How To Protect And Season Cast Iron Cookware
What’s the big deal with cast iron? They can be scary pans until you figure them out. What kind of pan can’t be cleaned with soap? And some people don’t even clean then with water! Once you figure them out you will love them and never go back! I love mine because it gets hot so quickly (perfect for searing), distributes heat evenly, can and go from stovetop to oven. Cast iron pans also have a natural nonstick surface as long as cared for properly. No BPA, PFOA, or other harmful carcinogens are present!
These pans are wonderful, but sadly they don’t always stay wonderful. Don’t worry if you mess yours up! You can recondition it or re-season it. It takes some canola oil and a hot oven. A few hours at 250 degrees and it will be as good as new.
If you’re worried about protecting your other pots and pans, The Kitchn is always a good source of information!
Here’s the video…Enjoy!