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Seasoning a New Cast Iron Pan

Asian Cookware, Kanom Krok

Cast iron Kanom krok pan

To season brand new cast iron cookware, wash it once with soap and water. Heat the cookware over a burner on very high heat until very hot. Pour in a very small amount of peanut oil- just enough to coat all the inside surfaces. Swirl this oil around until the entire inner surface is coated. Allow the piece to cool and then discard the oil. Reheat the piece over high heat again until it begins to smoke. Add oil, swirl, cool, discard oil. Repeat this procedure a total of four times. Wash the oil out of the piece using only hot water and a metal brush. Return the cookware again to high heat, pour in a small amount of peanut oil, and lightly coat the entire inner surface using a brush or paper towel. Turn the burner off, but do not remove the piece from the burner. Allow the piece to cool, leaving the thin coat of oil in place, and then hang the piece on it's side until you are ready to use it. Hanging the piece in this manner prevents the piece from rusting. Never use soap on the seasoned cast iron. Just rinse with warm water and dry with a paper towel. You may dry it in the oven to prevent rusting. If there is some rust the next time you use it, just rinse with water and wipe dry.

Pointers from a customer:
Once the Thai Cast Iron is seasoned it works just as good if not better than the non-stick version from Had both of them running this morning and no stick with perfect little round pancakes. The real secret (other than seasoning it) is a round soup spoon that allows you to get into the side of them and flip them.

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