Seasoning is an essential process to ensuring consistent performance of your carbon steel and cast iron cookware. While some brands like De Buyer or Lodge tend to pre-season their pans, it is essential that if you use them regularly that you maintain them by periodically seasoning them. This will ensure that they retain their non-stick properties and cooking performance.
If you are unfamiliar with carbon steel or cast iron cookware, we suggest you consider them especially for stovetop to oven cooking. They have become highly popular in recent years due to the mixed reputation and performance of non-stick coated pans. Unlike non-stick cookware that have a temperature threshold, carbon steel and raw cast iron pans are able to be used on high heat both on stove and in the oven. High heat is important when cooking certain dishes like stir-fries or searing meats.
For those that own either a raw cast iron frypan, carbon steel wok, or paella pan follow these 5 steps to ensure you get maximum performance and life from your pans.
STEP ONE - FIRST WASH THAT NEW PAN
- Scrub your new pan in hot, soapy water to remove packing oils, then rinse well and towel dry. Put it over a heat source (COOKTOP) or a 200°F oven for thorough drying, then let it cool before seasoning it.
- We do not recommend washing pots and pans in the dishwasher; iron and steel will rust in it, and some finishes can get marked from the harsh detergents.
STEP TWO - CHOOSING THE BEST OIL FOR SEASONING
- We recommend Peanut Oil, because it has a very high smoking point.
- Grapeseed and Canola also have a higher tolerance than most oils to high heat.
- Flaxseed Oil is recommended for thin coatings and repeated heatings.
- We do not recommend using butter, olive and other oils that will smoke at low temperatures for traditional seasoning methods.
STEP THREE - PICK YOUR SEASONING METHOD
The Deep Fry Method
- One suggestion is making Hot Chips in your new pan a few times to season it.
The Stovetop Method
- Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.
- Put the pan over moderate heat and remove when the oil begins to smoke.
- Then let the pan cool completely.
- With a clean cloth or paper towel, wipe off any excess oil, and your pan is now ready to use.
The Oven Method
- Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.
- Put the oiled pan in a 300-350°F oven for about an hour.
-Remove from the oven and let cool.
-Then wipe off excess oil and your pan is ready to use.
An Alternate Oven Method
Thinly coating the surface with food-grade organic Flaxseed Oil before heating the pan upside-down at 500°F for an hour, allowing it to cool for a couple of hours, then repeat the process six more times for a perfect, long-lasting non-stick coating.
STEP FOUR - THE CLEAN UP
- After each use, clean your pan with very hot water and a scrubbing brush/scourer, then dry. Remember that you can speed thorough drying by briefly putting the pan over a heat source.
-By the way, if you must use soap, you will need to re-season the pan after washing it. And if the steel or iron pan ever rusts (aluminium doesn't rust), just sand out the rust, wash thoroughly and reseason to make it like brand new.
- Keep your seasoned pans out of the dishwasher. The harsh detergents will remove the seasoning, undoing all that great work that just went into making your new pan last forever.
STEP FIVE - BEST WAY TO STORE YOUR PAN
-If you don't use steel and cast iron pans very often, spread a light coating of oil on the inside surface of the pan before storing it.
-When steel and iron pans are to be out of use for a long time, oil heavily and store in a plastic bag to keep from rusting.
-Cast aluminium pans don't need coating because they can't rust. They can be stored without worrying about moisture damage, making them low-maintenance and convenient for long-term storage.
