28
Oct

Seasoning Your Cast Iron Cookware

   Posted by: anj68   in Food, Hints, history, Uncategorized

Cast Iron has been used for several centuries in providing meals to others.  Ideally, they were to be used and handed down to the offspring, who would hand it down to their offspring.  If “hand me down” cast iron is not available, finding used well-seasoned cast iron at garage sales and/or estate sales are the best way to go.  Cast Iron pots include fry pans, griddles, dutch ovens, cauldrons, sauce pots, and grills in all different sizes.  MRF090907013

Cast iron cookware, in my humble opinion, is great.  Once seasoned, cooks can use less oil and they are easy to clean and maintain.  Sometimes, it is difficult to buy used cast iron and it becomes necessary to buy new (pre-seasoned) cookware.  Pre-seasoned does not mean it is seasoned as it should be.  Things will still stick to the “pre-seasoned” new cookware.  Below are some steps I can offer on how to season your own cast iron cookware.  Remember: Pot lids need to be seasoned as well.

1.  If you have a fire pit or barbecue pit, that is ideal.  The heat is intense, but it will get the job done efficiently without smoking up your house.

A.  If you are a vegetarian or vegan, use olive oil.  This will take longer (about 10 times) as the fats will take longer to caramelize.

B.  If you eat meat, use lard.  Three seasonings should do the trick.

2.  Using the fire pit or barbecue, coat the interior and exterior of the pot with oil/lard and put onto the fire.  The oils may catch fire and this is expected.  After 10 minutes, turn the pot over so the inside may be done as well; after 10 minutes, pull off of the heat.

3.  Coat again and repeat (3 times for lard or 10 times for olive oil)

4.  Once cool after the final firing, wash with water and cloth only.  Do not scrub your pot and do not use soap.  After you use it for cooking, only light scrubbing with a cloth or natural fiber scrubber with water should be used.  You don’t want to remove the carbons that have been used to season  your pot.

normal__mg_5592If you are one of the unfortunate people who do not have access to fire and can only use a stove, I will warn you that this can be a smelling and messy project.

Preheat the oven for 450 degrees.  Once hot, coat your pot in the oil of your choice (olive oil or lard).  Keep in the oven for 45 minutes and pull out to re-coat the pot.  Repeat for steps 3 and 4, skipping steps 1 and 2.


Tags: , , ,

This entry was posted on Wednesday, October 28th, 2009 at 1:45 pm and is filed under Food, Hints, history, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 comments so far

Arsento
 1 

I really like your blog and i respect your work. I’ll be a frequent visitor.

November 2nd, 2009 at 8:26 am
 2 

I am seasoning my new skillets as I type. I have heard wonderful thing about cast iron and had to try it. I can not wait to use it. I still do not know if you can use cast iron for all of you cooking needs, such as rice, but I will find out. Thanks for the seasoning directions.

November 12th, 2009 at 2:03 pm
 3 

I do use cast iron skillets for the vast majority of my cooking. I am also able to make perfect rice in them over an open cooking fire.

November 13th, 2009 at 3:13 pm
 4 

I like your blog.BBQ is a passion of me. Here in Germany we mostly do grilling, but barbecue becomes more and more popular.

March 30th, 2011 at 5:05 am
Serena
 5 

Thank you for the How-To on seasoning new cast iron cookware.

July 31st, 2011 at 2:52 pm

Leave a reply

Name (*)
Mail (will not be published) (*)
URI
Comment

%d bloggers like this: