How to Season Cast Iron Pan on the Stove? (4 simple step process)

There are a couple of different approaches you can take to preserve the seasoning on your cast iron pan. Cooking with it is the easiest method…

 

When you cook with oil, you are potentially adding another layer of seasoning to the dish each time you do so. This leads us to the question: how to season a cast iron pan on the stove? After doing the research, here’s what I uncovered…

 

Best Method:

 

1. Heat the skillet over medium-high heat and massage it with an oil-soaked paper towel or rag.


2. Dry the pan as it heats.


3. Repeat until the skillet’s surface is shiny, smooth, dark, and not sticky or spotted.


4. Once cool, wipe it with a little coating of oil and store it somewhere dry.

 

 

After conducting additional investigation, I discovered additional information that is important for you to be aware of so continue reading…

 

 

Is It Necessary to Clean Cast Iron?


Cast iron is quite robust; but, it will rust when it comes into contact with water or air, which is why the seasoning stage is so important.

 

Cast iron can have its seasoning removed if it is over-scrubbed, soaked in soap, or used to cook items that produce a lot of acid. After each usage, clean your cast iron by removing any traces of food that may have been left behind and reapplying the oil layer.

 

If you keep the seasoning on your pan in good condition by cleaning it properly, it will not rust and will have a natural nonstick finish that is slick enough to fry an egg on.

 

When to Add Seasoning to a Skillet Made of Cast Iron?


It might be difficult to determine how often cast-iron skillets need to be seasoned or if there are specified intervals at which they need to be cleaned, stripped, or reconditioned.

 

Knowing how often to season cast-iron skillets can be tricky. There are no hard and fast rules or timeframes for when or how long to season a cast iron skillet.

 

However, the best bet for keeping your pan in its optimal shape is to perform everyday upkeep. This includes routinely treating your cast iron skillet after cooking, thoroughly removing baked-on stains and food particles, and adding a little oil each time you use it.

 

When you put a little more effort into keeping your cookware, you will not need to thoroughly clean or season your cast-iron pan as frequently…

After all, careful care maintains materials in good form throughout the course of a longer period of time. However, despite the fact that your pan is long-lasting and will continue to perform effectively with proper maintenance, it is still subject to wear and tear.

 

FYI: The need to re-season your cast-iron skillet can be determined by observing a number of telltale indicators…

 

If the food that you cook in your pan tends to stick to the surface of the pan, if the surface of the pan develops baked-on rust stains, or if the meals that you prepare in your pan have a metallic edge to their flavor, it is time to reseason the skillet.

 

What Exactly Does It Mean to Season a Skillet Made of Cast Iron?


It is required to protect the surface of cast iron from corrosion by “seasoning,” which involves building a barrier in which the fatty acid chains of the seasoning oil polymerize, or bond together, in the presence of heat and air, resulting in a glossy sheen.

 

Cast iron corrodes easily. You should season your brand-new cast iron at least once before using it for the first time; after that, you can season it however frequently or infrequently you wish.

 

Cooking oil contributes to the formation of a protective, nonstick layer on the surface of a cast-iron pan each time it is used, and this layer causes the pan to become increasingly easier to clean.

Cast iron does not deteriorate over time like Teflon, a chemical coating that does, which is why cast iron cookware may be passed down through families and become treasured keepsakes.

 

Even while it is marketed that many new cast-iron pans come “pre-seasoned,” the truth is that even a pre-seasoned pan can benefit from further seasoning done at home.

 

How to Determine Whether or Not Your Cast-Iron Pan Has Been Properly Seasoned?


Pay attention to both its appearance and its function if you are unsure how to determine whether your pan has a robust seasoning layer or whether it requires maintenance.

 

This will allow you to determine either way. It will not appear dull, dry, or rusty, and it will not have any stained patches on the surface.

 

A cast-iron skillet that has been properly seasoned will have a dark, rich finish with a semi-glossy shine. Cooking is made easier and smoother by using pans with well-seasoned surfaces, which also helps to prevent food from sticking to the pan or picking up rusty particles.

 

You can also use your sense of touch to evaluate the state of your cast-iron skillet. Because it has been properly seasoned, it will not have a sticky, oily, or dry appearance.

 

Conducting the egg test on the surface of the skillet is a simple way to determine whether or not it has been properly seasoned. Put one tablespoon of cooking oil into your cast-iron pan and bring the heat to medium. Once the oil is hot, break an egg into the pan.

 

When you cook an egg in a pan that has adequate seasoning, the egg won’t adhere to the surface of the pan, and you’ll be able to move it around the pan even when it’s done cooking all the way through.

 

 

The Best Oils to Use When Seasoning Cast-Iron Pans?


