Cast-iron cooking is one of the most popular kitchenware today. It is naturally nonstick, retains heat perfectly, and looks excellent on dinner tables. It can also last for years if it is regularly and adequately seasoned. Learning to season cast iron Dutch oven properly is essential, so keep reading for more helpful information!
Why Should You Season New Cast Iron?
Seasoning is when you add a layer of carbonized oil banked onto the surface of your cast iron cookware. When heated to a high temperature, it will form a protective coating. This process, called polymerization, gives your cookware a natural, easy-release finish and makes cooking and cleaning easier.
You may undoubtedly use new cast iron cookware after removing it from the box. But it always recommends additional seasoning before the first use; below are some reasons why you should do it:
- Improve the cookware’s ability to retain heat well in an affordable and easy-to-clean way.
- When cast iron is seasoned well, the oil layer on the cookware makes it wonderfully nonstick. Unlike the standard nonstick cookware made with Teflon or ceramic coatings, the nonstick surface on cast iron can be renewed repeatedly through seasoning.
- Cooking-specific cast iron cookware regularly makes it dull, gray, or rusty; this situation could benefit from being seasoned. The oily layer will prevent the iron from rusting, looking good, and cooking great.
How To Season Cast Iron
Cast iron Dutch oven care is easier than you think; you don’t need costly equipment, specialized products, or materials to accomplish it. Below are steps and tips you can apply when looking for how to season cast iron:
- Cleaning and drying the pot thoroughly. If the pot is new, wash it in hot soapy water. Use a sponge and gentle scourer or brush; avoid anything metallic or harsh. Dry the pot with a towel; if there is something like damp patches on the pot, heat it over a medium flame until totally dry.
- Next, rub a small amount of sunflower or vegetable oil all over the pot (including the handle and the outside) using a piece of folded kitchen paper. Do not have any excess drips of oil; a fragile coating is ideal. You aim to leave the pot with the thinnest layer possible.
- Put the cookware in a preheated oven between 450°F–500°F (232°C–260°C) for approximately 40-60 minutes until the oil has coated the pot; you can reapply the process if needed. You may see smoke from the oil; it’s recommended to open the windows for adequate ventilation.
- After seasoning, let your cookware cool down before putting it away. Turn the oven off and leave the pot inside until it is cool enough to remove and store.
Over time, the coating can deteriorate, rust, or lose its nonstick qualities. Acidic foods, like tomatoes, are especially damaging to cast iron. If your Dutch oven has substantial rust, properly clean it and begin the seasoning process.
FAQ
What is the best oil to season a cast iron Dutch oven?
Most cooking oil is acceptable to season cast iron, but remember that oils with intense flavors, such as avocado or sesame seed oil, may flavor your cookware and the dish you make in it. Many people prefer plain vegetables or canola oil because they’re affordable, easy to buy, and have a neutral flavor.
What temperature do you season a cast iron Dutch oven?
If you’re seasoning the cookware over a flame, set it to medium-high heat. In the oven, the process will take much longer. Set 450°F–500°F (232°C–260°C) for approximately 40-60 minutes to season the cast iron Dutch oven. If the cookware feels sticky rather than smooth, the process isn’t complete, and you’ll need to put it in the oven for longer.
How do I know if my Dutch oven is seasoned?
Cast iron before seasoning has a light gray color on the surface. It typically rusts very quickly from atmospheric moisture. Seasoning forms a tough but smooth black coating of polymerized oil.
Why is my cast iron sticking after seasoning?
Your cast iron becomes sticking after seasoning because you used too much oil (the goal is to have a thin layer on the surface, so don’t use excess oil). Another reason is the cookware does not accept the seasoning because you started but did not preheat first.
Above is some helpful information to help you know how to season the cast iron Dutch oven.