How to season your cookware
If you’ve been following along for a while, you may have heard me talk about my love for cast iron cookware. It’s quite simple. We have a relationship. Most of my cookware is Le Creuset enameled cast iron, however my collection also includes Lodge and Staub cast iron as well. This stuff is the bomb for slow cooking. It just makes everything you cook oh-so-melt in your mouth.
So many people get scared of cookware that requires maitenance. I get it. We’re a time poor society. But the good thing about cast iron cooking is the time it can totally save you time in the long run. Think cooking one meal, and rehashing it into three completely different dinners, Personally i love cooking in advance. Knowing after a long day at the store that i only have to reheat something and maybe throw together a side or salad is always a winner with me.
Quality, enamel, cast iron cookware is an investment, but if you are looking for something a little lighter on your wallet, then consider seasoned cast iron. While there is no initial seasoning required, learning how to season your cookware is a skill that all cooks should know. Personally I re-season most of my cast iron frypans (both enamel and pre seasoned) on a monthly basis. It keeps them in perfect condition, as well as ensuring a healthy non stick surface at all times.
To season your cast iron is really a very simple process. The most important thing is to use the correct oil. I generally use grapeseed oil. As long the the oil has a high smoke point (don’t use extra virgin olive oil, it is way too low!), you’ll be just fine.
How to season cast iron cookware…
Make sure the pan is clean and dry. Rub the interior of the pan with the oil. Give it a good coat, but don’t leave excess rolling around the pan. Think of it like applying sunscreen. A good coverage but you don’t want to see big blobs of sunscreen left on your face! Pop the pan into a preheated, 180 degree oven, upside down on the oven rack. Make sure you pop a roasting pan underneath to catch any excess drips. And bake that pan for at least 30 minutes. If you have the time and can leave it in there for a hour, well that’s even better! After it’s been baked, turn the oven off and leave it to cool. Your pan is now seasoned and ready to use!
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Want to give cast iron cooking a try? Start with my favourite cast iron cooking recipes…
