Seasoning and curing are both processes that are commonly used for cast-iron skillets and pans, but they serve different purposes:
- Seasoning: Seasoning refers to the process of creating a non-stick surface on the cast-iron cookware. It involves applying a thin layer of oil or fat to the surface of the pan and then heating it. This process polymerizes the oil, creating a smooth, durable coating that helps prevent food from sticking and also protects the cast iron from rusting.
To season a cast-iron skillet, you typically follow these steps: a. Wash the skillet with hot water and mild soap if needed, then dry it thoroughly. b. Apply a thin layer of oil (such as vegetable oil or flaxseed oil) to the entire surface of the skillet, inside and out. c. Wipe off any excess oil with a paper towel. d. Place the skillet upside down in an oven heated to a specific temperature (generally around 400-450°F or 200-230°C). e. Bake the skillet for about an hour, then turn off the oven and let it cool inside.
The process of seasoning can be repeated multiple times to build up a stronger, more effective non-stick coating.
- Curing: Curing, on the other hand, refers to the process of removing any factory coatings or impurities from a cast-iron skillet before its initial use. It is necessary to remove any protective coatings applied during manufacturing and to ensure the skillet is clean and ready for seasoning.
To cure a new cast-iron skillet, you can follow these steps: a. Wash the skillet with hot water and mild soap to remove any coatings or residues. b. Scrub the surface with a stiff brush or sponge to remove any rust or debris. c. Rinse the skillet thoroughly and dry it completely. d. Proceed with the seasoning process as described earlier.
While seasoning creates a protective non-stick layer on the cast iron, curing is a one-time process to prepare the skillet for seasoning by removing any unwanted substances. Curing is typically done only once, whereas seasoning may need to be repeated periodically to maintain the non-stick surface.