Seasoning is that black patina that forms on the surface of your cast iron pan with regular use, creating a natural non-stick coating that is smooth enough to allow eggs to slide across the surface of the pan and tough enough to withstand the high temperatures required for perfect frying a steak. In order to enjoy your cast iron cookware for as long as possible and to benefit from all the superior properties of cast iron, it is necessary to make a correct initial seasoning and ensure proper maintenance of the cast iron. Follow up on what are the instructions for use and maintenance.
What is Seasoning and how does it work?
When subjected to high temperatures, the long chains of fat molecules break down into polymers that bind to the cooking surface of the dish, forming a kind of glaze. This is the seasoning, a coating that has non-stick properties and acts as a natural rust barrier.
If you were to look at a cast iron pan under a microscope, you would see that its surface is rough and porous. These bumps and pores expand when the pan is heated. The initial seasoning is done on the cooking surface of the dish, filling these pores and smoothing everything into an even surface. Over time, as successive layers of seasoning are added, the cooking surface becomes smoother and more secure.
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Well seasoned |
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Insufficiently seasonedHow to season cast iron pots naturally
The simplest and most effective way to season well is to cook with your cast iron pan as often as possible. Every time you heat oil or fat for an extended period of time, you add a thin, durable layer of seasoning. These thin layers build up, forming an ultra-smooth and durable surface.
When it comes to good, long-lasting seasoning, we can't stress enough the importance of applying thin coats of oil. Think of it like applying thick layers of paint to a window sill; once air and moisture penetrate below the surface and reach the underlying wood, those layers will begin to peel away like a giant crust. In a pan, thick layers of seasoning will peel off during normal use. Only the thin layers, molecularly bonded to the pan and to each other, will last over time.
In the early stages, an uneven cooking surface is a good sign: as you cook, your cooking surface will continue to develop interlocking layers of seasoning.
At first, the seasoning will not look uniform. Factors like what and how you cook, your stove's hot spots, and even the exact angle of your stove will influence how the initial layers of seasoning form. It may appear in patches, darker in some places than others, instead of a perfectly even layer. But uneven seasoning is actually a good thing—it allows the seasoning layers to interconnect and reinforce each other for a truly durable coating.
How to start cooking in your new pan
For starters, cook with fatty foods and use butter or oil liberally. A few tablespoons of oil or a large cube of butter will keep everything well lubricated while frying.
1. Keep the temperature low
In the first few uses of a cast iron pan, the food may stick a little. Keep the temperature low to medium while you form the first layers of seasoning.
2. Avoid acidic foods
Tomatoes, wine, citrus and vinegar can erode the seasoning layer, so avoid them at first.
3. Seasoning in the oven
The initial seasoning of the cast iron pot is done in the oven, repeating the process as often as needed. This is a method to speed up the process of forming the natural non-stick layer and solve problems such as rust.
For seasoning in the oven, we recommend starting with a temperature of 100°C, heating the pan on the stove to evaporate any moisture. Apply a thin layer of oil to the entire surface, wipe off the excess with a paper towel and bake the pan in the oven for 10 minutes, then gradually increase the temperature.
The Best Oils For Seasoning
The best oils for seasoning your cast iron pan are those high in polyunsaturated fatty acids, such as sunflower oil. This oil breaks down into hard but thin layers of seasoning that interlock well over each other over time.
3.1. Preheat the oven
What is the ideal temperature for seasoning cast iron cookware?
We recommend starting with a temperature of around 95°C. Most seasoning guides suggest setting your oven to full heat, but we've found that baking at lower, slower temperatures creates a stronger, longer-lasting seasoning layer.
Meanwhile, heat the clean pan on the stove for 5 minutes to evaporate any moisture. After the oven reaches the set temperature, put the pan in for 10 minutes, then take it out and increase the temperature to 150°C. Preheating the pan in this way ensures complete drying of the surface and expansion of the pores of the iron so that it can better absorb the oil for seasoning.
3.2. Applying oil to the pan
Add the seasoning oil to your pan. Apply enough oil for even coverage before wiping off excess. Use a clean paper towel to spread the oil in concentric circles, then take another clean towel and wipe off all excess oil. When you're done wiping off the excess, the pan should look dry with a matte finish. There will be enough oil left on the pan, but in a very thin layer – just what you want.
3.3. Start slow
Once the oven reaches 150°C, place the pan on the middle rack face down to prevent oil pooling at the edge of the cooking surface. After 10 minutes, remove the pan, place it on the stove and carefully wipe off any oil that has collected on the surface. Heat intensifies the activity of the oil, and now is the time to thin the oil layer to an even level before it starts to break down.
3.4. Then increase the temperature
Increase the oven temperature to 200°C and when it reaches this temperature, put the pan back in the oven and leave it there for an hour. To maintain constant heat, do not open the oven at all. Let him do his job. After an hour, turn the oven off and let the pan cool in the oven for another hour before opening the door.
3.5. And then, cook!
Congratulations, now you have a natural non-stick layer well fixed on the pan and you can use it for life! For cleaning, we recommend avoiding chemical detergents that remove the non-stick layer and performing a natural cleaning, with salt and lemon. The seasoning process can be repeated as often as necessary.
Seasoning-friendly recipes are a great way to maintain and strengthen the new natural non-stick base layer.