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Cast Iron Cookware–seasoning it

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New method using Flaxseed oil instead of vegetable oil:

An approach on new, unseasoned cast-iron skillets and comparing them with pans treated with vegetable oil—and the results are amazing. The flaxseed oil so effectively bonded to the skillets, forming a sheer, stick-resistant veneer, that even a run through adishwasher with a squirt of degreaser left them totally unscathed. But the vegetable oil-treated skillets showed rusty spots and patchiness when they emerged from the dishwasher, requiring reseasoning before use.

Why did the new treatment work so well? Flaxseed oil is the food-grade equivalent of linseed oil, used by artists to give their paintings a hard, polished finish, and it boasts six times the amount of omega-3 fatty acids as vegetable oil. Over prolonged exposure to high heat, these fatty acids combine to form a strong, solid matrix that polymerizes to the pan’s surface.

How to Season Cast Iron with This Method

Although lengthy, seasoning with flaxseed oil is a mainly hands-off undertaking. We highly recommend the treatment:

  1. Warm an unseasoned pan (either new or stripped of seasoning) for 15 minutes in a 200-degree oven to open its pores. The best way to strip a cast-iron pan of seasoning is to run the pan through your oven’s self-cleaning cycle.
  2. Remove the pan from the oven. Place 1 tablespoon flaxseed oil in the pan and outside and, using tongs, rub the oil into the surface with paper towels. With fresh paper towels, thoroughly wipe out the pan to remove excess oil.
  3. Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature. Once the oven reaches its maximum temperature, heat the pan for one hour. Turn off the oven; cool the pan in the oven for at least two hours.
  4. Repeat the process five more times, or until the pan develops a dark, semi-matte surface.

The post Cast Iron Cookware–seasoning it appeared first on Cook Till Done.


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