How Do You Know if You Can Put a Pan in the Oven

Online forums for the cooking-obsessed are a mixed approval. On the one mitt, they can be amazing resources, full of detailed data on all sorts of topics. But they can also expose just how niggling understanding at that place often is amidst experts when you get downwards to the nitty-gritty details. I've spent hours poring over bandage iron cookware sites, only to encounter some swear that flaxseed oil is the best for seasoning, others throw down for Crisco or lard, and still others say that canola is their go-to. The oven temperatures they use are as varied, and some advocate convoluted methods that involve repeatedly changing the oven temperature during the seasoning process.

The thing is, we hither at Serious Eats employ our cast iron cookware all the fourth dimension, and, later on testing endless methods, we've found that most of the circuitous rules of bandage iron are zip more than superstition. Indeed, we don't practice anything complicated to keep our pans in tip-top nonstick shape. Hither'southward the brusque version of what yous need to know: When you get a new cast iron pan, put it through one basic round of seasoning (I'll explain how below), then just...use your pan. Yeah, it really is that simple.

Understanding Seasoning

A cast iron pan is, quite literally, a large hunk of fe molded into the shape of cookware. Atomic number 26, on its own, is gunmetal gray and highly reactive, able to rust within minutes in boiling air lone. Try to cook in a bare iron pan, and not only will the rusting be a problem, but your food will stick to information technology besides.

What you need is seasoning.

Seasoning, in this case, has nothing to do with salt or spices. Instead, it describes a difficult, protective coating that's formed by heating incredibly thin layers of fat (like oil) on the cast iron. As the fat is heated, it bonds to the metal and to itself in a process called polymerization, as the fat converts into a grade of plastic. After enough layers of seasoning have been applied, what you end upward with is non a greasy blanket only a hard, blackened skin that protects the metal. Fortunately for us cooks, it also has nonstick properties that brand even the most stick-prone foods (remember: fried eggs) a pleasure when using cast fe.

How to Season a New Cast Iron Pan

You read through our bandage iron skillet review, and decided it was time to purchase yourself a new pan. Excellent telephone call. Your new cast fe skillet will almost e'er comes from the factory with some degree of pre-seasoning on it, only you'll generally want to lay down a few more on top of that to make sure it'southward good. (If you get a vintage skillet that's not in slap-up shape, you'll want to consult our guide to restoring cast fe, which includes instructions on how to strip off old seasoning and rust.) Once y'all've added your ain layers of seasoning, simply apply the pan, and you'll be good to go for years upon years.

Stride 1: Launder and Dry Your Pan

It's hard to say exactly what happened to that skillet between the fourth dimension it came off the mill line and when it arrived in your kitchen, so y'all'll desire to wash it earlier starting to season. Give the pan a good scrub with warm, soapy water, then dry out it thoroughly. Even after towel-drying, some surface moisture may remain, and then your best bet is to put the pan on a stovetop flame for a minute or ii to bulldoze off any lingering water.

Step two: Rub It All Over With Oil and Buff Well

At present that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Here at Serious Eats, we're fans of unsaturated cooking fats, like vegetable, canola, and corn oil, for seasoning our pans. Not but practice we always accept them on hand, but they work well and are easier to spread than saturated fats, like shortening or lard. There'south no need to exit and purchase any special oils but for seasoning!*

*For the tape, nosotros've institute that the often-suggested flaxseed oil produces a fast layer of seasoning, simply it has a trend to bit off with use. We don't recommend information technology.

The cardinal here is to rub the oil all over, but then buff it so thoroughly that the pan no longer looks fifty-fifty the slightest bit greasy. Even a pocket-sized amount of excess oil on the pan can pool during seasoning, forming little hardened droplets on your cooking surface, or turn gummy if left unused for a few days.

Step 3: Estrus It in the Oven

Put the oiled pan in a preheated 450°F oven, and leave it there for xxx minutes. Information technology may get a little smoky, so keep your kitchen well ventilated. It'due south during this time that the oil volition polymerize and form the beginning of several hard, plastic-similar coatings you'll be laying downwards.

The reason we're using the oven hither is considering it provides an fifty-fifty estrus that will more finer set the oil all over the pan. Even the best stovetop burners will produce hot and cool spots, which can lead to uneven initial seasoning.

While information technology's not essential, especially if you've buffed abroad all the backlog oil, I similar to turn the pan upside down and put a baking sheet or piece of foil underneath. It's just added insurance against any backlog oil that decides to run and puddle, since gravity will pull it out of the pan.

Footstep iv: Repeat 3 to 4 Times

When the half 60 minutes is up, take the pan out. (Remember: It's hot!) At present rub it once again all over with the oil, buffing it out as before. Then put it back in the oven for another 30-minute spell. All in all, you'll want to do this oiling-and-heating process three to four times, to set down a good initial layer of your own seasoning.

One time y'all're done, just permit the pan cool downwards. Information technology'due south now prepare for cooking.

Time to come Seasoning Sessions

Some people are under the impression that cast iron is loftier-maintenance, requiring the in a higher place seasoning process once again and again to keep the pans in great working condition. Not so! All you need to practice from hither on out is employ your pan. Each time you cook in information technology with some type of fat, you lot'll be laying downward more seasoning. In one case you've got a skilful layer of seasoning congenital upward, you tin fifty-fifty use your cast iron pan for acidic foods, similar tomatoes and pan sauces, without worry.

Need help thinking of things to exercise? Try frying craven, pan-searing steaks, frying eggs, and sautéing vegetables. Even skillet breads like cornbread will assist flavor the pan.

And that really is the big takeaway here: A well-seasoned cast atomic number 26 skillet is a well-used 1. Spending more than time in the kitchen using information technology, and less time on online forums reading arguments about it, is an excellent first step.

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Source: https://www.seriouseats.com/how-to-season-cast-iron-pans-skillets-cookware

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