Cooking Tip : Seasoning Cast Iron Like The Pros

In the days before they had non-stick cookware, they had the next best thing - seasoned forged iron cookware. While non-stick cookware has definitely outdone forged iron cookware in the non-stick section, forged iron pots and pans are still favored by plenty of cooks, including the professionals because of their durability and ability to retain flavor.
But, if you are not lucky to have a hand-me-down from your grandmother, you may find yourself confused about how to become a forged iron chef. Don't worry - you can learn how to season forged iron cookware with the professionals and keep them in great shape for years to come.

Seasoning New Cast Iron Cookware
The method is very simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.

1. Heat your oven to 300 degrees celcius.
2. Coat the pan with grease or lard. (Make sure that you do not use vegetable oil or commercial cooking sprays. While they may appear simpler, they won't only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and leave it to bake for 15 minutes.
4. Remove the pan and pour out excess grease or lard.
5. Put the pan back in to the oven and bake for another 2 hours.
6. Repeat 1-5 as needed

Plenty of forged iron fanatics will swear on repeating the seasoning method several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Plenty of people will recommend that the first few times the cookware is used it ought to be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.

Re-seasoning Cookware
In the event you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a timeframe in use, you may need to re-season the cookware.

1. Wash the cookware thoroughly with a steel wool pad (Doing this while the pan is warm cause it is the most safe to touch).
2. Make definite the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.

Cleaning Your Cast Iron Cookware
To make your cookware the last time, be sure to take proper care of it. Keep in mind the creed of every enthusiast of forged iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and ought to not be used to tidy your cookware on a regular basis. If you are baffled at this time, Don't worry, Cleaning forged iron cookware is a breeze.

You'll need to rinse your cookware while it is still hot. If your food is stuck to it, then scrape the pan or pot as needed.

That is it! Keep in mind not to store food in your forged iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.

When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.

Now that you know the ins and outs to forged iron cookware, you can start generating your own relatives heirloom - as well as some great dinner!