How to season your Black Iron Frypan?
Seasoning Black Iron Cookware
Seasoning Black Iron Cookware is crucial to getting a non-stick finish for effortless results. The curing process ensures your fry pans can withstand constant use in busy kitchens. Cast iron can last a lifetime when looked after properly. So knowing how to clean and season yours can save you time and money.
WHY DO YOU NEED TO SEASON BLACK IRON?
Cookware finished with non-stick coatings such as Teflon (PTFE) do not need to be seasoned. Allowing you to use them straight from the shop. However, PTFE’s start to breakdown at temperatures of over 240ºC. Making them less able to get the sear needed for perfectly cooked meats.
However black iron cast iron and carbon steel can resist much higher temperatures when seasoned, and cooking with them improves the seasoning, rather than degrading it, helping you to lock in flavours when cooking steaks and other meats.
When you buy any of our Black Iron Pans, it does not come seasoned and may have oils on it from production, so it is important to prepare your pan for seasoning.
Make sure you wash them with hot, soapy water and a non-abrasive cleaning cloth or sponge.
SEASONING BLACK IRON COOKWARE
Season your cast iron in just 4 steps!
You’ll need a pastry brush, some oil and a hob.
We’ll use a Sunnex Black Iron Frying Pan as an example, but the same applies for most cast iron items.
Step 1 – Heat your frying pan on the hob over a medium heat for a few seconds.
Step 2 – Once your frying pan is hot, apply a small amount of oil to the pan and using the pastry brush, ensure the surface is covered. Ensure a thin and even layer is applied.
Step 3 – Once the oil starts to smoke you should notice the pan changing colour. When this happens, remove the pan from the heat and let it cool.
Step 4 – The pan is now ready to cook with. Each use of the frying pan adds to the seasoning, creating a non-stick layer that’s perfect for cooking meats.
The key to the perfect seasoning is patience. If you rush the process by not letting the pan heat enough or if you apply an uneven layer of oil, your finish will be sticky and patchy rather than a non-stick finish. If you make a mistake at any point you can clarify your pan and start the seasoning process over again.
another layer of oil before putting into storage. This extra layer helps to prevent rust and maintains the seasoning for its next use.
RE-SEASONING / CLARIFYING YOUR CAST IRON
If your cast iron has been seasoned before but needs to be re-seasoned, you can carry out a process called clarifying. Clarifying is recommended for pans that have been used a lot and have built up a fatty, oily residue, or if they were washed by accident.
Heat your pan on the hob and then pour in large chunks of salt (not table salt) to cover the surface. The reaction causes the salt to absorb any moisture, grease, fats or oils on the pans surface, returning it to its seasoned finished.
CLEANING AND STORING CAST IRON
To prevent the degradation of seasoning, do not use abrasive cleaning tools such as scourers, as they scratch away the coating and the pan itself. To clean your seasoned cast iron, use warm water and a soft cloth.
Do not submerge the pan in hot water or put it through a dishwasher, as these will also destroy the seasoning. Ensure your cast iron is entirely dry after washing and coat it with another layer of oil. This extra layer helps to prevent rust and maintains the seasoning for its next use.
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