Cast-iron user guide:

Bare cast iron pots and pans have been used since early 1900s time. Bare cast iron has great heat conductivity and its retains heat well even after you take the pan off from the stove or how outside temperature fluctuates.That is one of the reason, bare cast iron pans are great for camping cookouts.

Cast iron pans are great choice for searing, frying, braising and making stews and eggs. Cooks can make cornbread in it and can be used in oven as well. Once you season and maintain it, cast iron can develop a natural “non-stick” surface without the chemical coating used for most non-stick cookware.

Types of bare cast iron cookware include dutch ovens, frying pans, deep fryers, tea kettle, woks, flattop grills and griddles. Cast iron cookware can last a life time, if properly maintained and taken care of. It does not dent, scratch or cooks food evenly on stove top and oven both. Seasoned cast iron pan does not extra oil or fat to cook the food, so food made in cast iron pan can be healthier.

How to season your cast iron pan?

Seasoning can provide and protect bare cast iron cookware from rusting, give non-stick surface and stops acidic food reaction left in the pan. Seasoning can happen naturally by using your cast iron pans and leftover oil in a pan. It may take some time or you can speed up a process by following these three steps.

You can season your cast iron in three steps;

1) Clean the cookware to bare metal.
2) Apply layer of animal fat or vegetable oil on surface
3) Heat the cast iron pan to bond oil to the metal

Step 1: Clean cookware to bare metal

New cast iron usually comes with wax coating that protects the pan. This coating has be removed by scouring to expose bare cast iron pan. If you want to re-seasoned to used cast iron pan, you can deep clean by using it in self cleaning oven or burning the pan in campfire to remove build up.

Step 2: Add layer of animal or vegetable fat:

Once you expose the bare metal, you can start layering oil to season the cast iron pan. You can use highly saturated fat such as coconut oil, palm oil, lard or Crisco to season the pan. Some experts think slightly heating the cast iron cookware Some expert advices on heating the cast iron cookware before applying the fat will help avoiding rust on pan during the final heating.

Step 3: Heat the cookware:

After you layered with oil, you can heat the cast iron cookware to start the oxidation of iron. You can heat the cast iron cookware on stove top or in hot oven for one hour.

Result:

Take out cast iron pan from heat and let it cool. Final result of these three steps will produce a cast iron cookware with deep brown coating. After more use and seasoning, the coating will turn black and glossy like a non-stick material.

Use your seasoned cast iron cookware on hanging pot rack to protect the coating. If you are stacking, make sure you place a paper towel or something between the two pan for protection.

The process of seasoning your cast iron cookware is simple however bit time consuming. For some cooks, it will be worth the effort. For those who wants to get benefit of cast iron without the seasoning can use enamel based cast iron cookware as it does not require seasoning before using it.

Click here to see Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet

Further Reading:

Cast Iron material
How to season a cast iron pan

Le Creuset 5 1/2 Quart Round French Oven