You flavor a cast iron pan by rubbing the pan with a somewhat thin coat of neutral oil (I stress a light coat of oil). NOTE: Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. We recently experimented and found out that food-grade coconut oil/butter also works wonderful.
Place the cast iron pan, the other way up, in the oven, with a sheet of aluminum foil on the bottom to snag some drips. Warm the pan for 30 to 60 minutes in a 300 to 500 degree range. When completed, allow the pan cool to room temperature. Repeating this procedure numerous times is suggested as it will help build a more powerful "seasoning" attachment.
The oil fills the cavities and results in being entrenched in them, in addition to rounding off the peaks. By seasoning a new pan, the cooking surface makes a nonstick feature for the reason that the formerly serrated and rutted surface becomes smooth. Plus, because the pores are filled with oil, water can't trickle in and generate rust that will give food an rotten-flavor. Your ironware will probably be faintly tarnished at this point, but a couple of frying jobs will help finalize the cure, and convert the metal into the full, black color that is the sign of a well-seasoned, well-used skillet or pot.
Never put cold fluid into a very hot cast iron pan or oven. They'll crack in an instant!
Take care when cooking with your cast iron pots on an electric range, since the burners create hot spots that could warp cast iron or even cause it to crack. Remember to preheat the iron extremely little by little when using an electric oven and save the settings to medium or even medium-low.
Important:
Unless you use your cast-iron pans daily, they must be washed for a short time with a little soapy water and then rinsed and absolutely dried so that you can rid them of spare surface oil. If you fail to do this, the spare oil will become rancid within a couple of days.
Keep in mind - Every time you cook in your cast iron frying pan, you can be actually seasoning it all over again by filling in the minute pores and valleys which can be part of the cast-iron surface. The more you cook, the smoother the surface results in being!
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