Cast iron cookware, prized for its durability and exceptional cooking performance, requires a bit of love and care to maintain its non-stick surface. This “love” comes in the form of seasoning, a process of baking thin layers of oil onto the pan, creating a polymerized coating that prevents rust and food from sticking. But with so many oils and fats available, the question arises: can you effectively season cast iron with Crisco? The short answer is yes, but let’s delve deeper into why and how.
Understanding Cast Iron Seasoning: The Science Behind the Shine
Before diving into Crisco’s suitability, it’s crucial to understand what seasoning actually is. It’s not just about applying oil and baking. It’s about a chemical transformation called polymerization.
When oil is heated to a high temperature in the presence of oxygen, it breaks down and the molecules link together, forming a hard, durable, plastic-like coating. This coating is what gives seasoned cast iron its non-stick properties and protects it from rust. The type of fat or oil you use affects the quality and longevity of this coating.
Factors contributing to successful seasoning include:
- The type of fat or oil: Different fats have different smoke points and fatty acid compositions, impacting polymerization.
- Application technique: Thin, even coats are key to preventing stickiness and uneven seasoning.
- Baking temperature and duration: Reaching the oil’s smoke point and baking for a sufficient time is necessary for proper polymerization.
Crisco: A Closer Look at This Popular Shortening
Crisco, a brand name for vegetable shortening, is a popular choice for baking and frying. It’s made from a blend of vegetable oils, typically soybean, palm, and fully hydrogenated cottonseed oil. The hydrogenation process solidifies the oil at room temperature, giving it a high smoke point and making it a versatile cooking fat. But how does this translate to seasoning cast iron?
The Pros of Using Crisco for Seasoning
- High Smoke Point: Crisco boasts a relatively high smoke point (around 450°F or 232°C), which is essential for proper polymerization during seasoning. A higher smoke point means the oil can reach the temperature needed to break down and bond to the cast iron without burning and creating a sticky residue.
- Readily Available and Affordable: Crisco is widely available in most grocery stores and is often more affordable than specialized seasoning oils like flaxseed oil. This accessibility makes it a convenient option for many cast iron enthusiasts.
- Neutral Flavor: Crisco imparts a neutral flavor to your cast iron, ensuring that it won’t affect the taste of your food. Some oils, like olive oil, can leave a noticeable flavor, which may not be desirable for all dishes.
The Cons of Using Crisco for Seasoning
- Hydrogenated Oils: Crisco contains hydrogenated oils, which have been a subject of debate due to potential health concerns related to trans fats. While Crisco has significantly reduced trans fat content, some people prefer to avoid hydrogenated oils altogether.
- Polymerization Concerns: While Crisco does polymerize, some argue that it doesn’t polymerize as effectively as oils with a higher proportion of unsaturated fats, like flaxseed oil or grapeseed oil. This could potentially lead to a less durable seasoning over time. However, with proper application and maintenance, Crisco can still create a perfectly acceptable seasoned surface.
- Can Be Sticky if Applied Too Thickly: Like any oil, if Crisco is applied in too thick a layer, it can become sticky and gummy. This is why it’s crucial to apply extremely thin coats, wiping off any excess before baking.
Step-by-Step Guide: Seasoning Your Cast Iron with Crisco
Seasoning your cast iron with Crisco is a straightforward process. Follow these steps for optimal results:
Clean the Cast Iron: Start with a clean cast iron pan. If it’s new, wash it with hot, soapy water and a scrub brush to remove any manufacturing residue. If it’s rusty, remove the rust using steel wool or a rust removal product. Rinse thoroughly and dry completely.
Apply a Thin Coat of Crisco: Use a clean cloth or paper towel to apply a very thin layer of Crisco to the entire pan, inside and out, including the handle. The key is to use as little Crisco as possible. Imagine you’re trying to wipe it all off – that’s how thin the layer should be.
Wipe Off the Excess: This is the most important step. Use a clean, lint-free cloth to wipe off as much Crisco as you possibly can. You should feel like there’s almost no Crisco left on the pan. This prevents the seasoning from becoming sticky.
