How to: Clean & Season Cast Iron Pan

September 9, 2014 Updated: September 9, 2014

Lately, we’ve been falling in love with our cast iron cookwares. You can use them for almost anything, from searing to baking, as long as you maintain them well.

Everyone has their own ways of cleaning and seasoning cast iron cookwares. And we’ll show you ours:

Flax Oil
High-temp durability gloves
Paper towel
A pair of tongs

1. Heat your cast iron cookware to about 500ºF to burn off all the crud. Pour 1 cup of water, let it cool.

2. Discard dirty water. Spray a little bit of water on your cast iron, and scrub gently with a sponge. Rinse, and repeat scrubbing, if there are some crud left. Rinse one more time and transfer it back to heat.

3. Pour about 1 – 2 tablespoons of flax oil. With a set of tongs (or gloves), distribute oil with paper towel all around your cast iron. Let the heat until you start seeing smoke. This is when the polymerization happens (around 500º – 600ºF).

4. Repeat step 3 unto 5 times, or until your cast iron turns jet black.

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