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To season iron pans, wash with mild soap, dry, apply melted vegetable shortening or oil, blot excess oil, place upside down in preheated oven at 350°F for an hour, then let cool. Repeat to renew non-stick surface. Do not use soap after seasoning.
New, unused iron pans appear silvery gray. When you season your iron, you force the oil into the recesses of the metal, making it darker and smoother. The oil protects the iron from rust and provides a natural non-stick surface. As you season your iron between uses, you renew the nonstick surface. Over time, the inside of a seasoned skillet takes on a glossy black appearance, making it even easier to cook with.
The first step to seasoning your iron is washing your new pan in warm water and mild soap. After seasoning the iron, manufacturers don’t recommend using soap, as it removes the oils, but when the pan is new, mild soap is fine. Next, pat the pan dry with paper towels, then let it dry completely. While the pan is drying, tear off some aluminum foil to place on the bottom of the stove and preheat the oven to 350°F (177°C).
Now comes the important step: To season the iron, apply melted vegetable shortening or vegetable oil with a cloth to the entire surface of the pan, inside and out. This assumes that the outside of the pan or pots is also made of iron. It is not necessary to treat the enamelled surfaces when seasoning the iron. You can use cooking spray instead of vegetable oil, but don’t use butter spray, butter or margarine. Include the handle and lid, if a lid was provided with the pots.
Blot up the extra oil with paper towels and place the pan upside down in the oven on the top rack. The heat cooks the oil deep into the pores of the metal, while the foil catches any drippings. To fully season the flat iron, hold the temperature at 350°F (177°C) for one hour, then turn off the oven, but leave the pan inside until both cool. When you season your iron for the first time, it may appear caramel color, which is natural. Seasoning is a process, and by re-seasoning and using your cookware regularly, it eventually turns glossy black.
After you’ve seasoned your iron, wash it with hot water and a plastic scrubbing brush, then let it dry. Lightly spray the inside with vegetable cooking spray, clean and store. Do not store iron cookware with the lid closed, as this promotes moisture and rust.
If you choose to use soap on iron cookware, you’ll need to recode it later. When you season your iron frequently, you renew the non-stick surface and extend the life of your cookware. Iron cookware shouldn’t be placed in the dishwasher, and with proper care, they only get better with use.
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