Yes, cast iron can be seasoned. Seasoning a cast iron pan involves the process of creating a thin layer of polymerized oil on the surface, which provides a natural non-stick coating and helps protect the iron from moisture.
To season a cast iron pan, you can follow these steps:
- Preheat your oven to around 375°F (190°C).
- Thoroughly wash the pan with warm water and mild soap to remove any factory coatings or residues. Scrub it gently with a sponge or brush.
- Rinse the pan well and dry it completely with a clean towel.
- Apply a thin layer of cooking oil or solid shortening (such as vegetable oil, canola oil, or flaxseed oil) to the entire pan, including the inside, outside, and handle.
- Wipe off any excess oil with a paper towel. The layer of oil should be very thin, as thick layers can become sticky and create a gummy residue.
- Place the pan upside down on the oven's middle rack, with a sheet of aluminum foil or a baking tray on the rack below to catch any drips.
- Bake the pan for about one hour.
- Turn off the oven and let the pan cool down inside the oven.
This seasoning process helps build up a natural non-stick coating over time. Initially, you might need to repeat the seasoning process a few times to establish a good seasoning layer. After that, regular use and proper cleaning will help maintain the seasoning.
It's worth noting that seasoning is typically done on bare cast iron pans or those that have been stripped of their previous seasoning. If your pan already has a well-established seasoning layer, it may not require frequent re-seasoning unless the seasoning becomes damaged or starts to wear off.