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since people are asking for it, here is my cast iron seasoning process and some of the things i learned about it while everyone was baking bread...
1/19 https://twitter.com/andres/status/1301937728880128000">https://twitter.com/andres/st...
1/19 https://twitter.com/andres/status/1301937728880128000">https://twitter.com/andres/st...
2/19
first things first: using the right oil is *crucial*.
the consensus is that the best option is flaxseed oil, but it& #39;s really important to make sure it is *pure* flaxseed, as any other ingredients will result in a crumbly and smoky seasoning.
here& #39;s the one that i use:
first things first: using the right oil is *crucial*.
the consensus is that the best option is flaxseed oil, but it& #39;s really important to make sure it is *pure* flaxseed, as any other ingredients will result in a crumbly and smoky seasoning.
here& #39;s the one that i use:
3/19
next, you& #39;ll want to prepare your cast iron pan.
depending on what your starting point is, it could require getting it sandblasted, or even doing a lye treatment.
my advice here is start simple and see where that gets you: steel wool, soap, and elbow grease.
next, you& #39;ll want to prepare your cast iron pan.
depending on what your starting point is, it could require getting it sandblasted, or even doing a lye treatment.
my advice here is start simple and see where that gets you: steel wool, soap, and elbow grease.
4/19
stay away from the lye treatment method unless you know what you& #39;re doing and are equipped to handle dangerous chemicals, lest you end up with a Fight Club hand
https://abs.twimg.com/emoji/v2/... draggable="false" alt="😬" title="Grimasse schneidendes Gesicht" aria-label="Emoji: Grimasse schneidendes Gesicht">
stay away from the lye treatment method unless you know what you& #39;re doing and are equipped to handle dangerous chemicals, lest you end up with a Fight Club hand
5/19
some also recommend using the "self-clean" mode in your oven and basically burning the pan to a crisp, but given the oven will be locked during that time and your pan may have flammable residues, this one seems quite risky as well.
some also recommend using the "self-clean" mode in your oven and basically burning the pan to a crisp, but given the oven will be locked during that time and your pan may have flammable residues, this one seems quite risky as well.
6/19
the steel wool method works if you are determined enough; i was able to reset a bad seasoning, albeit it took *weeks* of the hardest scrubbing i could muster.
here is a comparison of reset (left) and seasoned (right) pans, along with how water reacts in each.
the steel wool method works if you are determined enough; i was able to reset a bad seasoning, albeit it took *weeks* of the hardest scrubbing i could muster.
here is a comparison of reset (left) and seasoned (right) pans, along with how water reacts in each.
7/19
once your pan is stripped to it& #39;s bare metal and dry (good idea to heat it up on the stove to get rid of any moisture), you can begin the actual seasoning.
the idea is to apply the thinnest layer of oil you can, bake it, let it cool, then repeat.
once your pan is stripped to it& #39;s bare metal and dry (good idea to heat it up on the stove to get rid of any moisture), you can begin the actual seasoning.
the idea is to apply the thinnest layer of oil you can, bake it, let it cool, then repeat.
8/19
for the first seasoning, you& #39;ll need AT LEAST 3 layers, but ideally 5 or 6 to ensure you get a good base; no need to do all in the same day, just do them all before the first time you use it.
once you start cooking with it, you can apply a new a layer when it seems needed.
for the first seasoning, you& #39;ll need AT LEAST 3 layers, but ideally 5 or 6 to ensure you get a good base; no need to do all in the same day, just do them all before the first time you use it.
once you start cooking with it, you can apply a new a layer when it seems needed.
9/19
so here& #39;s how to do each layer...
make sure your pan is bone dry (by heating it on the stove then letting it cool) then pour a dollop of pure flaxseed oil in a small container. dip a piece of paper towel and apply to the pan, pressing firmly to ensure a thin and even layer
so here& #39;s how to do each layer...
make sure your pan is bone dry (by heating it on the stove then letting it cool) then pour a dollop of pure flaxseed oil in a small container. dip a piece of paper towel and apply to the pan, pressing firmly to ensure a thin and even layer
10/19
if your pan has enamel coating (the orange in mine) be *extra* careful to avoid oiling the enamel! doing so will leave an ugly dark blotch on it that is really hard to take off (and you& #39;ll have to start scrubbing again!)
if your pan has enamel coating (the orange in mine) be *extra* careful to avoid oiling the enamel! doing so will leave an ugly dark blotch on it that is really hard to take off (and you& #39;ll have to start scrubbing again!)
11/19
try to wipe away any towel fluff left on the pan; it& #39;s impossible to remove all of it, but any significant clumps will be etched into the final seasoning.
here is what your pan should look like after that thin layer is applied and ready for baking.
try to wipe away any towel fluff left on the pan; it& #39;s impossible to remove all of it, but any significant clumps will be etched into the final seasoning.
here is what your pan should look like after that thin layer is applied and ready for baking.
12/19
time to bake!
basically, you want to bake your pan for ONE HOUR on the highest your oven will go (usually 450° F / 230° C or 500° F / 260° C).
as you can see, stacking the pans is fine as long as the seasoning is untouched. countertop ovens work fine as well.
time to bake!
basically, you want to bake your pan for ONE HOUR on the highest your oven will go (usually 450° F / 230° C or 500° F / 260° C).
as you can see, stacking the pans is fine as long as the seasoning is untouched. countertop ovens work fine as well.
