The Care and Feeding of Cast Iron: Cleaning and Seasoning Cast Iron Cookware

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Wooden handles — more common on imported ironware — are handsome and stay cool to the touch, theoretically. But keep in mind that they are not appropriate for use on an open fire, and the wooden handles actually do heat up, thanks largely to the aluminum bolts that generally pass through their middles. Also, because you have a soft metal screw going into a hard metal thread, the bolt eventually wears down, causing the handle to loosen.

SEASONING CAST IRON PANS

All new cast iron has a protective coating on it, which must be removed. American companies use a special food-safe wax; imports are covered with a water-soluble shellac. In either case, scrub the item with a scouring pad, using soap and the hottest tap water you can stand. Once the coating is removed, you should never again let soap touch the iron.

Let's repeat that. Do not use soap on seasoned cast iron. The cure (seasoning) is based on grease, and soap's job is to remove grease. So if you wash your iron with soap, you'll destroy the very effect you are trying for.

Also, make sure to remove all of the initial protective coating. If not, you'll get a very strange smell as the coating cooks during the curing process and this funky aroma will often linger, permeating and corrupting the flavor of any food later cooked in the pot.

When the iron comes clean, immediately dry it and wipe a fairly heavy coating of shortening over all the metal, being sure to include the handle and any legs or other protuberances. Historically, lard was used for this purpose. But lard, like all animal fats, has a tendency to turn rancid, so shortening is a better bet. Never use butter, margarine or any fat containing milk or salt to season cast iron.

Heat your oven to 400 degrees Fahrenheit, and bake your cast iron pieces for about an hour. Remove them, blot up any puddles of oil with a paper towel, then let the iron pieces cool. Do not be alarmed if at this point the cast iron feels sticky; it'll lose this once the cure is complete.

Cast iron makers will tell you that the cookware is now ready for cooking, though most recommend that you use it only for frying the first few times. We find that oiling and heating the iron at least one more time before use effects a hotter initial cure. In this case, grease the piece lightly, and the stickiness should disappear; if not, it will the first time you cook with it.

After you've completed the second coating, it's okay to cook in the cast iron pan, but be sure to follow the manufacturer's suggestion and use the piece for frying only. Your ironware will be slightly discolored at this stage, but these first few frying jobs will complete the cure, turning the iron into the rich, black color that is the sign of a well-cured, well-used cast iron skillet or pot.

FASTER CAST IRON SEASONING

Usually, curing cast iron takes considerable time. However, there is a way to hasten the process. To achieve a final cure quickly, build a high-flamed fire outdoors. While any fuel will serve, it's best to avoid softwoods as they will deposit creosote on the iron, which is not good for you.

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