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A Step-By-Step Guide to Seasoning Cast Iron. Whether you need to season a new pan or re-season an existing one, you can complete it in these six easy steps:
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 layer of oil baked onto cast iron in the oven to make the cookware easier to use. "Seasoning forms a natural, easy-release cooking surface and helps prevent your cookware from ...
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
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] Enamel-coated cast-iron pans prevent rust but may need seasoning in some cases. [16] Experts advise against placing a seasoned pan in a conventional dishwasher.
The griddle or pan may be prepared with oil (or butter), and the food is cooked quickly over a high heat. Griddle-grilling is best for relatively greasy foods such as sausages. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a branding plate, to mimic the appearance of charbroil-cooked food.
6. After an hour, turn the oven off, but don't remove the pan; let it sit in the oven until cool.
Traditional iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle. Rectangular griddles that cover two stove burners are now also common [ quantify ] , as are griddles that have a ribbed area that can be used like a grill pan.