Cast-iron grill pans provide years of use if seasoned and cared for properly.
Metal grill pans, such as those made from cast-iron, require a coating process called seasoning to prepare for their first use. Seasoning coats the porous iron and prevents rust development. The coat also produces a nonstick surface, smoothing jagged edges within the pan.
Once seasoned, a pan cleaned according to manufacturer's instructions and limited to water exposure can last for years. It is not uncommon for a well-seasoned cast-iron grill pan to be passed down to multiple generations of cooks. Add this to my Recipe Box.
Instructions
1. Lining your oven with aluminum foil speeds up the cleaning of any oil that has dripped during the seasoning process.
Line the bottom of the oven with aluminum foil. Preheat the oven to 300 degrees Fahrenheit.
2. While a thorough cleaning is necessary before seasoning, avoid generous exposure to water after the process.
Wash a pan with warm soapy water and dry it completely.
3. Vegetable oil permeates a pan's jagged iron surface, leaving it smooth.
Use a rag soaked with vegetable oil to completely coat the interior and exterior surfaces of the pan.
4. Let the pan return to room temperature before removing it from the oven.
Place the pan upside down in the oven for one hour. Turn off the heat and let the pan cool completely in the oven.
5. Iron grill pans perform well for oven and stove-top use.
Remove the pan and store it in a dry area. Discard the aluminum foil.
Tags: aluminum foil, grill pans, oven with, oven with aluminum, with aluminum, with aluminum foil
