When you first acquire a new, unseasoned pan, wash it with warm soapy water, then dry it completely. Water will cause it to rust.
You then need to season your pan to create the nonstick surface.
While the surface will resist sticking, it will never be as slick as Teflon, so you may want to use a touch of oil when cooking some foods, such as eggs, until the pan has had time to build a tough coating.
To season your pan:
- Lightly oil the pan with organic vegetable oil. Wipe out any excess oil.
- Place a foil-lined baking sheet on the lower rack of your oven (to catch any drips) and place the pan on the higher rack. Heat to 350°F/175°C and let the pan "bake" for 1 hour. Then turn off the heat and let the pan cool in the oven completely. That's it.
- Repeat this process whenever food residue is not releasing easily or there are noticeable gray areas on the surface of the pan.
SEASONED VS ENAMEALED CAST IRON
The materials that cookware is made from have an effect on the resulting dish. For instance, if you bake a pie in glass, it will not brown the same way as it would if you bake it in a dark metal tin. The recipes in this book were written to be made in seasoned cast iron, which is dark, porous, and able to withstand high temperatures, allowing for browning and crisping
If you want to make a recipe in this book in another type of pan, you will need to adjust accordingly, and the results may vary. If you choose to use enameled cast iron, for instance; the pan should not be preheated without the addition of a fat, and you should be aware that enameled cast iron is only oven sate to a temperature of 500°F/260°C. To adjust the recipes, simply lower the temperatures and use additional fat.