How to Season Cast Iron with Salt?

While salt itself isn't the material that creates the seasoned surface on cast iron, it plays a valuable role in the cleaning process that often precedes or is part of maintaining the seasoning. According to the provided reference, salt is used for scrubbing the pan clean, preparing it for the application of oil which builds the seasoning layer.

Here's how salt is used in the process of maintaining and preparing your cast iron pan for seasoning, based on the reference:

Cleaning Cast Iron with Salt

Before applying a fresh layer of oil to season your cast iron, ensuring it is clean is essential. The reference details a method using salt for scrubbing:

• Purpose: To effectively scrub away residue without harsh detergents that can strip seasoning.
• Method:
  1. Pour about a half cup of kosher salt directly into your cast iron pan.
  2. Use a paper towel to rub the salt around the surface of the pan. The coarse salt acts as a gentle abrasive to lift stuck-on food particles.
  3. Discard the used salt and rinse the pan thoroughly with hot water. Ensure all salt granules are removed.
  4. Dry the pan completely over low heat on the stovetop to prevent rust.

This salt scrub is a simple yet effective way to clean your pan, setting the stage for the next step: oiling for seasoning.

Oiling for Seasoning After Cleaning

Once your cast iron pan is clean and dry after the salt scrub, the next crucial step is applying oil to build or maintain the seasoning layer. This is the actual process of seasoning according to the reference:

• Purpose: To apply a thin layer of fat that will polymerize when heated, creating the non-stick surface known as seasoning.
• Method:
  1. Rub down every surface of the clean, dry pan.
  2. Use a paper towel soaked in a highly unsaturated fat.
  3. Examples of suitable oils mentioned include corn, vegetable, or canola oil.
  4. Ensure a very thin, even layer covers the interior and exterior of the pan.
  5. Wipe away any excess oil so the surface looks matte, not greasy.

After oiling, the pan is typically heated in an oven or on the stovetop to allow the oil to polymerize and bond to the metal, forming the durable seasoning layer.

In summary, the provided reference uses salt for the cleaning step before applying oil to season the cast iron.