A well-seasoned wrought iron pan has a nice dark color, while new pans are light-colored and require seasoning before use. Season a new pan as you coat the pan with layers of oil and fill in the cracks and grooves of the pot. Benefits of seasoning the pan include allowing your food to slip from the pan easily and cooking without the addition of more oil to your food. Seasoning also prevents rust to the pan as the oil layer prevents moisture from entering the pan. Add this to my Recipe Box.
Instructions
1. Cover the bottom of the oven with tin foil to catch drips before you turn oven on to 500 degrees Fahrenheit. Remove all packaging from the pan as the oven heats up.
2. Rub lard, shortening or vegetable oil into your pan. Cover the bottom and sides of the inside of your pan as you rub it into the nooks of the pan. Wipe off excess with paper towels; you want a very thin layer.
3. Place your wrought iron pan onto the top shelf upside down. Set the oven timer for 30 minutes.
4. Turn the oven off when the timer sounds. Open the door and remove the pan using oven mitts.
5. Allow the pan to cool down. Repeat one more time to get a good seasoning.
Tags: Cover bottom, wrought iron, your food
