| Seasoning
is the process of allowing oil to be absorbed into the metal, which
creates a natural non-stick, rustproof finish. It is actually a very
simple process. Seasoning is performed on carbon-steel and cast iron
cookware. Here's how to do it:
OVEN METHOD:
1. If the the piece has a handle that is not oven-proof, remove it.
2. Wash new cookware with hot, soapy water and a stiff brush.
3. Rinse and dry completely.
4. Apply a thin coat of melted vegetable shortening or oil to the entire
surface (including lid if applicable).
It is not necessary to season the
outside, but there is no problem if you choose to season it.
5. Line the lower oven rack with aluminum foil (to catch any drippings),
and preheat oven to 350° F.
6. Place cookware upside down on the upper oven rack and bake for one
hour.
7. Turn oven off and let cookware cool before removing from oven.
8. Store in a cool, dry place. If you have a lid for your pan, place a
folded paper towel between the lid
and the pan to allow air to circulate.
9. NEVER wash in dishwasher.
10. If your pan develops a metallic smell or taste or shows signs of rust,
never fear. Wash with soap and
hot water, scour off rust, and re-season.
After use: Clean using a stiff brush and hot water only (do not wash in
dishwasher). Towel dry immediately and apply a light coating of vegetable
oil to cookware while still warm.
STOVE-TOP METHOD
1. Wash new cookware with hot, soapy water and a stiff brush.
2. Rinse and dry completely.
3. Apply a thin coat of melted vegetable shortening or oil to the entire
surface (including lid if applicable).
It is not necessary to season the
outside, but there is no problem if you choose to season it.
4. Place pan over a medium flame for 10 minutes.
5. Turn burner off and let cookware cool.
6. Wipe any excess oil from
pan and repeat process two more times.
7. Store in a cool, dry place. If you have a lid for your pan, place a
folded paper towel between the lid
and the pan to allow air to circulate.
8. NEVER wash in dishwasher.
9. If your pan develops a metallic smell or taste or shows signs of rust,
never fear. Wash with soap and
hot water, scour off rust, and re-season.
After use: Clean using a stiff brush and hot water only (do not wash in
dishwasher). Towel dry immediately and apply a light coating of vegetable
oil to cookware while still warm.
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