Friday, October 11, 2013

Season A Calphalon Cast Iron Grill Pan

Season your cast-iron grill pan before its first use.

The process of seasoning a cast-iron pan is what gives the metal a smooth, non-stick surface that makes food preparation a breeze. Some people are intimidated by the care required to use cast iron, but celebrity chef Emeril Lagasse is all for it: "Cast iron really struts its stuff when you want to get a pan good and hot and keep it that way," he says. Seasoning your Calphalon cast-iron grill pan is a simple process that you can finish in an afternoon. Add this to my Recipe Box.


1. Wash your grill pan in the sink with soap, warm water and a dish sponge. Make sure the sponge is soft; avoid using hard-bristled dishwashing brushes and scouring pads.

2. Set the pan out to dry. You can let it air-dry, or speed up the process by wiping it dry with a dish towel. Be sure the grill pan is completely dry before continuing--any remaining water could cause the pan to rust.

3. Pour a capful of vegetable oil into the bottom of your Calphalon grill pan.

4. Use a paper towel to spread the oil over the bottom and sides of the pan. You want to make sure the surfaces that will touch food are covered but not slathered.

5. Preheat your oven to 300 degrees Fahrenheit.

6. Set the pan in the oven for an hour.

7. Remove the pan and let it cool.

8. Use a paper towel to wipe away any remaining oil.

Tags: cast-iron grill, paper towel, your Calphalon