If you follow me on Instagram — you would have seen my excitement at buying my very first cast iron pan. I’m not sure why it took me so long to finally get one but I am now a proud owner of a cast iron pan.
Now, I’m not sure about anyone else, but this cast iron pan is kind of a big deal. My mom had a cast iron pan that she used all the time. And my grandmother had one. And I’m pretty sure my great-grandmother had one. It just felt wrong that I wasn’t cooking for my girls in a cast iron pan. I mean — a legacy was at stake here. Target fixed that for me thought. $15.99 bought my girls their legacy.
So now I have this cast iron pan but no idea what to do with it. I’d heard something about seasoning a pan — and just for a split second I thought salt and pepper — but then I googled and discovered what seasoning the pan is all about.
If you’re already the owner of your very own cast iron pan, I’m sure you know all about the purpose and process of seasoning the pan. But if you’re like me and think a pan is just a pan, then listen up. I’ve got some news to share.
The purpose of seasoning the pan is to create a non-stick surface. But without all the nasty chemicals that transfer into the food from other “non-stick” pans. And a bit of iron will seep into your cooked food through the cast iron skillet — which apparently is a really good thing!
The very first step is to wash the skillet in warm, soapy water to get any factory gunk and germs off.
The next step to create a non-stick surface is to rub oil into the pan with a paper towel or cotton cloth.
Now the difficult part that I came across was what oil to use. I used coconut oil because that’s what I pulled out of my pantry first.
Based on scientific chemistry facts flaxseed oil is said to be the best. But in my research, all types of oils are used and work. Even bacon fat.
Next you place the pan in a cool oven upside down and set oven at 400 degrees for at least an hour. Be sure to wipe away any excess oil from the pan to avoid drips. You could also place a cookie sheet beneath the pan to catch any drippage.
As you use the pan and add oils for cooking, the pan continues to get better with age.
And that’s the true story of how I seasoned my first ever cast iron pan. Next up — cooking in it!