Reviving Cast Iron Cookware : Seasoning
Katie has been enjoying a tropical vacation all week, and before she gets home and sees that I've written ZERO posts (bad Stevi!), I wanted to finish up my second post on my cast iron pan. According to this article, the best oil to use for seasoning cast iron is flaxseed oil. Because I don't have any flaxseed oil and it's not carried by any of the local grocery stores that I checked, I dilly dallied around and finally just decided to use coconut oil, which many others have raved about as an excellent oil for seasoning cast iron. It may not be the best according to some, but I always have it so it was worth trying out. Since Grandma's pan was freshly cleaned, I finally stopped procrastinating and seasoned it....which was so easy.
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1. Preheat oven to 400 degrees. Add a piece of foil to the bottom to catch any drips.
2.Scoop about a tablespoon of coconut oil into your pan and heat it on low on the stove. Since I was already going through the effort to season this pan, I decided to re-season my current cast iron skillet as well. You can see the big difference in color.
3. Once it is just melted, take the pan off of the stove and fully coat it in the oil -- top, bottom, sides, and handle.
4. Put the pan upside down in the oven. My oven is tiny so I was a little worried about adding two pans at once, but it didn't seem to be an issue.
5. Bake for an hour. Turn it off and leave the pan in the oven until it cools -- which will be hours.
6. Wow your friends with your newly seasoned pan!
I'm just begging to be used!
That's it! Since this pan was completely stripped, I'll probably season it a few times before I start using it on a regular basis. After your pan is seasoned, cleaning it is easy -- justwipe it down with a sponge or brush when you are done using it, and apply a very thin coat of coconut oil if it's looking dry.DO NOT USE SOAP!! It will wash off all of your hard work. Over time, it will gradually become your favorite nonstick pan.
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Posted in Food Post Date 09/24/2015