www.fantes.com [spacer-20px.gif] Fante's Kitchen Wares Shop - fantes.com Click for Shopping Cart Checkout Shipping Schedule Order Tracking · Contact Us Customer Service & Info One of America's oldest and most distinguished resources for cooks' wares, established in 1906 __________________________________________________________________ Search Site: __________ Go A B C D E F G H I J K L M N O P Q R S T U V W Y Z -About Fante's: · History · Store Hours -Aebleskiver -Apple -Aprons -Asparagus -Aspic Cutters -Atlas Pasta Instr -Avocado -Baba -Baking: · Bakers · Cups · Helpers · Ingredients · Mats · Shells -Banana -Banneton -Barbecue -Barware -Baskets: · Grilling · Steaming -Bellman Instr -Blenders, Electric -Blenders, Pastry -Bottles: · Glass · Oil/Vinegar · Openers · Spice · Stoppers -Bowls: · KitchenAid · Prep/Mixing · Soup · Wood -Bread -Brioche -Brisker Crisper -Broilers -Bron Mandolin Instr -Brotform -Brushes: · Cleaning · Cooking -Bundt Pans -Butane Burner -Butter -^ -Cake Cutters 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Ninth St. Philadelphia PA 19147-4798 USA Customer Service © COPYRIGHT FANTE'S INC Page Contents: -First, wash that new pan -The best oil for seasoning -Picking a seasoning method -The clean-up -Storage after seasoning www.fantes.com Home Seasoning Cookware Cookware made of Cast Iron, Cast Aluminum and Steel are customarily seasoned. The process of seasoning fills the porous cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and it helps to keep food from sticking to the surface. __________________________________________________________________ First, Wash That New Pan cD- Scrub your new pan in hot, soapy water to remove packing oils, then rinse well and towel dry. Put it over a heat source for thorough drying, then let it cool before seasoning it. cD- We do not recommend washing pots and pans in the dishwasher; iron and steel would rust in it, and some finishes can get marred from the harsh detergents. __________________________________________________________________ The Best Oil for Seasoning cD- We recommend Peanut Oil, because it has a very high smoking point. cD- Grapeseed and Canola also have a higher tolerance than most oils to high heat. cD- We do not recommend using butter, olive and other oils that will smoke at low temperatures. If you want to be traditional about it, you can use lard. __________________________________________________________________ Pick a Seasoning Method The French Fry Method cD- Philadelphia food writer Jim Quinn suggests making French fries in your new pan a few times to season it. The Stovetop Method cD- Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim. cD- Put the pan over moderate heat and remove when the oil begins to smoke. cD- Then let the pan cool completely. cD- With a clean cloth or paper towel, wipe off any excess oil and your pan is now ready to use. The Oven Method cD- Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim. cD- Put the oiled pan in a 300-350°F oven for about an hour. cD- Remove from the oven and let cool. cD- Then wipe off excess oil and your pan is ready to use. __________________________________________________________________ The Clean Up cD- After each use, clean your pan with very hot water and a scrubbing brush, then dry. Remember that you can speed thorough drying by briefly putting the pan over a heat source. cD- By the way, if you must use soap, you will need to re-season the pan after washing it. And if the steel or iron pan ever rusts (aluminum doesn't rust), just sand out the rust, wash thoroughly and re-season to make it like brand new. cD- Keep your seasoned pans out of the dishwasher. The harsh detergents will remove the seasoning, undoing all that great work that just went into making your new pan last forever. __________________________________________________________________ Storing cD- If you don't use steel and cast iron pans very often, spread a light coating of oil on the inside surface of the pan before storing it. cD- When steel and iron pans are to be out of use for a long time, oil heavily and store in a plastic bag to keep from rusting. cD- Cast aluminum pans don't need coating, because they can't rust. They can be stored without additional care. __________________________________________________________________ Top