Care for your Cast Iron Cookware
Purchasing cast iron cookware can be an investment. While this cookware can be a bit more expensive, it also provides superior cooking quality and flavor to your meals. Protect your investment by properly seasoning and caring for your cast iron with these steps.
- Lodge 12" Logic Skillet
Blain # 475790
Logic Melting Pot
Blain # 588393
Blain # 556333
Logic Square Grill Pan
Blain # 475795
Logic Two-Burner Reversible Griddle
Blain # 475803
- Good Cook
Wooden Cooking Spoon
Blain # 652930
- Paula Deen
2 Piece Silicone Spatula Set
Blain # 671434
- Solid vegetable shortening (or cooking oil of your choice)
- Most cast iron skillets come from the factory already properly seasoned. Any seasoning inconsistencies on your item are normal and will not affect performance. Seasoning of your cast iron skillet is a process that is absolutely essential if you want your cookware to last. Oil is baked into the pores of the iron to prevent rusting and to eventually provide a natural, non-stick cooking surface.
- It is very important to replenish the seasoning of you cast iron cookware by applying a think layer of vegetable oil before you cook and after each cleaning. Seasoning is an on-going process and the more you use your cast iron utensil, the more the seasoning is improved. Unlike other types of cookware, cast iron only gets better with use.
- If you notice a seasoning bubble, flaking or a rusty color on your pan, do not be concerned. The rusty color is the first layer of seasoning. Rubbing oil into this area will improve appearance and seasoning. Flash rusting is normal and can easily be remedied with vegetable oil being rubbed briskly with a cloth on the affected area.
- Profile rusting is seen and felt on the cookware. Using a SOS soap pad to scrub the affected area will remove the rust, but once raw cast iron is revealed, be sure to then re-season the area immediately.
- When rust is covering the majority of the cast iron, this is considered severe and occurs when no amount of scrubbing will remove the rust. To remove this rust, the item must be sandblasted to return it to the raw cast iron form and re-seasoned immediately.
- While maintaining the seasoning should keep your cast iron in good condition, at some point you may need to repeat the seasoning process. If food starts to stick to the surface, if you notice a dull, gray color or rust, repeat the seasoning process as described below.
- Begin by washing the cookware with hot, soapy water and a stiff brush. Soap is normally not recommended for wash of the product unless you are about to re-season as soap breaks down the oil you are trying to build. After you wash the item, rinse and dry completely.
- Apply a thin coating of melted solid vegetable shortening both outside and in on the cookware. Place aluminum foil on the bottom rack of your oven and place cookware upside down on top rack. Bake cookware for at least an hour at 350-400 degrees. After the hour, turn oven off and let item cook in oven.
- Remember to apply oil before you cook and only use wooden or silicone cooking utensils to avoid scratching the surface of the cookware. Rinse only with hot water and a stuff nylon brush as you do not want to strip the seasoning oils from the cookware. Be careful to not put hot cookware in cold water to avoid thermal shock to the utensil. Also, never place cast iron cookware in a dishwasher.
- If you are having trouble removing stuck on food, boil some water in the pan to loosen residue. Never let the cast iron air dry as it can promote rust. Always towel dry and apply a light coating of oil while the utensil is still warm. Store items in a cool, dry place. The oven is a great place to store these cast iron items.