cast iron cookware

Seasoning cast iron (this is NOT for Le Creuset or anything similar which has the enamel & will be fiddlier)...if it's new, just rinse it well with plain hot/warm water (no soap) & dry.  If it's old, use a steel wool scrubbie thing & scrub off any rust (the pans can tend to rust if not cared for, kept anywhere dampish, etc) -- rinse & dry as above.

Coat pan with a thin layer of vegetable oil -- wipe off any excess (runny bits) with a paper towel.  (If you're really a purist, you might want to heed this instruction I found online:  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.)  But I use veg oil -- yes it comes out a little sticky, but it still seasons & I'm not bothered.

'Bake' the pan (with the oil/grease on it) in the oven at about 250 to 300 F for up to 2 hours.

In the beginning, you can repeat this process as often as you like, or if you have time, to get a better seasoning on the pan.  Also cooking high fat recipes in the pan helps add to the seasoning.  In time, the pan should get blacker & blacker (the black might even get a little crusty over a very long period of time as it builds up but I'm talking ages) - this is good - that's the way a good seasoned pan is supposed to look.

Keep soap away from the pan -- soap removes the seasoning.  In caring for my pans on an ongoing basis -- best thing is to clean them while they're still hot/warm.  One thing you can do (depending on what you're making) is to deglaze the pan (scraping up the stuck on bits) uisng water while it's still all piping hot on the stovetop.  Afterwards (or failing that which you don't have to do), rinse it with hot water -- if it needs scrubbing, use table salt (or just slightly coarser salt - seasalt? - if you have it) and a paper towel to get the pan clean (not soap, not a scouring pad)...be gentle & don't clean it to death in other words.  Dry thoroughly with paper towels (you'll get your tea towels black but they can be used instead).  Then rub pan all over again with a little veg oil, wipe off excess.  I store mine among other cooking pots/pans but with a paper towel above & beneath it ('cause of the oil film).

The new one I got (about a year ago) has gotten all seasoned & black enough now that many times I just need to rinse & dry it & put it away...so you can slack off some on the oiling bit at some point once it gets a good finish on it.

If you have old pans (like I do) in storage & they get rusty & lose their season -- just start all over again as from the beginning.   The things really DO last forever -- the ones I have in storage belonged to my mom (78 yrs old) and grandma (died this year at 104 yrs old), so the pans are at least as old as I am (40-something ) and probably a lot older than that.

That's excellent!  Thank you!  I may try to do mine this weekend then. 

I also recall that after I was finished washing them, I would put it back on the stove and get it hot to ensure every bit of water was gone, let it cool on the stove, wipe it down with oil, then store it away in a brown paper bag with the other pans.

You are bringing back all the memories now!  It's been so many years I'd forgotten how to use one! 

Thanks!!

~Liza

One of my heart's desires for Xmas is a LeCrueset casserole in 'volcanic orange'.  Oooo, yes, a winter of thick, heart stews and soups . . . BLISS!

One of my heart's desires for Xmas is a LeCrueset casserole in 'volcanic orange'.  Oooo, yes, a winter of thick, heart stews and soups . . . BLISS!

We got one in granite for a house warming pressie from my MIL.  Can't count the number of times I've used it and it still looks fantastic.  I LOVE Le Crueset.

I also recall that after I was finished washing them, I would put it back on the stove and get it hot to ensure every bit of water was gone, let it cool on the stove, wipe it down with oil, then store it away in a brown paper bag with the other pans. 

Yes, my mom used to do that - we had a gas flame cooker.   Don't think it would be so good on my ceramic cooktop.   I long for a gas range one day again -- this new fangled stuff...bah!

Thing is I used to be hurting the finish by using soap & scouring pads, until I learned more about all this.  Of course, you can't really 'hurt' the pan (it's indestructible LOL!), but just taking the seasoning off.

Tip on the cornbread (which you may already know):  get your batter all ready to go, liberally grease the skillet & put it into the oven to get it really hot first -- 'til a bit of batter would sizzle in it, then pour the batter in & bake it.  It puts a really nice golden crust all around your cornbread.

Tip on the cornbread (which you may already know):  get your batter all ready to go, liberally grease the skillet & put it into the oven to get it really hot first -- 'til a bit of batter would sizzle in it, then pour the batter in & bake it.  It puts a really nice golden crust all around your cornbread.

Absolutely!  That's the best part about cornbread in an iron skillet!  And I make mine with a can of creamed corn so it gets all caramelized - YUMMMMM!!! 

~Liza

Grrr! My "helpful" nephew decided to do the dishes last night while I was at the grocery. Found my black skillet this morning...had been run through the DISHWASHER! So, my nephew is now learning how to cure a skillet....which he will continue to learn over the next month until I pack it to leave!

Grrr! My "helpful" nephew decided to do the dishes last night while I was at the grocery. Found my black skillet this morning...had been run through the DISHWASHER! So, my nephew is now learning how to cure a skillet....which he will continue to learn over the next month until I pack it to leave!

I did that once too, when i was a teenager, and my 'punishment' was the same... i vowed that day to have non-stick cookware instead of cast iron, and i've never regretted  that decision !