Cast iron cutlery is much appreciated by expert chefs for its non-sticky surface and evenly heated. And cast-iron cutlery can last almost forever if you take care of it. Seasoning cast iron cutlery is important to maintain a non-sticky surface and prevent rusting of cutlery. If seasoned properly, your cast-iron cutlery will last forever.
Step
Method 1 of 2: Crusted Iron Tableware
For cast iron cutlery that has been inherited or acquired from the warehouse, this cookware may have a slight combination of rust and black lumps. It might look bad but rest assured it can be fixed pretty easily until it's as good as new!
Step 1. Place the cookware in the self-cleaning oven
Run one round. Alternatively, place in the fireplace or directly on the charcoal fire for 1/2 hour, and heat until it turns a cloudy red. The crust will come off, fall and turn into white ash. After letting the cookware cool down a bit (to prevent the cast-iron cutlery from cracking), use the steps below.
If you have more rust from the scale, try using iron wool to remove the rust
Step 2. Wash cast iron cutlery with warm water and soap
Scrub using a scrubber.
If you have purchased your cast-iron tableware new, it will be coated with wax or an oily layer to prevent rust. The coating must be removed before seasoning, so this step is important to follow. Soak in hot soapy water for 5 minutes, then wash the soapy water and dry
Step 3. Dry until completely dry
It can be helpful to put the cutlery in the oven at 350F for a few minutes to make sure the cutlery is completely dry. The oil must be able to absorb into the cutlery for good seasoning-oil and water don't mix.
Step 4. Coat cutlery inside and out with lard, Crisco (cooking fat), bacon fat, or corn oil
Over time, the oil will make your cutlery sticky. Make sure both sides of the cover are also coated.
Step 5. Place the cutlery and lid upside down in the oven on a high heat (300ºF to 500ºF/150ºC-260ºC, depending on your preference)
Preheat for at least 1 hour for a coating of seasoning that will continue to protect tableware from rust and provide a non-stick coating.
- Place a large sheet of aluminum foil or baking paper under the cutlery, on the middle or bottom shelf to catch any excess fat.
- Cool to room temperature in the oven.
Step 6. Repeat
For best results, repeat steps 3, 4, and 5.
Step 7. Maintain iron cutlery with care
Every time you wash cast-iron cutlery, re-season it.
- Place cast-iron cutlery on the stove and pour in about 3/4 teaspoon corn oil (or other cooking fat).
- Roll up a paper towel and apply oil to all cooking surfaces, any iron-on surfaces, and the bottoms of cutlery.
- Turn on the fire and heat until smoke appears.
- If you are using an electric stove, heat it slowly as the hot spots can crack the cast-iron cutlery.
- Cover the cutlery and turn off the heat. Let it cool before storing it. Remove excess oil before storage. If your cast-iron cutlery is sticking because it's using oil instead of bacon grease, use a grate to make concrete or other material that melts the lard, and the sticky spots will burn.
Method 2 of 2: Second Cleaning and Seasoning Method
Step 1. Use an automatic cleaning oven to remove stains on tableware
Place the cutlery in the self-cleaning oven on the fastest cleaning setting (typically 3 hours for most models). When finished, the cutlery will look like new.
- Let it cool overnight.
- Wash off the residue only with water, using an abrasive brush.
- Dry the cutlery with paper towels, and immediately place the cutlery back into the oven at 350ºF/180ºC for 10 minutes.
Step 2. Remove the cutlery from the oven after 10 minutes of drying time has been completed
Gently rub with a paper towel lined with Criso (or other cooking oil). Liquid vegetable oil can be used if necessary, but it's best to keep the liquid until after seasoning.
It is important at this step to only coat the cutlery with a thin layer of oil, just enough to give it a slight shimmer. Do not allow any liquid to stagnate as this can cause problems later
Step 3. Place the cast-iron cutlery in the oven
Set the temperature 500ºF to 550ºF/260ºC to 290ºC degrees. Place the surface of the cutlery for cooking facing the bottom of the oven. This will allow any excess oil to fall off the sides, and prevent pooling during the seasoning process.
- The higher heat allows the oil to fully "cook" than the lower temperature. Cook without interruption for 1 hour.
- Note: During this step, it's a good idea to turn off any smoke detectors in your area as cutlery may emit a lot of smoke. A roof fan can also help with ventilation.
Step 4. Finally, after the iron cutlery has finished marinating for 1 hour, remove it from the oven
Rub it with an extra layer of fat as soon as possible. Allow to cool completely before storage.
Tips
- If you wash your cutlery aggressively (for example, with a scrubber), you will strip off the seasoning. Wash gently or repeat the seasoning method periodically.
- Also, clean it after every use. We recommend that you put it back in the oven at 350ºF/180ºC for 10 minutes, to make sure all the water has been removed from the surface of the cutlery.
It is very important to use an aluminum spatula that is flush with the cutlery. The spatula will prevent the bottom of the cutlery from bubbling and will keep the surface like glass.
- If the food is charred, heat a little water on the cutlery, and rub it in with a spatula. This may mean it needs to be re-seasoned.
- Some companies sell cutlery that has been seasoned. Do an online search for the appropriate brand.
- If you have a thick scale on your cutlery, you're not washing it aggressively enough. Follow crusty cutlery instructions.
- If storing your cast-iron cutlery for a long time, it's a good idea to place 1 or 2 paper towels or a dry cloth between the cutlery and the lid to ensure adequate airflow.
- Do not wash iron cutlery too often. The way to get rid of cooked food is simple: add a little oil and coarse salt to hot cutlery. Scrub with a paper towel, then wipe everything clean and store your cutlery.
Attention
- Do not cook tomatoes and other acidic foods on your cutlery unless they are seasoned properly. Some chefs may not care; the iron absorbs the good nutrients from the tomato acid which is good for some and assuming you have seasoned your cutlery well, all will be well.
- Washing tableware with detergent after seasoning will spoil the seasoning. Wash without soap (if you cook the same food, this is allowed) or re-season your cutlery.
