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Blogger Sheryl Canter offers this Recipe for Seasoning Cast Iron based on what looks like a very well-thought out scientific analysis. After researching the subject she concluded:
The seasoning on cast iron is formed by fat polymerization, fat polymerization is maximized with a drying oil, and flaxseed oil is the only drying oil that’s edible. From that I deduced that flaxseed oil would be the ideal oil for seasoning cast iron.
Here’s the short version of this post explaining the process:
- Clean the pan (read Sheryl’s advice on several options.)
- Heat the pan in a 200°F oven to be sure it’s bone dry.
- Pour a little flaxseed oil on a paper towel and thinly coat the pan.
- Rub the oil off with paper towels or a cotton cloth until it looks like there is nothing left on the surface. The pan should look dry.
- Put the oiled pan in a cold oven, set at 500°F . When it reaches temperature bake the pan for an hour.
- Turn off the oven let the pan cool inside the oven for two hours.
- Repeat the process several times.
Flaxseed oil is, apparently, pretty expensive and tends to go rancid quickly. Nature’s Way Flax Oil – 24 Ounce
Sheryl did a nice write up.
I would note, that many of the new cast iron pans are made with very rough castings. A lot of the old ones have a machined smooth pan bottom and are very non-stick. I have one from my parents that has been in continuous use for near 40 years, it is the best non-stick pan I have ever used.
What I have done with some of the new rough surface pans that are allegedly pre-seasoned, I sand the bottoms smooth, working up to a 400 grit or higher paper. Then I re-season the pan. This way you can start out with a very good non-stick pan from the start.
I love my cast iron cookware!
It both told me how to do it correctly and what mistakes led to the way my oven currently looks.
That being said, there is a minimum 18 hours in the oven required for this method in 3 hour chunks, more if you want a true non-stick surface on a Lodge pan.
I let Scouts (including my sons) use mine which means it doesn’t always get cared for. I think I’ll stick with less thorough seasonings more often.
Very good timing. I’ve got a rusty dutch oven that needs to be reseasoned.
Thanks for sharing!
Thanks Clark. I was both impressed and intrigued by what Ms. Canter has written.