Coming home with your new cast iron is exciting and if you're like most folks, you want to start using it right away. However, if you haven't purchased a "pre-seasoned" piece of cast iron, you will have to go through a few steps to "season" your new piece prior to using it.
Camp Chef's
Cast Iron Conditioner is a
good way to initially season your new piece of cast iron and will never create a rancid build up like shortening or vegetable oil. While I LOVE Camp Chef's
Cast Iron Conditioner for daily seasoning, and seasoning after each use, my preference is to use a high quality extra virgin olive oil for initial seasoning.
Following these simple steps to season and maintain your cast iron will give you a beautiful, non-stick piece that you can use for years and years and hand down to your children and grandchildren.
PREPARING CAST IRON FOR SEASONING
Your new cast iron may come with a wax coating, which protects the product during transport between the manufacturer and you. This coating helps minimize rusting. Cast iron is very sensitive to changes in temperature, making it an excellent cooking material, but also making it susceptible to rust if not properly cared for.
Heat your oven to 350 degrees and place your cast iron upside down on the top oven rack. Place a foil-lined cookie sheet on the bottom rack to catch the wax drippings. When cooking off the wax on your cookware, the wax will most likely smoke. This is absolutely normal, so don't be alarmed. When the smoking stops, your cast iron is ready for seasoning. Remove your piece from the oven and let it cool. Wash and dry the piece thoroughly with warm water to eliminate any deposits. If you want to immediately start the seasoning process, go ahead and place your cast iron back in the warm oven simply to allow it to dry more thoroughly and allow the pores of the cast iron to open and accept the seasoning. Once the iron is thoroughly dry, but cool enough to work with, follow the below instructions for seasoning.
SEASONING YOUR NEW CAST IRON
Once you've melted off the wax, simply follow these easy steps. Saturate a clean lint free rag with extra virgin olive oil or
Cast Iron Conditioner and thoroughly coat all surfaces of the cast iron. Place in a pre-heated 425 degree oven, upside down (with a foil-lined cookie sheet underneath to catch any drippings). Your cast iron will most likely smoke as the seasoning bakes, so you may want to do this on a day that you can open the windows. Continue the cooking process for at least one hour, or until the smoking stops. CAREFULLY remove from heat. Once the cast iron has cooled enough to allow you to work with it, you may wish to repeat the seasoning process. I normally repeat the seasoning process three times prior to cooking with a new piece of cast iron. The seasoning will help to give it that beautiful black "patina" which enhances your cast iron by creating a glasslike finish and gives it it's non-stick surface. .
After each use be sure to continue the seasoning process by apply a small amount of
Cast Iron Conditioner to a lint free cloth and thinly coating all surfaces of the cast iron.
Note: Instructions for "re-seasoning" your Dutch oven are the same as the
seasoning instructions above.
