Curing is a very simple process, which it's important you do properly; this process applies to all non cured cast iron pans.
Why do we cure or season cast iron cookware?
Curing helps cast iron cookware avoid becoming rusty and as a bonus,because it coats the cookware, it stops food from sticking to it. A well seasoned ' Dutch oven is the perfect non stick pan!
Perhaps you don't have a new piece, of cast iron cookware, maybe you've picked up an old one at the local market; or perhaps you've found your Grandmother's griddle or skillet lying lost and forlorn out in the garden somewhere. Whatever, in almost any condition cast iron cookware is nearly always suitable for simple renovation and subsequent curing.
Lets start with your old piece of cast iron cookware. No matter what state its in give it a really good rub down with sandpaper so that you can see the original surface; thats to say as it was when it first started out in life.
Now, at this stage, whether you have a new piece of cast iron cookware or you're renovating an old one we come to the curing step.
Before starting the curing, its important to clean your oven with hot soapy water both inside and out, no matter how perfect you may think it looks; this applies whether its a new or old cooker.
The next step is to warm up your cookware, ideally outside in a charcoal grill; but if not in the oven, at about 200 degrees. A charcoal grill is preferred, because there is often an odor as well as smoke, which could linger in your home.
When its warmed up put on your oven gloves and spread Crisco on all surfaces, both the inside and outside of the cookware; as alternatives, oil, shortening or lard will do the same job as Crisco.
When its fully coated put the piece of cookware back into the oven at 350 for one hour.
When the time is up let the cast iron stay on the grill until the charcoal goes out. or if its in an ordinary oven let it cool down in the oven naturally and slowly. Never cool cast iron quickly it can seriously damage it.
Once you've done this the curing process is finished; I said it was easy. Now your cookware is now ready for cooking.
Hereafter curing or the continuing seasoning process must continue over the lifetime of the cookware. Your role is critical here. After each occasion you use your cookware you should, follow this simple ritual:
1. After each use of your cookware you should wash it . Don't listen to people saying that you shouldn't, its not hygienic.
2. First get rid of all spent food with a paper towel, then wash it in warm soapy water.
3. Using paper towels wipe the pan and leave it to dry.
4. After its completely dry wipe a little light oil, shortening, or lard all over the cookware. And don't forget the legs, the handle, the lid, etc.etc.
All done! Keep up this ritual and soon your cookware will have a beautiful dark hue revealing a well loved piece of cookware; and even better you'll find that it is remarkably easy to keep clean.
But here is a cautionary note:NEVER EVER use metal tools or heavy scourers or wire scrubbers or brushes on your cast iron cookware or you will ruin your seasoning. By doing so you will make scratches all over the cured surface; food will get into the scratches, which in turn will burn and cause your cooking to stick. This will mean that you no longer have a non stick pan and your cooking experience will be rubbish only improved by once again starting the curing process right from the beginning!
Why do we cure or season cast iron cookware?
Curing helps cast iron cookware avoid becoming rusty and as a bonus,because it coats the cookware, it stops food from sticking to it. A well seasoned ' Dutch oven is the perfect non stick pan!
Perhaps you don't have a new piece, of cast iron cookware, maybe you've picked up an old one at the local market; or perhaps you've found your Grandmother's griddle or skillet lying lost and forlorn out in the garden somewhere. Whatever, in almost any condition cast iron cookware is nearly always suitable for simple renovation and subsequent curing.
Lets start with your old piece of cast iron cookware. No matter what state its in give it a really good rub down with sandpaper so that you can see the original surface; thats to say as it was when it first started out in life.
Now, at this stage, whether you have a new piece of cast iron cookware or you're renovating an old one we come to the curing step.
Before starting the curing, its important to clean your oven with hot soapy water both inside and out, no matter how perfect you may think it looks; this applies whether its a new or old cooker.
The next step is to warm up your cookware, ideally outside in a charcoal grill; but if not in the oven, at about 200 degrees. A charcoal grill is preferred, because there is often an odor as well as smoke, which could linger in your home.
When its warmed up put on your oven gloves and spread Crisco on all surfaces, both the inside and outside of the cookware; as alternatives, oil, shortening or lard will do the same job as Crisco.
When its fully coated put the piece of cookware back into the oven at 350 for one hour.
When the time is up let the cast iron stay on the grill until the charcoal goes out. or if its in an ordinary oven let it cool down in the oven naturally and slowly. Never cool cast iron quickly it can seriously damage it.
Once you've done this the curing process is finished; I said it was easy. Now your cookware is now ready for cooking.
Hereafter curing or the continuing seasoning process must continue over the lifetime of the cookware. Your role is critical here. After each occasion you use your cookware you should, follow this simple ritual:
1. After each use of your cookware you should wash it . Don't listen to people saying that you shouldn't, its not hygienic.
2. First get rid of all spent food with a paper towel, then wash it in warm soapy water.
3. Using paper towels wipe the pan and leave it to dry.
4. After its completely dry wipe a little light oil, shortening, or lard all over the cookware. And don't forget the legs, the handle, the lid, etc.etc.
All done! Keep up this ritual and soon your cookware will have a beautiful dark hue revealing a well loved piece of cookware; and even better you'll find that it is remarkably easy to keep clean.
But here is a cautionary note:NEVER EVER use metal tools or heavy scourers or wire scrubbers or brushes on your cast iron cookware or you will ruin your seasoning. By doing so you will make scratches all over the cured surface; food will get into the scratches, which in turn will burn and cause your cooking to stick. This will mean that you no longer have a non stick pan and your cooking experience will be rubbish only improved by once again starting the curing process right from the beginning!
About the Author:
Stephen Kember is a noted outdoor cooking authority. He runs The outdoor cooking equipment Store, which you can visit by clicking here. Before buying any cast iron cookware do check out his wide selection, where for a very limited period the prices have been drastically cut.
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