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Unless you purchased a cast-iron skillet that’s labeled pre-seasoned, you need to do it before you use it for the first time. That’s a must. The following directions are for new, raw pans that ...
6. After an hour, turn the oven off, but don't remove the pan; let it sit in the oven until cool.
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 ...
Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) 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.
Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [ 8 ]
Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast-iron cooking pan called a 'spider' had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw ...
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