Food - Drink
Oil Is Still Necessary When You Cook In A Seasoned Cast Iron Pan
By JENNIFER SWEENIE
When you season a cast iron pan, you are essentially baking a layer of oil into the surface that serves as a protective coating and prevents corrosion and rusting.
However, while a seasoned cast iron pan will offer some non-stick properties, it is still imperative to use cooking oil or fat due to the unique texture of the metal.
The cast iron surface of your pan is full of microscopic pores, crevices, and divots. Adding additional fat will fill these in and prevent food from sticking as you cook.
When you coat your skillet with oil and heat it to a very high temperature to cook, the oil's fatty acids reorganize and bond together, creating a layer that attaches to the metal.
The more you cook with oil in your cast iron pan, the thicker the protective layer will become, and the more non-stick your pan will become, so using oil with it makes it better.
To maintain the pan's seasoning, make sure to rub it with a cloth and some kosher salt to clean it, instead of soaking it in soapy water or putting it in the dishwasher.