Casting Iron Without Oven
I just bought a new cast iron skillet.
What is the best season? And if I come to an existing shelf season, is the process different?
Chris Simmons Replies:
Heat oven to 350 ° F approx. Cover the pan with a little fat (vegetable oil works well), bake for at least an hour, and clean. Here!
Re-seasoning is similar to that time, as you say. To reduce the need for seasoning again, make sure it is right to clean with hot water (and possibly the salt).
Neil G Replies:
See this excellent article on chemistry seasoning. Want flaxseed oil (which incidentally has a low smoke point), but a high iodine value, allowing you to easily polymerizes.
I read a lot of blogs on oil “impregnated cast,” but it makes no chemical sense. What happens is that the oil polymerizes and an oil that does that very well desired.
Owen S. Replies:
First, there is no difference between seasoning and reseasoning, unless you have to do extra work to remove rust (see instructions below). In fact, for the new smelter, washing is also generally a good idea it takes to get out of the protective wax or oil with the manufacturer or vendor may have set the pot. (Do not use cooking oil for this kind of thing, believe me.)
1. If you need to remove rust: use a mixture of salt and oil scrub and sustainable in the oxide, then rinse thoroughly with warm water. Use steel wool if necessary.
2. Next, look in the pot completely in hot water. Do this for several minutes or until the water runs clear. I heard great things about whether the variation soap or SOS pad works well for this step. My personal opinion is that good, but soap to wash thoroughly before proceeding with relish to his season- not know soap!
3. Cover the pan with grease or oil. (I do this with all pan, not only the cooking surface, to reduce the possibility of external oxide.) Crisco, vegetable oil, lard and everything works. Do not choose something with a low smoke point, or too strong taste. Make sure there is a light coat … you should not have oil spills in any part of your cookware.
4. Bake the casserole in an oven at 250-350 ° C for one hour. If you used the liquid oil, you can put cookware on the back for the excess oil drops. But it is good to put a baking tray or slightly below the cookware to catch drippings if you do!
5. Leave the cold kitchen battery, and wipe the excess oil.
6. For best results, do two or three times, but a pan can be satisfactory after a single treatment.
To keep the seasoning happy:
Do not leave the iron go long without using (you may be a musty taste or seasoning smell notice if it goes wrong, I’m not sure what time this happens, but it has already happened).
Do not cook anything acid (eg tomatoes) during the first or second use of the pan.
Do not use liquid dish soap or skillet (hot water and rubbing only).
When cleaning the pot after each use, gently wipe with another little oil, using a simple vegetable oil.
Another trick sometimes used for Chinese woks season: Chinese chives rub on the surface of the cookware when oil (this works best on a stove, no oven) is heated. Chives juice has sulfur compounds that help eliminate the taste remaining from the previous kitchenware layer. Note that this technique really is a lot of steam and smoke. I’ve never tasted pans cast iron, but I’m curious if anyone out there has.
The most important part is perhaps the form of non unseason the pan. You can never, ever, clean it with soap. Or scratch shine. hot / warm cloth.
(See here for how to clean a cast iron skillet.)
Seasoning is literally “greasing” the pan. And soap is the enemy of fat. Well, when you wash your hands. Ill while cleaning cast iron. This creates a bit of a catch-22 from a poorly seasoned pan will require a thorough cleaning. But once you do it properly, it will last for months, as long as it will not undo the seasoning with soap or shaving.