Message Boards

I have used cast iron and steel pans fro a few years and season them in the same way. 1st make sure that you get all the oil that has been applied for transit purposes. I had some small thick steel 'Balti' dishes that had a thick layer of oil/grease on them. I put the dishes (not the wood holders ) in the dishwasher and they came out pristine. I then put them on the stove on a medium heat, add a small amount of oil and coat the inside with the oil. I then left it on the low to moderate heat for around twenty mins (don't leave unattended!). After that, every time I had the oven on I placed the dishes , wiped round with oil, in the oven. I even used them to make Yorkshire puddings in (big ones!). I also did this with my Wok/Karahi. As a previous mail stated NEVER use detergent to clean your pan. I use a stiff brush and very hot water. If food is burnt on, just let it soak, it will not harm the pan. A bit of rust in the bottom won't hurt either as long as you oil the pan when it is dry. Just coat with any oil applying with a bit of kitchen towel/role.
At the end of the day, use the pan/wok as much as possible. There is no substitute for a lot of use. Just be patient. It takes time to build up the patina (coating).

Cheers

Rod

Thanks for the advice, I tried Ken's way but the oil started to burn, (I used an oil that is made especially for frying), and left a brown mark at the bottom of the pan, how much oil do you need?

Do you mean cast iron?

never ever wash, season by wiping with oil, (any oil) and heat gently for several hours. Then do again if needed.

Yes add a little salt and pepper, maybe a dash of paprika and a hint of tarragon, BUT DON'T CHEW !!!! It'll knacker your teeth



To be quite honest all I do is wash and dry it on the stove, then put some oil in and let it cook slowly - But there are so many ways of doing this, and I think the best person to follow is Ken Hom, as he uses Iron Pans more regularly