Yes, it is necessary to season a new cast-iron pan before using it for the first time. Seasoning is a crucial step in preparing a cast-iron pan for cooking and helps create a natural non-stick surface while protecting the pan from rust and corrosion.
Seasoning a cast-iron pan involves applying a thin layer of cooking oil or fat to the pan's surface and then heating it to a specific temperature. This process polymerizes the oil, forming a protective layer that bonds with the iron, creating a non-stick coating.
To season a new cast-iron pan:
Wash the Pan: Wash the new cast-iron pan with warm water and a small amount of mild soap to remove any manufacturing residues or coatings. Rinse it thoroughly and dry it completely.
Apply Oil: Use a paper towel or cloth to apply a thin layer of cooking oil or solid fat (such as vegetable oil, canola oil, or lard) to the entire surface of the pan, including the handle.
Remove Excess Oil: Wipe off any excess oil. The goal is to have a thin, even coating on the pan, not a thick layer of oil.
Bake the Pan: Place the pan upside-down in an oven preheated to a specific temperature, usually around 400-450°F (200-230°C). Put a sheet of foil or a baking sheet on the lower oven rack to catch any dripping oil. Bake the pan for about an hour.
Cool and Repeat: Turn off the oven and let the pan cool in the oven. Once cooled, check the pan's surface. If it appears sticky or uneven, you may need to repeat the seasoning process for a smoother and more even coating.
By seasoning the pan before its first use, you enhance its cooking performance and create a foundation for building a durable non-stick surface over time. With proper care and maintenance, a well-seasoned cast-iron pan can become a versatile and long-lasting addition to your kitchen cookware. Remember to continue seasoning and caring for the pan after each use to maintain its non-stick properties and prevent rusting.