Have you been looking for the best method of seasoning your cast-iron pans? Here is the newest method of seasoning cast iron pans that I recently heard about.
There is more time involved, but very little actual labor.
I always seasoned my cast iron the way my Mother taught me. The way she learned from her Mother, so naturally a newer better method was due.
Place the cast-iron pan on the medium heat burner. Wipe the pan with vegetable oil. Repeat this process until the cast iron turns shiny.
When the pan start to look like it needs to be seasoned again, just repeat the process.
But, then I heard about this method, which seemed like a longer lasting seasoning. I decided it was time to update the seasoning process. Click here to give it a try.
This newer method calls for multiple coats of flaxseed oil and placing the pan in the oven for 1 hour at a time.
The flaxseed oil bonds so well, compared to the seasoning with vegetable oil. It creates a bond-like finish, similar to a veneer.
Much different from the vegetable oil seasoned pan, which had rust spots and places where the seasoning was completely gone after a run through the dishwasher.
So the difference is in the flaxseed oil, so, let’s get started.
Warm an unseasoned pan in 200 degree the oiled pan upside down in a cold oven.for 15 minutes. Take the pan out of the oven and put approximately 1 tablespoon of the flaxseed oil in pan using paper towels and tongs to spread the oil around all the surface of the pan.
Using clean paper towels, completely wipe all the excess oil from the pan. Place oiled pan upside down in a cold oven.
Then heat oven to highest temperature. After oven reaches it’s highest baking temperature, heat the pan for 1 hour.. Then turn oven off and let pan cool in the oven for 2 hours. Repeat this procedure for 5 more times, until a dark, matte finish is achieved.
This method works so well due to the use of the flaxseed oil, it has 6 times the amount of omega-3 fatty acids than vegetable oil has.
Over extended exposure to high heat helps the fatty acids to form a matrix finish.
This method works very well, but be prepared to devote 18 hours baking the 6 coats of flaxseed oil into your pan or pans.
So, if your have more than 1 cast iron pan, you would be wise to do them all at once. If you have a cast-iron wok, that will well as well.
Why flaxseed oil?
Vegetable oils and shortening leave cast iron soft. That makes the cast iron pans susceptible to wear and tear, but flax seed oil, which is equal to food grade linseed oil, the oil used by painters to create a protective layer on their wood, is what makes smooth surfaces on cast iron.
Make sure you use flaxseed oil, it’s the oil that works.
You don’t want to put that much time into this process to not have it turn out right. Check it out.
The requirements for flaxseed oil are very specific, no flavors, additives or any other oils to prevent oxidation (you need oxidation in this method to work. It must be 100% flaxseed oil that needs refrigeration.
If it doesn’t say refrigerate, you bought the wrong product.
In Canter”s article she doesn’t specify if the oil she used should be filtered or unfiltered. After checking around I heard that either is fine. The brand that Canter used is unfiltered, so that’s what I used. Figure around $17.00 for a 16 ounce bottle.
Seasoned cast iron pans can last at least 1 lifetime and probably more, so they can be a very good investment. Then you can pass them down to your children and grandchildren.
I hope this article was helpful and if you have any questions or comments, please leave them below. Thanks and good luck seasoning, Deanna