The Secret to Non-Stick Perfection
A well-seasoned cast iron skillet is essential for cooking the perfect steak, searing fajitas, or making crispy bacon. Here is how to build up that beautiful non-stick surface that gets better with every use.
What is Seasoning?
Seasoning is a layer of polymerized oil that bonds to the iron, creating a natural non-stick surface. It is not about flavor – it is about protection and performance.
Initial Seasoning Steps
- Clean thoroughly: If new, wash with warm soapy water (the only time you will use soap). Scrub off any factory coating. Dry completely.
- Apply thin oil layer: Use a high smoke-point oil like vegetable, canola, or flaxseed. Apply a very thin layer all over – inside, outside, and handle.
- Wipe it off: This sounds wrong, but wipe off as much oil as possible. The pan should look almost dry.
- Bake upside down: Place in oven at 450-500F for 1 hour. Put foil on the rack below to catch drips.
- Cool in oven: Turn off heat and let cool completely in the oven.
- Repeat: Do this 3-4 times for a great initial seasoning.
Maintaining Your Seasoning
- Cook with oil: Use oil every time you cook, especially when the pan is newer
- Clean properly: Rinse with hot water and scrub with a stiff brush. Avoid soap.
- Dry immediately: Never let it air dry – rust is the enemy
- Apply light oil: After cleaning, apply a tiny bit of oil and wipe clean
Best Foods for Building Seasoning
- Bacon and fatty meats
- Cornbread
- Seared steaks
- Fried foods
A good cast iron and quality meat from Ruiz Custom Meats – that is all you need for an amazing meal!
