Apr 20 , 2020
The first seasoning of a cast iron pan that cooks fine dining.
Remove impurities - Oiled - Heating - Repeat 3 times.
- Remove impurities
You put 1/2 cup of kosher salt in a pan, rub it and wipe it with a kitchen towel. Then you rinse the pan thoroughly with hot water with detergent and let it dry.
You lubricate all cast iron surfaces. Fat makes a coating film on an iron-free surface through polymerization. The reason it should be vegetable fat is that it is unsaturated fat.
You heat the pan at 230 ° C (446 ° F) for 30 minutes. An oven is better than a burner. Because the pan needs to be heated evenly. You will observe the pans turn black.
- Repeat 3 times
Repeat the process of oiling and heating 3 times.
You only need to use a little detergent when washing for 7 days. And when making an acidic sauce, make it in another pan for 7 days.
If you buy a cast iron pan for the first time, you will see a matte gray pan. If you're a pan of seasoning at the factory, it's going to be a smooth black. And if you look closely, both surfaces are rough, and this is normal. If you look at the surface of a cast-iron pan under a microscope, you will see a small gap. You have to season to fill this gap.