The Foodist: Seasoning Big Mom’s Cast Iron Pan
This cast iron pan is an heirloom. Ricks' Grandma Ann gifted to Rick's mother (Big Mom) who in turn gifted it to Rick. We use this pan alot! It's over 100 years old and has been well-cared for. With the remodel it got dusty and neglected, so we re-seasoned her. Here's how we do it.
INGREDIENTS
Hot Water
Salt
Ceramic Scrubber
Grapeseed Oil
Paper Towels
Scrub Brush
DIRECTIONS
Thoroughly rinse the pan with hot water, taking care to remove all debris. Fill pan with 1” of water.
Place pan on the cook top and heat water until boiling. This key is crucial.
Dump Hot Water. Pour in salt to lightly cover the bottom if the pan. The salt will scour the pan. YOU MUST NOT USE SOAP. Salt is both alkaline and acidic and it scrubs gently. The salt really gets into the pores of the cast iron and sterilizes it. It aslo helps to season pan.
When finished scrubbing rinse out salt with fresh water and dump.
Place pan back on burner and evaporate water. Rinse once more as the salt will leave white streaks. Place back on burner and heat the pan once more.
When good and hot, pour in 1 Tbsp of grapeseed oil. This oil is good as it has a high flashpoint and does not leave an oily residue.
Rub the grapeseed oil into the pores of the cast iron until you get a good shine. Then with a fresh paper towel wipe the pan once more, to remove excess oil you don’t want building up. Store the pan in a clean dust free space and use it for 100 more years.
