3. Seasoning Cast Iron Cookware
You’ve probably heard that when you first receive your cast iron, you need to season the product before using it. Seasoning is accomplished by oiling the pan and then heating it above smoking point, cooking the oil onto the surface and creating the natural non-stick finish. You can read our in-depth guide to seasoning here.
But some cast iron, like Fresh Australian Kitchen’s, comes pre-seasoned, meaning you can use it without seasoning first. It's ready to go! But re-seasoning should still be done later on - after multiple uses, when you notice the non-stick quality isn’t what it used to be, or, if you notice any rust appearing if it hasn't been dried.
So here’s how to season your cast iron cookware...
Hand-wash your pan thoroughly with warm water. Soap can be used but it’s not really necessary. Do not put cast iron in the dishwasher.
Dry the pan completely, placing it in the oven or on the stovetop for best results.
Wipe the pan inside and out with an edible vegetable, seed or nut oil that has a high smoke point. A teaspoon will usually do, because you want a thin layer of oil. Wipe away any excess oil.
For a guide on what oils are best for seasoning, see our article, 8 Best Oils For Seasoning Your Cast Iron Cookware.
Bake the pan for at least one hour on the highest heat setting of your oven, at least 260 degrees celsius. Turn the oven off and let the pan sit another two hours to cool down so you're then able to handle it safely. Leave it in the oven to cool.
If your pan does happen to develop rust over time, mix a solution of salt and oil, rub it in the pan, and rinse it in warm water. Then follow the seasoning instructions above and your cast iron pan will be like new again! Easy.