Bake the Cast Iron: Place the pan upside down on the middle rack of your oven. Place a baking sheet on the rack below to catch any drips. Bake at 400°F (204°C) for one hour.
Let it Cool: Turn off the oven and let the pan cool completely inside the oven. This allows the seasoning to set properly.
Repeat the Process: Repeat steps 2-5 at least three to four times to build up a good base layer of seasoning.
Maintaining Your Crisco-Seasoned Cast Iron
Once you’ve established a good base of seasoning, maintaining it is relatively easy.
- Cook with Fat: Cooking with fats and oils helps to reinforce the seasoning.
- Clean Gently: After each use, clean your cast iron with hot water and a non-abrasive sponge. Avoid using soap unless necessary, as it can strip away the seasoning. If you do use soap, re-season the pan afterward.
- Dry Thoroughly: Dry the pan immediately after washing to prevent rust. You can place it on a burner over low heat for a few minutes to ensure it’s completely dry.
- Apply a Light Coat of Oil: After drying, apply a very thin layer of Crisco or another oil to the pan and wipe off the excess.
- Regular Use: The more you use your cast iron, the better the seasoning will become.
Troubleshooting Common Seasoning Problems
Even with the best intentions, seasoning can sometimes go wrong. Here are some common problems and how to fix them:
- Sticky Seasoning: This is usually caused by applying too much oil. To fix it, bake the pan in the oven at 450°F (232°C) for an hour to try to further polymerize the oil. If that doesn’t work, you may need to strip the seasoning and start over.
- Uneven Seasoning: This can be caused by uneven heat distribution in the oven or by not applying the oil evenly. To fix it, continue seasoning the pan, paying extra attention to the areas that are lightly seasoned.
- Rust: Rust is a sign that the pan wasn’t dried properly or that the seasoning has been compromised. To remove rust, scrub the pan with steel wool or a rust removal product. Then, re-season the pan.
Alternatives to Crisco for Seasoning
While Crisco is a viable option, there are other oils and fats that are commonly used for seasoning cast iron. Each has its own pros and cons:
- Flaxseed Oil: This oil is often touted as the best option for seasoning due to its high proportion of unsaturated fats, which promote strong polymerization. However, it can be prone to flaking if not applied properly.
- Grapeseed Oil: Another popular choice with a high smoke point and a neutral flavor. It polymerizes well and is relatively easy to use.
- Canola Oil: A readily available and affordable option with a decent smoke point. It’s a good all-purpose oil for seasoning.
- Vegetable Oil: Similar to canola oil, vegetable oil is a readily available option with a relatively high smoke point.
- Coconut Oil: While some use coconut oil, its lower smoke point compared to other options might require closer attention during seasoning to avoid burning.
Conclusion: Crisco and Cast Iron – A Suitable Match
So, can you season cast iron with Crisco? Absolutely. While it might not be the absolute “best” option in the eyes of some cast iron purists, it’s a perfectly acceptable and effective choice, especially for beginners. Its high smoke point, affordability, and availability make it a practical option for many home cooks. The key to success lies in applying thin, even coats, wiping off any excess, and maintaining the seasoning with regular use and proper care. With a little effort, you can achieve a beautiful, durable, and non-stick surface on your cast iron cookware using Crisco. Remember that the best seasoning is one that is consistently maintained, regardless of the oil you choose.
What are the benefits of using Crisco for seasoning cast iron?
Crisco, being a vegetable shortening, offers several advantages when used for seasoning cast iron. Its high smoke point and stable fat composition help create a hard, durable seasoning layer that protects the iron from rust. The neutral flavor profile of Crisco ensures that it won’t impart any unwanted tastes to your food, unlike some oils with stronger flavors.
Furthermore, Crisco is readily available and relatively inexpensive compared to some specialized seasoning oils. Its consistent performance in creating a smooth, non-stick surface makes it a popular choice for both beginners and experienced cast iron enthusiasts. This ease of use and affordability contributes to its wide adoption as a reliable seasoning agent.
