Cast iron pans that have been pre-treated properly last a lifetime and provide a natural non-stick surface. The non-stick coating applied to the cast iron consists of an “aging” layer composed of oil that has been cooked on the surface of the pan itself. Learn how to apply a protective layer to a brand new pan, or how to recover an old, rusty one and then keep them so they don't lose their protective layer.
Steps
Method 1 of 3: Treating a New Pan
Step 1. Preheat the oven to 177 ° C
Do not plan to cook anything in the oven while treating your cast iron skillet, as the process may be affected by the steam created by cooking other foods.
Step 2. Wash and dry the pan
Use soap and a dish brush to scrub it all over. This is the only time you need to use these items to clean the pan; once the protective layer is completed, it will no longer need to be rubbed.
Step 3. Cover internally and externally with a layer of lard, vegetable fat or olive oil
Make sure it is fully coated and scrub it all together with a paper towel.
Step 4. Put the pan in the oven
Let the fat or oil cook on the surface of the pan for 2 hours. Once done, remove it and let it cool.
Step 5. Repeat this treatment three times
To give your cast iron cookware a good protective layer, you need to perform more than one oil treatment. To make sure you have a good non-stick surface that won't peel off when cooking your own food, apply additional layers of fat or oil, cook, let cool, and repeat again.
Method 2 of 3: Retrieve a Rusty Cast Iron Skillet
Step 1. Preheat the oven to 177 ° C
Do not plan to cook anything in the oven while handling the cast iron skillet.
Step 2. Make a solution of white vinegar and water
Find a container large enough to submerge the entire pan. Fill the pan with a mixture of half vinegar and half water.
Step 3. Place the pan in the vinegar solution, making sure it is fully submerged
Leave it to soak for three hours - the vinegar will dissolve the rust. Once the soaking period is over, remove the pan from the solution.
- If you still notice rust on the pan, use a dish brush to scrape it off; at this point removing it should be a simple matter. Make sure no rust remains.
- Do not put the pan back into the vinegar solution. If you leave it in the vinegar for too long, the cast iron will start to deteriorate.
Step 4. Rinse the pan in water and dry it well
Make sure it is completely dry by heating it for a few minutes on the gas machine or in the oven.
Step 5. Coat the pan with a layer of grease or oil, making sure it is completely covered
Use a paper towel to rub the grease or oil on the surface of the pan.
Step 6. Put it in the oven
Treat the pan at a temperature of 177 ° C for the duration of 2 hours. Once done, remove it and let it cool.
Step 7. Repeat the protection treatment
To make sure you have a good non-stick surface that won't peel off when cooking your own food, apply additional layers of fat or oil, cook, let cool, and repeat again.
Method 3 of 3: Maintaining a Cast Iron Skillet
Step 1. Clean the pan immediately after use
Cast iron is easier to clean immediately after cooking, that is, before the food has a chance to stick to the pan. As soon as it cools down enough that you can touch it, wipe off any food residue with a sponge and rinse the pan with hot water.
- If a layer of caked food remains on the bottom of the pan, use a mixture of coarse salt and vinegar to scrub it off with a paper towel. Then, rinse the pan with hot water to make sure you have completely eliminated the presence of the vinegar.
- Attached food can also be eliminated by burning: put your pan in the oven at a high temperature; the food will turn to ash, which can then be brushed off once the pan has cooled. If you use this method, you will then need to repeat the pan protection treatment, as the non-stick layer will also be burned off.
- Do not use soap or a wire mesh sponge on treated cast iron, as this will scrape off the protective layer, removing the non-stick surface layer and allowing moisture to react with the metal and produce rust.
Step 2. Make sure you dry the pan perfectly
Use a dry cloth to dry it, taking care not to forget the most difficult to reach spaces and carefully drying the back as well.
- You could also place the pan upside down on top of the gas burner you just cooked on if the stove is still hot enough - this will allow the pan to dry more quickly.
- To be completely sure that the pan is dry, simply heat it in the oven for a few minutes.
Step 3. Periodically repeat the protective treatment of the pan
Whenever you cook with a cast iron skillet, the oil you use penetrates the pan and helps keep it protected. Despite this, it is possible to encourage the process and ensure that the pan remains completely non-stick by repeating the complete protective process from time to time, especially if you have had to use vinegar and salt to clean it.
Step 4. Store the pan in a dry place, taking care that no water from other kitchen equipment spills onto it
If you're putting it with other cookware, cover it with a tea towel or paper towel to protect the surface of the cast iron.
wikiHow Video: How to Do a Protective Treatment for a Cast Iron Frying Pan
Look
