Seasoning a Cast Iron Pan

I LOVE my cast iron pots and pans. I only use those or my All-clad and the cast iron is probably used the most.

I pan fried buttermilk battered pork loin in one tonight. The only way I make a pot roast or beef stew is in the cast iron pot, stewing it all day on the stovetop. I know, I know....many people love crockpots...I love to nurture my dinner all day.

When I first get a pan....this started about 25 yrs ago so I am an "oldie" here at 48.... I coat the pan with olive or canola oil and just bake it on low (200 or so) for a while. The oil burns off. You don't want the oven too hot or it will smoke up your house.

The MORE you use it the better it gets seasoned. That is key.

I got my late grandmother's cornbread pan and NOTHING is cooked in that pan except cornbread. It is perfect. Everyone in my family knows the cornbread pan from the grilled cheese pan, to pan fry pan, and egg pan.

I have about several other pans I have seasoned and used over the years. I clean them thoroughly after use with a little soap and water. Many times, I let them dry on low heat in the oven if it has been on and is warm. If not, I use a rack.

Never leave them wet.

Enjoy!

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Since it seems like you have plenty of educated responses, I am going to take the opportunity to ask a couple non-educated questions!

What is the point of "seasoning" a pan?
What if something you have is teflon covered? Do you still "season" it? I have a few pieces of Calphalon pans and I really want them to last. Should I season them?

Sorry.. I'm a novice at all things in the kitchen. I am just really starting to cook - now that I have to with an almost 2 year old and a baby on the way...ha. Not so conducive to eating out!

Thanks for any help!

I will first emphasize from due to experience to always dry after cleaning. Ugh my poor grandmother came to my house one time and I had done that and she scrubbed it good. I also wash mine w/ mild soap (I use Melaleuca) and water, dry it and then oil it w/ canola oil.

I love my cast iron pans and they last!!

Rub with crisco or wesson oil and bake for 1 hour, if it's lodge cookware then it's allready seasoned.
Try not to use to much soap when washing and do not soak in the sink for two long.
Everytime i use mine i wash then dry on the stove burner then spray the inside with a little pam, if you use it mostly for frying in oil then you don't have to spray it with oil very often. Before i use my pans i spray with a little more pam and rub clean with a paper towel, it sounds like a pain but cast iron cooks at an very even temp and i prefere it over most of my pans. When storing don't put the lid on the pan it could trap moisture and the inside will rust, if your pan rusts just clean it well and season again in the oven no big deal.

When we got ours, we coated it in oil and baked it in the oven for a while. Once it was cooled we wiped out the oil and sprayed Pam or oil spray on it. Wiped it down with a paper towel, and put it up. You never use soap with it!!! The soap will soak into it, and you will taste it. Only use a scrub brush or sponge. Do not use steel wool on the pan it will make it rust! Try not to let it sit in water for too long either, it will rust. When you are done washing it, spray it with oil and wipe down, each time. This will keep it in great condidition. Also if you have stuck on stuff, you can always put it on the stove with a little water in it cook it. It will help get the caked on stuff off after cooking or a good scrub with a scrub brush will work! Enjoy it! We love ours.

I would visit the Lodge Cast Iron website for details on how to season & care for it. Did you buy it new? Some of the new cast iron is actually pre-seasoned, so you might check to be sure.

After it is seasoned, never wash with soap! To wash your pan, add water to it, bring to a boil for 5 minutes and scrape or brush out under hot running water. Dry it off & smear shortening on the cooking surface to protect it. I store mine in the oven after that since they're too hot to put away in the cabinet.

Anything that's even remotely burned on will come off with the boiling method (actually works well for all other types of pans too).

I've had mine forever & absolutely love them!!

Brush some of your left-over bacon grease on the pan and heat it on the stove until the surface of the pan is a shiny black. Then, it should be non-stick.

I just use my cooking spray or oil. I put a good amount in the bottom, take a paper towel and spread it around. I do this after every use. As you cook with them, they'll season even more. I store my skillets in the oven. Don't know why really...just following my grandmother's example.

We put a little oil in it, then spread around with a paper towel. Other than that cook in it. And do not use soap to wash it. My husband boiles out stuck on stuff, but I use a wire brush.