The versatile and rustic cast-iron skillet is perfect for searing steaks and baking pies. However, you may wonder if the outside needs seasoning like the inner one. To help you, we've researched this topic, and here's what we found.
Although the outside of a cast-iron skillet is not where you place the food, you should still season it for better protection. Since manufacturers molded this cookware as an integrated piece, all surfaces require regular seasoning and maintenance.
The secret behind the nonstick and indestructible cast iron cookware is well-seasoned surfaces, regardless of the type or size. This article will cover the seasoning of the exterior and the importance of this process. We'll also discuss cast iron's suitable oils, curing procedure, and other questions. Read on to learn all about it.
Do You Grease The Outside Of A Cast-Iron Skillet?
Even though it is heavy and dense, cast iron is a porous material. This means it has tiny holes that need seasoning inside and outside, from its rim to bottom.
People also call it the curing or polymerization of oil. This process is like baking a dish to create a sealed layer in every nook and cranny. It offers several advantages that allow its owners to pass it down to the next generations.
What Is The Best Way To Season A Cast-Iron Skillet?
For the oil to be absorbed, you must subject the skillet to heat. Whether old or new, there are two common ways to season your cast-iron skillet: oven or stove top method. Select whichever heating source you have or find efficient.
Oven Vs. Stove Top Method
Unlike stove tops, convection ovens provide consistent heating to your cast-iron cookware. In contrast, gas, induction, or electric stoves are handier than the former because they are readily accessible and observable.
As a result, you can wipe the excess or add more oil. Similarly, applying a new layer is quicker whenever the oil bonding occurs. However, it will leave your kitchen with nasty fumes if you don't have an efficient ventilation system or a range hood.
The oven approach takes more time than the stovetop method. Nonetheless, this is hands-off time that allows you to finish other household chores before the timer beeps.
How To Season A Cast-Iron Skillet?
If you enjoy cooking, seasoning a cast-iron skillet won't be tough. Prepare the materials needed and allot a few hours to perform it well. The best sign to know it is a well-seasoned skillet is when you notice a black, semi-glossy finish.
Follow these 10 simple steps to season like a pro:
Clean the surface with room-temperature water. Wash the skillet after cooling it down. However, it should not be too long as the brown debris or "fond" might harden and be difficult to scrub off. Otherwise, rubbing a chain scrubber against a cup of salt in the pan is a practical technique for this concern.
Towel dry the pan completely. Another way to dry is through a stove. Remember, any stored moisture within it will cause rusting.
Detach non-metal elements such as silicone handles to prevent them from melting.
Swab a thin layer of your preferred oil using a paper towel inside and outside the vessel.
Warm your stove for 10 minutes or set the oven between 450 to 500 degrees Fahrenheit, depending on your oil's smoking point. It should be below the oil's maximum capacity.
Place the skillet after preheating. Ensure it is facing down so the excess oil will flow if it is inside the oven. Meanwhile, daub it when it is on a stove.
Bake it inside the oven for an hour. When placed on a burner, wait around 10 minutes or until the pan emits smoke before removing it.
Rest it to cool for several minutes, and then repeat Steps 4 to 6 for another layer.
Set aside after cooling. Wipe the surfaces with a clean, dry towel to remove any residue. It will lessen the stickiness of your vessel.
Cook your favorite meal or store it in an area free from moisture.
How Many Times Should A Cast-Iron Skillet Be Seasoned?
As a rule of thumb, the ideal schedule for cast iron seasoning is at least two or three times a year. However, it will vary depending on your use. Scrubbing with a coarse steel wool pad, cooking acidic ingredients, and cleaning with harsh detergents damage the protective layer of this cooking vessel.
Hence, these situations call for re-seasoning. Similarly, the best time to season is when there are visible dull spots.
Although there is no best oil to season your cast-iron skillet, experts opt for flaxseed or linseed oil. It has a remarkable bonding effect despite being expensive. Thus, for convenience, any cooking grease in your cupboard will serve its purpose, provided you perform this task correctly.
Similarly, the brand or price tag does not matter since the seasoning only requires a small amount.
Remember, a dab of oil using a paper towel goes a long way to accomplish this task. Otherwise, it will make the surface too greasy. Meanwhile, you can select from these oils with a high smoke or burning point for a less bitter or burnt flavor.
Unrefined avocado oil
Canola oil
Refined coconut oil
Corn oil
Ghee or clarified butter
Grapeseed oil
Peanut oil
Rice bran oil
Safflower oil
Sesame oil
Soybean oil
Sunflower oil
Vegetable oil
Keep in mind any potential allergens or allergic reactions from your chosen grease. To further guide you about the oil considerations for this vessel, read this article: What Oil Is Best For Cast Iron Cooking?
To become more efficient, consider a complete set of supplies for cleaning, seasoning, and restoring your cast-iron vessels. It includes food-grade oil, salt scrub, and gentle soap.
You can use olive oil, a popular option for curing cast-iron vessels. However, opt for the refined or light one to get a higher smoking point than the extra virgin type.
Should You Spray Cast-Iron Skillet With Pam?
A culinary expert at The Kitchn does not recommend spraying Pam on your cast-iron skillet. While it has a high burning point, it carries additives that can damage the skillet's surface and affect your health and the environment. Some of the potentially harmful ingredients are lead and perfluorooctanoic acid.
Another aspect to note is the over-the-top burning point that reaches beyond 500 degrees Fahrenheit, hindering the oil from polymerizing.
Can You Leave Cooking Oil In A Cast-Iron Skillet Overnight?
You can leave the oil for seasoning in a cast-iron skillet overnight. However, it will develop a funky smell or go rancid after several weeks or months because of the air particles surrounding the pan. In return, the moldy oil can influence the flavor of your dish.
Likewise, avoid storing leftover food in your pan, as it can promote iron leaching. Placing the cast-iron tool inside your fridge is also not a good idea. Aside from insufficient seasoning and pouring hot or cold water, it is a grave mistake that will shorten its lifespan.
Do You Season The Lid Of A Cast-Iron Skillet?
Some cast-iron skillets do not come with a lid. Thus, most home cooks lay a baking sheet or cookie pan over the vessel to trap the steam and save curing time. Otherwise, season the lid of your skillet similar to the inner and outer parts.
Maintaining it gives you a consistent shine and durability throughout your cookware. However, skip the process if the cover is made from other materials, such as tempered glass.
Do You Spray Oil Cast-Iron Skillet Before Cooking?
Some people use their cast-iron pans without cooking oil because the nonstick quality of the seasoning on cast-iron skillets. Instead, they wait for the vessel to heat evenly before searing.
Nonetheless, you can drizzle or spray a little oil of your choice when preparing a meal to boost its coating, aside from the expected seasoning.
Final Thoughts
Whether inside or outside, a cast-iron skillet needs seasoning for a brand-new appearance and long-lasting performance. Seasoning your skillet inside and out only requires about an hour of your time and materials you likely already have at home!
Season your cast iron regularly and properly to keep this durable tool in great condition. That way, it will be ready for your next cooking adventure or storage.
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