13/19
now here is where the *right* oil will come into play; if your oil is not pure (or not flaxseed), it will likely smoke quite a bit during baking.
still, even with a proper oil there will be considerable fumes, so make sure you have proper ventilation!
now here is where the *right* oil will come into play; if your oil is not pure (or not flaxseed), it will likely smoke quite a bit during baking.
still, even with a proper oil there will be considerable fumes, so make sure you have proper ventilation!
14/19
during baking, the oil layer transforms from a sticky residue into a glassy (albeit somewhat bumpy) surface through a chemical process called "polymerization", where the molecular structure of the oil changes to become cross-linked and therefore, solid.
during baking, the oil layer transforms from a sticky residue into a glassy (albeit somewhat bumpy) surface through a chemical process called "polymerization", where the molecular structure of the oil changes to become cross-linked and therefore, solid.
15/19
once done, you may notice that the new surface is somewhat spotty; this is because during polymerization the oil molecules clump together, leaving empty areas behind.
this is why you need MULTIPLE layers to get an even surface.
once done, you may notice that the new surface is somewhat spotty; this is because during polymerization the oil molecules clump together, leaving empty areas behind.
this is why you need MULTIPLE layers to get an even surface.
16/19
and there you go!
these are my pans after 5 and 7 layers, respectively.
now, there& #39;s nothing worse that going through all this hard work only to destroy the seasoning while cooking or washing, so read on to find out how to properly care for your newly seasoned pans...
and there you go!
these are my pans after 5 and 7 layers, respectively.
now, there& #39;s nothing worse that going through all this hard work only to destroy the seasoning while cooking or washing, so read on to find out how to properly care for your newly seasoned pans...
17/19
some ground rules for cooking on a seasoned cast iron pan:
https://abs.twimg.com/emoji/v2/... draggable="false" alt="✅" title="Fettes weißes Häkchen" aria-label="Emoji: Fettes weißes Häkchen"> always oil the pan before cooking (dry cooking food will eat away the seasoning)
https://abs.twimg.com/emoji/v2/... draggable="false" alt="❌" title="Kreuzzeichen" aria-label="Emoji: Kreuzzeichen"> never deglaze (adding liquid to a hot seasoning will rupture it)
https://abs.twimg.com/emoji/v2/... draggable="false" alt="⚠️" title="Warnsignal" aria-label="Emoji: Warnsignal"> avoid acid foods (e.g., tomatoes, vinegar...)
some ground rules for cooking on a seasoned cast iron pan:
18/19
and now for cleaning:
https://abs.twimg.com/emoji/v2/... draggable="false" alt="✅" title="Fettes weißes Häkchen" aria-label="Emoji: Fettes weißes Häkchen"> always let the pan cool before washing
https://abs.twimg.com/emoji/v2/... draggable="false" alt="✅" title="Fettes weißes Häkchen" aria-label="Emoji: Fettes weißes Häkchen"> always reheat the pan to fully dry after
https://abs.twimg.com/emoji/v2/... draggable="false" alt="❌" title="Kreuzzeichen" aria-label="Emoji: Kreuzzeichen"> never leave soaking
https://abs.twimg.com/emoji/v2/... draggable="false" alt="❌" title="Kreuzzeichen" aria-label="Emoji: Kreuzzeichen"> never use soap (except for enamel surfaces)
the best way is to scrub with warm water; i bought "The Ringer" for this and it works great!
and now for cleaning:
the best way is to scrub with warm water; i bought "The Ringer" for this and it works great!
always let the pan cool before washinghttps://abs.twimg.com/emoji/v2/... draggable="false" alt="✅" title="Fettes weißes Häkchen" aria-label="Emoji: Fettes weißes Häkchen"> always reheat the pan to fully dry afterhttps://abs.twimg.com/emoji/v2/... draggable="false" alt="❌" title="Kreuzzeichen" aria-label="Emoji: Kreuzzeichen"> never leave soakinghttps://abs.twimg.com/emoji/v2/... draggable="false" alt="❌" title="Kreuzzeichen" aria-label="Emoji: Kreuzzeichen"> never use soap (except for enamel surfaces)the best way is to scrub with warm water; i bought "The Ringer" for this and it works great!" title="18/19and now for cleaning:https://abs.twimg.com/emoji/v2/... draggable="false" alt="✅" title="Fettes weißes Häkchen" aria-label="Emoji: Fettes weißes Häkchen"> always let the pan cool before washinghttps://abs.twimg.com/emoji/v2/... draggable="false" alt="✅" title="Fettes weißes Häkchen" aria-label="Emoji: Fettes weißes Häkchen"> always reheat the pan to fully dry afterhttps://abs.twimg.com/emoji/v2/... draggable="false" alt="❌" title="Kreuzzeichen" aria-label="Emoji: Kreuzzeichen"> never leave soakinghttps://abs.twimg.com/emoji/v2/... draggable="false" alt="❌" title="Kreuzzeichen" aria-label="Emoji: Kreuzzeichen"> never use soap (except for enamel surfaces)the best way is to scrub with warm water; i bought "The Ringer" for this and it works great!" class="img-responsive" style="max-width:100%;"/>
19/19
and there you have it!
after some practice, you& #39;ll get the hang of adding a new layer of seasoning every once in a while (i do it every 3-5 washes) and your pans will stay in top shape.
thank you for reading!
ps. best article i& #39;ve read on this:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron">https://sherylcanter.com/wordpress...
and there you have it!
after some practice, you& #39;ll get the hang of adding a new layer of seasoning every once in a while (i do it every 3-5 washes) and your pans will stay in top shape.
thank you for reading!
ps. best article i& #39;ve read on this:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron">https://sherylcanter.com/wordpress...
