gmj@iedl02.UUCP (08/16/83)
Seasoning cast iron pans is easy. First you sprinkle salt in the pan
until there is salt all over the bottom (don't make a solid layer of salt,
that is overkill). Then place the pan on the stove and turn the heat on
high. Although it may not be obvious, the salt crystals melt slightly and
fill in the tiny imperfections in the bottom of the pan. These microscopic
holes which exist in even the smoothest looking surfaces is what causes your
food to stick. After about five (5) minutes of heating, dump the salt out
(some of it may be burned, but that's ok). Then wipe the pan out thoroughly
with a little vegetable oil (wear a mit, remember the pan is still hot).
You may want to wipe it a couple of times because if there is any salt left,
you may get a little black on the food you're sauteing the first time you
use it. The pan is now seasoned and ready to use. I have a 7" and a 10"
cast iron frying pan and, when seasoned, never have problems with even eggs
sticking to them.
Once a pan is seasoned and is only used for frying or sauteing, NEVER
wash it in soapy water (it will become unseasoned again). Since you only
ever put butter or oil in it for these purposes, just wipe it out with a
paper towel immediately after use (while it is still hot), and put it away.
Or if you must, rinse it out with plain water (no soap and no abrasives!!).
Gary M. Jaspersohn
GE - Charlottesville, Va
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