Place the oil coated cast iron skillet upside down on the top oven rack. Our iron skillet needed to be cleaned and reaseasoned. I scrubbed it with coarse salt and a paper towel for a quick and easy fix.

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It should be noted that unused oil will go rancid if not used quite quickly. But you are likely only to be able to find “unrefined” oil which as with pasta machine some of the other nut oils cannot be heated to high temperatures. This is when an arduous cleaning process is required. You can use a refined pure oil such as the Grapeseed Oil outlined above. Alternatively, you can choose a purpose-made cast-iron seasoning like the cast-iron oil pictured below.

Given the wide variety of oils available to season, it can get confusing. One key thing that should inform your choice of oil is if it is all natural. Using all natural oil will ensure you don’t contaminate your cast iron with toxic chemicals used in some oils. A. A popular myth holds that you should never use soap on a cast iron pan, but this is just not true. While you can use soap and water to wash a seasoned pan, a better cleaning option is to add a bit of oil and kosher salt to the pan and scrub it with paper towels.

  • Therefor unless I only had vegetable shortening in my home, I would not use this as a seasoning product for cast iron cookware.
  • Add the onion and cook until softened, about 3 minutes.
  • Over history, this was the most readily available source of fat to use that would keep cast iron from rusting and maintain the easy-off sheen.
  • Still, either vintage or new skillets are best served by a simple re-seasoning step after each use.
  • Carefully remove with thick oven mitts, admire your handiwork, and let it cool completely.

Heat increases oil’s motor activity, and this is your last chance to whittle your coat of oil down to an even, super-thin layer before it really starts to break down. Overall, it’s a good oil for seasoning cast iron cookware. However, you may be stuck with a lot of pricey extra flaxseed oil afterwards if you don’t like the flavor. But even if a pan is seasoned carefully, its surface can still be soft and prone to scratching. This is where the concept of a “drying oil” comes in. The best way to clean your cast iron is while it is still hot.

What Do I Do Prior To Seasoning My Cast Iron?

Even at the highest setting, the infrared technology focuses the heat to the cooking surface, which helps keep the base cooler. With this style of burner, the heating element cycles on and off during use. Although the burner size is listed as 7.4 inches, Cusimax recommends using pans with a 7.1-inch base or smaller, limiting your range of cookware options. Our tester liked the heat performance of this unit, but was concerned that the body and control knobs grew hot with high-temperature cooking. Although a safety feature turns the burner off if it overheats, that only applies to the burner, not the housing.

Coat With Oil

These silicone holders from Lodge slip on to the handle of your pan and protect your hands from heat up to 450 degrees. The oil temperature won’t drop low even without heat and the oil will season the pan while you cook. If you repeat this process several times, you can create a stronger seasoning bond. Note that this process does generate dirty smoke, like cooking in a dirty oven. Food sticking to your cast iron pan is not a coincidence. Most times it’s also not because you’ve bought a bad iron pan.

Liberally season salmon filet on both sides with salt and pepper. Add to skillet and cook for 3 – 4 minutes on each side. Add zucchini and tomatoes in the last five minutes to soften and cook through.

Follow These 6 Easy Steps:

Friendly reminder here that more so than a nonstick or stainless steel pan, the cast iron takes on the flavors of whatever it’s cooking. A pan that’s used frequently for savory recipes is not a great vehicle for sweet things and dessert. Next up, we are serving up aslightly different versionof the same seared steak dish. A deliciously seared steak in a perfectly seasoned cast iron skillet.

If you been neglecting your cast iron skillet for some time, chances are you need to do some maintenance on it. As years go by, if you don’t care for it properly, your cast iron skillet will lose its seasoning which could make cooking in it difficult and even unhealthy. After months of daily use, our trusty iron skillet was showing signs that it needed some love. I noticed it was greying in some areas and had some stubborn baked-on bits of food even after washing. Fortunately, all it takes is a quick scrub and a few minutes of my time to reseason a cast iron skillet.

Typically used as a natural oven cleaner, white vinegar picks up where scrubbing with other products leave off. Your first step is to layer the bottom with enough baking soda to cover the surface. Metal utensils– If your pan has a non-stick coating, you should avoid metal utensils while cooking to prevent scratching the surface.