Seasoning cast iron is the process of creating a natural non-stick surface by polymerizing oil on the cast iron surface. This helps to protect the cast iron from rust and enhances its cooking performance. To season cast iron without burning it, follow these steps:
Clean the cast iron: If you are seasoning a new cast iron skillet or restoring an old one, start by thoroughly cleaning it. Use hot water and a stiff brush to remove any manufacturing residue or rust. Avoid using soap or harsh detergents as they can strip away the seasoning.
Dry it completely: After cleaning, ensure the cast iron is completely dry. You can place it on the stove over low heat for a few minutes to evaporate any remaining moisture.
Choose the right oil: Select a high-smoke point oil such as vegetable oil, canola oil, flaxseed oil, or grapeseed oil. Avoid using low-smoke point oils like olive oil, as they can easily burn during the seasoning process.
Apply a thin coat of oil: Pour a small amount of oil onto a paper towel or cloth and rub it all over the cast iron, including the outside, handle, and even the bottom. Ensure it's a very thin and even layer. Too much oil can lead to a sticky or uneven seasoning.
Remove excess oil: After applying the oil, use a clean paper towel or cloth to wipe off any excess oil. The cast iron should look almost dry, with only a thin, even layer remaining.
Upside-down baking: Place the cast iron upside down in the oven on the top rack to prevent any oil from pooling on the cooking surface. Put a baking sheet or aluminum foil on the lower rack to catch any drips.
Bake it: Preheat your oven to a temperature between 375°F to 450°F (190°C to 230°C). Bake the cast iron for about 1 to 1.5 hours. This process polymerizes the oil, creating a protective and non-stick layer. Always keep an eye on the oven to prevent any potential issues.
Cool down: Turn off the oven and let the cast iron cool down inside the oven. Once it reaches room temperature, it's ready to use.
Repeat if needed: For a more durable and non-stick seasoning, you can repeat the process a few more times, allowing the cast iron to cool between each seasoning layer.
Remember, the key to avoiding burning the cast iron during seasoning is to apply a thin layer of oil and not exceed the oil's smoke point during the baking process. With proper care and maintenance, your seasoned cast iron cookware will become a versatile and reliable kitchen tool.