I love cooking with my cast iron skillets. Lodge cast iron skillets are the only brand I buy. I have three cast iron skillets, 8-inch, 10-inch, and 12-inch. When you buy a Lodge cast iron skillet, it is already seasoned and ready to use. But over time and use, you must re-season your cast iron skillet.
Last week I was making some hash brown potatoes in my 10-inch skillet, and they stuck to the bottom of the skillet. I knew it was time to re-season my skillet.
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| My 8, and 10-inch skillets are seasoned and ready to cook again |
You can search YouTube, and you will find many videos on how to season a cast iron skillet. Today, I'm reviewing the method that I use and that has worked well for me over the years.
I want to make sure that I get any food particles left behind.
Next, I dry them with a soft towel. Then, I put them in the oven at 200 degrees for about 10 minutes.
This ensures my skillets are completely dry.
Now that my pans are dried, I added a thin layer of olive oil. Then, I pre-heated my oven to 400 degrees.
Olive oil has a smoke point of about 350 degrees, so you want to be at least 20 degrees higher than the smoke point.
When the oil hits the smoke point and above a chemical reaction occurs called polymerization.
This chemical reaction bonds the oil to the pan, creating a layer of natural seasoning.
Cooking with cast iron frequently using oils also helps build up a layer of seasoning in your pan.
I set the pans in the 400-degree oven upside down and baked them for 1 hour. You can add a cookie sheet or tin foil under the pans to catch any oil that may drip. Then, I turned the oven off and let them cool while still in the oven. After 1 hour if you need to use your oven remove the pans with an oven mitt and set them on a cooling rack.
You can repeat this process as many times as needed to develop a layer of natural seasoning. With proper care, your cast iron skillets will give you years of cooking delicious food.
These are three Lodge cast iron skillets I own and use:
Sam, I love my Lodge cast iron pans also and re-season them periodically to keep them as nonstick as possible. I use a very similar method but a different oil.
ReplyDeleteI forgot to mention that I use a stainless steel mesh scrubber designed for this purpose (vs. a copper scrubber) plus coarse salt to scour any build-up before seasoning. 😊
DeleteThere are many different oils you can use. the stainless steel and coarse salt are great ideas to make sure you get any build up out. Thanks Margaret :)
DeleteWell, I learned something new today! I have always seasoned my cast iron skillets with Crisco shortening. I will have to try your oil method the next time. I have also never turned my skillet upside down to season it. It just never occurred to me to do that. I do have the scrubber, but I certainly would have wanted to know about it too if I didn't already have one.
ReplyDeleteI believe that Crisco works just as well, I just prefer using the oil. There are many types of oil to use as long as you know the smoke point. I never tried seasoning without turning my pans upside down. Thanks, Cynthia :)
DeleteI haven't owned a cast iron skillet in many years, but I remember that we used to season it occasionally. Good to have this reminder if I ever acquire another cast iron skillet. I will also share this article with my daughter-in-law, as she recently bought one of these skillets. You always have good advice, Sam, whether it's kitchen utensils or delicious food recipes. Love your articles.
ReplyDeleteOh, Pat, thanks so much for those kind words. I hope your daughter-in-law likes cast iron cooking.
DeleteSam I had no idea how to properly do this until my sons pointed out our mistakes! One son was so fussy and worried we would do it wrong, he hid the frying pad lol
ReplyDelete