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Cookware 15

Whats the best way to (re)season a lightly damage cast iron pan?

Imakandi | Feb 7, 201502:08 AM

So I recently (an hour ago) found out that seasoning cast iron pans was a thing (why is this not taught anywhere), and I have a few years old cast iron pan that has been severely neglected. Currently it appears to have none, or very little seasoning left, some discoloration and perhaps light rust. Its always been scrubbed with soap, and the occasional boiling water for cleaning, big nonos for cast iron seasoning. The only thing we've been doing right is to boil off the excess water, after cleaning. I'm not sure why it isn't cracked and broken actually.

Anyways on to the main question. How should I clean this/ (re)season it? All of the guides I have seen are for (re)seasoning highly rusted, ancient, and damaged pans, and I am not sure if sticking it into the oven for a self cleaning cycle is the best way to go about starting this.

I do know how to season it afterward, add oil with a rag, wipe all visible oil off with a paper towel, preheat oven to 200 for 15 min, heat in oven for 15 min, wipe again, raise oven temperature, repeat steps 1~X until oven is at 400 degrees and let it sit in there for 2 hours. Add more Crisco in a pretend cooking session, and pretend clean it as you would normally, without the scrubbing without soap part, and finishing with more Crisco. Correct me if any of those steps are wrong at least.

The only other question I have is whether I should deglaze my pan when cooking. I am trying to learn how to cook better (my parents cook alot, but don't know any proper techniques), and one of the big tips is to deglaze the pan with a little water or alcohol, and boil it out.

Thanks for any help with this! I did look/ search around for any guides on basic maintenance but didn't find answers to the questions above. So I apologize if this is a commonly asked question.

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