How Do You Season Cast Iron Skillets And Griddles?
You must season cast iron cookware properly to prevent it from getting rusty, and also to give it that black, non-stick patina that makes cast iron the top choice of many chefs. While cast iron is heavy, it also holds and spreads heat so well, it’s essential for many traditional dishes. And unlike modern non-stick pans, seasoned cast iron skillets and griddles can take a lot of abuse. Even if you do manage to damage the coating, all you have to do is season cast iron again. Clean the cast iron thoroughly, whether it’s new or old. New cast iron cookware will have machine oil or other coatings to protect it from rust. Old cast iron may be rusted or cruddy. To properly season cast iron, you need to remove these existing coatings, so you can season on a new one. For cruddy or rusty cast iron cookware, you can often burn off the old surface. In the old days, your first step to season cast iron would be to bury an old pan in a pile of campfire coals. And many people still do it it that way.
