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This guide will make cooking with cast iron a breeze!
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Date: October 27, 2016
When you oil it before storing it, you don't necessarily need to smoke the oil first to prevent it going rancid as shown in the video. It generally takes weeks to months for the oil to go rancid in storage.
If you're going that long without using the pan, you probably shouldn't have one at all, just use stainless steel etc. Cast Irons need regular usage and care for them to maintain a polymerized surface and stay rust-free.
Nice. But not everyone has an oven…
Do not use industrialised seed oils
Great ! Thanks
I wonder in a long run with the electricity bill to run the oven and the oil for seasoning wont it be more cost effective t just buy stainless steel skillet
I took notice of the fact that few to no professional kitchens use cast-iron cookware and went with stainless steel. All the conductivity, none of the absurdly high-maintenance fuss.
My grand mother and mother used caste iron cookware. My mother rarely washed the skillet. Used it twice a day for breakfast and dinner. I now have caste iron and follow her advise. I scrape the skillet clean with a wood or metal spatula and pour out leftover grease and sometimes wipe, sometimes not. I use it at least once a day and the high heat sanitizes the surface. Been doing as much for ten years with no ill effect.
Yeah, I ain't doing all of that. Stainless steel all the way through.
So, taking it beyond its smoke point is going to turn that polymer into carbon, you don't want that. Put your pan in the oven at just below the smoke point and you will preserve that polymerization and not turn it into carbon, because everything is going to stick to carbon.
Hi…thanks for the informative video..i have just bought cast iron pans.. for the 1st time, should i oven bake it 3 time simultaneously every time it comes off the oven, or let it cool 1st, and than do it..also after i use it, do i season everything and put absorbent paper inside