To season the exposed cast iron edge on ceramic cast iron cookware, you'll apply a thin layer of oil and bake it. Here's the process:
Step-by-Step Guide to Seasoning:
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Apply Oil: Use a paper towel to rub a very light coating of neutral, high smoke-point oil (canola oil is a good and common choice) onto the exposed cast iron edge of your cookware. The goal is a very thin layer, not a thick coating. Too much oil will lead to a sticky residue.
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Prepare for Baking: Place the ceramic cast iron cookware upside down on a baking sheet. This prevents oil from dripping inside and pooling during the baking process.
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Bake: Place the baking sheet with the upside-down cookware in a preheated oven at 350ºF (175ºC).
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Bake Time: Bake for 1 hour.
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Cool: After one hour, turn off the oven and allow the cookware to cool completely inside the oven. This gradual cooling helps the oil polymerize and bond to the cast iron.
Why Season Only the Exposed Edge?
Typically, with ceramic cast iron cookware, only the exposed cast iron needs seasoning. The ceramic coating on the interior cooking surface is non-stick and doesn't require seasoning like bare cast iron. The seasoning is designed to protect the exposed metal from rust and provide a slightly non-stick surface.
Important Considerations:
- Type of Oil: Using a neutral, high smoke-point oil like canola, vegetable, or grapeseed oil is crucial. Oils with lower smoke points (like olive oil) can become sticky or rancid at high temperatures.
- Thin Coating: Emphasize the "thin" part. Excess oil can result in a gummy, unpleasant finish.
- Repeat if Needed: You may need to repeat this seasoning process periodically, especially if you notice the exposed cast iron edge becoming dull or showing signs of rust.
- Maintenance: Regularly clean and dry the exposed cast iron edge after each use to maintain the seasoning.