Are there any drawbacks to using Crisco for seasoning cast iron?
While Crisco offers many benefits, some drawbacks are worth considering. It’s a processed vegetable shortening, which some individuals might prefer to avoid due to health concerns or dietary preferences. The saturated fat content, while contributing to a solid seasoning, may also be a concern for those watching their fat intake, though minimal amounts transfer to food during cooking.
Another potential drawback is the perception that Crisco can sometimes leave a sticky residue if not applied thinly and evenly during the seasoning process. This can be mitigated by carefully wiping away excess Crisco before baking the cast iron. Ensuring proper heat and baking time are also crucial to avoiding a tacky finish.
How does seasoning with Crisco compare to seasoning with oil?
Seasoning cast iron with Crisco and oil both aim to achieve the same result: a protective, non-stick coating. Oils like flaxseed or grapeseed are often touted for their polymerization properties, forming a hard layer quicker. However, they can be more prone to flaking or becoming sticky if the seasoning process is not followed meticulously.
Crisco, on the other hand, generally offers a more forgiving seasoning experience. While it might require slightly more seasoning cycles to build up a robust layer compared to some oils, it tends to be less susceptible to flaking and stickiness. The resulting seasoning is durable and relatively easy to maintain, making it a practical option for everyday use.
What is the recommended temperature and duration for seasoning cast iron with Crisco?
The ideal temperature for seasoning cast iron with Crisco is typically between 375°F and 400°F (190°C and 204°C). This temperature range allows the Crisco to polymerize effectively, bonding to the iron and creating a durable seasoning layer. Avoid exceeding 400°F, as it could lead to smoking and potential fire hazards.
As for duration, baking the cast iron for one hour is generally recommended for each seasoning cycle. After the hour, turn off the oven and allow the cast iron to cool completely inside. This slow cooling process is crucial for allowing the seasoning to set properly and prevent cracking or flaking. Repeat this process multiple times for a stronger seasoning.
How do I prepare my cast iron skillet before seasoning it with Crisco?
Before seasoning your cast iron skillet with Crisco, it’s essential to ensure it’s completely clean and free of any rust or old seasoning. If the skillet is new, it might have a protective coating that needs to be removed with hot soapy water and a scrubbing pad. Thoroughly rinse the skillet and dry it completely.
For older skillets with rust or stubborn seasoning, you might need to use a more abrasive method, such as steel wool or a wire brush. Once clean, thoroughly wash and dry the skillet. After drying, preheat the skillet in the oven on low heat to ensure all moisture is evaporated before applying Crisco. This ensures a proper bond between the seasoning and the iron.
How many layers of Crisco should I apply when seasoning my cast iron?
When seasoning with Crisco, the key is to apply extremely thin layers. Start by applying a small amount of Crisco to the entire surface of the skillet, both inside and out, including the handle. Then, using a clean, lint-free cloth or paper towel, thoroughly wipe away almost all of the Crisco. The goal is to leave only a very thin, barely visible film.
This seemingly counterintuitive step is crucial because too much Crisco can lead to a sticky or gummy finish. Multiple thin layers are far more effective than a single thick layer in creating a smooth, durable seasoning. Repeat the seasoning process of applying a thin layer, wiping it off, and baking it in the oven multiple times to build up a strong seasoning.
How do I maintain the seasoning of my cast iron skillet after seasoning it with Crisco?
Maintaining the seasoning of your cast iron skillet after seasoning with Crisco is relatively straightforward. Avoid using harsh soaps or abrasive scrubbers when cleaning. Instead, rinse with hot water and use a soft sponge or cloth to remove any food residue. If necessary, a small amount of mild dish soap can be used sparingly.
After cleaning, thoroughly dry the skillet immediately to prevent rust. You can dry it on the stovetop over low heat or in a warm oven. Once dry, apply a very thin layer of Crisco or another cooking oil to the surface and wipe off any excess. Regular use and proper cleaning will naturally enhance and maintain the seasoning over time.