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Seasoning Cast Iron Cookware

6th Apr 2016

Cast iron is a versatile cookware that can be used to fry, saute, grill, roast, stew and bake as it heats evenly, retains the heat and when seasoned properly provides a nonstick surface. 

Seasoning is a simple process of applying oil to the surface so that it gets into the pores of the cookware that in turn will leave a black, nonstick surface.

Follow these 4 simple steps to season cast iron cookware:  

1. Preheat oven to 350 degrees.
2. Wash cast iron with hot, soapy water, and a stiff brush. Rinse and dry.
3. Completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat).
4. Place cookware on the middle rack of the oven for 30 minutes. Remove cookware and wipe it almost dry to prevent pooling of shortening or oil. Place back in oven for another 30 minutes.

Note: If your cast iron gives off a metallic taste or has signs of rust, wash with hot soapy water, scour off the rust and re-season using the steps above.