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The good news is the best way to maintain seasoning is to put your cast-iron pan to work. Cooking anything with fat (meaning oil, shortening, or butter) will help bake layers into the pan ...
"Seasoning is crucial when you're working with cast-iron pans," says House Beautiful contributor Eddie Ross, our resident cast-iron expert. "Not only does it protect the pan, especially if it gets ...
To season a cast-iron skillet on the stovetop, add a thin layer of oil to a clean, dry skillet and crank up the heat to high (turn on the kitchen fan if possible). Once the oil begins to smoke ...
Some cast-iron and carbon steel cookware is pre-seasoned by manufacturers to protect the pan from oxidation (rust), but will need to be further seasoned by the end-users for the cookware to become ready for best nonstick cooking results. [4] To form a strong seasoning, the raw iron item is thoroughly cleaned, coated in a very thin layer of ...
Even a newly made cast-iron pan is somehow imbued with history. It was shaped and forged in the hottest fire, the heat giving it life. A beautiful, nearly immortal life—if you treat it right.
Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware. [14] A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. [15]
Cast iron can last forever when it’s properly cared for, so after the deep clean, we’ll also guide you through how to start the process of re-seasoning your cast iron pan from scratch.
"By seasoning your cast iron pan, you're forming a natural cooking surface that does two things," Peters adds. "One, you're preventing the pan from rusting and two, you're creating a non-stick ...
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