My kitchen renovation is not complete yet but my oven is up and running.
A friend had a cast iron pan that required seasoning.
The basics of seasoning is heating it up with a layer of oil so that it polymerizes into the surface and produces a protective layer.
Let’s get to it…
1. There was a thick coat of oil in the pan. I use paper towels to soak up the oil, then scrubbed it slightly with water and a scrub.
2. Dry it up with a towel
3. Heat it up on a hob- to dry it
4. Bake it in the oven 100°C for 10 minutes to dry it up further and open up the ‘pores’
5. Pour a layer of vegetable oil and wipe the remaining with a dry cloth.
6. Put a parchment paper aluminium foil (reason below) on the bottom of the oven dish tray to capture any oil for easy cleaning.
7. Bake it in the oven 150 °C for 10 minutes.
8. Take it out and wipe it with a dry cloth. Too much oil will cause it to be sticky.
9. Bake it in the oven 220 °C for an hour. Heat it up beyond the smoke point of the oil.
10. Then leave it to cool in the oven overnight.
That was the first round.
I managed to do it for a total of 4 rounds. The 2nd to the 4th round was a lot more straightforward. I baked it in the oven 220 °C (no preheat required). After 5 minutes, I layered it with oil and baked it for an hour.
Note to self: The baking sheet used could only take up to temperature of 220 °C. Aluminium foil is preferable and I used it the subsequently.
I’m wondering…
Should I buy a cast iron wok? I’ve been eyeing Lodge cast iron wok for a few months….