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Curing all your non seasoned cast iron cookware is straightforward and simple, but you must do it properly.
Why do we cure or season cast iron cookware?
Curing stops cast iron cookware becoming rusty and because of the coating it gives, it stops food from sticking and a s a result giving you the perfect non stick pan!
But let me step back a minute. Perhaps you haven’t bought a new piece of cast iron cookware, maybe you’ve picked up an old piece that was a real bargain at the local market. Or perhaps you’ve found Grandmother’s old skillet lying forlorn in the garden shed. Whatever, fear not, in almost any state a quality piece of cast iron cookware is nearly always suitable for simple renovation and subsequent curing.
Considering first your old piece of cast iron cookware, regardless of its state, give it a good rub down with sandpaper so that the original surface can be seen.
Now, at this stage, whether you have a new piece of cast iron cookware or you’re renovating an old one we come to the curing step.
Before going any further, whether you’re dealing with an old or new item of cookware, its important to clean your oven with hot soapy water both inside and out, no matter how perfect you may think it looks.
Now warm up your item of cookware. Do this ideally in a charcoal grill or if not available in the oven, at 200 degrees. A charcoal grill heated up outdoors is preferred, because of the odors and usually some smoke that comes off the cookware and which can linger.
When its warm put on your oven gloves and spread Crisco on all of the item of cookware’s surfaces, inside and outside;instead of Crisco you can equally use, oil, other shortening or lard.
When coated place the cookware back into the oven at 350 degrees for 1 hour.
After 1 hour let the cast iron remain on the grill until the charcoal goes out. or if its in the household oven let it cool down inside the oven as the oven naturally cools. Never try to cool cast iron rapidly it can seriously damage it.
Once its cooled, thats it, you’re done; your cookware is now ready for cooking.
Now this is not the end of the curing process as this will continue to takes place over the lifetime of the cookware. But only if you follow this simple ritual:
1. After each use of your cookware you should wash it . Don’t listen to people saying that you shouldn’t, its not hygienic.
2. First wipe the cookware with a paper towel to remove spent food, then wash it in warm soapy water.
3. Using paper towels wipe the pan and leave it to dry.
4. After its completely dry wipe a little light oil, shortening, or lard all over the cookware. And don’t forget the legs, the handle, the lid, etc.etc.
Thats it. If you keep up this ritual it won’t be long before your cookware has that beautiful dark hue of a well looked after, well loved piece of cast iron cookware that you’ll be really surprised is remarkably easy to keep clean!
Note:Don’t ever use metal tools, heavy scourers, wire scrubbers or brushes on your cast iron cookware or you will ruin your curred surface with scratches meaning food will get into the scratches and stick when you’re cooking. As such you will no longer be the proud owner of a non stick pan, your cooking experience will be rubbish and the only thing to be done will be to restart the curing process once again.
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