Seasoning cookware, particularly cast iron or carbon steel, involves creating a layer of baked-on oil that protects the metal and provides a non-stick surface. Here's how you do it:
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Clean the Cookware: Thoroughly wash the pan with hot, soapy water to remove any manufacturing oils or debris. Dry it completely.
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Apply a Thin Layer of Oil: Use a neutral oil with a high smoke point, such as canola oil, vegetable oil, or shortening. Pour a small amount into the pan and use a cloth or paper towel to spread it into a very thin, even layer. It's important to wipe away as much oil as possible. The pan should look almost dry. This prevents the oil from pooling and becoming sticky.
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Bake the Cookware: Place the cookware upside down on the middle rack of your oven. Put a baking sheet on the rack below to catch any drips.
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Set the Oven Temperature and Time: Bake at 350-400°F (175-200°C) for one hour. Consult the cookware manufacturer's instructions for specific temperature recommendations.
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Cool Down: After one hour, turn off the oven and let the cookware cool completely inside the oven. This allows the seasoning to set properly.
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Repeat (Optional): For a better seasoning, repeat steps 2-5 up to three times.
Once seasoned, your cookware is ready to use. Remember to maintain the seasoning by cooking with oil and avoiding harsh detergents when cleaning.
