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A seasoned cast iron skillet has a nonstick finish created by coating it with oil or fat and heating it, creating a smooth surface. Cast iron distributes heat evenly and is durable. After purchase, it must be seasoned and can be re-seasoned if desired. A well-seasoned skillet develops a nonstick patina and can last a lifetime with proper care.
A seasoned cast iron skillet is a cast iron skillet that has been treated to give it a protective nonstick finish. The seasoning process is to use oil or solid fat such as lard to coat the pan and heat it. This cooks the fat onto the surface of the pan and allows it to fill in any crevices creating a smooth surface. Many cooks prefer to use a seasoned cast iron skillet because of this surface and because the cast iron material distributes heat evenly and holds it well. Cast iron is also very durable and will last a long time with proper care.
When a cast iron skillet is purchased, it is usually not seasoned yet and will have a dull grayish finish. There are some brands that are starting to sell already seasoned pans, these will appear black. The most common sizes for frying pans are 10 inches (about 25.4 cm) and 12 inches (about 30.5 cm). Seasoned cast iron skillets of this size are versatile cooking tools. They are large enough to cook large quantities of food, but small enough that most people can easily lift them with one hand.
After purchasing a new cast iron skillet, wash it thoroughly to remove residue from the manufacturing process; once cleaned, it must be seasoned. The skillet should be coated with a thin layer of fat, such as lard or oil, on all surfaces inside and out. It is important to season all surfaces because the seasoning protects the cast iron from developing rust. After the pan has been coated, it should be placed in a hot oven, about 350 to 400 °F (about 176.6 to 204.4 °C), for about an hour and then allowed to cool. This process can be repeated several times if desired.
The seasoning process cooks the fat onto the surface of the seasoned cast iron skillet. The shortening fills in any crevices or scratches and creates a smooth, nonstick cooking surface. After a while, a well-seasoned cast iron skillet develops a smooth black finish with a soft sheen, also known as a patina. This finish prevents food from sticking without the possible dangers of non-stick coatings that can wear and flake, contaminating the food being cooked.
In addition to the nonstick properties, many experienced cooks prefer a seasoned cast iron skillet because the metal distributes heat evenly and holds heat well. These pans are extremely durable and can last a lifetime with a low maintenance maintenance routine. After cooking in a seasoned cast iron skillet, it should be washed while still hot with hot water and little to no soap. It should be dried with paper towels and stored in a dry, moisture-free place. With frequent use and proper care, it should last for years.
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