The Secrets to perfect curing of Cast Iron Cookware

Curing all non seasoned cast iron cookware is easy but it must be done properly.

Why do we cure or season cast iron cookware?

Curing stops cast iron cookware becoming rusty and because of the coating it gives, it stops food from sticking and a s a result giving you the perfect non stick pan!

Perhaps you don’t have a new piece, of cast iron cookware, maybe you’ve picked up an old one at the local market; or perhaps you’ve found your Grandmother’s griddle or skillet lying lost and forlorn out in the garden somewhere. Whatever, in almost any condition cast iron cookware is nearly always suitable for simple renovation and subsequent curing.

Lets start with your old piece of cast iron cookware. No matter what state its in give it a really good rub down with sandpaper so that you can see the original surface; thats to say as it was when it first started out in life.

Now, whether you have new or old cookware, we come to the curing step.

Before going any further, whether you have an old item of cookware or new, its really important to wash your oven with hot soapy water. Wash it really thoroughly, both inside and out, no matter how shinny & clean you may think it may look.

Now warm up your item of cookware. Do this ideally in a charcoal grill or if not available in the oven, at 200 degrees. A charcoal grill heated up outdoors is preferred, because of the odors and usually some smoke that comes off the cookware and which can linger.

After its warmed up put on your oven gloves and all over the cookware spread Crisco ; as alternatives, oil, other shortening or lard will do the same job as Crisco.

After fully coating the piece of cookware place it back into the oven at 350 degrees for 1 hour.

When the time is up let the cast iron stay on the grill until the charcoal goes out. or if its in an ordinary oven let it cool down in the oven naturally and slowly. Never cool cast iron quickly it can seriously damage it.

Once you’ve done this the curing process is finished; I said it was easy. Now your cookware is now ready for cooking.

But this isn’t the end of the curing. Curing will continue to takes place over the cookware’s full lifetime. But for this to be so, after each occasion that its used, its important to follow a simple ritual, as follows:

1. After each use of your cookware you should wash it . Don’t listen to people saying that you shouldn’t, its not hygienic.

2. First get rid of all spent food with a paper towel, then wash it in warm soapy water.

3. Dry out the pan with paper towels and leave in the warm to dry.

4. After its completely dry wipe a little light oil, shortening, or lard all over the cookware. And don’t forget the legs, the handle, the lid, etc.etc.

All done! Keep up this ritual and soon your cookware will have a beautiful dark hue revealing a well loved piece of cookware; and even better you’ll find that it is remarkably easy to keep clean.

Note:Don’t ever use metal tools, heavy scourers, wire scrubbers or brushes on your cast iron cookware or you will ruin your curred surface with scratches meaning food will get into the scratches and stick when you’re cooking. As such you will no longer be the proud owner of a non stick pan, your cooking experience will be rubbish and the only thing to be done will be to restart the curing process once again.