Video: How to Season Cast Iron -

Video: How to Season Cast Iron

See how to care for cast iron cookware so it lasts for years and years.

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Cast iron pans, pots, skillets, griddles, and Dutch ovens are practically indestructible. They can last for generations. The key to cast iron’s longevity is seasoning. In this video, you’ll learn how to season, cook with, and care for cast iron cookware so it lasts for years and years. Seasoning cast iron is simple. We’ll show you how a thin, protective layer of vegetable oil, baked into the skillet, helps prevent rust from developing. Re-seasoning your cast iron pan will build up over time a terrific non-stick surface. You’ll see how to properly prepare your cast iron pan before you season it for the first time, and you’ll learn why this is the only time you’ll want to use soap to clean it. You’ll also discover the benefits of cooking with cast iron—the dry, even heat, which browns meats, crisps baked goods, and caramelizes vegetables like no other type of cookware. You’ll also see how easy it is to clean a well-seasoned cast iron skillet! Cast iron, it’s not just for the chuck wagon! See more how-to videos >>

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Iron Cast 
Apr. 26, 2015 11:55 am
1. Oil type plays enormous role. If you use wrong type, food WILL stick. How old the pan is - plays NO role. 1.1 First, it should be oil with HIGH IODINE VALUE (google), index more than 120. 1.2 Second, oil should have as little unsaturated fatty acids and complex fatty acids (Omega-x and co) as possible, because those transform into transfats on heat. 1.3 That leaves one with Sunflower Oil as best. 2. There are THREE layers on typical Cast iron. First layer is to protect against rust ONLY and plays NO ROLE in non-stick behaviour. Second and third layers are for non-stick effect and also used on cold forged iron and stainless steal. First layer is only needed for cast iron. 2.1.1 First layer is removed by pyrolisis or heating over 600 degrees Celcius for two hours, or by physical sanding - any 80-120 sanding paper on multisander will do. After removing (if needed! Like because of excessive rust or to even the surface), polish it with right oil (sunflower) on a kitchen towel to
Apr. 24, 2015 10:26 pm
TYPE OF FAT SMOKE POINT NEUTRAL?* Safflower Oil 510°F/265°C Yes Rice Bran Oil 490°F/260°C Yes Light/Refined Olive Oil 465°F/240°C Yes Soybean Oil 450°F/230°C Yes Peanut Oil 450°F/230°C Yes Clarified Butter 450°F/230°C No Corn Oil 450°F/230°C Yes Sunflower Oil 440°F/225°C Yes Vegetable Oil 400-450°F/205-230°C Yes Beef Tallow 400°F/250°C No Canola Oil 400°F/205°C Yes Grapeseed Oil	390°F/195°C	Yes
Lard	370°F/185°C	No
Avocado Oil (Virgin) 375-400°F/190-205°C No Chicken Fat (Schmaltz) 375°F/190°C No Duck Fat 375°F/190°C No Vegetable Shortening 360°F/180°C Yes Sesame Oil	350-410°F/175-210°C	No
Butter	350°F/175°C	No
Coconut Oil 350°F/175°C No Extra-Virgin Olive Oil 325-375°F/165-190°C
Jan. 8, 2015 12:24 pm
I have some old slightly rusty cast iron pans that I wish to reseason and use. My husband says the rust is nutritious and I shouldn't try to get rid of it; his mom's pans are all rusty. I would think rust would cause problems with the non-stick finish. Is coarse salt the best way to remove rust?
Dec. 4, 2014 11:09 am
Eh, Paul - you are referring to degrees Celsius, the tutorial refers to Farenhieght. Hope that clears things up.
Paul McManus 
Aug. 2, 2014 6:45 am
Lily, the smoke point for safflower oil is 225. The smoke point for vegetable oil 356-370 depending on type. Wrong type oil for the temps required. Hope that helps!
Jul. 26, 2014 11:22 am
Well, mine is in the oven now. 57 minutes to go. I hope this works. Growing up we had a set of cast iron cookware, and I hated it. When it was my turn to do the dishes, it was always so hard to clean. We would leave it on the stove with a little bit of soapy water, we would allow it to boil to loosen the stuck on potatoes or what ever we had (burned) for dinner. Before using them we had to scrub of the rust before using. I have had horrible experience with cast iron, but that is all about to change!
Jul. 20, 2014 9:10 pm
I followed the directions exactly, used safflower oil, pan started smoking & smelling bad in oven - what am I missing? Thanks.
Feb. 18, 2014 7:59 am
Jan. 26, 2014 8:22 pm
Great video! I recently bought a cast iron griddle and had no idea that I had to season it first. I had stopped using it because it was starting to get a little rusty. I did everything that the video showed and my griddle came out perfect! I'm so impressed on how nice it came out, it looks brand new! I can't wait to use it tomorrow!
Jan. 25, 2014 4:38 am
I have my Grandmother's 6" cast iron pan (Wagner)with a lid that has cooked only fried eggs for close to 100 years. It's priceless!
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