Seasoning Your Pans

TheFoodAss | General | Saturday, December 30th, 2006

Yesterday I wrote about cooking a steak in wonderful cast iron. Today, I’m going to season a bunch of NEW cast iron. If you can find a pan or two at your local garage or estate sale, your probably set. Old pans will be seasoned from years of cooking and be a magical piece of cookware. I have one of these, it is awesome.

I needed to start my own cast iron legacy though, and my “Back to Basics” cookware was the perfect place to start. Here we go!

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Warming the pans at 150 to dry and warm them. First I washed them in hot soapy water, but we don’t want non of that water business anymore.

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Partially hydrogenated everything. 100% pure trans fat. The best is lard or bacon grease I hear, but I didnt have any of that. You wont find it in my food, but solid fats are the only way to fly when seasoning. Don’t use a liquid oil, your pans will turn out weak.

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Rub it on, inside and out. Then back in the oven at 250 for a half hour. Take em out, and clear any liquid fat, so they look like this:

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Then back in the oven for half hour to an hour. Then pull them out, and wipe down to a dull finish like this:

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1st season is all done. Never wash with soap and water, that will ruin your rad season. Cast gets better with time so stir fry, steak and hash it up!



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