When you first purchase a cast iron skillet, it often boasts a light grey hue and a somewhat rough surface. This texture, characterized by microscopic pores, might not seem problematic at first glance. However, attempting to cook on an unseasoned skillet directly from the store usually leads to frustrating food sticking experiences. These pores create a vast surface area that food particles readily cling to, making cooking and cleaning a real challenge.
Fortunately, most contemporary cast iron cookware comes pre-seasoned, allowing you to use your new pan immediately. This initial “seasoning” is crucial as it starts the process of creating a natural non-stick surface. Maintaining and improving this non-stick quality is key to enjoying cast iron cooking. Let’s explore how to properly care for your cast iron skillet and delve into the essential technique of re-seasoning.
Want to try out your newly re-seasoned skillet? Explore these fantastic cast iron recipes: Nashville Hot Cast Iron Salmon, Cast Iron American Lamb Chops, and Cast Iron Green Chile Chicken Recipe.
Understanding the Basics: Seasoning and Re-Seasoning Your Cast Iron
In essence, seasoning a cast iron skillet involves using cooking oil or fat to fill in those microscopic pores on the pan’s surface. This process not only transforms the skillet to the familiar dark grey or black color we associate with cast iron, but more importantly, it creates a surface that prevents food from sticking. The goal is to build up thin layers of polymerized oil over time, resulting in a smooth, non-stick cooking surface. This transformation is what makes cast iron cookware so beloved for its durability and cooking performance.
You might be skeptical about the non-stick claims of cast iron. “Can a cast iron skillet truly be non-stick?” you might wonder. The answer is a resounding yes! Witnessing a seasoned cast iron skillet in action, effortlessly flipping eggs like my grandma used to, is truly convincing. The secret lies in understanding the science of seasoning.
The Science of Seasoning: Polymerization Explained
Seasoning cast iron is arguably the simplest recipe you’ll ever follow, requiring just one key ingredient: oil. But what is the best oil for seasoning cast iron? The truth is, several oils work well, with popular choices including grapeseed oil, avocado oil, and canola oil. These are favored due to their high smoke points, which are crucial when dealing with the high heat necessary for proper seasoning – especially when cooking over an open flame.
The magic behind seasoning lies in a process called polymerization. When oil is heated to its smoke point, the individual molecules within the oil begin to break down and then bond together, forming long chains. This bonding process creates a durable, plastic-like coating that fills the pores of the cast iron and creates a smooth layer on top. It’s the accumulation of these polymerized oil layers that transforms a rough cast iron surface into a remarkably non-stick one.
Therefore, when you season or re-season a cast iron skillet, baking it at a temperature that initiates polymerization is essential. While grapeseed, avocado, and canola oils are excellent choices, you can also use vegetable oil, flaxseed oil, olive oil, or peanut oil in a pinch. However, it’s important to research the smoke points of these alternatives and adjust your seasoning process accordingly to ensure effective polymerization.
As previously mentioned, most new cast iron pans come pre-seasoned. Always check the packaging or manufacturer’s instructions to confirm whether your new skillet has an initial seasoning layer before use. However, for learning purposes, let’s assume your skillet is unseasoned or you have an old, possibly rusty skillet that requires re-seasoning. In these cases, you will need to season it yourself.
Step-by-Step Guide: How To Reseason a Cast Iron Skillet
Reseasoning a cast iron skillet is a straightforward process that can be broken down into three main stages: Prep, Bake, and Last Steps. Follow these instructions to restore your skillet’s non-stick properties.
Prep: Getting Your Skillet Ready
1. Clean and Dry the Skillet: Start with a clean cast iron pan. Wipe it thoroughly with a dry paper towel to ensure it is completely dry before applying oil. Moisture can hinder the seasoning process and potentially lead to rust.
If your cast iron skillet needs a more thorough cleaning or you’re dealing with rust, refer to our detailed guide on Cleaning Your Cast Iron Skillet. This article provides comprehensive tips and tricks for cleaning and restoring your beloved cast iron.
2. Apply a Thin Coat of Oil: Use a clean paper towel or a spray bottle to apply a very thin, even layer of your chosen oil to the entire cast iron pan. This includes the inside, outside, bottom, sides, and handle. It’s crucial to use a minimal amount of oil; too much oil can lead to a sticky or gummy seasoning. After applying the oil, wipe off any excess with a clean paper towel. The goal is to have a barely-there coat of oil on the surface. This thin layer is key to proper polymerization and a smooth finish. Oiling the entire pan, not just the cooking surface, helps protect the whole skillet from rust.
Bake: Polymerizing the Oil
1. Preheat Oven and Bake: Place the oiled cast iron skillet in your oven. Preheat your oven to a temperature above the smoke point of your chosen oil. For example, if you are using canola oil with a smoke point of 400°F, preheat your oven to a minimum of 400°F. It’s recommended to set the temperature slightly higher, around 425-450°F, to ensure the skillet consistently reaches and slightly surpasses the smoke point throughout the oven.
2. Baking Time: Let the cast iron skillet bake in the preheated oven for 30 minutes to 1 hour. During this time, you will likely notice smoke emanating from the pan as the oil polymerizes. This is normal. Continue baking until the smoking subsides, which indicates that the polymerization process is nearing completion. It is crucial to use only a teaspoon of oil or less for the entire pan to minimize smoke. Ensure your kitchen is well-ventilated during this process.
Last Steps: Cooling and Repeating
1. Repeat Seasoning (Optional): For a more robust seasoning, especially when re-seasoning an old or rusty skillet, repeat the oiling and baking process. Apply another very thin layer of oil and bake for another 30 minutes to 1 hour. The decision to repeat is at your discretion. If you feel the pan could benefit from an additional layer, it won’t hurt to do so. Multiple thin layers are better than one thick layer for creating a durable, non-stick surface.
2. Cool Down Slowly: Once the baking is complete, turn off the oven but leave the cast iron skillet inside to cool down slowly with the oven door slightly ajar. Allowing the pan to cool gradually inside the oven helps the polymerized oil layers solidify and adhere more effectively to the cast iron. This slow cooling process contributes to a harder, more durable seasoning.
Final Thoughts on Maintaining Your Seasoned Cast Iron Skillet
With proper seasoning or re-seasoning, your cast iron skillet is set to last a lifetime and become an indispensable tool in your kitchen. The best way to maintain a well-seasoned cast iron pan and continually improve its non-stick properties is simply to use it regularly. Each time you cook with oil or fat in your skillet, you’re adding and reinforcing those crucial layers of seasoning. Even if you only use your seasoned skillet occasionally, the protective coating should remain effective with proper care.
To further enhance your cast iron care knowledge, be sure to read our comprehensive guide on Cleaning Your Cast Iron Skillet.
Ready to cook? Explore some of our favorite cast iron skillet recipes, including Skillet Choriqueso, Backyard Skillet Beer Brats, Grilled Steak Potato Wedges, and Steakhouse Picanha.
For even more delicious recipes and grilling techniques, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