If you are prepared to season a skillet, you are probably wondering what kind of oil you should use to season the cast iron pan…

 

Because seasoning your skillet needs the use of cooking oils that are absorbed into the pan and become part of its slick layer, you should be aware of the type of oil that is ideal for seasoning a cast iron skillet and whether or not you should avoid using other kinds of oils.

 

In order for seasoning to form a connection with the metal and produce a coating that is resistant to sticking, the oxidation and polymerization of oils are necessary steps.

 

The more polyunsaturated the fat is, the more effectively it will enable these chemical processes to take place. Because of this, we advise you to steer clear of rich, fatty oils like bacon fat and instead make use of polyunsaturated oils such as grapeseed oil, which has proven to be the most effective.

 

Canola oil, soybean oil, and sunflower oil are three more excellent oils that come at reduced prices that can be utilized for optimal seasoning.

 

4 Common Issues with Cookware Made of Cast Iron?


1. Surface that is Sticky

 

When seasoning cast iron cookware, one of the most typical issues that arises is a sticky surface. The problem is an excessive amount of oil.

 

Cast iron cookware causes the oil to smoke when it is heated with oil applied to it after it has been heated. This causes the oil to undergo heat polymerization, which ultimately leads in the formation of bonds between the oil and the surface to produce a slippery layer.

 

If there is an excessive amount of oil on the surface of the pan, it will prevent the oil from polymerizing properly, which will result in a sticky surface. In order to fix this issue, heat the pan once more for five to ten minutes so that the polymerization process can be finished.

 

If you are seasoning a Tawa, it is possible that you will need to gently rotate it around in order to ensure that the edges also get the appropriate amount of heat for the oil to polymerize.

 

 

2. Rusting

 

Pans made of cast iron tend to rust with time. Scrubbing the area with soap and a scrubber that has a medium level of abrasiveness will remove the rust.

 

FYI: You can get rid of rust that is particularly obstinate with sandpaper if the pan in question is one that you haven’t used in a very long time.

 

3. Black residue 

 

When you wipe the cast iron pan with a paper towel, you may occasionally find brown or black remains on the surface… this happens pretty frequently…

 

The majority of authorities agree that there is no cause for concern and that it can be used for cooking. The inappropriate application of seasoning, or the loss of seasoning due to the cooking process, is a common cause of this phenomenon.

 

Repeat the seasoning process you just did on the cookware, and you should be able to get rid of the brown-black residues.

 

4. Food Gets Stuck On

 

Until the food acquires a suitable layer of seasoning on the pan, there is a good chance that it will stick to the pan. Scrub the area with a nylon brush to remove any food that has become adhered to it, and then season the pan as required.

 

Because the dosa would get caught on the cast iron Tawa so tenaciously, many beginners have given up trying to utilize it. To prevent this from happening, coat the Tawa with a light coating of oil and heat it over a low flame. You could want to start preparing the chutney in the meantime.

 

FYI: In the time it takes to prepare the chutney, the tawa will have acquired a layer of seasoning that will prevent the dosa from becoming adhered to it.

 

 

Related Questions:


1. How to season a rusty cast iron skillet?

 

Best Method:

 

2. Is rust on cast iron dangerous?

 

Rust can take on a variety of hues, so it’s possible that your cast iron pan has a coating of corrosion rather than rust. Rust is dangerous because it can induce tetanus if it is consumed; however, this is only the case if it has been in contact with the bacteria Clostridium tetani.

 

Final Thoughts


So, class, what did we learn today?

 

We now know that cast iron is pretty strong, but it will rust if it comes in contact with water or air, which is why the seasoning step is so important.

 

Cast iron can lose its seasoning if it is scrubbed too hard, soaked in soap, or used to cook acidic foods. After each use, you should clean your cast iron by getting rid of any leftover food and adding a new layer of oil.

 

If you clean your pan well and take care of its seasoning, it won’t rust and will have a natural nonstick surface that is smooth enough to fry an egg on. Also, if you want to season a skillet, you might be wondering what kind of oil you should use.

 

Because seasoning your skillet requires cooking oils that get absorbed into the pan and become part of its slick layer, you should know what kind of oil is best for seasoning a cast iron skillet and if you should avoid using other kinds of oils.

 

Oils must oxidize and polymerize in order for seasoning to bond to the metal and make a coating that doesn’t stick. The more polyunsaturated the fat is, the better it will help these chemical reactions happen.

 

Because of this, we recommend that you stay away from rich, fatty oils like bacon fat and instead use polyunsaturated oils like grapeseed oil, which has been shown to work the best. Enjoy the rest of your day, always stay safe, and treat others with kindness & respect. Until next time!

How to Season Cast Iron Pan on the Stove? (4 simple step process)