Restoring and Seasoning Cast Iron
A well-seasoned pan should feel smooth, not greasy. If your pan is sticky, you used too much oil. If it is dull or rusting, it needs a reset.
Less is more
The biggest mistake is leaving too much oil on the pan before baking. You want a microscopic film, not a puddle.
- lint-free cotton cloth or paper towels
- grapeseed or flaxseed oil
- oven
What goes in.
- 1 tspgrapeseed oil (or other high-smoke-point oil)
Remove the excess
After applying the oil, take a clean cloth and wipe the pan as if you are trying to remove every trace of the oil you just added. The remaining sheen is exactly what you need.
The method.
Clean the iron
Scrub the pan with hot water and a stiff brush. If you are fixing rust, use steel wool until the bare metal is exposed. Dry it thoroughly over medium heat on the stovetop.
Apply the oil
Pour a tiny amount of oil into the pan. Use a cloth to distribute it over every surface: inside, outside, the handle, and the bottom.
Buff the surface
Take a clean section of your cloth and wipe the entire pan down. The surface should look matte, not wet.
Bake
Place the pan upside down in an oven preheated to 450°F. Put a sheet of foil on the rack below to catch any rogue drips. Bake for 60 minutes.
Cool
Turn off the oven and let the pan cool completely inside with the door closed. Repeat the process if you want a deeper finish.
When it doesn't go to plan.
Never soak cast iron in the sink; it encourages rust.
After cooking, clean the pan while it is still warm.
If food sticks, a quick salt scrub usually pulls it off without damaging the seasoning.
The ones that keep coming up.
Can I use olive oil?
Olive oil has a low smoke point and will likely become gummy or smoky in the oven. Use grapeseed, sunflower, or vegetable oil instead.
How do I know when it needs to be seasoned again?
If food starts sticking constantly or you see grey, bare metal patches appearing, give it a fresh coat.
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