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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 ...
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 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.
(Many cast iron aficionados say soap is a no-no and insist pans should be rubbed down only with salt after cooking.) The best oil to season your cast iron, according to Ross, is Crisco.
Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer ...
Avoid cooking acidic foods in cast iron, as they can erode the seasoning. After cleaning your cast iron, be sure to dry it completely, says Malivert. This prevents rust from building up on the pan.
Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven. With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning, Maillard reactions and easy release of fried foods.
To season a cast-iron skillet in the oven, wipe the interior and exterior of the pan with a thin layer of oil and bake it at a high temperature (somewhere between 450 and 500 F) for about one hour ...
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