Cast iron is my favorite cooking surface (besides a grill). Grilling is out of the question because the polar vortex has hit and yesterday, at dinner time, it was about -20*F windchill! So, cast iron it is! Many people I talk to are afraid to use cast iron! They don’t know how to season cast iron, how to cook with it, how to clean it, or how to store it! And I totally get it! There are a lot more steps when using cast iron, than just using a regular Teflon pan.
Teflon is the devil. And there is absolutely no reason to use it. Did you know that Teflon, when heated, produces a “Teflon flu” of sorts? People, who breathe in the fumes from the heated Teflon, end up with flu-like symptoms and a fever. Did you know that Teflon, when scratched (even tiny scratches), gets into whatever you are cooking and then you eat it? Did you know that the chemical used to make Teflon, when given to rats, results in cancer in the rats? Yet, it still remains considered “safe” according to the people who do the testing. (I believe they are either 1) paid to say that, or 2) are paid to say that). So, what to do instead? Use stainless steel. How about ceramic? Think glass. Use cast iron! But, I bet you are thinking, I don’t know how to season cast iron, so I can’t use it!
Let me teach you how to season cast iron!
- Have a clean, dry, cast iron pan.
- Preheat the over for 350*F.
- Cover the bottom of the oven with aluminum foil to catch any drips of oil.
- Add 1 tablespoon oil to the cast iron pan. I used avocado oil this time, but you could use vegetable oil or olive oil, also. (Use organic, non-gmo oil if at all possible).
- Using your fingers, spread the oil all over the bottom and sides of the cast iron pan.
- Place the pan, upside down, inside the oven on an over rack. Center the pan over the aluminum foil so it catches any extra oil that drips.
- Let bake for 1 hour.
- After 1 hour, turn the oven off.
- Let the cast iron pan cool in the oven!
- Once pan is cool, remove the pan from the oven.
- Wipe pan with a hot rag.
- Dry the cast iron pan well.
- Cook away!
See, it wasn’t that bad! Seasoning your cast iron does not involve anything fancy or gadgets or anything too technically challenging!
If I can do it, you can do it!
I will say this also! You need to be seasoning your cast iron pans at least once per month. The more you season, the more “nonstick” your cast irons will become. This is because the oil, when baked in pan, fills any holes or gaps in the cast iron cooking surface. How neat is that?!
One last thing!
If you are more of a visual learner, check out my highlights on Instagram! I have a highlight reel of all my cast iron tips and tricks.
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Happy Homesteading! (:
P.S. have any thoughts or questions? Tell me all the things in the comments! Also, you can contact us if you’d love to collab!