For new owners of cast iron cookware, here are a few tips on how to get your iron pan stove ready.
Cast iron cookware has a porous surface that trap oils. The oils create a natural non-stick cooking surface on the pan and unlike synthetic non-stick cookware, cast iron cookware actually improves with age.
Here are a few steps you should follow that will not only increase the lifespan of your ironware but improve it’s performance as well.
How to season a cast iron pan
NB. These tips apply to traditional cast ironware with no enamel glaze.
1. Wash your cast iron pot or pan with hot water and a brush (no soap and no steel brushes or scourers).
2. Use an oil with a high smoke point (grape seed or rice bran is a good choice) and sauté some vegetable scraps like carrot peelings.
3. Remove vegetables and let the pan cool before repeating Step 1.
4. Repeat Steps One to Three, 2 – 3 times.
5. After the last wash, dry inside and out with a tea towel and put on a low heat on the stove for 5 minutes to completely dry.
Your cast iron pan is now ready to use.
To keep your cast iron pan non-stick re-season your pan every few months.
Never use cast iron cookware in the microwave or you will experience unexpected fiery results!