Cast Iron help
I've searched the forums for how to cook my new cast iron pan (no one in the family has ever had one and this is my first so I have no idea how to take care of it). I got a Lodge 3 qt combo cooker. So far I've only used the pan part of it.
So far I've used the pan twice. I washed them with water and a towel and then dried and oiled them.
Is there a specific oil I should use? I had canola, but I don't know what works best.
Also, I keep seeing the word "seasoning" but I have no idea what that means...
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8 Comments:
A good cast iron pan will eventually become blackened and only needs hot water and a brush (not metal) to clean it. After using mine, if need be, I will season it by putting a bit of oil in it, (I use crisco) with a paper towel, then heat it up a bit until melted on all surfaces, then wipe it out and store it.
I will admit that I had a new one that I just couldn't get to season or look like my mothers did, but then I inherited 3 different size ones from her and all is well now. Good luck.
loujersey at 5:03PM on 04/08/09
Canola is a perfect oil to use.
Seasoning cast iron is an initial treatment for cast iron pans, it involves oiling the pan and heating for 1-5 hours at 350 in the oven in order to fill the pores in the iron with oil.
Lodge cast iron is preseasoned in a proprietary process at very high temps, so you shouldn't have to do it. You may need to do it sometime in the future though. If you leave water in it or use soap or cook an acid food it may require reseasoning. No big deal.
Enjoy using your great new pans.
porchetta at 5:09PM on 04/08/09
This link has good instructions:
http://papadutch.home.comcast.net/~papadutch/
arm1970 at 7:07PM on 04/08/09
There have been several threads done on this subject, just type in "cast iron cookware" in the search box and you will find a wealth of info.
dmcavanagh at 7:37PM on 04/08/09
As I stated in my original post, I did a search and these were my unanswered questions.
gingercookiewithlime at 7:44PM on 04/08/09
i usually just rinse with water, then throw in a healthy amount of coarse kosher salt and rub that around. it actually does a great job! then wipe it down with a little more water and put it away. every once in a while i do the oil and oven method as well.
sarahlucy at 10:36AM on 04/09/09
Seriously? These 2 threads should help tremendously!
http://www.seriouseats.com/talk/2008/09/caring-for-cast-iron.html
http://www.seriouseats.com/talk/2008/05/cast-iron-pans-seasoning-issues.html
Canola oil should be fine...I wouldn't use an oil that would go rancid like olive oil for seasoning. Seasoning is just that...l suppose like seasoning food....but essentially making it non-stick.
mepolo at 11:24AM on 04/09/09
I use olive oil in my cast iron pans and it works just fine. I also use my pans pretty regularly so that may be why it's never been a problem. The only thing I've ever been told to not use on cast iron for seasoning is butter, so I think pretty much any oil should be fine - just steer clear of any strongly flavored oils.
joyyy at 12:18PM on 04/09/09