A piece of well-seasoned cast iron cookware is a treasure. Many people inherit a family heirloom piece, with its smooth shiny surface and warm memories and subtle flavors baked in. Others remember a particular meal prepared in cast iron and have found that nothing else delivers the same results. They start with new pieces and want to protect them, hoping to someday re-create that coveted family treasure.
Caring for cast iron cookware is pretty straightforward, involving a process known as seasoning. So what is it exactly? Why and how do you do this?
If you are caring for an old, well-seasoned piece you have only to occasionally rub it with oil and let it sit in a warm oven. If rust spots have appeared or food begins to stick, it is usually a sign that the skillet needs a little care.
How to properly season a new cast iron skillet
If you have a new skillet, begin by removing all labels. Wash the skillet in warm, soapy water to remove any residue left from the manufacturing process. Next, coat the cooking surface with cooking oil, then wipe away any excess. Place the cookware in the oven and heat to 450 degrees F. After a half-hour, turn off the heat and let the cookware slowly cool in the oven. Some manufacturers recommend that you repeat this process a few times, especially with new cookware.
Cast iron is porous. Heating the cookware opens the tiny surface spaces and allows the cooking oil to be absorbed. That's what allows for a basically stick-free surface and delivers such superior browning, especially for foods such as Southern cornbread, with its crisp, crunchy crust.
Occasional re-seasoning
Once your new piece is thoroughly seasoned, you will only need to repeat the process occasionally. Other than seasoning, the only care required to protect your cookware is to avoid adding cold liquid to a hot piece, which may cause warping. But cast iron requires no special utensils and its natural non-stick surface appeals to many people.
All cooks appreciate the even heat distribution of cast iron and the subtle flavors that the cookware absorbs over years of use. They could not imagine preparing a meal without their well-seasoned cast iron piece.
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