Curing Cast-Iron Cookware
The method I use, which is partially from several pieces of cookware and
my modification, is as follows:
- Scrub it very, very clean. I won't use steel wool, but hard plastic
- Rinse it very well and dry with a lint free towel.
- Liberally coat the inside with cooking oil. Use something with fairly high
heat tolerance like peanut oil.
- Bake it for a good hour or so at about 350.
- When it cools, clean out the excess oil with another lint free towel.
- I usually give it a second, very light coat and bake it for 10 more minutes.
- Use the item. Be careful to not use it for something that will remove the
seasoning like a deep dish pizza. (And be wary of intense heat items like
- Clean it well w/ as little soap as possible and gentle cleaning.
- Apply the oil and bake again for 30 min or so.
- After this second going over, I end up with a cast iron skillet (or whatnot)
that is virtually impregnable. If it isn't, I will give it another
short curing session. I also rub it with oil every so often and then wipe it out
My lowest use item, my griddle, has a surface after 3 years that is
better than any of my T-Fal pots. My new skillets (4 months) which get daily use
are nearly as good.