Seasoning Cast Iron Cookware

Cast iron cookware is an excellent conductor of heat and diffuses the heat evenly. Once cast iron cookware is hot, it holds the heat for long periods of time. Because it can be used on top of the stove as well as in the oven, every piece of cast iron cookware is very versatile and it is practically indestructible. Many people have treasured heirloom pieces passed down through the generations.

There are a few guidelines to follow to ensure cast iron cookware stays in top condition and performs at it's best. Before using for the first time, whether it is a skillet, a pot, dutch oven or other piece, cast iron cookware should be seasoned. Seasoning allows oil to soak into the pores of the cast iron and creates a nonstick surface.

To season cast iron cookware, begin by scrubbing it with a stiff brush in hot soapy water. Once it is dry, completely coat the inside and out side surfaces with vegetable oil or melted shortening. Then, place the cast iron cookware on the middle rack in an oven preheated to 350 degrees. After 30 minutes remove it from the oven, wipe it dry, and place it back in the oven for an additional 30 minutes. If cleaned properly, cast iron cookware does not have to be seasoned each time it is used.

To clean cast iron cookware, it is best to fill it with water and bring it to a boil, pour out the boiling water and wipe the cookware dry. Detergent should never be used on cast iron cookware as it will remove the seasoning. Likewise, using a scouring pad can also remove the seasoning. If food is stuck to the surface, it can be carefully dislodged with a spoon or table knife. Once the cast iron cookware is clean, all surfaces should be rubbed with a coating of oil and stored in a dry cool place.