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Page Contents:
-First, wash that new pan
-The best oil for seasoning
-Picking a seasoning method
-The clean-up
-Storage after seasoning
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Seasoning Cookware
Cookware made of
Cast Iron, Cast Aluminum and Steel
are customarily seasoned.
The process of seasoning fills the porous cooking surface with carbonized
oil. The seasoning forms a protective barrier against oxidation (which would
otherwise cause pitting and/or rust), and it helps to keep food from
sticking to the surface.
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 for thorough
drying, then let it cool before seasoning it.
♦ We do not recommend washing pots and pans in the dishwasher;
iron and steel would rust in it, and some finishes can get marred from the
harsh detergents.
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.
♦ We do not recommend using butter, olive and other oils that
will smoke at low temperatures. If you want to be traditional about it, you
can use lard.
Pick a Seasoning Method
The French Fry Method
♦ Philadelphia food writer Jim Quinn suggests making French
fries 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.
The Clean Up
♦ After each use, clean your pan with very hot water and a
scrubbing brush, 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 (aluminum
doesn't rust), just sand out the rust, wash thoroughly and re-season 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.
Storing
♦ 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 aluminum pans don't need coating, because they can't
rust. They can be stored without additional care.
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