There is nothing like a well seasoned cast iron pan.
Once when I went to New Zealand to see my children John’s daughter decided my blackened, precious, well travelled cast iron pans, loaded with memories of meals, needed cleaning so for the two weeks I was away she soaked and scoured them with salt and scouring pads, right back to the shiny metal. She stripped them. She was very pleased with her efforts and showed me my shiny clean old pitted pans, already rusting, with much pride as soon as I walked through the door. I almost fainted on the spot. But had to smile and say thank you. Because that is what you do. Later when she had gone to bed, I collected them up, oiled and wrapped them gently in cotton like damaged babies and hid them for the duration of her visit. It took over two years to get them back to their shiny black non stick surface.
Like training dogs and creating a good three dimensional pasture for cows – it takes time. And well seasoned cast iron pans are the most important cooking utensils I have. I have two high sided cast iron big pans, one middle sized pan and one very small. Also one carbon steel crepe pan who has begun her seasoning and now a new wok for John for Christmas (that is coming in and out of hiding to be seasoned so when it is gifted to my husband it will be ready to cook in).
Do you remember when we played that game : If you had ten million dollars and only two suitcases and you were leaving home forever – what would you put in the suitcases? Well, my three cast iron frying pans would be going into my suitcases, they have taken years to get this perfect worn non-stick surface. And they add something to a meal. I cook everything from breads to meat pies to steaks and stir fries in the cast iron. Plus they are beautiful as serving dishes.
My crepe pan and new wok are Carbon steel – it is a cheaper alloy than cast iron. Iron is basically an element. Carbon steel is a mixture of iron and carbon ( creating an alloy) and they are not expensive to buy. Depending on how much carbon to iron in the equation this metal can be quite hard and durable but its heat stays local. An alloy will not conduct heat well. Cast iron will spread its heat more evenly, carbon steel is better for having the area above the flame very hot and the rest of the pan less hot – (perfect for a wok). When I finally find the big crepe pan I want I will choose cast iron (hopefully a big old French one – Hugo is going to look for me) whereas the little crepe pan I prefer at the moment is carbon steel and small enough for the whole surface to heat up evenly). Both carbon steel and cast iron are not too expensive to buy compared to the big shiny brand names. They are not posh. Their value comes from use. It takes days to get the first layer of seasoning right. And years to get that wonderful blackened look.
The last few days I have been working at the first seasoning of the carbon steel crepe pan, the wok and the new old Steel chapa made from a disc blade found in the barn.
With a brand new pot or pan it is important to wash thoroughly to get the manufacturers seal off the surface. This seal is to stop it rusting while awaiting sale. Once the shiny new pan is clean, dry thoroughly then put on your gas range or in the oven and heat slowly until the surface is so hot it begins to smoke. Imagine that you are opening the pores of the metal. Once it is very hot smear all over with lard. Some people use oils but I have always found lard to create a nice even base for your cooking. Smear on the lard using a paper towel or tongs. Be thorough but careful not to burn yourself. Allow it to bake on for another few minutes then remove the pan from the heat source and allow to cool upside down(so there is no pooling if oil). Wipe off the excess and repeat.
The surface will start to gold immediately before the colour deepens into aubergine black.
I repeat this four or five times before I begin to cook with the pan. Open the windows and put the music on – this is a wonderful meditative job but it will take a few hours every day for a few days until you will be ready.
Seasoning really takes months, so after every use; clean using hot water only (no soaps ever) then dry and wipe again with an oil or lard (I use olive oil for the maintenance wipe) and store. If you do have burnt on food, fill the hot pan with hot water and pop back onto the heat, it will cook off quickly with gentle scraping from a plastic spatula, then rinse, wipe and oil. Never leave it to soak. I always deal with my pans before sitting down to dinner. It only take a few seconds to wipe clean when it is still hot.
REMEMBER! With these heavy well seasoned pans make sure to heat the pan until it shimmers BEFORE beginning to cook. Putting fats and foods into a cold pan almost ensures that the food will stick.
I love metal. And I love the study and history of metals. You will remember that my father used to build metal fishing boats. Both steel and Aluminium. He even made his own tools. So the smell of hot iron is an old favourite scent for me.
I have one small copper pot too. (I found it somewhere years ago, it was filthy with a very long rusty handle – I was thrilled to find copper under there). And one day I shall invest in a larger copper pot for sauces. And a copper bowl for meringue. But copper is another story.
I hope you have a lovely day. It is a beautiful day here this morning so after we have planted the garlic and settled the blueberries I am going to continue to season the chapa.
