Seasoning and Preparing Cast Iron

[British Red]

A while ago I added to my cast iron cookware, and photographed the process I use to prepare them for use. Given a number of people just bought some of Ronnies (very good) cast iron, I thought it might be helpful to reproduce the instructions here. I'm sure many have done it before, but hopefully it'll help someone

I have just bought a new 9 quart dutch oven (e-bay cheapy) and a small South African "bake pot" potjie. One was "allegedly" preseasoned, the other untreated.

This is the Dutch Oven

It got a nice dark colour - inside and out

Trouble is, the base is really rough - as it is on much cheaply cast stuff.

If you ever handle really good, old cast iron, the base is smooth as silk. Partly through good manufacturing, partly through wear, partly through the build up of "seasoning".

I want to accelerate that, so, out witht he detail sander

I like these for working on cast iron - they are curved and you can get right into the edge like this

Do stick a mask on - or you will be coughing black crud for a couple of days!

Work through the grits as any other sanding job - you'll notice the dust build up

When you have the inside nice and smooth, do the inside of the lid. You can use this for a skillet if you flip it over!

Then scrub the pan inside and out to remove any laquer apllied in the factory to prevent rust. I'm using a scourer here but if "topping up" seasoing use a nylon pad to prevent scratching

Dry well to prevent any rust

Stick your oven on to 250C (HOT) and preheat. I line the bottom with tinfoil to catch drips.

Cover you pan with a THIN coat of oil. This is like painting - many thin coats is the key. You can use lard or bacon fat but warm the pan first so the fat melts and runs. Use a lint free cloth to distribute the oil.

Put the pan and lid in the oven upside down so that excess oil drips out. Bake for an hour. Open all the doors and windows as this is going to smoke a LOT. You can do this in a fire or barbecue if you have a less understanding partner.

After an hour use oven gloves to remove the pan and lid. Put on a heat proof surface and leave to cool. Then apply another thin coat and bake for another hour. Several coats are needed. This sequence shoudl show the coats building

Thats it really - leave to cool well and then use for frying bacon and the like for a few times - it improves the seasoning

The thing I like with cast iron is that if you ever damage the seasoning, just get it really hot in embers, knock off the old seasoning - and start again! I'tt still be good in 100 years - wonder how many Teflon pans will be?

Red

 

[Shewie]

Dumb question time, sorry Red

What's the purpose of seasoning a new pot ? Does it make a difference to the taste of the food or the way it is cooked at all ?

Or is it a way of making the pot last longer ?

I've not purchased any ironware yet and I've always been curious.

 

[British Red]

Effectively "raw" cast iron is "porous" (it isn't because that implies its organic but its an effective metaphor. Without "seasoning", food elements will stick to the pan and taint future foods. Also uncovered cast iron will rust in the air (which is why even unseasoned cast iron is laquered at the factory - but this laquer will burn if not cleaned off). The seasoning is a protective layer that inhibits rust and, when smooth, acts as a basic form of "non stick" coating.

HTH

 

[Toadflax]

Effectively "raw" cast iron is "porous"

Not quite the same process, but years ago when I worked at Mather & Platt in Manchester, one of the products was high pressure centrifugal pumps. These were cast on site in the foundry and then left outside for a few months to season - i.e. for corrosion to seal any porosity.


Geoff

 

[Ex Member - Sidney Bounty]

I am re-seasoning a flat skillet myself seems it started rusting think it was ether I did not oil it after using it or from not using it for 2 years or a combination of the two anyways I am surprised no one here knocked on the door to see if everything was OK I had to take the battery out of the smoke detector though just till I'm done with this project though...

Good write up British Red....

 

[tommy the cat]

Just to add to the great tutorial.....you never use washing up liquid in the oven after seasoning.If you get a little stickage (technical term) just let the pan soak for a little while it will soon come off. For my cast iron skillet I have one of those washing up scouring brushes which I keep for the skillet and a pastry brush for recoating the pan.
Dave

 

[pteron]

Thanks for this tutorial.

Do you only sand the base or go up the sides too?

 

[British Red]

Sand all of the inside Andy - Outside matters less

 

[Chris the Cat]

Good job sir, from an avid cash pan fan!
P.s, Is it winter yet, i'm out of pine-tar soap!!
My best.
Chris.

 

[pteron]

Sand all of the inside Andy - Outside matters less

Thanks. I may need to buy more sanding pads!