Do You Really Need to Season Cast Iron Cookware?
Cast iron cookware - seasoned or not has been used for cooking for hundreds of years and while it may seem like it has grown in popularity in recent days, it is an invention that has stood the test of time.
Cast iron is very popular in cooking because it can withstand very high temperatures as well as take the ‘heat' for dishes that need to be cooked for long periods of time like stews. There are two types of cast iron cookware, seasoned and unseasoned. The unseasoned cast iron cookware is called bare because it doesn't have the non-stick feature that a seasoned cast iron cookware piece can have. It is highly advisable to season your cast iron cookware with animal or vegetable fat so that a protective layer is formed and your food does not get burned or stuck to the pan. This layer is slowly cooked on to the base of the pan so that it stays. It can get eroded with harsh detergents or scourers, but with mild hand washing it stays for a considerable period of time after which one can re-apply it as per the need.
Pre-Seasoned Cookware
However, in recent times manufacturers offer cast iron cookware already seasoned for your convenience. One way to know if your seasoned cast iron cookware is of good quality is if it has a smooth, black surface with sheen on it. If it is bumpy, scratched or has different colors, beware of the product as it could be a waste of time and money.
Some manufacturers send the cast iron cookware seasoned so as to protect it in shipping. Consumers then can strip that mineral oil off the base with steel wool pads and dish soap and then seasoned according got the smoking point of the fat they wish to use. The most common fats used for seasoning cast iron cookware is lard, palm and coconut oil or Crisco shortening as they are high in saturated fats and do not melt under high heat.
You can season cast iron cookware by first washing it thoroughly and then applying an even coat of lard on it and baking it in a 425 Fahrenheit degree oven for around two hours. Then cool the seasoned cast iron cookware and repeat the process a few times until you get a smooth black sheen. For newer pots and pans, this may take a few tries but once you are done, you can cook at high temperatures and for longer periods of time without risking damage to your cookware or the food being cooked in it.