The first is through the regular use of your cast iron cooking harness. Over time, cooking of food in the fat creates a thin, black layer (by a process called oxidation), which “to a natural cooking surface, a strong cooking surface that prevents cooking dishes from cast iron,” says Lodge cast iron.

At some point, you may find that your food is more sticking to your pan or that the experienced, non -layered layer is worn out. In this case you can use the second method for spices your pan. It is a process that imitates what happens when cooking, but without eating. For this version, which is described in detail below, you only need your pan, some oil and your oven.

How to choke a cast iron pan

What you need:

• A cast iron pan
• Water
• Soap
• Vegetable oil, rapeseed oil or melted shortening (like crisco)
• Steel wool (not always required)
• Scrubbing brush

What to do:

The following steps are recommended by the Lodge experts and Lisa McManusExecutive Editor, ATK Reviews. Follow them and you will be on the way to a well -chosen pan.

Step 1: Remove the food

You have to start with a clean pan to season it. So if you have only used it, let it cool down a bit, then rinse it in warm water and wipe out all food waste. (See section “Tips” below)

Step 2: Clean the pan

Grab your scrubbing brush and scrub the pan with warm. Soap Water – that’s right, it is okay (and necessary) to use soap in this phase. Use steel wool for hard, stuck pieces. However, only remove until the pan surfaces are on the level and do not get up to crispy parts, says McManus. Then rinse thoroughly.

Step 3: dry it

Grab a clean paper towel and dab it until it is completely dry. Don’t forget the handle, the sides and the bottom of the pan.

Step 4: Add oil

Use a clean paper towel to apply a very small amount of neutral cooking oil (such as vegetables, rapeseed or grapes) to the inside and outside of the cookware. Wipe the excess with a dry paper towel.

Step 5: Heat the pan

Put the cookware on the upper shelf of your oven on the head. Place a large baking sheet or an aluminum film on the lower rack to catch drops. Bake for an hour at 450-500 degrees F. Let cool in the oven. Remove and store.

Note that these steps may have to be repeated, depending on how much your pan helps. McManus points out that her first attempt may not lead to a perfectly experienced pan. That’s okay, she says: “It takes time and a lot of cooking and eating delicious food to get it back.”

And if you are concerned that you didn’t do it right, McManus says, don’t worry.

Frequent errors in the spices of cast iron

• Use too much oil. McManus and Lodge both recommend that only a small amount (less than the size of a cent, say McManus) from oil to the pan during the spice process. This is because your pan can only absorb as much of this oil and that excess surpluses are left to the pool at the top. This oil becomes rancid and sticky and makes your pan difficult next time.
• Fear Soap. The experts agree that a small soap is okay for their cast iron cooking harness. Simply make sure that it is fully washed up before changing the part of the process for oiling and heating the process.
• Do not heat the pan after oiling. McManus says that the final heating step is of crucial importance. So don’t skip him. The oil must be heated so that it can connect to the pan and become a layer of spice.

Final tips

An important part of the spice is that Overall care Her pan. That means every time you cook with it, you have to carry out a little maintenance.

• In order to prevent stubborn chaos after cooking, McManus recommends rinsing her still warm cast iron pan with hot, steaming water (use a carriage to protect your hand). Choose hot water over the cold, as cast iron is susceptible to thermal shock, which can lead to your pan cracking or becoming warp. Next, scrub the pan (with or without a small amount of soap) with a long -stalked peeling brush and rinse well. Bring the pan back into the still warm burner to dry. When the food is over, the pan should be clean and dry.
• If it looks overly dry, add a very small amount of vegetable oil and wipe it off with a paper towel, turn the burner back into medium to heat it while wiping it with a paper towel a few more times. As soon as it is fully warm, you will probably switch off the burner a few minutes later and gradually let it cool down there. Now everything is seasoned and ready for the next time.
• Remember that you are seasoning your cast iron cooking dishes every time you use it. However, if you realize that your food sticks more often or that your patina wanes, it is time to achieve the season that depends on the above. If you are looking for a timeline, Lodge recommends that you season your cast iron cookware a few times a year in the oven. This adds a thorough layer of spice into the entire pan and strengthens the bond with the iron.

What about this brand new cast iron pan? Does it have to be seasoned before using it? Mostly no. This is because most brands have their cast iron cookware before the season so that they can cook with it immediately. Always check the packaging to be safe.