Seasoning Your Metal

One of the questions that comes up frequently is seasoning metal pans. Many people are turned off of great cookware simply because they are intimidated by the seasoning process. They also miss out on the natural non-stick properties of cast iron and carbon steel.

Cast iron, we know, is found in skillets, stockpots, saucepans, grills and griddles. Carbon steel is most typically used in skillets, woks, paella pans and crepe pans.

Considering the numbers of people who are off of Teflon these days, it would seem to me that rediscovering these metals would be a high priority. The natural non-stick function of seasoned cast iron or carbon steel would provide people what they want without the chemicals.

Cast iron and carbon steel are very porous metals and absorb oils and fats, creating a protective layer called patina which, combined with the proper heat management, prevents foods from sticking. Patina is a coating of various chemical compounds such as oxides or carbonates formed on the surface of metal during exposure to weathering. (Wikipedia)

Only pure carbon steel and cast iron need seasoning. If you own enamel coated versions of these metals, you do not need to season. This includes the black matte enamel used on the insides of skillets and grill pans. Even though the black matte looks very similar to seasoned cast iron and will build up a form of seasoning, no initial seasoning work is required.

Here is the difference in surfaces…see how the seasoned cast iron is shiny, while the enamel coated skillet has a dull or flat appearance.

Most cast iron sold comes pre-seasoned from the factory. However, one can buy unseasoned cast iron. All woks, that I am aware of, are sold unseasoned. Most carbon steel cookware is sold unseasoned. Pre-seasoned carbon steel is sold as blue or black steel.

Seasoning

Before you use a carbon steel or cast iron pan, it is necessary to remove the non-toxic coating materials applied at the factory. This coating is designed to protect the cookware from oxidation during shipping, storage and retail display. After purchase, wash the pan with mild dish soap and hot water. You shouldn’t need to scour it with a metal scrubber though it may take a couple of washings to get the coating off the surface. Once this is done, dry thoroughly with a towel, DO NOT ALLOW TO AIR DRY. Air drying will instantly rust.

It is best to apply the initial seasoning immediately to protect the piece and ensure it is ready to use when you are ready to use it.

Coat the interior of the pan with a thin layer of vegetable oil. Wipe off any excess oil with a paper towel. Any kind of oil will do however a high smoking oil, such as peanut or palm oil, will minimize fumes. Lard also works well; when using lard, you can more easily and carefully brush it over the surface.

There are two ways to set the seasoning. One is to put the pan over very low heat on top of the range for two hours. This is best for products with wooden handles. The other option is to heat your oven to 350 degrees and place the pan on the oven rack for one hour. When done this way, allow the pan to cool completely before putting away. At this point your pan is ready for it’s first use.

For woks, you may want to take a different approach. The wok can be seasoned like a cast-iron pan, however, because of its shape and center of gravity, oil tends to flow down and collects in the center, resulting in an uneven seasoned surface. For this reason, it is best to do the seasoning over a burner on top of the stove. The best fat to use is lard or a piece of pork fat.

Heat the wok for a few minutes until the entire surface is hot. Using a heat-proof brush (e.g. the type for barbecuing) or a piece of cloth, brush your lard or palm oil in a thin layer over every inch of its surface. After burning a few minutes all around, move the wok by its handle to ensure the oil is heated on the sides. Turn the heat off and let the pan cool completely to room temperature.

Most experts recommend two or more rounds of seasoning before using the first time.

When the wok has cooled, mop up any excess grease in the center with a paper towel. Turn the heat on high and let the wok heat for a few minutes until smoke is wafting off the surface. Turn the pan from side to side and heat every inch to really set the first layer of oil. Now, brush in another coating of oil and do the same thing to burn in this second layer. After a few minutes, turn off heat and let pan cool completely to room temperature. The wok will begin to turn dark, though the coloring may be uneven and splotchy. When the wok has developed enough of a tacky, oily surface that it does not look dry when heated up, you may begin to use it for cooking. The number of times needed to repeat this process will vary however, seasoning will continue to build up with continued usage. Remember this extreme effort is only necessary the first time.

Usage Advice

When using a wok, cast iron or carbon steel pan, you should heat the pan over medium (high for a wok) heat for a couple of minutes before frying. If you are roasting, steaming or stewing, this step isn’t necessary. Once a pan is heated, it is best to turn down the heat. These metals cook evenly at medium to low heat, conserving energy. Also, make sure that foods are dry before frying as the interaction of oil and water cause sticking. Resist the temptation to handle the food in the pan too much, allowing the food to develop a caramelization helps prevent it from sticking.

Care and Cleaning

After each use, you need to clean your pan. Some say to use mild dish soap to gently wash these type of pans. I take the other approach, where you rinse only with plain water and never use soap on it. If there are bits of food sticking on the surface, gently scrape them out. I like to use the bamboo brush tool for woks for this purpose, but any firm, non-metal scraper may be used.

If a pot needs serious cleaning, soak it in hot water and use a soft sponge to work the area gently – just enough to remove the food particles.

Do not wipe with a towel after rinsing. Instead, dry the pan over a burner set on high heat, allowing the traces of grease from the cooking session to burn into the surface. Heat until the pan is dry, then brush in a thin coating of lard, palm oil or cooking oil, letting it burn thoroughly into the metal. As before, you can also put the pan in the oven to set the new oil layer. This is easy if you have used the oven for cooking: the residual heat will be sufficient to set the later. Let cool, mop up any excess grease before putting away.

Re-Seasoning

If small areas of rust appear or in rare circumstances, a metallic taste, it is time to re-season. For rust that covers the whole surface of the pan, I like to soak the pan with diluted vinegar. This will take off the rust, then you can wash the pan with soap and hot water. Then, simply follow the seasoning instructions from above. I wouldn’t attempt to “spot season” a small rust area, as a well seasoned pan has layers of patina built up. If you do attempt this, perform the seasoning process on that area multiple times.

As you can see, the seasoning process is not so hard or intimidating. The benefit of natural non-stick surfaces for those worried about excess chemicals in their life is enormous and you shouldn’t let a little simple work stop you.

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