Proper Seasoning of Cast-Iron Kitchenware

Cooking has been revolutionized. The entire world of cooking and cook ware has undergone a tremendous change in style, material and shape. The outlook of modern cooking is typically different from the traditional way of cooking. The development in science has been adequately employed in this art of cooking with newer gadgets coming into the market almost regularly.

The modern non-stick Teflon utensil for the kitchen has been quite popular among us. Professional cooks still like to do most of their cooking in the conventional cast-iron pots. They feel that the cooking quality is better in cast-iron pots in comparison to the modern non-stick kitchen wares. The fact of the matter is that the traditional pot is not non-stick in nature but is made to do so after seasoning it properly. This is a treatment given to the cast-iron pots so that it acquires the quality of non-stickiness and does not catch rust and at the same time does not allow the iron element to interfere with the food properties. It is achieved by putting the iron pot under oiling and further baking of the kitchenware. The process of seasoning is done, where the pot undergoes three stages of treatments.

The primary stage is cleaning of the pot which is done through scrubbing with steel wool to get rid of any coating element that might have accumulated on its surface while going under the manufacturing process. It is cleaned further with soap water to find the original metal of the pot. In case of old pots, which require repeated seasoning should be washed with warm water only. Some people advocate the use of salt and brushing it with a dry piece of paper. Have the pot completely dried and ready for the next stage.

Spread the inner surface of the pot with a film of any fatty substance or oil so that the oil reaches everywhere the pot. You can use any kind of vegetable oil for this purpose like coconut oil, palm oil and so many. It is the use of saturated fatty oils that makes the best choice in this work. Heat the pot on the oven and for an hour with temperature varying from 200 to 500 F.

The most important part of the operation is the storage of a seasoned cast-iron kitchenware. This has to be performed with adequate attention to find the best quality seasoned utensil for cooking. After the pot has been heated and left to cool down to normal temperature, take it out for storage. You should never forget to take out the lid from over the pot before storage. If you store the pot with the lid on it, it may create humid air inside it and thereby make harm on the condition. You should put pieces of papers to absorb humidity.

This process of seasoning is done repeated times to put enough layers of the seasoning, which will last longer in use in top class condition. Layers of seasoning avert the chance to be in the contact of air and thereto rusting. A perfect seasoned cast iron kitchenware will have glazy coating due to the fats in the oil which is the best for protection.