Seasoning Your Cast Iron Kettle and Cookware

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SEASONING YOUR CAST IRON KETTLES, STEAMERS, TEA POTS, DUTCH OVENS, CASSEROLE POTS, FRYING PANS, WAFFLE IRONS, GRIDDLES AND CAULDRONS

You name it!  If you use cast iron cookware for food consumption, it needs to be seasoned. Seasoning is necessary to keep rust from forming on naked iron.  It also helps to create a semi-non-stick surface.  All new cast iron cookware should be seasoned before using. If your cookware is enameled it needs no seasoning.

STOVE TOP STEAMER KETTLE

The advantages of enameled cast iron equal it's disadvantages. It cleans up great, comes in vivid colors and is quite durable. But it is usually more expensive and does not hold the heat as well as bare iron, plus replacing chipped enamel is virtually impossible to the common cook.

Cast iron is desirable because once seasoned, it becomes indispensable cookware. An added benefit when cooking with bare iron, is the amount of leached iron into our food and thus into our dietary systems. Wikipedia states that "The iron in spaghetti sauce increased 2,109 percent... iron in cornbread increased 28 percent"  when cooked in a newly seasoned cast iron frying pan. 

THINGS TO KNOW BEFORE YOU SEASON CAST IRON

GRILLS  If you are seasoning your grill...there are a few items to consider.  If you insist on using a metal bristle brush to scrub the food off the grill you will be removing factory seasoned coatings and your grill will need to be reseasoned. If you (or the factory) do not season the grill correctly, the seasoning will need to be reapplied monthly when using grill year around. Season the grill correctly...(it is a lengthy process but well worth it) and you will never need a wire brush, food will  not stick to a well seasoned grill.

KETTLES  If you are seasoning a cast iron kettle or steamer (for water or teas) the seasoning can be lighter than the recommended 6 coats. But the kettle should be seasoned on the inside as well as outside.

REMOVE ALL DEBRIS  Clean your cast iron item thoroughly. You want to remove rust and built up oils/foods on both sides. Start by giving it a thorough scrubbing with soapy water and a stiff-bristled brush. Some experts suggest heating the item to 600 degrees for an hour to burn off built up oils, this takes less muscle power but depending on how thick the coatings are it make take longer and higher heat to turn the oils to ash. Most ovens only go as high as 500 degrees. Sand blasting is successful too, it's quick if you have access to a blaster.  Oven Cleaner is another option but high in chemicals.

DRY CAST IRON COMPLETELY  Thoroughly rinse all soap off and place in an oven. Heat for an hour on 250 degrees, you are drying all remnants of water from crevices you can't see.  If you season your item without this step, you will get bubbles under the seasoning and it will flake.

SEASONING METHODS

The "Quickie" seasoning method: Use lard or vegetable oil or bacon drippings or olive oil. Coat entire cast iron area, place upside down on foil (to catch drips) in oven heated to 300 degrees and "bake" for an hour. Repeat process several times.  
      Pros: cheap and quick. 
      Cons: Seasoning does not last.
                 If oil is applied too thickly it will dry gummy. 
                 This method is not recommended for serious cooks who want permanent non stick cast iron cookware.

The "Permanent" seasoning method recommended by Sheryl's Blog. In a nutshell...Use flaxseed oil to coat entire cast iron in very thin layers. Wipe it as dry as you can. Place in a 500 degree oven for an hour, allow to cool for 2 hours, repeat process 6 times. This is the best and hardest drying oil available. If you use lard, vegetable oil, bacon drippings, olive oil, Crisco, Pam, etc...these oils do not dry as hard or permanent as flaxseed. Flaxseed is a "drying" oil, it is the food grade equivalent to linseed oil. (Linseed oil has been used for centuries as a glossy hardening finish for oil paintings.)
     Pros:  Coating will be hard, slick and non stick.
                Seasoned cookware will be able to handle utensils scraping against it
     Cons: Flaxseed costs $17-$23 per bottle and goes rancid quickly.
                Process takes several days

I have read dozens of articles on how to season (or re-season) cast iron cookware. The best I have come across is Sheryl's Blog and she goes into scientific detail on the best oil to use and seasoning process. She has step by step instructions on the recipe for the perfect cast iron seasoning and goes into the hows and whys...very worth the read!