Cast iron makes excellent cookware.  The cookware comes in all different sizes of pots and pans and skillets and dutch ovens.  It’s practically indestructible, radiates heat evenly, and is relatively inexpensive compared to other cookware.  Once cast iron cookware is well seasoned, it has a good non-stick surface.

Basic Care Of Cast Iron Cookware

It doesn’t have to be hard to care for your cast iron pots and pans.  There are only a couple of basic rules to remember.

  1. Keep the cookware well-seasoned.
  2. Keep it dry.

Getting New Cast Iron Pots And Pans Ready For Use

After purchasing a new piece of cast iron cookware, it has to be seasoned before use.  Seasoning is defined as the process that protects the surfaces of cast iron and makes it non-stick.

Before seasoning brand new cast iron cookware, the protective substance coating most new pans needs to be removed.  Warming up the pan first makes it easier to remove the coating.  Warm, soapy water is best to use when washing the new pan. Then rinse it thoroughly. 

After the protective coating is removed, dry the cookware by putting int in a 400° oven for at least half an hour.  (If you can be patient, an hour works even better.)

Time For The Seasoning

Once the cast iron pan is completely dry, and by now also quite hot, carefully take it out of the oven and sit it on the stove top.  Pour a couple of teaspoons of canola oil into the pan and very carefully spread the oil all over the surface of the pan with a clean dishcloth or thick wad of paper towels.

Spread the oil over the top edge, and at least this first time, also on the outside of the pan.  Even though the outside of the pan isn’t a cooking surface, the oil is important to provide a protective coating to keep the cast iron from rusting.

After completely coating the cast iron with oil, turn it upside down and return it to the oven.  Set a cookie sheet underneath it to catch any excess oil that might drip off.

Do It All Over Again

After the pan has been in the oven for an hour at 400°, take it out and repeat the process.  What’s important at this point is getting the inside well coated to build up a non-stick surface.

The idea is to allow the oil to soak into the metal.  You do not want a build up of grease that will turn rancid, so be sure to wipe off any excess.

Ready For Cooking

At first the non-stick surface won’t be perfect, but the more it is used, the better it becomes.  A piece of cast iron that has been well-seasoned is a great addition to any kitchen!

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