Seasoning cast iron, indoors

p1250641A wonderland of outdoor cooking equipment awaits shoppers at Kief Hardware in Galliano.  The store offers everything from a $6.99 cast iron cornstick pan to a $2,000 Viking outdoor kitchen, with a selection of cast iron chaudieres, crawfish pots, deep-fryers, cajun microwaves, rotisseries, Weber grills, and smokers.

I added to my cast iron collection with the cornstick pan, but it did need a good seasoning before it was ready to use.  First, I scrubbed it well to remove any machine oil left over from the foundry, then I coated it liberally with solid shortening.  A quick heating, right-side-up,  in the oven at 250 liquified the shortening so that I could spread it evenly into the corn kernels embossed in the pan’s surface.  Back into the oven it went, this time upside down over a sheet of aluminum foil on the rack below.  Three hours at 250 yielded a light amber coating; it will deepen to black with repeated oiling & use.

Guess I’ll have some cornsticks with tomorrow’s Monday red beans & rice.

3 thoughts on “Seasoning cast iron, indoors

  1. Be careful buying cheap cast iron, many iron ore deposits in China (where almost all cast iron cookware except Lodge is made) is high in arsenic, chromium, and other heavy metals. In addition, a lot of the cast iron is not heated to the proper temperature to burn off any other contaminants meaning that this cast iron has a tendency to crack under a lower heat than it should.

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