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How To Season Cast-Iron Cookware

Here are a few things to know about cast-iron cookware, the oldest kind of modern cookware in wide use. It does certain things extremely well, and other things very badly. It can acquire a non-stick surface--if you're careful not to wash it off.

Cast iron cookware takes a long time to heat up and cool down. This has its advantages, the most notable among them being for deep frying. The iron will hold the heat better than almost anything else. On the other hand, while sauteeing something, if you leave the food in the pan after you turn the heat off, it will keep on cooking as if the heat were still on for quite awhile. It's just something you need to remember.

Cast iron is brittle and heavy. It can break, and it can break things. It can rust. Although manufacturers now claim their cast-iron skillets are pre-seasoned, I still think it's a good icea to go through the seasoning process. Here's how:

Scrub it very well with a gritty scouring powder (the best is Zud, but Comet or Ajax are okay). Use a plastic scrub pad--do not use steel wool, which will actually cause rust. Rinse the pan very well and dry it thoroughly. Coat it with a generous amount of Crisco (or vegetable oil), and put it into the oven at 250 degrees for about a half-hour. When it cools, coat it again with more oil and repeat the pricess. The first few times you use it, deep-fry something in it. Then it will have a very good coating that will become non-stick over time. Don't wash it with anything but plain water after that. If it ever gets rusty, just repeat the process above.

Skillets used for blackened dishes get so hot that all the seasoning burns off. If you plan to do a lot of blackened dishes, buy one skillet just for that. After cleaning, give it a coating of oil to prevent rust.

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