Non-toxic, non-stick and versatile. Cast iron cookware is a healthier alternative to modern cookware that has been around since the dawn of time and will last a lifetime with proper care.
This ‘essential kitchen staple’ allows you to cook with less oil than traditional stainless pans, while boasting naturally non-stick properties (free of chemicals!) that make frying, sautéing, and baking a breeze! Plus, cooking on cast iron increases your body’s iron content by adding iron into your food.
From time to time, you will have to reseason your cast iron cookware so that it maintains its non-stick properties. Below is the method I’ve found works best!
HOW TO SEASON CAST IRON
- Scrub the skillet with warm, soapy water. Steel wool works well!
- Dry thoroughly. And keep your pan dry to prevent rust in the future.
- Heat your skillet in the oven at 200°F to thoroughly dry it out and open up the “pores” for about 15 minutes.
- Spread a layer of oil (we use organic flax seed) on your skillet. Coat the inside and outside of your pan. Then, wipe it all off so that the pan looks dry!
- As the oven is preheating, place the skillet upside down on the middle rack at 400°F to 450°F. Don’t forget to put parchment paper under it to catch any excess oil!
- Bake for 1 hour. Let cool in the oven for 2 hours. Then, wipe away any excess oil.
- OPTIONAL (we recommend it!) : When we reseason our cast iron, we usually do 2 to 5 coats of oil for extra protection. After 1 hour, let it cool, then remove the skillet from the oven with an oven mitt. Add another thin layer of oil and wipe dry. Bake for 60 more minutes and repeat and many times as necessary. Note: I have read that you can bake for 30 minutes after the initial coat, but haven’t tried it yet.
Now, you’re ready to cook on your newly reseasoned cast iron cookware!
COMMON CAST IRON COOKWARE QUESTIONS
How do I care for my cast iron cookware?
Remember to dry your cast iron after each use and clean with warm water if needed. We also spread a thin layer of oil on our cast iron cookware after each use. Do not use soap unless you are trying to deseason and reseason.
Why choose flaxseed oil?
While some vegetable oils leave cast iron prone to scratching, flaxseed oil effectively bonds to cast iron, creating a smooth, hard surface. Flaxseed oil is also the food-grade equivalent of linseed oil, used by painters and woodworkers use to create a tough, protective layer. Note: I do not recommend using linseed oil on cast iron cookware.
Why is my cast iron pan sticky?
1. You used too much oil and have to rub a little more off.
2. Your baking time was not long enough.
Which cast iron pans should I purchase?
Any cast iron cookware (that is truly cast iron) should work well for your cooking needs. Finex, Lodge, and Stargazer are good options for cast iron! Lodge uses oil that is not “non-GMO” therefore we deseason and reseason our Lodge pans to keep them affordable and free of any toxins.
Which oil should I use?
Pretty much any cooking oil can be used to reseason cast iron, but organic and non-GMO is best. We choose organic flaxseed which can be found in the refrigerated section of your local grocery store. Other good options include organic avocado oil, coconut oil, extra virgin olive oil, grapeseed oil.
It is good to note, the temperature will need to be adjusted when cooking with certain oils, but should never exceed the smoke point of the oil. When oils are cooked past their smoke point, they release carcinogenic “free radicals” into our food. The smoke point of the oils I mentioned: Flaxseed (225°F), Avocado oil (520°F), Coconut oil (350°F), Extra Virgin Olive Oil (375°F), and Grapeseed oil (420°F).
If your looking for a great read explaining why flaxseed works best for cast iron, check out “A Science-Based Technique for Seasoning Cast Iron”.
Highly recommend it!
Happy Cooking! XO
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