Sunday, January 9, 2011

Seasoning cast iron

Cast iron cookware is cheap and durable.  I recently came across a great article by Sheryl Canter about seasoning cast iron, which takes a pretty thorough science-based approach and comes up with a unique way to season cast iron.  I decided to use it on my most poorly seasoned pan, a large 13+ inch pan that I mostly use for making pasta dishes.

I neglected to take a "before" picture, but here is an "after" one:
The seasoning is dark, smooth, and appears durable.  This technique looks pretty solid; I'd recommend it.  I intend to use this pan for a while and see how it holds up.