What You Need to Season your Cast Iron Pans

The seasoning for your pan is not the same as the seasoning for your food. On your cast iron pans, seasoning is a hard protective coating that is created by applying proper fats or oils to the surface when very hot.

This protective coating is what makes the cast iron pan such a joy to cook with. Seasoning protects the metals within and greatly improve the cooking experience, read on to learn how you can season your own cast iron pans.

Why do you need to season your cast iron pans?

The problem with iron is that it is very prone to rusting and will also stick easily to anything you are trying to cook. However, when it has been properly seasoned, the protective coat of your pan protects the iron from rusting and cooked food from sticking.

What happens when the cast iron pan is heated and the fats are applied is that the high temperatures abuse the fats and metals to meld into a plastic coating. The reason a cast iron pan is black and not gunmetal grey as iron should be, is this protective black skin that hardens on the outside of the pan.

How to Season Your Cast Iron Pans

Soybean is a good example and the one we will use in our quick instructional on protecting your cast iron pans with a regular seasoning. Simply rub down the pan all over from handle to base and bowl with your oily paper towel. Once completely oiled, buff it to remove all the excess oils that you can.

Now you must bake on that coat of oils. Preheat your oven to 450° and bake your pans for a full 30 minutes. To do this put your pan face down in the oven and place a tray underneath to catch any oils that may drip down.

Be very careful when handling the hot pans so you don’t get burned. If it is your first time seasoning your pan, you will need to repeat this process up to 3 or 4 times. After the initial layer has been properly placed down, the seasoning will be maintained each time you cook so it is generally best that these pans are not washed with soaps but rather rinsed thoroughly and left to dry.


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