Seasoning A New Iron Pot or Pan

Have you ever seen your Grandmother or older relatives use old cast iron cookware? You tell them throw out that old dirty pan and they laugh and say no way, I can't cook with new pots. Well, that's a fact for certain types of cuisine. This is especially true of Cajun, Creole and Southern Cuisine. That black cast iron pot or frying pan is an essential. The thing is that it is purposely made black and old. That is a process called seasoning. It is the “seasoning” process that makes the food taste so good. Seasoning is a process that seals the pores of a new pot and creates a non stick surface. The more its used the more seasoned the pot becomes.

Seasoning a new cast iron pot or pan is quite easy. Here is how it's done. Wash and dry the pot and lid of the new pan thoroughly. Once completely dry coat the pot and its lead with a vegetable oil. Do not use a saturated fat because it turns rancid when you store it and makes the food taste bad. (Saturated fat would be like butter or bacon grease.) Use two tablespoons of vegetable oil to completely coat the pot and lid. You can use a paper towel to coat the pot and lid.

The next step involves two things first. One is to preheat the oven to 500 degrees F for 30 minutes. While the oven is heating up you line a cookie sheet or baking pan that is large enough for the new pot and lid with aluminum foil. Place the pot on the cookie sheet face down and the lid right side up. When the oven is heated for 30 minutes you then put the cookie sheet in the oven with the pot and lid to bake. Leave the pot and lid in the oven for one hour. After an hour turn the oven off. Do not take the pot or lid out. Leave the oven door closed with the pot and lid in there for another 4 to 6 hours. After the 4 to 6 hours remove the pot and lid. Wipe them down with a clean dry cloth and now they are ready to use.

You can also season new utensils the same way. You wash and dry the new utensils thoroughly. It is then recommended you put them directly over an open flame for two to three minutes (not the handles). This removes all the excess moisture. Metal utensils are also porous. You oil them down including the handles like you would a pot or pan. Place the utensils on a aluminum lined cookie sheet or baking pan. Pre heat the oven the same way you would for a pot. You leave the utensils on for one hour only. Remove them when they cool a little they will be very hot, so be careful.