We frequently get asked about the importance of seasoning and how to season cookware and bakeware in the kitchen, including ‘How often do I season my pans’ and ‘How do I season my pans’. Seasoning your cast iron or hard anodised cookware and bakeware before first use is an important part of your cooking ritual.
These types of cast iron or hard anodised items don’t arrive pre-coated with a non-stick surface, they need to be seasoned in order to build up a non-stick coating over time. Doing this first time before you use your cookware or bakeware and then repeated on occasion will extend the life of your cookware and bakeware and ensure you always get the best results when cooking and baking.
Here we will talk you through how to season your cookware and bakeware and also provide some tips for cleaning, storage and maintenance.
The Seasoning Process
Step 1 Unwrap your new product, making sure all of the packaging is removed including any glue dots or any sticky films or substances coating the surface. Wash the cookware or bakeware with warm and soapy water, gently clean the product and avoid scrubbing the surface with any abrasive tools or sponges. Dry the product thoroughly.
Step 2 Once the cookware and bakeware are completely dry, gently warm in the oven or on the stove, but not too hot that it is untouchable. Remove from the heat and softly rub some food grade oil around the pan surface making sure all is covered well, work into the surface and allow to cool.
Step 3 Once the product is cool, use a very soft cloth or tissue to remove all of the excess oil. Repeat the process if you think that any areas of the surface have not been coated. It is important that each pore on the cooking surface have been filled with oil, this will prevent rusting and food sticking to the surface whilst cooking.
Cleaning, Storage and Maintenance
This process can be repeated as often as required, however it is not necessary every time that you use the cookware or bakeware. If you have had to clean your pots and pans by soaking for a long time in soapy water, then make sure the pan is completely clean and dry and repeat the process. We do NOT recommend that you put the seasoned cookware or bakeware in the dishwasher, as this will remove the seasoning. Once the pan is cool, remove any excess food residue, and clean with a paper towel or similar, leaving the surface slightly greasy.
When cooking with the cookware and bakeware, be very careful not to scrape the surface with metal tools or utensils as this will scratch the surface, use soft and gentle utensils made with silicone, wood or nylon. Stainless steel tools and utensils will damage the surface of your pots and pans and remove your seasoning. When storing your seasoned cookware and bakeware, make sure that other pots and pans are not sat inside your seasoned pans without a protector of some description. Ideally a pot stand would be better as this would eliminate stacking items together. Hanging racks are also a great idea for cast iron or hard anodised as these are heavier products.