Today's cookware technology consists of a dizzying array of non-stick skillets, but when it comes to perfect cooking, sometimes there's no match for good old cast iron. Cast iron has several advantages over newer cookware including excellent heat distribution, the ability to cook on the stove, oven, or even open fire, and the potential to last hundreds of years. A quick search online will show that there are many antique cast irons for sale at all sorts of prices.
But, in order to get the most out of your cast iron you need to take care of it. A properly seasoned cast iron not only lasts for generations, it also has non-stick qualities similar to the pans you'll find on the shelves today. Here's the WIRED guide to seasoning your cast iron.
Some brand new cast irons come pre-seasoned, but if you've purchased a used piece or received a hand-me-down from grandma, you'll have to do the work yourself. The first step of seasoning a cast iron is to clean it. Use a brush, warm water, and some soap to scrub away rust spots or the factory coating. Don't stress too much about the stubborn black spots, those are just part of the pan's character.
Once your pan has been thoroughly cleaned, it's time to rub on the lard. First, pre-heat the oven to 250˚F (121˚C), then grab a box of lard and a roll of heavy paper towels. Next comes the messy part. Take a dollop of lard and use a paper towel to smear it around the inside and the rim of the pan. The amount of lard you use depends on the surface area of the pan, so apply liberally. No need to coat the bottom of the pan because it will be burned off during normal use, but applying lard to rust spots or damaged areas could help protect from further deterioration.
Now set the pan in the oven with a sheet tray under it to catch any drippings. Let the pan bake for about three hours. The low heat will slowly open the pores in the iron and allow the lard to penetrate. After three hours pull the pan out of the oven and set it on the stovetop. Once it's cool enough to touch, take the paper towels and gently wipe up the excess lard. Allow the pan to cool for another hour and wipe once more.
Once the pan is completely cooled you can put it away until it's ready to use. For best results, cook something greasy the first time you use the pan—bacon works well.
If you love your cast iron, never put it in the dishwasher. The best way to clean it is simply by rinsing it under warm water. If there is something stuck to the pan that wont come off with water, use a small bit of mild dish soap. Or, instead of using soap, rinse the pan and heat it up on the stove. If you've properly seasoned your cast iron, the sticky bits should harden and flake off.
Once your pan is clean, wipe it down with a little vegetable oil. The best way to store cast iron is with a paper towel on it to absorb any moisture.
It's a good idea to season your cast iron every couple of years. By taking proper care of your it, you are ensuring that it will have a long life and cook delicious meals for generations to come.
