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Seasoning Cast Iron

Cast Iron Cookware when seasoned
properly will last a life-time.

New Pans

1. Heat the oven to 250^o - 300^o
2. Coat the pan with a solid vegetable shortening.
   We recommend using the old fashioned ingredients of either bacon grease or lard.
   Don't use a liquid vegetable oil because it will
   leave a sticky surface and the pan will not be properly seasoned.
3. Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
   
   PLEASE NOTE: If your pan has a wooden handle,
   
   4.   Use a variation of the above directions,
   Coat the pan with a solid vegetable shortening.
   We recommend using the old fashioned
   ingredients of either bacon grease or lard.
   Don't use a liquid vegetable oil because it
   will leave a sticky surface and the pan will
   not be properly seasoned,
   then put your pan on the stovetop
   at medium/low heat instead of in the oven.
   
   5.   Follow step  #3 above substituting your
   stovetop for the oven. You will want to keep
   the heat fairly low during the final step.

Repeating this process several times is recommended
as it will help create a stronger "seasoning" bond.

Also, when you put the pan into service, it is
recommended to use it initially for foods high in fat,
such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

IMPORTANT NOTE!
1) PLEASE USE THESE METHODS
ONLY ON CAST-IRON COOKWARE

2) DO NOT PUT YOUR PANS WITH
WOODEN HANDLES IN THE OVEN

3) YOU DO NOT NEED TO SEASON YOUR
PANS THAT ARE COMPLETELY 
ENAMELED ON THE INTERIOR SURFACE.

Pans needing Re-Seasoning

If the pan was not seasoned properly or a portion of the seasoning has worn off and food sticks to the surface
or there is rust, then it should be properly cleaned and
re-seasoned.

1. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad.
   Heating the pan first to a temperature that is
   still safe to touch helps open the pores of the
   metal and makes it easier to clean.
2. Dry the pan immediately with dish towel or
   paper towel.
3. Season the pan as outlined above.

Caring for Cast Iron Cookware

Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, just as you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.

• Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary.
  Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.

• Never store food in the cast iron pan as the acid
  in the food will breakdown the seasoning and take on a metallic flavor.

• Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be re-seasoned.

New cast iron cookware, may be medium gray in
color, but after usage, they start turning darker.
This is normal and should be expected.

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