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Season a Cast Iron Skillet




Source of Recipe


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Recipe Introduction


Seasoned Cast Iron can be considered the "grandfather" to
today's "nonstick"
cookware. Cast Iron Cookware must be seasoned properly and it will
last a life
time.




Recipe Link: http://whatscookingamerica.net/Information/CastIronPans.htm

List of Ingredients




New Pans
Heat the oven to 250º F., to 300º F. Coat the pan with lard or bacon
grease.
Don't use a liquid vegetable oil because it will leave a sticky
surface and
the pan will not be properly seasoned. Put the pan in the oven. In
15 minutes,
remove the pan and pour out any excess grease. Place the pan back in
the oven
and bake for 2 hours. Repeating this process several times is
recommended as it
will help create a stronger "seasoning" bond. Also, when you put the
pan into
service, it is recommended to use it initially for foods high in
fat, such as
bacon or foods cooked with fat, because the grease from these foods
will help
strengthen the seasoning.

Pans that need Reseasoning
If the pan was not seasoned properly or a portion of the seasoning
wore off
and food sticks to the surface or there is rust, then it should be
properly
cleaned and reseasoned. Remove any food residue by cleaning the pan
thoroughly
with hot water and a scouring pad. Heating the pan first to a
temperature that
is still safe to touch helps open the pores of the metal and makes
it easier to
clean. Dry the pan immediately with dish towel or paper towel.
Season the pan
as outlined above.

Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating nonstick
cookware.
And, like you cook and clean the modern nonstick cookware with
special care to
avoid scratching the surface, your cast iron cookware wants some
special
attention too. Clean the cookware while it is still hot by rinsing
with hot
water and
scraping when necessary. Do not use a scouring pad or detergent as
they will
break down the pan's sea

Recipe