Much love
celi
The Kitchen's Garden 
88 responses to “How to season new cookware”
In a world of “everything will poison you and lead to wonky cells” cast iron is really the safest thing in the world to cook on. I love my cast iron pans. 😀
Wonderful.. c
I have two cast iron enamel lined Le Creuset caseroles, immensely heavy and beautifully blackened inside. I’ve had them for thirty years, and almost the first thing I did when we got married was instruct the Husband in the care of these treasures. Hot water only to clean, and no sharp implements in the pan for cooking. My cast iron skillet and griddle are less beloved, because they are now becoming too heavy for my arthriticky hands to manage easily, and dropping the entire thing on the floor once was enough…
That must have been awful to drop your dinner knowing how much you love to cook! c
It was worse than that! I dropped the whole lot on my bare feet… nasty burns. Sometimes you have to know when to quit. Now, I use a lighter, modern non-sticky frying pan. I’ve had to learn to adapt to a different heat profile, but the pan cleans up exactly the same way!
What a wonderful lesson for new cooks. I had to give up the cast iron for many years when I could pick up nothing heavier than a needle. Finally had surgery on the wrists to remedy that and acquired some again. Then had to leave them when I left him. I’m still looking for replacements now that I have a home to call my own. Nothing cooks like cast iron and no one teaches a person how to use them. We have a tendency to like things to be shiny and new looking. Sometimes the yuckier it looks the better it cooks. I would hide those pans from the unknowing like I hide my fabric scissors from everyone who isn’t schooled in them. No paper, ever.
Loved seeing your little’s,
Ah yes the fabric scissors! I hide my knives when I go away, the ones I don’t take with me that is.. c
Those too. I forgot about that. I hide lots of things when my sister is around. She broke several porcelain knives. Nothing is safe around her. Not everyone has the same appreciation for quality equipment. 😦
You are encouraging me to pull our those cast iron pans I rescued from my mom’s house. I have one big one that I use. But those smaller ones could be useful as well.
I love the little ones for breakfast.. I bet your Mums ones are lovely.. c
I keep my seasoned cast iron Lodge 10″ skillet and newer griddle pan on top of the stove for constant use. Also have a smaller hanging old, old cast iron 8″ of my mom’s. Best pans ever. I get excited every time I get to use them! Frittata tonight.
I need to look up the Lodge skillet.. that is twice mentioned today and i have never heard of it.. thank you betsy.. c
Most hardware stores as well as fine cooking stores sell Lodge. It is probably the best modern made cast iron.
Excuse me…best modern made in the U.S.A. 😉
I have a copper saucepan. It’s a joy. I smile every time I use it.
Mine is a bit little to be very useful, I would love one a bit bigger but OH MY GOD they are expensive.. c
Yes, they are. Mine was a gift. 🙂
I love my cast iron pans, but sad to say, I no longer have the strength to lift them, specially when full! A town not far from here is called “Villedieu les Poêles” Which means God’s town of the frying pans. Copper pans are made there and sold in many shops, and there is also one of the few remaining bell foundries.
If Hugo sends you a pan from France, it will cost the earth to mail that weight of iron.
Thank you for a fascinating post.
love,
ViVxox
Maybe I will come to France to collect it!!
and visit the town of copper pots with you !! while i am there
🙂 I wish you could…
We love our cast iron skillets as well, and I worship my LeCreusets! I don’t cook much on anything else anymore.
I have never had a LeCreuset pot. I should look into them.. c
I love my cast iron cookware , especially my Le Creuset pots. Some of them have been with me for over 30 years. However, my favorite frying pan is a five quart Calphalon frying pan with a lid.
Thanks for all the good tips on maintaining our cast iron skillets.
Wonderful that they last so long – that is the best thing.. an incredible investment.. c
When you are checking out Le Crueset also check Chasseur, slightly less expensive, but I bought first one enameled cast iron casserole pot then another… and I can happily say they are worth their considerable weight and cost in gold. I have other cheaper cast iron pans and a big wok in the cupboard and you’ve reminded me I really do need to get them out and work on them.
The G.O. tells a story of a cousin who ‘helpfully’ cleaned his uncle’s favourite campfire blackened billy tin until it shined… and then had to run to dodge it being flung at her!
Ha ha ha – Not the Billy! My dad had (has) one of those !
Thank you for your story about the pans. I had this happen a lot of times with my X. He thought they were to be scrubbed all the time. I kept re-seasoning!
I had to stop using my big cast iron skillet – the deep kind you can fry chicken in – because I just can’t rely on my hands to that extent these days. Too much Dropping Of Things. I’ve kept it on a shelf in the kitchen, though, and the day someone comes by and scolds me for not keeping it ready for use, I will offer them a “new” skillet for their own kitchen.
That sounds like a wonderful skillet, I hope whoever inherits it appreciates it – I am envious. c-
I totally needed this. I have a wok and a cast iron pan neither of which have been properly seasoned. New project!
Celi I don’t comment much, but did you know salt and a paper towel is a great way to clean cast iron without water? That is the way I was taught. Along with the oil layer.
Hi darling – yes- I use the salt when I am stripping the good layer off. But not when I want to keep the seasoning. Salt is when I begin again. c
I so wish I had your energy; I have absolutely no energy atm.