How to Season a Cast-Iron Pan

Food & Wine: Robert Newton with His Skillet
Robert Newton with His Skillet © Melanie Dunea/ CPi/ My Last Supper
By Melanie Dunea Posted November 15, 2013

In this series, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.

Treasured: Robert Newton's Heirloom Pan

“A cast-iron pan like this needs moisture,” says chef Robert Newton of his prized family heirloom. “It needs a massage. A hot bacon massage.” Click through the slideshow to see Newton's beloved pan. Here, the Brooklyn-based co-owner of Seersucker and Nightingale 9 has a few more tips for seasoning and caring for cast-iron, one that’s very controversial.

1. Use it. The more you use it, the better it gets.

2. Make corn bread because corn bread and its bacon fat will fill all of the crevices, this expedites the seasoning process.

3. Clean it out. Every now and then when there is something in it that’s really heavy, I know people will freak out about this, but I use a little bit of soap. It really helps.

Cast-Iron Skillet Recipes: Peppered Corn Bread, Skillet-Baked Pear-and-Apple Crisp, Skillet Pork Chops with Warm Escarole Caesar

Related: More Treasured

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