Over the years my husband has added to our cast iron collection and now I have quite a few pieces that I use regularly. I can’t imagine not using cast iron now. Who would have thought that they would become my favorite kitchen tool?
Some people cringe at the thought of cleaning and seasoning cast iron. It really isn’t difficult and with a little TLC they can last a lifetime. There are just a few things to keep in mind with cast iron pieces:
- Never use soap. It removes the seasoning.
- Try not to use severe scouring pads (like steel wool) unless you absolutely have to. The abrasiveness of the steel wool will remove the seasoning. (However, there are times when the seasoning needs to be removed if the pan has something really caked on or food burned on it). At this point you would be starting over with re-seasoning the pan.
- A light coating of vegetable spray between seasonings will help maintain the seasoning.
So, you might be wondering, “What is seasoning”? It is the finish that protects and coats the skillet from rust and enables food to cook without sticking. The thicker the seasoning the better it is for the skillet.
How is “seasoning” obtained? By using fats in your cooking (but it’s started with a thin layer of Crisco)…read more to find out how to season your pans. The more you cook with your cast iron the more seasoned it will become.
Here are three easy steps to seasoning cast iron.
That’s it! Once they’ve cooled you can remove them from the oven and use them as needed. This the true way to season your cast iron. However, I don’t do this all the time (especially since these pans are nearly 20 years old). I tend to do a light spray of Pam between deep seasonings (which I try to do every few months).
Feel free to comment if you have any questions or suggestions!