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Seasoning cast iron cookware is important for the overall health of your pan and to maintain a non-stick surface.
When to Season Cast Iron Cookware?
Not all cast iron needs to be seasoned. Enamel cast iron cookware comes with an enamel coating that creates a natural non-stick patina the more you use it.
Pre-seasoned cast iron cookware is the only type of cast iron that needs to be seasoned. Pre-seasoned cast iron cookware is called pre-seasoned as it comes with a layer of oil or fat on it that has been added during the manufacturing process to preserve the health of your cookware. Once you use the pan for the first time, you will then need to season the pan after every use to maintain a non-stick surface.
How to Season Cast Iron Cookware?
To season your cast iron, follow the steps below:
1. Start by cleaning your pan. Remove all food residue and scrub with a soft bristled brush or sponge in warm, soapy water. Only use a mild detergent. Dry thoroughly with a tea towel or paper towels so no moisture remains.
2. Using a paper towel, apply an even layer of food safe cooking oil to the entire pan including the outside. Wipe any excess oil off.
3. Preheat your own to 210 degrees fan forced. Once the oven has come up to temperature, place the pan upside down on the middle rack. Place an old baking tray on the rack below to catch any excess oil drippings. Bake your pan for 1 hour.
4. Allow your pan to cool completely in the oven. Once it is cool, the seasoning process is complete.
Note: You do not need to season enamel cast iron, only pre-seasoned.
